Created by ImPat on March 24, 2016
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.