Tagliatelle al pesto

Ingredients for 4 people:For the pasta: 300 grams flour (better if whole grain), 3 eggs and a pinch of saltMake a good dough, that is elastic and pass it through the machine to obtain lasagna of 20-25 cm in length. Don't go past number two on the machine as tagliatelle should not be too fine. When the lasagna have dried well, proceed to cut into thin strands using the machine.For the pesto:50 grams of basic with a good strong perfume1.5 tablespoons of pine-nuts2 cloves garlic3/4 cup of extra virgin olive oil6 tablespoons of Parmigiano Reggiano (grated)2 tablespoons of Pecorino Romano (grated)Wash the basil leaves and dry well. Add the garlic, pinenuts, a teaspoon of salt (large marine salt) to the basil leaves and put them all in the mixer. Add a bit of oil and blend together taking care not to heat the mixer so that you will preserve the aroma of the basil. Put the mix in a jar and add all of the oil. Mix well so that it becomes a cream and then slowly add Parmigiano Reggiano and Pecorino Romano. Taste, and eventually add a little more cheese until you have achieved the taste you are looking for.
Unione Europea
Repubblica Italiana
Regione Toscana

This company beneficiated by the financial support of the Tuscany Region for the development of internationalization initiatives
bando POR CREO FESR 2014-2020 – Azione 3.4.2 "Incentivi all’acquisto di servizi a supporto dell’internazionalizzazione in favore delle PMI” per la concessione delle delle PMI toscane operanti nei settori del manifatturiero (sub azione a) agevolazioni a sostegno dell’export - anno 2017