Homemade pasta with pesto sauce

>>9260138
I don't take pictures of food because I'm not a faggot or a bleeder.

>>9260138
Looks really good. Your backyard looks great too, I'll bet you grow your own pesto ingredients.

>>9260413
Haha Nah, I use Great Value brand.

>>9260138
Looking good, Anon. How long does it take you to make your own tagliatelle?

>>9260421
Not too long. Only about an hour and a half if I'm locked in.

You need to work on your consistency. Unless you're going for the "rustic" choppy mis-sized look on your pasta.

>>9260446
I live in the middle of the countryside on the edge of the woods. Anything I do is "rustic" by definition.

>>9260450
Well whatever floats your boat hun.
Next time try using a knife not a fork to cut it.

>>9260413
>anon offers a compliment. OP replies with a shitty pretentious comment.

Fuck off!

File: nintchdbpict0003123291401-e1490797862526.jpg (49KB, 640x466px) Image search: [Google]

49KB, 640x466px

>>9260413
>Your backyard looks great too
>I'll bet you grow your own pesto ingredients
>There is clearly some poison ivy growing in OP's pic

>>9260138
Looks very good, but good luck on becoming the fattest person ever, fatty. I can only guess how fat you already are.
Might as well call that dish, fat: the meal.
Bet you have fat italian parents who've been shoveling this shit down every day of their lives. So fat.
Fat.
You're gonna be fat if you aren't already.

File: Girls.jpg (77KB, 600x536px) Image search: [Google]

77KB, 600x536px

>>9260553
>he doesn't make spicy poison ivy pesto

Pesto should be more of a paste and not a salad...are you chopping it by hand the old fashioned way or blending it? You may be using too much oil.

>>9260800
I'm not using too much oil.

>>9260800
>Pesto should be more of a paste and not a salad
That's what he did though, he simply put a reasonable amount of pesto. Also it gets more liquid when it's hot, because olive oil.

From the looks, his pasta is just fine.

File: WP_20170527_22_58_46_Pro.jpg (431KB, 1356x1354px) Image search: [Google]

431KB, 1356x1354px

Come back when you get on at least a sips thread skill level. Zebra pasta nigga.

Can I get the instructions to make that pasta, OP?

That's the kind I want to make for myself, it looks nice.

Also, oil in water?
>256 posts and 25 images omitted

>>9260138
Looks good, OP.

>>9260827
It is entirely possible that I put too much pesto on my pasta but I'm also a fatass

>>9260907
heyyy, i used 2 cups of water , 1 tsp of salt and about 1/2 water, i just added water until i got a somewhat thicker than dread, glutenous dough. that's the best i can describe it!

>>9261017
ehh what? there's never too much pesto for me but then according to these comments im a fat italian.

>>9260279
you have a point, i am a bleeder but you will also be one when i slice you up with my guy fieri special edition knife
-Lots of love
yehka

>>9260413
thank you :) i dont grow them because im a lazy fuck.

lots of love,
yehka

>>9260416
idfk you lol gtfo
lots of love
yehka

>>9260421
heyy, i dont know what that person is saying>>9260433
, but it took me whole evening and in addition , a whole rack got blown away by a sudden gust of wind.

lots of love,
yehka

>>9260446
thanks , i will give it a try !
lots of love,
yehka

one a side note, >>9260450
thank you for having a back , i do live in the edge of the woods. i made this for my feral friends. (not furries)

>>9260537
i am very confused but i am the original poster!
lots of love, yehka

>>9260553
>>9260735
if i had poison ivy, id be making poison ivy tea and be feeding it to the person who called me a fat italian>>9260730
I'd also burn his crops and poison his water ways.

lots of love, yehka

File: make a hole in 200g semolina.jpg (204KB, 1296x864px) Image search: [Google]

204KB, 1296x864px

>>9260907

Not the op, but pic related is the process I use, however, you can do the same in a bowl so you don't make a mess and fuck it up.

