For maccheroni

1. In a bowl, mix the two flours and salt. Form a well in the centre and start adding the water as you gradually work in the flour with a fork from the sides until a ball is formed. Add more water if it is too stiff.

2. Oil your hands with the olive oil and turn the dough on to an oiled surface. Start working the oil into and around the dough to create a smooth, firm, tight ball. Allow dough to rest for an hour, covered.

To make each maccheroni I would definitely call on assistants.

3. Rip a piece of dough about the length of a thumb (1cm wide x 4cm long). Lightly oil your hands and on a bench flatten the dough with your fingers to double its length (8cm). Then intertwine it around a skewer. Place this on the bench and with your fingers firmly roll the skewer back and forth, elongating the dough to
make a long hollow tube. Remove the skewer by slowly sliding it out.

The maccheroni will hold its shape without collapsing.

4. Repeat the process until you have used up all the dough.

5. Cook immediately in a pot of salted boiling water for 3-5 minutes. You can dry the maccheroni on a flat sheet, turning them periodically, or freeze on a flat tray for later use.

For pesto

6. In a pot of boiling water, cook peas until tender. Refresh under cold water and drain. Combine the pine nuts and garlic and puree until it is mealy. Add the miso or parmigiano, peas, basil, salt, pepper and olive oil and puree until smooth.

7. To serve, place the pea pesto into a pan and add the cooked, drained noodles over the top. Stir gently until coated and eat al fresco.