Fresh pasta with rocket pesto (gluten-free)

Ingredients

For pasta:

1 fresh egg (50 g)
100 g Nomix gluten-free flour
1 TBSP water

For rocket pesto:

2 handful rocket leaves
2 TBSP grated parmesan
(Grana Padano and the like)
1 TBSP walnuts
1 smaller clove of garlic
4 TBSP olive oil

How to prepare

Knead the dough ingredients thoroughly until a supple, easily formable dough is prepared. Adjust the dosage according to the number of consumers. Let the dough stand for about 30 minutes protected against drying and start preparing the pasta.

Roll the dough as flat as possible (1-2 mm) and slice into thin stripes (ca. 8 mm wide - tagliatelle) using a knife or a tracing wheel. You can cook the pasta immediately using slightly salted water for 10-12 minutes. You can also store it in a polyethylene sack in a fridge for a couple of days.

Blend all the ingredients for pesto together and mix the pesto into the hot pasta. You can sprinkle it with some parmesan and serve.