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.