The basic pasta recipe is 1 egg per 100 grams of flour. Too wet, just add more flour, too dry, add water.

File: add 2 eggs.jpg (194KB, 1296x864px) Image search: [Google]

194KB, 1296x864px

>>9261123
adding the eggs.

>>9260800
thank you for my pasta compliment .i did it by hand because i was too lazy to find the food processor and as >>9260827 said, it heated it on the stove to get the sauce mingling in it. I'm a girl btw but thank you :)
love always, yehka

>>9260815
also , who ever the fu/ck you are, stop taking creds for my post, i will do the same thing to you as i did to the fat italian

File: whisk eggs and work in flour.jpg (312KB, 1296x864px) Image search: [Google]

312KB, 1296x864px

>>9261129

Mixing the eggs and slowly working in the flour.

>>9260868
lets see your skill then ,
lots of love, yehka

File: ready to knead.jpg (294KB, 1296x864px) Image search: [Google]

294KB, 1296x864px

>>9261137

At this point you can start kneading.

File: ready to rest.jpg (182KB, 1296x864px) Image search: [Google]

182KB, 1296x864px

>>9261147

Knead until nice and smooth and then let it rest.

Then you just roll it out and cut it as wide as you want.

File: Lasagna noodles drying.jpg (177KB, 779x738px) Image search: [Google]

177KB, 779x738px

>>9261155
Here's some rolled out dough I used for lasagna drying a bit.

If you wanted tagliatelle you'd just cut these noodles to the width you wanted.

>>9260907
i'm sorry , i gave you the recipe from the top of my head! it's not a 1/2 cup of water, its about 2tbs and an egg-2eggs. A nice person in the comments gave some pics>>9261137
thank youuu!!!!!! :)
lots of love, yehka

>>9261159
Remember that fresh pasta cooks very quickly, and it will only take maybe 3 minutes before it's done, so when it starts to float, test it, and pull it out when it feels right when you bite into it, aka "al dente".

I usually pull mine out right before it's done, and then finish it off in a pan with some sauce or whatever I'm using to top it.

Also, you can take your fresh pasta and hang it somewhere to dry for a bit, then roll it up some and store it in the fridge for a few days to use for later.

Shit's too easy.

Thanks so much for the feedback on my pasta everyone! Living in the country it is difficult to budget for food. I took a long time and heart making this pasta and pesto from scratch. Hope you all enjoy :)

>>9261095
Me sorry forgot to post under my name!!! I am Yenkah the OP

What the fuck

>>9261207
hahahahaahahahahahahahahaha since when did we switch !!! its okay, you can have my place in this country as a felon muhahahahahaha
lots of love, yehka

>>9261228
This is fake OP. The pasta is my own.

>>9261164
>lots of love, yehka
I like this new meta shitposting meme.

>>9261236
i hope you get a heart attack
lots of love,
yehka

>>9261228
I am Yenka

>>9261264
thank you, my life is a big meta shitposting meme, according to these comments i'm a fatp, italian who lives at tthe end of the forest who doesnt have enough money, i'm only 1 out of the 4.
lots of love ,
yehkaterina

>>9261185
>>9261159
Thanks for the advice. Being able to cook delicious fresh pasta is a milestone for me.

Do you use AP flour for pasta?

>>9261283
>Do you use AP flour for pasta?

I use semolina flour when I have it, and AP when I don't.

They both taste great, regardless.

>>9261283
I prefer semolina. Sounds more like semen xD

>>9261294
Good, thanks.

I still really want the OP recipe too, though. I want to try them side by side, but your recipe is good enough to try for now.

>>9261311
i dont know how you can tell me how it goes but goodluck :)

lots of love ,yehka

File: meanwhile on ck.jpg (67KB, 539x694px) Image search: [Google]

67KB, 539x694px

>>9261309

>>9260138
hey i made that too, with basil straight from the garden and some fancy pecorino that my roommate bought and forgot about

it was good