Start by pouring the flour into a pile on the kitchen counter.

Now, dig a hole in the middle of the flour pile.

Crack the two eggs into the hole and add salt.

Take a fork and whisk the eggs while gradually mixing the flour with the eggs.

Gather the dough with your hands into a ball. Wrap the dough in plastic wrap or a plastic bag.

Place it in the fridge for half an hour.

Sprinkle flour on the kitchen counter.

Take the dough out of the fridge and roll it out on the kitchen counter with a rolling pin. Roll it as thin as possible.

Sprinkle flour on the rolling pin.

Let the dough wrap around the rolling pin and roll the rolling pin a few times across the counter with light pressure.

Then, unroll the pasta dough from the rolling pin.

If the pasta needs to be even thinner, give the dough another round with the rolling pin (You can also use a pasta machine). When the dough has the desired thickness, sprinkle a good amount of flour and fold it a few times. Cut the folded dough into 1-centimeter thick slices.

Take a pot and fill it with water.

Bring the water to a boil.

Put the pasta in the boiling water. Let the pasta boil for 4 minutes.

Remove the cooked pasta from the water with a pasta spoon - do not pour the water out, and under no circumstances rinse the pasta with water! We want to keep the starch on the pasta's surface so the sauce/pesto adheres better.

Toss the pasta in the green pesto. You can certainly use a store-bought green pesto from the supermarket, but it tastes best when homemade. If you want to make your own delicious,

Serve immediately.