Pasta Sheets with Mint Pesto

For the pasta sheets, sift the flour onto a work surface, make a well in the center and pour in the eggs, salt and olive oil. Knead to a smooth, elastic dough. Wrap in plastic wrap and let rest for at least 30 minutes.

Divide the dough into 2 or 3 parts (wrap the unused pieces in plastic wrap), place one piece on lightly floured surface and roll out to a flat disc. Using a pasta machine, roll the dough out to the thinnest possible setting. It is alright to have uneven pieces. Continue with the remaining dough. Cut all sheets into uneven pieces about 5 x 5 cm to 5 x 8 cm (approximately 2 x 2 to 2 x 3 inches). Lay the sheets on a work surface and let dry slightly.

For the pesto, rinse the mint, spin dry and pluck the leaves. Peel the garlic and finely chop. Puree the mint, garlic, oil and parmesan. Season with salt and pepper.