Spaghetti alla chitarra with herbs and walnuts

Ingredients for about 4 people:

For the pasta:

• 200 gr. 00 flour
• 300 gr. of durum wheat semolina
• 2 eggs
• 160 ml water

For the sauce:

• 100 gr (3 1/2oz) of basil
• 30 gr (1 oz) of thyme
• 20 gr (3/4 oz) of mint
• 15 gr (1/2oz) of fennel
• 15 gr (1/2 oz) of marjoram
• ½ head of fresh garlic
• 250 gr (9 oz)of walnuts kernels
• 500 gr (17 oz) of extra vergin olive oil

if available some wild asparagus, fresh chili, taste.

To season:

• 2 tablespoons of grated parmesan cheese

Execution:

Prepare the dough by mixing all the ingredients; let it rest for about 10 minutes, then roll it into fairly thick (2 mm) strips.
Let them dry slightly, then cut them with the special guitar pasta tool.
Coarsely chop the herbs and walnuts; slice the garlic so it can be removed after marinating.
Mix the mixture with the oil, chili and a little salt and marinate for about an hour.
Cook the pasta in plenty of salted water, drain when al dente, and toss with the sauce and grated Parmesan cheese.