Homemade Pasta & Basil Pesto - flour

Method

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