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1
Make the pasta In a large bowl, whisk both flours with a generous pinch of salt and make a well in the center.
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2
Add the egg yolks, whole egg, olive oil and 1 tablespoon of water.
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3
Using a fork, gradually whisk the flours into the wet ingredients until a shaggy dough forms.
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4
Scrape the dough out onto a very lightly floured work surface and knead until stiff but smooth, about 5 minutes.
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5
Wrap in plastic and let rest at room temperature until soft and relaxed, 30 minutes to 1 hour.
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6
Divide the dough into 4 pieces and work with 1 piece at a time; keep the rest covered.
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7
Press the dough to flatten.
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8
Using a pasta machine, starting at the widest setting, run the dough through successively narrower settings until you reach the second to thinnest; the dough should be a scant 1/8 inch thick.
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9
Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with 00 flour.
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10
Repeat with the remaining pieces of dough.
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11
Working with 1 sheet at a time, loosely fold the pasta over itself 3 or 4 times like a ribbon.
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12
Using a very sharp knife, cut across the folds into 1/8-inch-wide noodles.
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13
Uncoil the tajarin and toss with flour.
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14
Transfer to a lightly floured baking sheet.
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15
Repeat with the remaining sheets of pasta.
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16
Make the pesto Preheat the oven to 375.
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17
Spread the pecans in a pie plate and toast for 7 minutes, until golden.
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18
Let cool, then coarsely chop.
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19
Set up an ice bath.
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20
In a large saucepan of salted boiling water, blanch the kale until barely tender, about 2 minutes.
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21
Drain; transfer to the ice bath.
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22
Drain again and pat dry.
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23
Light a grill and oil the grate.
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24
Spread the kale on the grate and grill over high heat, turning occasionally, until charred in spots, about 3 minutes.
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25
Let cool slightly, then coarsely chop.
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26
In a blender, combine the kale with the anchovies, lemon juice, garlic, half of the toasted pecans and the 1/4 cup of pecorino.
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27
With the machine on, gradually add the 1 1/2 cups of olive oil and puree until smooth.
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28
Season generously with salt and pepper.
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29
In a large saucepan of salted boiling water, cook the pasta until al dente, about 1 minute.
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30
Drain, reserving 1 cup of the cooking water.
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31
Wipe out the saucepan and add the pesto to it.
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32
Cook over moderate heat, stirring, until just hot, about 2 minutes.
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33
Add the pasta along with 1/2 cup of the reserved cooking water and toss until hot and evenly coated with pesto, about 2 minutes.
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34
Add a little more pasta water if necessary.
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35
Transfer the tajarin to shallow bowls.
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36
Top with shaved pecorino, chive flowers and the remaining chopped pecans.
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37
Serve right away.
