DIRECTIONS:
 

Pasta:

1. Add the two flours and salt to a food processor and pulse until well combined. Next add the four eggs + extra egg yolk and olive oil. Pulse about 10 - 12 times, or until the mixture comes together in a crumbly dough. 
    

2. Remove the dough from the processor and place it on a lightly-floured surface and form it into a ball with your hands. Knead the dough for 5-7 minutes until it is smooth and elastic. (If the dough seems wet or sticky, just add in some extra flour.  You want it to be pretty dry.
    

3. Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 60 minutes. Use immediately or refrigerate for up to 1 day.
    

4. Roll out the pasta dough into your desired shape, either by hand or using a pasta maker.  Cook the pasta in a large pot of generously-salted boiling water until it is al dente, usually between 2-3 minutes depending on the thickness of your pasta (always keep a ladle of pasta water for your sauce).  Drain and use immediately. 

Pesto / Pasta:

1. Add the pesto ingredients to a food processor and blend for 1 minute. Scrape down the sides and process again for another 30 seconds, until smooth (set aside). - I recommend to make the pesto whilst your pasta is resting. 
    

2. Once your pasta is cooked, save a ladle of pasta water before draining. Then add your fresh pasta and homemade pesto in a mixing bowl with the ladle of pasta water and stir until the pasta is evenly coated in the pesto. 
    

3. Serve with toasted pine nuts, freshly grated parmesan, fresh herbs (basil/oregano), sprinkle of sea salt and some cracked pepper!