Homemade Pasta w/ Pesto Sauce

Pasta
Ingredients:
2 cups Semolina wheat (can substitute whole wheat)
2 cups All purpose flour
1 tsp salt
2 tsp olive oil
6 eggs

Make yourself a clean work area by wiping down a large space on a table or countertop. Pour both kinds of flour in a mountain shaped pile on the workspace and make a dent in the middle, like a volcano. Shake the salt over it and pour the eggs into the dent. Mix the flour into the eggs by pulling it over into the middle a little at a time, mixing in the olive oil a little at a time as well. Knead the dough about 8 minutes or so, then divide it into two hot dog shaped rolls. Run the dough through a pasta maker on the largest setting a few times, folding it over between runs. Run it through a thin setting, then the cutter to make your noodles. You can also make any fancy little shape you want. Dry the noodles flat (or hang them over your kitchen chair like we did - this option requires seclusion of the cats, who find drying pasta very tempting.)

Boil a pot of water with a little salt added, and add the pasta. Cook for about 8 minutes, or until the pasta is al dente.

Pesto Sauce
Ingredients:
2 cups of fresh basil leaves
1/4 cup pine nuts
2 garlic cloves (or one giant one if using elephant garlic)
1/2 cup grated Parmesan cheese
1/2 cup olive oil

Put all of the ingredients except the olive oil in a food processor and blend to a choppy paste. While the processor is running, pour the oil slowly through the opening. Season with salt and pepper to taste.

To make a creamy pesto, heat the pesto in a pot over medium heat and slowly add 1/2 cup cream, mixing continuously. Be careful not to overheat, or the sauce will clump and separate. Believe me, it will make you angry if that happens.