Place the flour in a mound on a flat surface, making a well in the middle. Add eggs and a touch of salt into the well. Using a fork, start incorporating the flour into the egg.

Knead the dough with your hands until smooth and elastic. Cover the dough and let it rest while preparing the pesto.

Finely chop half a clove of garlic and place it in a mortar. Wash and pat dry fresh basil, then transfer 2 oz. to the mortar along with garlic, pine nuts, and a little coarse salt. Grind together until a chunky paste forms.

Add Grana Padano and Pecorino Romano cheeses, then drizzle in olive oil. Mix until combined.

Peel and finely dice the potato, and chop the green beans.

Roll out the pasta dough, then use a wavy-edged roller to cut it into rectangles. Pinch the pasta rectangles to create farfalle.

Bring a pot of salted water to a boil. Cook the green beans first for about 3 minutes, then add pasta and diced potatoes.

Cook for 5-7 minutes or until pasta is al dente. Remove with a skimmer and toss with pesto to coat evenly.

Garnish with additional grated cheese and fresh basil.