12 large fresh basil leaves, plus 18-20 small basil leaves, plus extra to serve
50g/1¾oz fresh basil leaves, chopped
1 garlic clove, crushed
200g/7oz ‘00’ pasta flour, plus extra for dusting
salt and freshly ground black pepper
25ml/1fl oz extra virgin olive oil
50ml/2fl oz olive oil
60g/2¼oz toasted pine nuts, to serve
10g/¼oz toasted pine nuts
2 free-range eggs, lightly beaten
grated parmesan (or a similar vegetarian hard cheese), to serve
25g/1oz parmesan, grated
225g/8oz buffalo-milk ricotta (or cows’ milk ricotta)