Farfalle with Pesto alla Genovese and crunchy hazelnut topping
300g Italian "00" flour
200g durum wheat semolina
1 pinch of salt
1 pinch of turmeric
1 jar of Pesto alla Genovese without garlic by Valbona
1-Start by making some fresh farfalle pasta, sifting the two types of flour and placing them in a heap on a pastry board. Put the eggs in the middle, with a pinch of salt and a pinch of turmeric as required. Mix the ingredients, first with a fork and then with your hands; knead until you have obtained a smooth and elastic dough.
2-Cover the dough and leave it to rest for about 30 minutes.
3-Roll out the pasta into a thin sheet; it should be about 1.5mm thick. Use a cutter with fluted wheel to cut out rectangular shapes about 3cm x 6cm wide.
4-Shape the farfalle: place your index finger in the middle of the rectangular shape and pinch the sides with your thumb and middle finger; then remove your index finger and press the middle so that the two sides stick together well.
5-Leave them to rest for 30 minutes uncovered. Meanwhile, coarsely chop the hazelnuts and put them to one side.
6-Cook the farfalle in plenty of salted water for about 12 minutes; drain them and add the Pesto alla Genovese without garlic by Valbona and the crunchy hazelnut topping.