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1
Put all of the pesto ingredients into a food processor or blender.
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2
Adjust the taste with salt.
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3
Pile flour onto the surface of a large cutting board or the counter and make a well in the center to form a well.
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4
Tightly push together the outside of the well so that the flour becomes hard (this is important), and then break the eggs into the center.
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5
Add the salt and olive oil.
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6
With a fork, slowly stir the eggs and gradually mix in with the flour.
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7
Please take care not to break the edges of the volcano.
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8
You could also do Steps 2-4 in a bowl.
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9
Knead the dough while paying attention to the thickness of the texture.
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10
Knead for about 10-15 minutes.
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11
Depending on the humidity, the amount of flour needed will change.
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12
Knead until it's no longer sticky.
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13
Cover with plastic wrap and let it sit at room temperature for 20 minutes (30 minutes in the winter).
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14
Dust with flour and then divide into 4 portions.
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15
Cover 3 sections with plastic wrap so that they don't dry out.
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16
Roll the remaining 1/4 of dough into a thickness of 1-2 mm.
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17
Make sure to dust the counter so that the dough doesn't stick.
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18
Fold the rolled out dough and cut into your preferred widths.
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19
Do the same for the remaining portions of dough.
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20
Boil the noodles in salted water for about 2-3 minutes, until al dente.
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21
Don't forget to check to make sure they're done!
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22
Combine the freshly cooked pasta with some of the pesto.
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23
You can optionally pour more pesto on top, too.
