Place the flour on a clean surface, create a well in the centre, & crack the eggs into it. Beat the eggs with a fork, gradually incorporating the flour until combined. Form the dough into a rough ball.

Transfer to a stand mixer fitted with the dough hook attachment. Knead on low speed for 10 mins, or until the dough is smooth & elastic.

Divide the dough into smaller portions (about the size of a small orange), flatten each piece into a disc, & wrap tightly in plastic. Let rest for at least 30 mins at room temperature. Divide each disc in half.

Attach the KitchenAid 3 piece pasta roller attachment to your mixer. Set the roller to the widest setting (1) and feed each dough disc through, folding & re-rolling 3-4 times until smooth, on speed 2. Gradually reduce the thickness setting, passing the dough through each level until you reach setting (4).

Switch to the KitchenAid spaghetti cutter and feed the sheets through to create strands, at speed 7. Lightly dust the pasta with flour and lay on a drying rack.

Toast the pine nuts in a small pan over medium-high heat. In a KitchenAid Food Processor, blend all ingredients except the olive oil until finely chopped. With the machine running, gradually add the oil until smooth.

Bring a large pot of salted water to the boil. Cook the pasta for about 4 mins until al dente. Reserve 1 cup of the pasta water before draining.

Toss the pasta with pesto and 1/4 cup of reserved pasta water, adding more if needed. Adjust the seasoning with salt  and pepper. Serve immediately with grated Parmigiano-Reggiano.