If you have a food processor, pulse together all of the pasta ingredients until they resemble damp breadcrumbs. If you do not have a food processor, fold the ingredients together in a mixing bowl.
Dust a work surface with some pasta flour and knead the pasta for 2 minutes. Form into a ball, wrap in cling film and put into the fridge.
If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto the fridge.
Once the pasta has rested for at least half an hour in the fridge remove it and roll it out, using a rolling pin on a lightly floured surface to as thin as possible. It should be nearly see-through.
Cut the pasta into fine long strips of approximately 0.5cm wide by 30cm long.
Cook the pasta for 6 – 8 minutes in a saucepan of salted boiling water.
Once the pasta is al-dente (cooked) drain it into a sieve, then return it to the saucepan and add the pesto mixture. Mix together thoroughly.
Serve in dishes or bowls topped with finely chopped parsley.