Sorella Cream of Italian tomatoes
100 g plain flour (type 480)
Half a flat teaspoon of salt
40 g of basil leaves
2 small garlic cloves
30 g of your favourite, roasted nuts or seeds
1 tablespoon of grated ripening cheese such as Parmesan or Pecorino Romano
80 ml of olive oil
half a lemon juice
Salt and pepper to taste.
Beat the eggs in a bowl, mix them with flour and salt until all is smooth .
The dough should have the consistency of pudding. If it is too thin, add a little flour. If it is too thick, a little water.
Boil water in a pot with a pinch of salt. Pour the dough into the boiling water with a thin stream. We have to stir every now and then so our noodles don’t stick together. Cook them for about two minutes and then strain them on a strainer. If you want to eat them later, harden them in cold water.
Put all the pesto ingredients into a tall dish and blend for no longer than 15 seconds. When the ingredients combine, season with salt and pepper.
Heat the cream of Sorella Italian tomatoes in a saucepan. Then, pour it into a bowl, put the noodles on top and pour over the basil pesto.