Pesto noodles with green beans and feta cheese

Proceedings

1. Place the flour in a bowl along with a pinch of salt.
2. Make a hole in the center and crack the eggs, add the oil and water.
3. Beat the egg yolks with a fork, slowly incorporating the flour until a dough forms.
4. Turn the dough out onto a work surface and knead with your hands for a few minutes until you get a smooth ball.
5. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
6. Meanwhile, prepare the dressing: Wash green beans and boil them in boiling water for 5 minutes. Drain them and immediately soak them in a bowl of cold water to keep their bright green color.
7. Cut them into small pieces and sauté them in a pan with a drizzle of oil and the poached garlic clove. Remove from the heat, remove the garlic and add the pesto. Chop the hazelnuts.
8. Roll out dough with rolling pin on lightly floured pastry board. Let dry for about 10 to 15 minutes.
9. Roll up the resulting sheet and cut the noodles to a thickness of half an inch.
10. Cook noodles in abbonant boiling salted water for 2 minutes. Drain when al dente and toss in the pan with the sauce.
11. Serve the pesto and green bean noodles with crumbled feta and hazelnut crumbs.

Thanks to Maddalena of Scacciapensieri Kitchen for the recipe