Mix flour, eggs, oil, 2 tbsp. lukewarm water and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes
Meanwhile, heat 1 tbsp. oil for the pesto in a frying pan and roast the pine nuts for approx. 4 minutes, turning them over. Coarsely chop the cheese. Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Peel garlic. Chop all ingredients and 6 tbsp. oil into a paste in a blender. Season to taste with salt and pepper
Peel and dice the onion. Heat 1 tablespoon of oil in a large frying pan. Fry the diced onion for about 4 minutes. Add the pesto. Remove the pan from the heat
Roll out the pasta dough thinly on a floured work surface (better use a pasta machine). Use a dough wheel to cut into pieces of approx. 6 x 12 cm. Cook in boiling salted water in portions for 4-5 minutes. Pour into a sieve, collecting approx. 5 tbsp. pasta water. Add the pasta and pasta water to the pan and carefully turn in. Season to taste with salt and pepper. Arrange noodles on plates
Preparation time approx. 1 hour 10 minutes