Fresh Pappardelle with Pesto

Steps

1. Pour the flour on a board or table. Make a well in the middle and crack the eggs into it: one large egg for every 100 g of flour.
2. Add a pinch of salt and a spoon of olive oil.
3. Using a fork, beat the eggs until smooth. Keep mixing them with the flour as much as possible so it's not too wet.
4. Flour each hand and begin to knead. What you want is a nice piece of smooth, silky, elastic dough.
5. Cover it in plastic wrap and leave it to rest for about 20 to 30 minutes in the fridge before rolling and shaping.
6. Roll it until it's almost translucent. Then roll it up from both sides to the middle and cut it to your desired thickness.
7. Cook the pappardelle in well-salted boiling water for 2 to 3 minutes and toss with the pesto.

Tip: If the dough feels dry, add the extra yolk. Fresh pasta cooks in just a few minutes, so taste early.