Fresh Pasta With Basil Pesto

Step 1: Sift flour and salt onto a clean work surface and shape the flour into a round mount and make a well in the centre and crack eggs into the well and using a fork to lightly whisk the eggs and gradually blend a little of the flour into the eggs mixture.

Step 2: Continue to gradually draw the flour into the centre until the mixture forms a dough and then knead firmly, turning frequently for 10 minutes or until smooth and elastic and then wrap with plastic wrap and place in the fridge for 1 hour to rest.

Step 3: Divide dough into 4 equal portions and cover each portion with plastic wrap.

Step 4: Secure a pasta machine to the side of the work surgace and adjust rollers to the widest setting.

Step 5: Shape 1 dough portion into a flat rectangle and use a rolling pin to flatten slightly and then roll through the machine.

Step 6: Dust with extra flour.

Step 7: Fold the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again, repeat 6 times.

Step 8: Reduce roller setting by 1 and roll dough through the machine and continue reducing the setting and rolling until you reach the second last setting and pasta is about 1mm thick.

Step 9: Spread pasta sheet over a clean work surface dusted with flour and sprinkle with flour and loosely roll up.

Step 10: Repeat with remaining dough.

Step 11: Use a large sharp knife to cut the pasta sheets crossways into 2cm ribbons and lightly dust with flour

Step 12: Meanwhile to make the basil pesto process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped,.

Step 13: With the motor running, gradually add the oil in a thin, steady stream until combined.

Step 14: Cook the pasta in a large saucepan of salted boiling water for 2 to 3 minutes or until tender.

Step 15: Drain well and return to pan and add the pesto and toss to combine.

Step 16: Divide among serving bowls and top with shaved parmesan and and serve immediately.