Tajarin with basil pesto and burrata
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 5 min
- Serving: 4
- Cost: Average
- Note +30 minutes resting time for the pasta
Listen to the recipe
PRESENTATION
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INGREDIENTS
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 7 oz (200 g)
- Egg yolks 1 oz (30 g) - (about 2)
- Fine salt to taste
- For the basil pesto
- Basil 2 ½ cups (60 g)
- Pine nuts 1.1 oz (30 g)
- Garlic 1 clove
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- Pecorino cheese 0.7 oz (20 g)
- Extra virgin olive oil 9 tbsp (120 g)
- Fine salt to taste
- For garnish
- Burrata cheese 4
- Black pepper to taste
- Basil to taste
- Extra virgin olive oil to taste
How to prepare Tajarin with basil pesto and burrata
To prepare the tajarin with basil pesto and burrata, start by arranging the flour in a well on a work surface, pour the whole eggs and the yolks into the center 1, season with a pinch of salt 2 and begin incorporating the flour with a fork 3.
Next, work the dough with your hands 4 until you obtain a smooth, elastic ball 5, then wrap it in plastic wrap 6 and let it rest at room temperature for about thirty to forty minutes.
Meanwhile, proceed with the sauce: put in the mortar a clove of garlic cut in half, the pine nuts and a pinch of salt 7. Pound the mixture 8 until it becomes creamy, then add the basil leaves 9 a few at a time, working them with rotary movements and pressing them against the walls of the mortar.
Incorporate the grated Parmigiano Reggiano and Pecorino 10 and finally pour the extra virgin olive oil in a thin stream 11, continuing to mix until you obtain a creamy, homogeneous pesto 12. Taste it, adjust the salt and set it aside, covering its surface with a thin layer of oil.
Once the dough has finished resting, proceed to form the tajarin by dividing the ball into several portions 13 to be rolled out with the pasta machine 14 several times, folding the sheets onto themselves 15.
You should obtain sheets about 1/32 inch (≈1 mm) thick 16. Lightly flour the sheets, divide them into smaller portions 17 and pass them through the appropriate roller/cutter of the pasta machine 18 to form the tajarin.
Form nests 19, flour them and lay them on a tray. For cooking, bring plenty of salted water to a boil. Transfer the pesto to a bowl 20 and loosen it with some of the pasta cooking water 21.
Cook the tajarin for a time ranging from one to three minutes depending on their thickness 22. Finally, drain the tajarin 23, reserving a little of the cooking water, transfer them directly into the bowl with the pesto and gently toss 34.
Divide the pasta among plates 25 with the pesto 26, place a burrata in the center of each portion and finish with a grind of freshly ground black pepper, a few fresh basil leaves and a drizzle of extra virgin olive oil. Serve the tajarin with basil pesto and burrata immediately 27.