Pasta dishes are just always delicious!
Put salt, flour, eggs and oil in a suitable bowl. Knead with the dough hooks of a hand mixer until you get a smooth, supple dough. If the dough is a little too dry, add a little lukewarm water while kneading. Shape the dough into a dumpling and let it rest for about half an hour with the lid closed.
Finely grind the basil leaves with the garlic cloves, pine nuts and cheese, adding olive oil. Season with salt and freshly ground pepper.
Brown the butter with the flour. Add the milk to make a creamy sauce. Mix in the mozzarella. Season with salt, nutmeg and white pepper.
Roll out the pasta dough thinly on a floured surface. Cut into sheets about 16cm x 12cm in size (should make 4 to 5 x sheets).
Cook 4-5 pieces each in salted water for about 90 seconds. Rinse under cold water. Spread out on a kitchen towel to dry.
Grease a large ovenproof rectangular baking dish. Line the bottom with a layer of pasta sheets to start. Spread thinly with pesto and bechamel sauce. Cover with a layer of pasta sheets and continue like this until the last layer of pasta. Spread this with the remaining bechamel sauce only. Sprinkle with Parmesan cheese and top with butter flakes.
Bake in a 200 degree oven for about half an hour.
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