Handmade Tagliatelle with Creamy Almond Basil Pesto

In a medium bowl, combine semola flour and eggs. Begin kneading until you achieve a soft, smooth dough that holds together without sticking.
Transfer the dough to a lightly floured surface and continue kneading with the heel of your hand until it becomes elastic, supple, and cohesive.
Shape the dough into a ball and wrap it tightly in plastic wrap to preserve moisture and elasticity. Let it rest at room temperature for at least 15 minutes to allow the gluten to relax.
After resting, unwrap the dough and shape it into a rectangle roughly the width of your pasta machine.
Start rolling the dough through a pasta machine, dusting both the dough and the rollers with semola to prevent sticking. Gradually reduce the thickness setting, passing the dough through several times until you reach your preferred thinness.
Generously flour your work area with semola. Cut the dough into manageable pieces and use a tagliatelle cutter or the appropriate attachment to slice the dough into classic tagliatelle ribbons.
Form the tagliatelle into loose nests and place them on a wooden board dusted with semola. Let them rest briefly while you prepare the pesto.

Carefully rinse and dry the fresh basil, removing any tough stems. In a food processor or blender, pulse the almonds until finely chopped. Add Parmigiano Reggiano and a portion of the extra-virgin olive oil, blending to form a coarse paste.
Add chopped garlic and the cleaned basil leaves, then continue blending. Slowly drizzle in the remaining olive oil until you achieve a creamy, cohesive sauce.
The finished pesto should have a smooth yet textured consistency, with all ingredients well incorporated. Transfer the sauce to a small bowl, cover with plastic wrap, and let it rest for 15-20 minutes to allow the flavors to meld.

Bring a large pot of salted water to a rolling boil. Add the freshly made tagliatelle and cook for 2-3 minutes, or until al dente.
While the pasta cooks, thin the pesto with a spoonful of cold water if needed to achieve a silky coating consistency.
Drain the tagliatelle and toss immediately with the almond basil pesto, ensuring the ribbons are evenly coated.
Divide the pasta among serving plates and finish with a generous sprinkle of freshly grated Parmigiano Reggiano.
Enjoy this dish piping hot, savoring the aroma and the harmonious blend of flavors.