Tagliatelle Fresche con Pesto di Cavolo Nero

In a medium bowl, blend the semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when shaped into a ball.
Continue kneading dough with your palm on floured working space. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.

Remove plastic wrap, and continue kneading dough while shaping into a rectangle approximately the width of the pasta machine to be used.
Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine.

Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place noodle cutter onto pasta machine, and pass each piece through to create noodles shapes. Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.

Wash the cavolo nero kale leaves and take off the central, harder slice. Parboil in water for 3 minutes.
Cool them in iced water and dry, store a cup of boiling water in case of need. In the mixer, put all ingredients together apart from the cavolo nero leaves.

Create a creamy mixture, adding salt to taste
Add cavolo nero leaves cut roughly and mix the pesto until desired consistency. If too dense, add some of the boiling water.
Cook pasta and add pasta and cavolo nero kale pesto in a bowl, mix well and serve immediately,