• 3 ½ cups AP flour

  • 1 tsp. sea salt
  • 1 TBS dried dill
  • 5 eggs


Place flour in a large bowl with salt and dill; mix to combine; create a well in the center; add eggs; whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour; roll out to approximately 1/8 inch and cut to desired consistency.

At service,  bring to  boil large pot of salty water (2 TBLS per gallon) and add pasta;  cook al dente; remove and hold warm.


  • Pesto:

  • ½ cup EVOO
  • ½ cup cilantro leaves
  • ½ tsp chili flakes
  • ½ cup chopped parsley
  • 2 TBS pepitos, toasted
  • ½ cup grated manchego


For pesto place ingredients in a blender and pulse to combine; toss with cooked pasta and add cheese(s).


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