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Cascade Hop Linguini with Hop and Basil Pesto

Print Recipe
Servings 6 servings

Ingredients
  

  • For the Hop Pasta:
  • 4 ¼ cups 510g 00 pasta flour (or low protein AP flour)
  • 4 eggs
  • 1 tablespoon 11g Cascade hops (dried hop cones, not pellets)
  • pinch salt

For the Hop Pesto:

  • 2 cloves garlic blanched
  • ¾ cup 112g pecans
  • 1 cup 26g basil leaves, packed
  • 2 tablespoons 22g Cascade hops (dried hop cones, not pellets)
  • 2 ounces parmesan grated with a microplane
  • 1 cup olive oil
  • salt and pepper

Optional toppings:

  • 1 egg yolk per plate
  • Parmesan grated with a microplane
  • Chopped parsley

Instructions
 

  • Add the eggs and hops to a blender or food processor. Blend until well combined.
  • Add the flour, salt and hop-egg mixture to a stand mixer fitted with a paddle attachment. Mix until well combined and the dough comes together.
  • Move to a flat surface, knead until smooth. Cover and allow to rest for 20 minutes.
  • Cut dough into 4 equal sections.
  • Flatten each dough section into a long oval. Pass through the pasta roller at the widest setting. Close the pasta roller one notch and pass through again. Close the pasta roller again pass the pasta through again. Continue to do this until the pasta is thin.
  • Pass the pasta through a linguini cutter to create noodles.
  • Allow to dry on a pasta drying rack or laid flat on a baking sheet for about 15 minutes.
  • Add pasta to a pot of boiling salted water until cooked through, about 5 minutes.
  • Add the garlic, pecans, basil, hops, and parmesan to a food processor. Process until well combined. Slowly add the oil. Salt and pepper to taste.
  • Toss the pasta with the pesto. Plate and top with additional toppings, if desired.

Notes

Dried hops are easy to get at local home-brew supply stores. Just ask for cascade hops, dried flowers, not pellets.