Time: 1 ora più riposo
Difficulty: facile

A first course rich in color and taste, fresh and so much flavored thanks to the basil pesto
Characteristics: Basil is an annual herbaceous plant, belonging to the family of Lamiaceae, normally cultivated as an aromatic plant, native to India.
The plant, strongly aromatic, is used in Italian and Asian cuisines, and is traditionally used in some folk medicines. Along with cheese, pine nuts, garlic and olive oil, it is the basic ingredient of Genovese pesto, the typical sauce of Ligurian cuisine.
Historical notes: The preparation of pesto must respect the Ligurian tradition.
Requires the choice of fresh and selected ingredients, it is advisable to use only fresh basil and first quality.
The pine nuts bring sweetness, the pecorino cheese and the parmesan cheese, which are used together, bring a strong and salty taste to pesto.
Garlic adds a touch of spicy and aromatic flavor, olive oil is used to bind the ingredients, it is important to choose it with a delicate flavor, to avoid overpowering the other ingredients.
Notes:
The tradition is that pesto alla genovese is prepared with a mortar, usually in marble, used to grind the ingredients and obtain a creamy and uniform consistency.

Ingredients for 4 people
270 g Special for fresh pasta Molino from Giovanna
30 g whole wheat buckwheat flour without gluten
3 whole eggs
1 egg yolk
35-40 g extra virgin olive oil
6 g Salt
Fine rice flour without gluten for dusting

For pesto and dressing
250 g of basil
40 g peeled pine nuts
2 cloves of garlic
40 g of Parmigiano Reggiano D.O.P. grated
30 g of grated Pecorino Romano D.O.P. cheese
200 g extra virgin olive oil
2 cubes of ice
300 g prawns
100 g dried tomatoes
Extra virgin olive oil
1⁄4 of glass of white wine still
It goes up

Process for making the block:
Place the dough mix in a food processor with saracen flour, or in a large bowl with eggs and yolk and start kneading. After a couple of minutes add the oil and salt.
Work the whole well until you will make a rather compact block.
At the end, put everything on a pastry and make a ball with the dough, let it rest for 30 minutes in the fridge.
Meanwhile prepare the pesto.
Do this, wash the basil, dry it gently and transfer it into the mixer with pine nuts, peeled garlic cloves and 180 g of oil and run the blender. Work until you get a cream, then add the parmesan, pecorino, ice and blend for a few seconds; transfer the pesto obtained in a bowl and cover it with remaining oil.
Take the fresh pasta from the fridge and spread it with a machine, bring it to about 4 mm thick and create noodles, dust with rice flour and put to dry on a cut for about 1 hour.
Peel the shrimp and remove the head, remove the gut on the back by cutting with the tip of the knife the crustacean, heat a pan with two tablespoons of oil and scald for a few minutes, smoke with white wine and let evaporate well.
Take the dried tomatoes and cut them into very thin strips and put aside in a bowl.
Bring to a boil bring it to a boil, adjust salt, after the time of rest of the noodles remove the flour dust and put cook in a pan with water brought previously to boiling and adjusted salt, Mix occasionally with a fork and cook for about 3 minutes.
Drain the noodles well from the water, pour everything into the pesto and mix well.