In the bowl of your mixer, whisk the flour, salt, and ground pistachios.

Use the dough hook attachment to knead in the beaten eggs, milk, and butter.

When the dough becomes smooth, turn it out onto a lightly floured surface and roll it out.

Use the rabbit cutter to create shapes.

Let the rabbit shapes dry for at least 15 minutes before boiling.

Peel and chop the onion into small pieces.

Heat 2 tablespoons of the olive oil in a skillet.

Add the onion. Cook until transparent and then add the carrots.

Add the maple syrup to the pan and caramelize the carrots and onions.

Season with salt and freshly ground pepper to taste.

In a separate naked frying pan, toast the almond meal.

Stir in the almond meal and the fresh basil.

Cook for 3-5 minutes, stirring frequently.

Transfer the mixture to a food processor or blender, add the Parmesan cheese, and puree.

Drizzle in the remaining two tablespoons of olive oil and puree.

Scrape the mixture back into the warm pan.

Leave it off the heat but cover with a dish or tin foil.

Bring a pot of salted water to a boil and cook the egg noodles for 5 minutes or until al dente.

Drain the egg noodles. Toss with a bit of olive oil.

Transfer the noodles to a platter, top with or toss with the warm pesto.

Garnish with fresh basil leaves and a sprinkle of Parmesan and serve.