To make the pesto, simply add the basil, Parmesan and garlic in a food processor and blend. Add the olive oil and blend quickly until the pesto is oozing. Add your salt and pepper to taste, and optionally add in a squeeze of lemon juice.

To make the pasta, put the flour in a big bowl or on a longer working table and make a well in the middle. Put the eggs in the middle.

With a fork, beat the eggs until smooth. Slowly begin to incorporate the flour until it is all combined very well.

Knead the dough well. You don't have to be gentle. Your end dough should be smooth and silky, and it will take a few minutes of hard work to achieve. Shape it into a ball and wrap it tightly with plastic wrap. Put in the fridge for about 30 minutes.

Remove the dough from the fridge and get your pasta make ready. You'll have to start with a wide setting and continually roll the dough through, making the width smaller each time. You don't want a thin dough, but you don't want anything too thick either.

Lay the dough sheets down and cut long strips with a knife. Put a damp towel on top of the pasta to keep them fresh.

Boil a large pot of salty water and add the pasta. It will take about 1-3 minutes for fresh pasta to be cooked. Drain the pasta but reserve about 1 cup of the pasta water. Add the pasta back into the pan off the heat and add in the pesto. Add some pasta water to loosen it all up.

Serve with extra Parmesan sprinkled on top, and a drizzle of olive oil for good measure.

Bon appetit!