Tagliatelle Fresco con Pesto di Mandorle

In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when formed into 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 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 tagliatelle cutter onto pasta machine, and pass each piece through to create tagliatelle shapes.
Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.

Gently wash and dry basil, removing the largest stems and stalks. In mini or standard blender, begin mincing almonds. Add Parmesan
cheese and part of the extra-virgin olive oil. Blend well.
Add diced garlic and cleaned basil leaves to almonds and blend thoroughly. Add remaining olive oil in steady stream, until you reach desired consistency.
Pesto should have creamy consistency and should be well-blended. Place sauce into small bowl, cover with plastic wrap and allow to rest 15-20 minutes before use.

Bring large pot of salted water to boil, add fresh taglietelle and allow to cook for at least 2-3 minutes.  
As pasta is cooking, dilute pesto if needed with cold water in small bowl. Drain pasta, add to bowl with pesto and blend well.
Place tagliatelle onto individual serving plates, and dust with freshly grated Parmesan cheese.
Serve hot.