SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 8 (Sauces for Fresh Pasta)

The recipes use 100 g of fresh pasta per portion, either made from the chapter 1 dough or bought. Basil should be fresh and as green as you can find.

Butter and sage (1 portion)
[ ] 100 g fresh tagliatelle (the 1-egg dough from chapter 1) or 125 g shop-bought fresh pasta
[ ] 40 g butter
[ ] 6 sage leaves
[ ] 15 g parmesan, grated
[ ] 1 pinch black pepper

Pesto from scratch (2 portions)
[ ] 30 g basil leaves
[ ] 1 small garlic clove
[ ] 20 g pine nuts
[ ] 30 g parmesan, finely grated
[ ] 60 ml extra-virgin olive oil
[ ] 1 pinch coarse sea salt
[ ] 100 g fresh tagliatelle (the 1-egg dough from chapter 1) or 125 g shop-bought fresh pasta

Walnut sauce (2 portions)
[ ] 60 g walnut halves
[ ] 1 slice white bread, crusts off, soaked in 3 tbsp milk
[ ] 1 small garlic clove
[ ] 30 g parmesan, grated
[ ] 3 tbsp olive oil
[ ] 1 pinch salt and pepper
[ ] 100 g fresh tagliatelle (the 1-egg dough from chapter 1) or 125 g shop-bought fresh pasta

Light tomato and basil (2 portions)
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 250 g ripe cherry tomatoes, halved
[ ] 1 pinch salt
[ ] 5 basil leaves
[ ] 100 g fresh tagliatelle (the 1-egg dough from chapter 1) or 125 g shop-bought fresh pasta

For the experiments
[ ] Extra butter and a loaf of bread for the brown butter test
[ ] A small blender, if you want to compare pesto