Hand cut Pasta and Pesto

The (in)credible science

Organic eggs come from organic chickens that aren’t confined to cages, have access to the outdoors, and are fed 100% vegetarian organic feed. You can also be sure they don’t have any antibiotics, pesticides, growth hormones, or GMO’s. Research has found that organic eggs also have more nutrients:  13.5% more sodium, 11% more potassium, and 31% more selenium than conventional eggs! They have lower rates of antibiotic resistant bacteria, 21% higher heart-healthy omega 3 fatty acid levels, and up to 4 times more vitamin D than conventional eggs. Plus, it’s no secret that organic eggs taste better.

The Recipe

You do not need a pasta machine to make homemade, hand cut organic pasta! Shaped with a fork, and topped with garden-fresh pesto, Chef Megan Mitchell has created this simple yet sophisticated recipe inspired by the goodness of Organic Valley eggs. Spoil yourself, and your extra special guests, with this surprisingly easy and undeniably delicious vegetarian dinner.


For Pasta:

  • 3 large eggs plus 2 egg yolks
  • 2 cups All Purpose flour
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fine sea salt

For Pesto:

  • 2 cups packed arugula
  • 1 cup packed basil, plus more for garnish
  • 1/2 cup toasted walnuts
  • 1/4 cup extra virgin olive oil
  • 1 small lemon
  • 1 garlic clove
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/4 tsp. chili flakes
  • 1/2 cup freshly grated parmesan, plus more for garnish


  1. To a stand mixer fitted with a dough hook add the whole eggs, egg yolks, All Purpose flour, extra virgin olive oil, and salt. Starting on low then slowly raising the speed to medium knead the dough until smooth, about 5 minutes. If the dough looks too sticky add 1-2 tbsp. of AP flour as needed.
  2. Remove and knead by hand on a lightly floured surface for 2-3 minutes then shape into a ball and wrap with plastic. Let rest at room temperature for at least 1 hour.
  3. While the dough rests make the pesto. To a high-power blender add the arugula, basil, walnuts, extra virgin olive oil, zest and juice from the lemon, garlic, salt, pepper and chili flakes. Blend on high until smooth and bright green. Pour into a bowl and stir in the parmesan. Set aside until needed.
  4. Bring a large stockpot of water to a boil. Liberally season with salt.
  5. While the water comes up to a boil, form the pasta. Cut off 1/4 from the pasta dough, leaving the remaining tightly wrapped. Roll the dough into a long, 1/2-inch thick rope. Cut into 1/2-inch pieces then roll into balls. Using a fork roll the ball down the fork and over itself to form ridged gnocchi-looking pasta. Continue with remaining dough.
  6. Add the pasta to the boiling water and stir. Cook, stirring often, for about 7-9 minutes.
  7. Meanwhile add the pesto to a medium, high-sided skillet and bring up to heat over medium low. Once the pasta is ready add directly to the pesto skillet and toss, adding pasta cooking water if looks too thick.
  8. Spoon into shallow bowls and top with more parmesan and a drizzle of extra virgin olive oil.

Recipe Courtesy of Megan Mitchell with generous sponsorship support from Organic Valley.