Foglie d'Ulivo & Tomato Pesto

Add 200 g of fine semolina to a medium bowl. Make a well in the center and add 50 ml of water

Mix with a fork to incorporate the water. Add 25 ml of water and mix to obtain a wet sand crumbly texture

Add 25 ml of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board

Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board

Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready

Add 1 cup of sun-dried tomatoes, 1 cup of picked mint leaves, and 1 tbsp of dried oregano to a tall jug

Add 2 peeled garlic cloves and 3 tbsp of sunflower seeds

Add 3 tbsp of extra virgin olive oil and a bit of water, enough to help blending

Blend with a hand blender until smooth. The sun-dried tomato pesto is ready. You can add more olive oil or water if you want a more liquid consistency

Bring a pot of water to a boil over high heat

Roll the dough into a 2 cm diameter cylinder. Divide it into 2 cm pieces

Rub each piece against the surface until it has a tapered shape. With a knife, drag the pasta toward you and with the thumb of the other hand block it in the opposite direction, forming a leaf

Transfer the pasta leaves to the boiling water and boil them until cooked through but still firm

Add the Sun-Dried Tomato Pesto to taste in a bowl. Strain the pasta and add it to the bowl

Stir to combine. Add a little water from the pasta pot if you wish a more loosen sauce

Transfer to a serving plate. The foglie d'ulivo & tomato pesto is ready

Enjoy!