Fresh egg fettuccine with basil pesto

On a board, make a well in the 00 flour; add four eggs, a good pinch or two of salt and a little olive oil around the edges.

Slowly whisk the eggs, incorporating the flour as you go; gather everything together.

Knead about ten minutes until smooth; the dough starts very crumbly and comes together as the flour absorbs the liquid. If too dry add an egg yolk, an extra egg or a little water.

Rest about half an hour at room temperature.

Pesto: put about four cups of clean basil in a food processor; toast pine nuts until golden.

Add two cloves of garlic, a squeeze of lemon, parm, a healthy pinch or two of salt and the pine nuts; pulse to break down, then stream in about half a cup of olive oil.

Flour the board lightly; roll half the dough, keeping the rest wrapped in the fridge.

Pass through the pasta roller on the widest setting twice, then through each tighter setting up to eight, dusting very lightly with flour and cutting the sheet in half when it gets too long.

Cut through the fettuccine cutter, halve the strands and rest them with a little semolina.

Boil in well-salted water about a minute, until they float.

Put pesto in the bottom of a bowl, add the hot pasta with a few splashes of cooking water and toss until coated.