Fresh spaghetti with pesto

Shape 300 g of double zero flour into a well and crack three eggs into the centre.

Beat the eggs with a fork, drawing in the flour as you go.

Combine with the fingers and palms until it comes together.

Knead; the dough is ready when a thumb pressed into the centre comes out clean.

Press down with the palm, fold once, half turn, repeat for eight minutes.

Wrap in plastic and rest in the fridge about half an hour.

Put the dry basil leaves, olive oil, pine nuts, chopped garlic and salt in the food processor.

Process to a uniform, creamy consistency.

Transfer to a bowl; mix in the grated Parmesan and Pecorino by hand.

Mix in the softened butter uniformly.

Divide the rested dough into nine pieces, three times the number of eggs.

Flatten a piece into a rectangle, run through the widest notch, fold, run again lengthwise, then work down to notch four.

Cut through the spaghetti attachment, flour, and hang on the drying rack.

Dry on the rack about 10 minutes.

Bring the salted water to a boil.

Cook the spaghetti two minutes.

Toss the drained spaghetti with the pesto and a couple of tablespoons of pasta water.