Basil Pesto Paparadelle

Place the flour in a mixing bowl, make a well in the center. Pour the eggs in the center of the hole, then add the olive oil & salt. Mix the dough with your hands until well combined.

Add water bit by bit while kneading the dough with the palm of your hand. Knead the dough until you end up with a smooth ball of pasta. Cling wrap the dough and let it rest for 10 minutes.

In a food processor, blend all ingredients together until you end up with a paste but not too thick consistency. Taste and adjust with salt & pepper if needed.

Get a rolling pin ready, dust your counter surface very lightly with some flour. Place the ball of dough onto the floured surface and press down to flatten the ball. Start rolling your dough thin & smooth to your choice of thickness (about 3mm thick). Turn the dough over every now & then to make sure it stays lightly floured.

Take a pizza cutter & cut thick ribbons, lengthwise.

Bring a medium pot half full of water to boil, add a little olive oil blend.

Place your paparadelle pasta into the rapid boiling water. Use a spoon to stir them up a little so they do not clump together. Boil for about 3 minutes, then remove the pasta from the water & drain but do not rinse the pasta.

Place your pan onto medium heat, add a large spoon of basil pesto & pasta & mix well while heating through. Season with salt & pepper to taste. Add a little bit of the pasta water to loosen up your pasta. Make sure everything is heated well, then serve.

Garnish with the grated parmesan cheese.