Fresh pasta with arugula pesto and poached egg

Ingredients

For the fresh tagliatelle

• 1 L (4 cups) flour
• 4 whole eggs
• 60 ml (4 tablespoons) olive oil
• 60 ml (4 tablespoons) water
• 2 pinches of salt, to taste

For the arugula pesto

• 250 ml (1 cup) arugula
• 90 ml (6 tablespoons) walnuts
• 1 clove garlic, peeled
• 60 ml (¼ cup) olive oil
• 60 ml (¼ cup) water
• 60 ml (¼ cup) Parmesan cheese, grated
• Salt and pepper to taste

For the poached eggs

• 45 ml (3 tablespoons) white vinegar
• 15 ml (1 tablespoon) salt
• 6 eggs

Preparation

1. Place the flour on the countertop or in a large bowl and make a well in the center. Add the eggs, olive oil, water, and salt, then mix with a fork.
2. Once the flour has absorbed the mixture, knead the dough by hand for 3 to 4 minutes, until it is firm, smooth, and elastic. Add a little water if it’s too dry, or a little flour if it’s too sticky.
3. Shape into a ball and let rest for 30 minutes in the refrigerator.
4. Divide the dough into 3 pieces. Using a rolling pin, roll out each piece slightly.
5. Pass each piece through the pasta machine, starting with the widest setting. Gradually reduce the distance between the rollers with each pass—5 to 6 times in total—until you obtain a very thin, almost translucent strip of dough.
6. Lightly dust the dough with flour between each pass through the pasta machine to prevent it from sticking.
7. Using the pasta machine, cut the strips of dough into tagliatelle.
8. In a large pot of boiling salted water, cook the tagliatelle for 3 to 4 minutes, until al dente. Drain and set aside.
9. In a food processor, purée the arugula, walnuts, garlic, olive oil, water, and Parmesan until you have a smooth pesto. Season with salt and pepper to taste.
10. In a large nonstick skillet, gently heat the arugula pesto. Add the tagliatelle and stir gently to coat them well. Keep warm.
11. Crack each egg into a small individual bowl.
12. In a saucepan of gently simmering water, add the white vinegar and salt. Gently slide the eggs into the water, one at a time, and let them cook for about 3 to 4 minutes, until the whites are set and the yolks are still runny.
13. Using a slotted spoon, gently remove the eggs and place them on paper towels.
14. Divide the tagliatelle with arugula pesto among 6 plates. Place one poached egg on each portion and serve immediately.