Preparation time: About 30 min. Ingredients (makes 2 servings) 50 g basil 25 g parmesan 1 clove garlic 25 g almonds or pine nuts 1 tsp lemon Juice 75 ml olive oil 200g flour 2 eggs 1 tablespoon olive oil 1 teaspoon salt Preparation: Wash basil, peel garlic and roughly chop both. Grate parmesan cheese. Put everything in the MG 500 and puree until a fine paste is produced. Fill into a small jar, cover with a layer of olive oil and close tightly. Keep in a refrigerator. Add the flour to a bowl and mix with the salt. Make a well in the flour and add eggs and olive oil. Coarsely mix with a fork, then knead into a smooth dough. Add some water or flour, if necessary, until the dough no longer sticks to your hands. Wrap it in foil and let it rest at room temperature for at least 60 minutes. Divide the pasta dough into two halves. Roll out one part very thinly on a well-floured work surface. The dough is thin enough, if the colour of the surface underneath is shimmering through. Now sprinkle the surface of the dough generously with flour and fold it once in the middle. Add more flour and fold again. Now cut the folded dough into thin strips with a sharp knife. Carefully toss the pasta around with your fingers until the noodles unfold and the excess flour falls off. Repeat this procedure with the second half. Bring a large pot of water to boil. Once the water boils, generously salt and cook the fresh Tagliatelle in small batches for 1-2 minutes, remove with a slotted spoon and place in a big bowl with a little butter so the pasta doesn’t stick together. Mix with a few spoons of pesto and serve. Our Recommendations Multi-Grinder MG 500 black >>> Recipe from Fräulein Zebra.