Mix the flour, semolina and oil in the food processor (dough hook) and gradually add the water - this can be done in a teaspoonful manner. Knead and add water until the dough has the consistency of crumble - depending on the flour you need a little more or a little less water. Keep adding water until no more dry semolina or dry flour can be seen between the crumble. Knead this crumbly dough into a firm dough by hand, form a ball and put in cling film to chill for at least an hour.
Then pass the dough through the pasta machine as usual, fold it a few times and push it through again until the desired consistency and thickness / thickness is reached. Cut the plates to the desired length, lightly flour and push through the spaghetti cutting attachment. Lay out the spaghetti on dry towels. Cook in boiling salted water for about 5 minutes until al dente.
Of course, you can also buy ready-made spaghetti, but that`s a lot more fun. You should definitely try the pesto, with its bright orange color and its spiciness it is definitely something different.
Heat 80 ml of the olive oil over medium heat and sweat the onion with a pinch of salt while stirring.
Add the peppers and basil, season with salt and stir well. Cook the vegetables for 20 minutes until they are soft and then leave to cool for about 20 minutes.
Pour the contents of the pan into the blender, add the ricotta, tomato, chili peppers, oregano, garlic and the remaining oil and puree the ingredients. Add the cheese and mix into a smooth, creamy pesto. Pour the finished pesto into a bowl.
Drain the pasta and mix carefully with the pesto. Arrange on preheated plates and garnish with the watercress leaves and serve immediately.
Ingredients
Print Recipe
Pin Recipe