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COOKING WITH ANTONELLA GIONNOTTA
‘When you make fresh pasta, it’s very rewarding. You create something from nothing, from very simple ingredients. With just flour and fresh eggs you can create something so good. The pesto is a very simple recipe that brings so much joy to the people who try it. It is also my daughter’s favourite, so now every time I make it, I think of her.” – Antonella Gionnotta
After a day visiting Grottaglie, running between centuries-old pottery studios to escape the southern Italian sun, we drove to the coast of Salve for a swim. After soaking in too much salt and sunshine, we had the most amazing meal by Salve-based chef Antonella Gionnotta. Pistacchio Pesto is a luxurious take on the classic pesto, with a rich, almost creamy, sauce with a lovely pale green colour that is perfect for spring and summer.
FOR THE PISTACHIO PESTO
Blend together:
— 150g of pistachio granules
— 10 basil leaves
— A small cloves of garlic
— 6 tablespoons of grated grana cheese
— 200g of olive oil
— 3 or 4 ice cubes
— A pinch of salt
FOR THE TAGLIOLINI
(Homemade egg pasta)
— 500g re-milled wheat flour (whole wheat or all-purpose re-milled flour)
— 3 medium eggs
— 100g water
— 1 teaspoon* apple cider vinegar
— Extra re-milled wheat flour for dusting (for working the dough)
PREPARING THE DOUGH
1 In a large bowl, pour the re-milled wheat flour, creating a well in the center.
2 Add the eggs into the well and start gradually incorporating them with the flour, using a fork or your hands.
3 Add the water little by little, mixing well. The dough should be homogeneous and not too sticky. Adjust the amount of water or add a bit more re-milled wheat flour if necessary.
4 Add the apple cider vinegar and continue kneading.
5 Knead the mixture thoroughly. Transfer the dough to a work surface lightly dusted with re-milled wheat flour and knead energetically for about 10-15 minutes, until the dough becomes smooth, elastic, and homogeneous. If the dough is too dry, add a few drops of water; if it is too sticky, dust with a little more re-milled wheat flour.
6 Wrap the dough: Once ready, wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature. This helps relax the gluten and makes the dough easier to roll out.
ROLLING OUT THE DOUGH
1 Divide the dough: After resting, divide the dough into 4 equal pieces to make it easier to work with.
2 Roll out with a rolling pin: Take one piece of dough and, on a work surface generously dusted with re-milled wheat flour, roll it out with a rolling pin to the desired thickness for tagliolini (about 1-1.5 mm). Dust both the dough and the rolling pin with re-milled wheat flour to prevent sticking.
CUTTING THE TAGLIOLINI
1 Cut the sheet into strips: Once the dough is rolled out, cut by hand or with a pastry cutter into strips about 10-12 cm (4-5 inches) wide.
2 Use a pasta machine or chitarra. Pasta machine (“nonna papera”): dust the strips of dough with re-milled wheat flour and pass them through the machine set to the desired width for tagliolini (usually setting 3 or 4 for tagliolini). The tagliolini will come out already cut with a rectangular section. Chitarra (string instrument-like cutter): lay the strips of dough on it and press with the roller so that the pasta strands are cut with the classic square section. Dust the tagliolini well with re-milled wheat flour to prevent them from sticking together.
3 Spread out the tagliolini: place the tagliolini on a tray or cloth dusted with re-milled wheat flour, sprinkling them with a little flour. Let them dry for at least 30 minutes before cooking, or store them in a floured bag if preparing in advance.
COOKING THE TAGLIOLINI
1 Cooking: Bring plenty of salted water to a boil (about 1 liter of water per 100 g of pasta). Add the tagliolini and cook for 2–4 minutes (fresh pasta —adjust time based on thickness and your preference for “al dente”).
2 Drain and serve: Drain the tagliolini and immediately dress with the sauce.
