Capelli d’Angelo, ofwel engelenhaar, is een flinterdunne pastasoort die zich perfect laat combineren met lichte, verse sauzen zoals deze rucolapesto. In dit recept leer je zelf pasta maken en combineren met een smaakvolle, zelfgemaakte pesto.
Ingrediënten (voor 2 personen)
- 100 g bloem type 00 (of pastabloem)
- 100 g semola (of semolina)
- 2 verse eieren
- Handvol rucola
- 40 g pijnboompitten
- 1 teentje knoflook
- Snuf zeezout
- 150 ml extra vierge olijfolie
- 60 g pecorino of Parmezaanse kaas (geraspt)
Bereiding
- Maak het deeg: Meng de bloem en semola, maak een kuiltje en breek de eieren erin. Meng en kneed 10 minuten tot een elastische bal.
- Laat rusten: Wikkel het deeg in folie en laat 20 minuten rusten op kamertemperatuur.
- Maak de rucolapesto: Stamp knoflook, pijnboompitten en zout in een vijzel. Voeg rucola toe en werk af met olijfolie en geraspte kaas.
- Rol de pasta uit: Maak dunne vellen (ongeveer 1 mm dik), laat even drogen, bestrooi met bloem, rol op en snijd in dunne slierten.
- Kook en serveer: Kook de pasta 1,5 minuut in gezouten water. Meng direct met de pesto en serveer met extra kaas.
Tip
Gebruik een pastamachine als je het jezelf makkelijker wilt maken, maar met de hand is het authentieker. Serveer met een glas frisse witte wijn voor een complete Italiaanse ervaring.
Meer leren over verse pasta?
Bekijk onze andere Italiaanse pastarecepten of boek een workshop verse pasta maken met Sarah Puozzo.
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