Spaghetti with Thyme-almond Pesto and Chili Crumbs

Put the pasta flour in a bowl, add the 2 eggs and a pinch of salt and work everything by hand into a smooth, elastic dough. It should have been kneaded for some time, the dough is when it comes back very slowly, when you make a depression with your finger.

Wrap the dough in aluminum foil and let it rest for at least 30 minutes at room temperature, under no circumstances put it in the refrigerator. If it did end up in the refrigerator, I would definitely let it reach room temperature before further processing.

Then roll out the dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment, then store this temporarily on the pasta dryer.

Pluck the leaves from the parsley and place in a tall container, also pluck the thyme leaves and add to the parsley. Roughly dice the Parmesan and also place in the tall container. Then roughly cut the garlic and add it as well.

Now add the almonds. It does not matter whether you use whole almonds, almond sticks or sliced ​​almonds - it is just IMPORTANT that the almonds no longer have any skin. Now pour everything with olive oil - approx. 50 ml. And now finely puree with the magic wand, add salt to taste and pour into a glass.

Cut the toast into small cubes. Core the chilli pepper and also chop it into small pieces. Put some olive oil in a pan and roast the toasted bread cubes until crispy, then add the finely chopped chilli at the end and roast a little. Then degrease the crumbs on a kitchen towel.

Cook the spaghetti in sufficiently salted water until al dente, then strain and serve on pasta plates, pour the pesto over the spaghetti, mix well and sprinkle the chilli crumbs on top.