Creamy Pesto Pasta

Ingredients

• 200 gram semolina or semolina rimacinata (plus more for dusting)
• 200 gram 00 flour*
• 190 gram warm water (plus more if needed)
• 1 head garlic (plus two small cloves)
• 1 cup olive oil
• kosher salt (to taste)
• 6 (2 ounce containers / 200 gram) containers fresh basil leaves
• ⅓ cup pine nuts, toasted (*see notes)
• ½ cup Parmesan cheese (freshly grated)
• black pepper (to taste)
• 1 tablespoon olive oil
• ⅓ cup panko breadcrumbs
• kosher salt
• black pepper (freshly cracked)
• burrata
• olive oil
• black pepper
• Parmesan cheese (freshly grated)
• lemon zest

Method

1. Take a head of garlic, cut the top to expose the cloves, and roast in an oven-resistant dish with olive oil, salt, and black pepper until fragrant.
2. Mix semolina and 00 flour with a fork, then create a well in the center on a cutting board.
3. Add warm water to the well, then gradually incorporate the flour mixture using a fork, forming a dough.
4. Knead the dough for about five minutes until smooth, then wrap in plastic and let rest for 20 to 30 minutes at room temperature.
5. Blanch basil leaves in boiling water for 15 seconds, then drain and dry thoroughly.
6. Prepare pesto by blending basil, roasted garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
7. Roll out the rested dough and cut into small pieces, then shape into small ears (or other pasta shapes).
8. Dust the shaped pasta with semolina flour and let rest on a tray.
9. Cook the pasta in boiling water until it floats, then taste to check for doneness.
10. Drain the pasta, then toss with pesto, burrata, lemon zest, and a drizzle of olive oil.