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1
To make the pasta, combine the flour and salt in a large bowl.
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2
Make a well in the center of the flour and add the wine.
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3
Using a fork, gradually incorporate the wine into the flour, starting in the center and slowly working out.
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4
Gather the dough into a ball.
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5
If it seems too dry, add more wine 1 teaspoon at a time; if it seems too wet, add a little more flour.
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6
Knead the dough until it feels smooth and very even in consistency, 1 to 2 minutes.
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7
Following the manufacturer's instructions for your pasta maker, stretch the dough out, ending with sheets as thin as possible.
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8
Using a sharp knife, cut the sheets into 5-inch squares and lay them on cotton dish towels, covering each layer with another dish towel.
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9
To make the pesto, combine all the ingredients in the bowl of a food processor and process until fairly smooth.
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10
Transfer the sauce to a small bowl and leave at room temperature while you cook the pasta.
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11
Bring a large kettle full of salted water to a bowl.
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12
Cook the squares, 5 at a time, in the water for 3 minutes.
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13
Use a mesh strainer or skimmer to remove the cooked pasta and transfer to a large plate or platter.
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14
(A little water adhering to the noodles will keep them from sticking together.)
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15
Repeat until all the pasta is cooked.
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16
Add 1 cup of the boiling pasta water to the sauce and mix well.
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17
Drop 5 pasta squares on each plate so that they resemble dropped handkerchiefs.
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18
Top each serving with 2 to 3 tablespoons of the sauce and serve immediately with grated parmesan on the side.
