Spaghetti with Walnut Pesto Cream

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.

I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky, and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.

Now roll out the dough thinly with the pasta machine and cut the spaghetti with the spaghetti attachment. Now cook the spaghetti in sufficiently salted water until al dente.

Roughly chop the walnuts and place in a tall container. Pluck the leaves from the basil and roughly cut and add to the walnuts, as well as the garlic cloves. Rub in the Parmesan and fill up with olive oil and then puree everything very finely with the hand blender, possibly adding a little olive oil.

Fill into a glass and if you make it before the spaghetti or the day before, please cover with a 1 cm thick layer of olive oil.

Heat the cream in a saucepan, do not boil. Add 2/3 of the pesto and dissolve, then strain the spaghetti and collect a ladle of the pasta water and add to the cream. Mix well. Add the spaghetti to the pesto cream and stir well.

Arrange the spaghetti on a pasta plate, add a dollop of pesto to decorate and grate some Parmesan on top.