Fresh Fettuccine with Creamy Cilantro Pesto

Following the flavor is why I pursued this path of pasta. This simple Fresh Fettuccine combined egg with semolina flour for a stretchy hold, surviving a rather thin press and boil. The egg pasta has a yellowish color, can be formed into strips, as used here, or into whatever imaginable shape the dough can stand. The Creamy Cilantro Pesto is a modified version of my Zesto Cilantro Pesto, adding a deliciously tangy finish for my latest dinner feat. Enjoy!

Servings: 4 servings
Prep Time: 15min

2 Cups Semolina Flour + extra for kneading
2 Eggs, large
3 Tbsp Extra Virgin Olive Oil
6 Tbsp Water

Creamy Cilantro Pesto
1 Tsp All Purpose Flour
2/3 Cup Whole Milk
1/4 Cup Parmesan Cheese, shredded or grated

Fettuccine - In a medium sized mixing bowl, combine the flour, eggs, and olive oil with a fork. Work in the water until a dough forms. Place dough onto a lightly floured surface and work until no longer sticky. Press thin and slice into strips about 1/4" width. In small batches, boil for about 3 minutes in a medium sized pot, or until pasta slightly dulls in color. Note - how 'cooked' you prefer your pasta is chef's choice.

Creamy Cilantro Pesto - In a small saucepan, heat the pesto on medium high until just bubbling. Spoon in the flour and stir to absorb. Reduce the heat to medium, and while stirring, pour in the milk. Bring up to a light boil to thicken. Turn off the heat and work in the cheese until melted. Lightly toss the pasta in the sauce before plating.

Nutrition Info (1 Serving): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g