Instructions

1. Begin by preparing the pasta dough. In a large mixing bowl, create a mound with the 2 cups of all-purpose flour, making a well in the center. Crack the 3 large eggs into the well and sprinkle a pinch of salt over the flour.
2. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well. Continue until the mixture is too stiff to mix with a fork.
3. Transfer the dough onto a lightly floured surface and knead it with your hands for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
4. Wrap the dough in plastic wrap and let it rest for at least 20 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
5. While the dough is resting, prepare the basil pesto. In a food processor, combine the 1/2 cup of fresh basil leaves, 1/4 cup of pine nuts, and a pinch of salt. Pulse until the ingredients are finely chopped.
6. With the food processor running, slowly drizzle in the 1/2 cup of olive oil until the mixture is well combined and smooth. Scrape down the sides as needed. Stir in the 1/2 cup of grated Parmesan cheese and season with freshly ground black pepper to taste. Set the pesto aside.
7. After the dough has rested, divide it into four equal portions. Keep the portions you are not currently using covered to prevent them from drying out.
8. Using a pasta machine or a rolling pin, roll out one portion of dough into a thin sheet, about 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually work your way to the thinner settings.
9. Once rolled out, use a sharp knife or a pasta cutter to cut the dough into wide strips, approximately 1 inch wide, to create pappardelle. Dust the cut pasta with a little flour to prevent sticking.
10. Repeat the rolling and cutting process with the remaining portions of dough.
11. Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes, or until they are al dente. Fresh pasta cooks quickly, so keep an eye on it.
12. Once cooked, drain the pasta, reserving a small cup of the pasta water. Return the pasta to the pot and add the prepared basil pesto, tossing gently to coat the pasta evenly.
13. If the pesto is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
14. Serve the pappardelle hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper. Enjoy your Homemade Pappardelle Floral Pasta with Basil Pesto!