Ingredients: 1.5 cups of Ancient grain Maiorca wheat (Filippo Drago), 2 cups of peeled and riced baby gold potatoes (Hilltop Hanover farm), 1.5 cups 00 flour (Bobs Red Mill), 2 eggs (Hilltop Hanover farm), sea salt
Ingredients Pesto: Genovese basil (my garden), combo of lightly roasted and fresh garlic (Hilltop Hanover farm), Parmigiano Reggiano, toasted pine nuts, extra virgin olive oil, regular olive oil, sea salt.
Notes: Do not overwork the dough, after mixing in a bowl for a while, the shaggy dough should start coming together.
The Looseleaf Cookbook 