Pesto Pasta Recipe

For Classic Egg Dough:

1. In a bowl, combine 220g flour, 1 whole egg, and 3 egg yolks. Start making a dough.
2. Once it has started to combine, add salt to taste and make a medium-hard dough without cracks.
3. Cover and let the dough rest for 30 minutes.

For Eggless Dough:

1. Combine 2 cups all-purpose flour (plus extra for dusting), 1/4 cup semolina, 1 tablespoon olive oil, and 1/2 teaspoon salt.
2. Add water if needed to form a dough.

For the Pesto:

1. In a mortar and pestle, add 8-10 cloves of garlic, 4 tablespoons hazelnuts, and a pinch of salt. Crush completely.
2. Add 1 cup basil leaves, 2 tablespoons Parmesan cheese, and 1/4 cup olive oil. Crush to a smooth consistency.

Shaping and Cooking Pasta:

1. Take a portion of the dough, sheet it to the 4th setting on a pasta machine, and give it a book fold. Roll it to the 2nd setting on the pasta machine.
2. Place a few basil leaves on the rolled dough. Fold the sheet and pass it through the machine once more.
3. Cut into thick strips and cook in boiling water until it starts to float.
4. Transfer to cold water for a minute.

Serving:

1. In a pasta plate, mix the pasta, pesto, and 4 tablespoons of pasta water. Stir well.
2. Plate in a rosette shape with grated Parmesan cheese and edible flowers.

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