Make a well in the flour on the work surface, add the egg yolks and mix with a fork. Con- tinue kneading with your fingers, form a ball and wrap it in cling film; leave it to rest for 20 minutes. Flour the work surface and roll out the dough. When the sheet is 2 millimetres thick, roll the dough over and over onto itself (like a Swiss roll). Cut the roll of pasta into 2 – 3 mm wide strips.
Unroll and leave them to dry.
For the basil cream, place the mixer blades and bowl in the freezer for half an hour. This will help keep the colour of the basil bright for longer.
Wash and dry the basil leaves using kitchen paper. Pour the oil, Parmesan cheese, garlic and salt into the mixer and blend. When the ingredients are blended, add the basil leaves and blend until the desired consistency is achieved.
In dialect, the name of this wine is pronounced separating the syllables: “Nas-cëtta”. Nascetta is an old grape variety native to the Langhe and Cuneo areas. It has only recently been rediscovered and is available in just a few thousand bottles.
Langhe DOC Nascetta.
Born from grapes planted in 1990 at Tenuta Serra dei Fiori.
In the Cellar
Fermentation and ageing take place exclusively in steel.
The wine fully expresses all the sensory characteristics of Nascetta, a semi-aromatic grape: citrus, apple, pear, acacia blossom, fresh vegetable notes, tropical fruit, hay, straw and grapefruit! It has no fear of time, which reveals its mineral note. As the wine ages, the nose evolves towards hydrocarbon, flinty notes, with flavour sensations ranging from fruity to savoury. This is why it has been compared to the great white wines of the Rhine. Great aperitif, ideal paired with raw fish, white meats and fresh cheeses.Nascetta has gained so much prestige as to earn the official acknowledgement “DOC-Langhe Nascetta”, also thanks to the studies carried out on this grape variety by the Serra dei Fiori estate in partnership with Turin’s Università Agraria, beginning particularly with “Il FIORE” Langhe Bianco, a cuvée of Chardonnay and Nascetta.