Homemade Pasta with Creamy Avocado Sauce

In a food processor, combine the flour and a pinch of salt. Pulse briefly to mix.

In a small bowl, whisk together the eggs and 1 tablespoon of olive oil.

With the food processor running, slowly pour in the egg mixture. Process until the dough comes together into a ball.

Remove the dough from the food processor and knead on a lightly floured surface for 1-2 minutes until smooth.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the sauce. In a blender, combine the basil, avocados, garlic clove, lemon juice, 2 tablespoons of olive oil, and a pinch of salt.

Blend until the sauce is completely smooth and creamy. Set aside.

Unwrap the rested dough and cut it into four equal pieces. Lightly dust each piece with flour.

Using a pasta roller, pass each piece of dough through, starting at the widest setting and gradually moving to a thinner setting until you have a long, thin sheet.

Switch to a cutting attachment (like fettuccine or spaghetti) and run the pasta sheets through to cut them into noodles.

Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes, until al dente.

Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the pasta.

In a saucepan over low heat, gently warm the avocado sauce. Stir in the reserved pasta water to thin the sauce to your desired consistency.

Add the cooked pasta to the saucepan with the sauce and toss well to coat everything evenly.

Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of red pepper flakes, if desired.