pesto alla genovese and ribbon pasta

Homemade pasta and pesto in the style of Genoa. I eye balled most of the ingredients so you must rely on taste and feel.

Ingredients

Pasta
3 oz 00 italian flour
3 oz semolina
1 egg
1 yolk
Pinch salt
Pesto
3 garlic cloves
2 bunches basil
40 g pine nuts
1/2 tsp salt
1/3 c olive oil
3 tbsp parm, shredded
Black pepper
Nutmeg
1 tsp lemon juice (optional, for oxidation)
1 tbsp oil
2 garlic cloves, smashed

Directions

Mix together pasta. Add a few drops of water if needed. Wrap into a disc and let rest for an hour.

Roll out pasta very, very thin and tear into large, irregular pieces.

In a mortar mash garlic, basil and pine nuts til very fine. Add cheese and salt. Add olive oil slowly while stirring with pestle. Add black pepper and nutmeg.

Boil salted water and cook pasta for 2 minutes.

At the same time heat oil and garlic in a pan. Toss pasta in pan and add a bit of pasta water. Boil for 2 minutes. Turn off heat, add pesto. Toss and serve.

2 hours