In a large bowl, weigh out the flour, add the salt and make a well.

Crack the whole egg in to a cup and mix with a fork.

Dust your hands with some of the flour and then pour the egg in to the well of the flour.

Now bringing in the flour from the edges start to combine with the egg. At this point the dough will still be quite dry... Don't worry!!

Take 2 smaller bowls and put a teaspoon of each pesto in to them.

Divide the dough roughly in to 2 and add each half to the pesto bowls.

Now one at a time - and washing your hands in between! - knead the pesto in to the dough. The dough now will be quite wet!

Add another teaspoon of Plain Flour to each bowl and knead until you have a nice firm pasta dough.

This can now be left in the fridge until required for rolling and cooking. - The dough can be easily rolled using a pasta machine or even just a good old fashioned rolling pin, making sure surfaces are well floured of course!

Roll in to whatever you want, whether it's Tagliatelle, Pappardelle or Lasagne sheets! Cook in boiling salted water for around 2 minutes depending on your preference!