large bunch of small-leaved basil, about 50 leaves
4 garlic cloves
250g/9oz Italian ‘00’ flour, plus extra for dusting
2 tbsp olive oil
100ml/3½fl oz olive oil
pinch salt
about 10g/¼oz coarse sea salt
1 free-range egg
3 free-range eggs, yolks only
80g/3oz parmesan or pecorino (or alternative vegetarian hard cheese), freshly grated