Easy to make fresh pasta dish :)
- To make your pasta, place the flour in a bowl or on a work surface, and make a well in the centre.
- Add the egg, yolks, half the oil and a pinch of salt.
- Firstly with a fork and then with your hands, gradually mix the flour with the eggs and oil until you obtain a rough paste.
- Knead the dough on a lightly floured surface for a few minutes until it is smooth, not sticky.
- Cover with a cling film and leave to rest in the fridge for atleast half an hour, but over night would be better.
- Once rested divide the dough into quarters. With a rolling pin, roll out each piece of dough in turn until you have a 1mm thin dough, without it sticking or ripping.
- Cut the sheets of pasta into large squares, about 15cm by 15cm, and dust with flour to prevent them sticking together.
- To make the pesto, put the basil leaves in a mortar with the salt, pine nuts and garlic.
- Grind down with the pestle until it becomes a fine pulp.
- Start to add the oil and continue grinding until the mixture is smooth.
- Add the parmesan and mix well.
- Place the pasta sheets one by one into a saucepan with plenty of lightly salted boiling water, and add the remaining oil. Cook until al dente, about 3 minutes or so.
- Place 4 tablespoons of pesto in a large pan and warm up gently with the same amount of water from cooking pasta pan, which will loosen the pesto to form a sauce.
- Remove the pasta sheets from the water with a slotted spoon, and place them into the sauce, add the rest of your pesto and toss together well till the mandilli are well coated with pesto.
- Serve with a few extra basil leaves to garnish and topped with a little more grated Parmesan.