Pappardelle with basil, parsley, lemon and pine nuts (Nigel Slater)

Serves 4
for the dressing:
garlic 3 young cloves
basil 40g
pine nuts 50g
parmesan 50g, grated
parsley 20g
lemon 1
olive oil 5 tbsp

Dust the work surface or a wooden board with a fine layer of flour. Flatten the ball of dough (the basic or herb, above) slightly with the palm of your hand and start rolling. Using a light pasta pin, roll out the kneaded and rested dough as thinly as you dare. At the start of rolling, it is easiest if you roll with one hand and hold the dough in place with the other, without pressing too hard. Roll it into a rectangle as large as you can without it tearing.

Place the dough on top of a tea towel and leave to rest for about 20 minutes until slightly dry to the touch. Cut the dough into wide strips.

To make the dressing, peel the garlic cloves and drop into a mortar with a small pinch of salt flakes. Using the pestle, grind the garlic and salt until you have a thick and lumpy paste, then add the basil leaves (torn if very large), together with the pine nuts and grated parmesan. Pound with the pestle, pushing against the sides until you have a coarse paste.

Finely chop the parsley and stir into the basil paste. Squeeze the lemon, taking care to exclude the pips (if one gets into dressing, the result will be bitter) and stir in the juice, then slowly trickle in the olive oil, mixing to a wet paste. Taste, check the seasoning and set aside, covered with clingfilm.

To cook the pasta, get a deep pan of water on to boil and salt generously. With the water at a furious boil, lower in the ribbons of pasta, making sure they are not in clumps that could stick together. Stir once, then leave to cook for 4 minutes. When the pasta is tender, drain carefully into a colander, reserving a little of the cooking water. Stir a spoon or two of the hot water into the basil dressing then add the pasta and toss together gently.

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