Fresh pasta with arugula pesto and poached egg

FRESH PASTA

Servings: 6

Preparation: 50 minutes

Ingredients

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

Preparation

1. Place the flour on a work surface or in a bowl. Make a well in the middle, add the eggs, olive oil, water, and salt, then mix with a fork.
2. When the flour has absorbed the mixture, work the dough by hand for about 3 to 4 minutes, until it is compact, smooth and elastic (add water if it is dry or flour if it is too sticky).
3. Form a ball and let it rest for 30 minutes in the refrigerator.
4. Divide the ball into 3 pieces.
5. Using a rolling pin, first roll out the 3 balls of dough, then pass each piece once between the rollers, spaced as far apart as possible, then a second time with the rollers closer together, etc., 5 to 6 times in all, to obtain a thin strip of dough (you should be able to see your hand through it).
6. NB: it is very important, each time the dough passes through the rolling mill, to lightly flour the dough so that it does not stick.
7. Using the rolling pin, cut the dough into tagliatelle.
8. In a saucepan of boiling, salted water, immerse the tagliatelle and cook for 3 to 4 minutes, until al dente.

ARUGULA PESTO

Servings: 6

Preparation: 10 minutes

Cooking time: 5 minutes

Ingredients

• 250 ml (1 cup) arugula
• 90 ml (6 tbsp) walnuts
• 1 clove of garlic, peeled
• 60 ml (1/4 cup) olive oil
• 60 ml (1/4 cup) of water
• 60 ml (1/4 cup) Parmesan cheese
• Salt and pepper to taste

Preparation

1. In a blender, puree the arugula, walnuts, garlic, olive oil, and Parmesan cheese.
2. Season to taste in a non-stick pan, heat the arugula pesto.
3. Add your pasta and stir so that it is well coated with the pesto.

POACHED EGG

Servings: 6

Preparation: 5 minutes

Cooking time: 4 to 5 minutes

Ingredients

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

Preparation

1. In a small individual container, crack each egg.
2. In a saucepan of simmering water, add the white vinegar and salt, then gently pour each egg, one by one, into the water to cook them for 3 minutes.
3. Using a slotted spoon, remove each egg one by one and set aside on paper towels.