This two-part recipe yields tender homemade pasta dough that rolls into fettuccine or lasagna sheets, paired with a vibrant basil pesto made from toasted pine nuts, fresh garlic, Parmesan, and lemon. The standout is the balance of homemade components—neither the pasta nor the pesto relies on shortcuts.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Mound the flour onto a clean work surface (or a large bowl) and use your hands to form a well in the center. Add the eggs, olive oil, and salt to the well. Using a fork, beat the eggs to break up the yolks. Gradually begin to incorporate the flour until the dough turns into a shaggy mixture.
Once the dough becomes too tough for the fork, use your hands to bring the dough together into a ball. Knead the dough by pushing the dough ball forward with the heel of your hand, then turning it a ¼ turn, and repeating until it's soft, supple, and smooth, about 5 minutes—dust the surface lightly with more flour as needed to keep the dough from sticking. When it's ready, the dough should spring back when gently pressed with your fingertip.
Divide the dough in half and shape each half into a flat square. Wrap each in plastic wrap and let stand at room temperature for at least 30 minutes and up to 2 hours. Pasta dough can be wrapped tightly and refrigerated for up to 1 day. Bring it to room temperature before rolling.
Lightly dust your work surface with flour and, using a rolling pin, roll out one dough half (keep the other piece of dough covered with plastic wrap so it doesn't dry out) to a large rectangle, about 20 x 12-inches—it should be thin enough that you can see the outline of the palm of your hand through it. If you have a pasta maker or pasta roller attachment for your stand mixer, you can use that, passing the dough through each number twice up to 7.
For lasagna sheets: Cut the rolled dough into 13-inch long pasta sheets. Dust with flour and transfer to floured baking sheets so they don't stick.
For fettuccine: Arrange the rectangle of rolled dough on your work surface and dust lightly with more flour if it's at all tacky. Using a sharp knife or pizza cutter, slice the dough into long ¼-inch thick strands. Transfer the noodles to a baking sheet and gently toss with a bit more flour to keep the strands from sticking to each other. Repeat the rolling and cutting process with the second piece of dough.
Place the pine nuts in a small, dry skillet over medium-low heat. Toast, shaking the pan occasionally, until lightly browned and very fragrant, 4 to 5 minutes. Immediately transfer the nuts to a bowl to avoid any carryover cooking. Set aside to cool.
Rinse the basil with cool water, then shake it mostly dry (leave some water clinging to the leaves). Transfer to the bowl of a food processor with the garlic, Parmesan, and pine nuts. Pulse until finely minced, 20 to 30 seconds.
With the machine running, drizzle in the olive oil and blend until mostly smooth and emulsified with a few chunks remaining. Add the lemon zest, 2 teaspoons of the lemon juice, salt, and pepper and pulse a few times to combine. Take a taste and add more lemon juice and/or salt as needed.
Store pesto in an airtight container in the refrigerator for up to 1 week (drizzle the top with a thin coating of olive oil to help maintain the bright green color for longer).
Store homemade pasta sheets on floured baking sheets and freeze for up to 3 months; pesto keeps refrigerated in an airtight container for up to 1 week when topped with a thin layer of olive oil.
rolling pin · food processor · pasta maker or stand mixer attachment (optional)
Yes. Wrap the shaped dough squares tightly and refrigerate for up to 1 day. Bring to room temperature before rolling.
Store in an airtight container in the refrigerator for up to 1 week. Drizzle the top with a thin coating of olive oil to maintain the bright green color.
No. A rolling pin works fine. The dough should be thin enough that you can see the outline of your palm through it. A pasta maker or stand mixer attachment can also be used.
Roll the dough to a large rectangle about 20 x 12 inches—thin enough that you can see the outline of your hand through it.
Pine nuts have a specific flavor and texture. Walnuts are a common substitute but will change the pesto's character. Toast any nut substitute for 4–5 minutes until fragrant.
