Pasta Sheets with Mint Pesto

Ingredients

• 300 g flour (preferably type 00)
• 3 eggs
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 1 bunch mint
• 1 Garlic clove
• 100 ml olive oil
• 1 tbsp finely grated Parmesan
• pepper (from the mill)
• mint (for garnish)

Instructions

1. 1.

   Sift the flour onto a work surface, make a well in the center and add the eggs. Add the salt and oil and knead everything into a smooth dough. If the dough is too dry, it should be elastic without sticking; knead in a little water if needed. Wrap in plastic wrap and let the dough rest for at least 30 minutes.

2. 2.

   Divide the dough into 2-3 pieces, wrap the unused pieces in plastic wrap, and roll the last piece flat on a lightly floured surface. Using a pasta machine (smooth rollers), gradually roll the dough to the thinnest thickness and cut into uneven squares or rectangles from 5x5 to about 5x8 cm. Lay them out on the work surface and let them dry slightly.

3. 3.

   For the pesto, wash and spin dry the mint. Peel and finely chop the garlic clove. Blend the mint with garlic, olive oil, and Parmesan until smooth, then season with salt and pepper.

4. 4.

   Cook the pasta pieces in plenty of boiling salted water for about 2 minutes, drain, let them drip briefly, and immediately toss with the pesto. Garnish with mint leaves.