Pates Fraiches au Pistou — Print Recipe

Hand-cut fresh egg pasta tossed in pistou, a Monegasque basil-garlic-cheese sauce similar to pesto but without pine nuts, vibrant and aromatic.

Ingredients

300g 00 flour
3 eggs
Pinch of salt
For pistou: 2 large bunches fresh basil, 4 garlic cloves, 80g Parmigiano-Reggiano, 100ml olive oil, salt

1 Make pasta dough: mound flour, add eggs and salt, knead 10 min until smooth. Rest 30 min.
2 Make pistou: pound garlic and salt in a mortar. Add basil gradually, grinding to a paste. Stir in cheese and oil.
3 Roll pasta thin and cut into tagliatelle or tagliolini strips.
4 Cook pasta in abundant salted boiling water 2-3 min until al dente. Reserve pasta water.
5 Toss hot pasta with pistou, adding pasta water to achieve a glossy coating.
6 Serve immediately with extra Parmigiano.

Did You Know?

Unlike Italian pesto, Monegasque pistou traditionally contains no pine nuts, letting the pure flavor of basil and garlic shine through.