Place flour and salt in a bowl and use your finger to mix them together. Place the flour mixture on a cutting board or another clean, flat surface.
Create a well large enough to hold an egg in the middle of the flour mixture.
Crack the egg and drop it into the flour well.
Use your hands to incorporate the egg into the flour mixture. Once the dough starts to come together, add the water one tablespoon at a time, just until the dough forms a ball. If the dough becomes too moist and begins to stick to your fingers, add a little bit more flour.
Knead the dough for about five minutes, or until it becomes soft and smooth.
Place the dough in a bowl, cover it with a damp cloth, and allow it to rest for 30-45 minutes.
Meanwhile, make the scape-basil butter. Place the softened butter, chopped scapes, and chopped basil in a small bowl. Use a fork to mash the ingredients together until you have a pretty, green-speckled butter.
Place a large pot of salted water over high heat and bring it to a boil.
Cut the dough in half.
One half at a time, use a rolling pin to roll the dough out onto a well-floured falt surface. Roll the rough as thin as you can.
Use a small, sharp knife to cut the dough into long ribbons, about 1/4"-1/2" wide.
Once all of the dough has been rolled and cut, add it to the pot of boiling water. Boil the pasta for about two minutes, or until it has risen to the surface of the water and "dances".
Using tongs, remove the pasta from the water and place it in a large bowl. Add the butter to the pasta, using the tongs to toss it until the butter melts fully onto the pasta. Season with additional salt and pepper and sprinkle with Parmesan cheese before serving.