Women's Health may earn commissions through the links on this page, but we only display products we believe in. Why trust us?
"I'm Italian, so any kind of pasta [makes] my DNA dance."
When it comes to her exercise style and diet, Kate Hudson likes variety. This is how she makes things exciting. "I am an Aries," she told Women's Health magazine. She likes to keep mixing things together to avoid boredom.
However, she always revisits a recipe: this homemade whole wheat pasta with pesto sauce from WW. Kate joined the brand as an ambassador to show her children that what you put in your body is important.
ICYDK, Kate is actually a huge spaghetti man. "I'm Italian, so any kind of pasta [makes] my DNA dancing." She also said that she is a "pesto fan", calling it a rich source of nutrition. Pesto is usually made by mixing various flavor ingredients, including pine nuts, olive oil, garlic, basil, etc.
But what is the best part of her favorite pasta? She said it was “easy to make” and it was fun to make it with the whole family. "[Spaghetti] is my child's favorite," she told Women's Health.
A post shared by Kate Hudson (@katehudson)
Homemade pasta recipes can be easily integrated into WW’s PersonalPoints plan, which is a diet plan that includes a customized menu for each member, the ability to earn PersonalPoints through healthy behaviors, and a “smarter” food algorithm (the The app can now distinguish between added and natural sugars and unsaturated and saturated fats).
As for why Hudson likes the WW program so much: She likes it to help her achieve her health goals without restrictions. "You can live a moderate life, still lose weight and stay healthy, and [this] is not as intimidating as a food prison," Kate said.
A post shared by Kate Hudson (@katehudson)
Want to make Kate's favorite pasta yourself? First, please master the following ingredients, and then follow the recipes of WW below.
1. In a medium-wide bowl, use a fork to stir whole wheat flour and 1⁄4 teaspoon salt. Make it in the middle of the flour and pour in the eggs. Stir the eggs gently with a fork and gradually add flour to the eggs until a hard dough is formed. Turn the dough onto the work surface and knead until it is smooth and no longer sticky, 4 to 5 minutes. Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes.
2. At the same time, in a blender or food processor, add garlic and pulse until chopped, about 5 times. Add basil, cheese, broth, nuts, oil and the remaining 3⁄8 teaspoon salt, and stir on high speed until smooth, about 30 seconds.
3. Take the dough apart and divide into 4 equal parts. To process one portion at a time (cover the remaining dough to prevent it from drying out), roll the dough between long plastic wrappers to be as thin as possible, adding a little all-purpose flour as needed to prevent sticking. Roll it slowly, occasionally peeling the dough from the plastic wrap to help it roll out thinner. Roll each part into a rectangle approximately 22 x 5 inches. Peel off the top layer of the plastic wrap and loosen the dough from the bottom layer. Using a pizza cutter, cut the dough into 1⁄2 to 1 inch wide strips, then cut in half horizontally. (Or use a pasta machine to roll out the dough and stop when the thickness is 4 or 5 layers.)
4. Bring a large pot of water to a boil. Add the pasta to the pot, a little at a time to prevent the strands from sticking together, stirring gently to separate the strands. Cook the pasta until chewy, about 5 minutes. Drain the pasta and return to the pot. Stir in the pesto.