Trofie al Pesto

Ingredients

• 2 cups all-purpose flour
• 0.25 cups water , or more to taste
• 2 large eggs
• 1 splash olive oil
• 2 pinches salt

Instructions

1. 1

   Combine flour, 1/4 cup water, eggs, olive oil, and salt for pasta in the bowl of a food processor; pulse a few times until just combined. Pinch dough to see if it sticks together and forms a small clump. If it's dry or crumbly, add more water, 1 to 2 tablespoons at a time, just until the dough forms a ball.

2. 2

   Dump dough onto a floured surface. Knead until dough is smooth and bounces back when you poke it. Wrap in plastic and chill in the refrigerator for at least 30 minutes.

3. 3

   Remove dough from the refrigerator and pull off a small chunk, about 1/2 teaspoon or smaller. Place dough at the bottom of a wooden cutting board and starting with the tips or your fingers, firmly roll up the board, like you are rolling the dough into a tube. Once the dough is at the base of your palm, keep pressure on it and pull it back and down the board, diagonally at a 45-degree angle to create a spiral shape. Repeat until all dough has been shaped.

4. 4

   Combine garlic and pine nuts in the bowl of a food processor; process until sandy in texture. Add basil and oil and process until smooth. Stir in grated Parmesan cheese until combined. Taste and add salt if needed.

5. 5

   Bring a large pot of lightly salted water to a boil. Add trofie and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

6. 6

   Toss cooked trofie with pesto and serve immediately.