Basic Pasta Pt 1/2 Recipe

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   FOOD PROCESSOR METHOD: Place the flour in the bowl of the food processor.

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   With the motor running, add in the Large eggs, one at a time.

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   Continue processing for 10 seconds after the last egg has been added.

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   Add in drops of water if the dough seems too dry.

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   Turn out onto a lightly floured work surface and knead for 6 to 8 min or possibly till the dough is smooth and satiny and springs back when pressed with a finger.

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   HAND MIX METHOD: Place the flour in a mound on a clean work surface.

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   Form a well in the center and break the Large eggs into the well.

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   Mix the Large eggs with a fork.

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   Pulling from the sides of the well, gradually incorporate the flour into the Large eggs.

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    Continue to mix till the dough forms a ball, adding drops of water as necessary.

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    Begin kneading the dough, pushing the dough with the heel of your hand.

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    Knead till soft and satiny.

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    Most important, the dough should spring back when poked with your finger.

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    This will take 10 to 15 min of continuous kneading.

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    Divide the dough into 4 pcs, wrap in plastic wrap, and chill for at least 45 min.

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    The dough may also be frzn at this point, thaw in the refrigerator before proceeding.

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    of pasta, serving 4

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    SPINACH-BASIL PASTA

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    Roll out by hand or possibly with a hand-cranked pasta machine, according to themanufacturer's directions.

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    3 c. lightly packed spinach leaves 1 c. lightly packed basil leaves 2 c. unbleached all-purpose flour 2 large Large eggs

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    In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds.

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    Remove and immediately plunge into ice water to set the color.

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    Drain, pat dry, and then squeeze in a towel to remove any excess liquid.

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    Chop very fine and add in as the Large eggs are incorporated into the flour.

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    Proceed as directed above.

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    CARROT-SAGE PASTA

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    1/4 c. fresh carrot puree or possibly juice 2 tsp.

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    chopped fresh sage 2 c. unbleached all-purpose flour 2 large Large eggs

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    Add in the carrot puree or possibly juice and chopped sage to the Large eggs as they are incorporated into the flour.

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    Proceed as directed above.

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    GREMOLATA PASTA

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    2 tsp.

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    finely grated lemon zest 1 Tbsp.

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    finely chopped garlic 1 Tbsp.

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    finely chopped fresh parsley 2 c. unbleached all-purpose flour 2 large Large eggs

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    Add in the zest, garlic, and parsley to the Large eggs as they are incorporated into the flour.

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    Proceed as directed above.

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    SAFFRON-WHITE WINE PASTA

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    1/4 c. dry white wine 1/4 c. water I tsp.

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    crumbled saffron threads 2 1/4 c. unbleached all-purpose flour 2 large Large eggs

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    In a small saucepan, combine the wine, water, and saffron.

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    Bring to a boil.

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    Remove from the heat and let cold.

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    Add in the mix to the Large eggs as they are incorporated into the flour mix.

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    Proceed as directed above.

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    FETTUCCINE WITH FRESH AND SUN-Dry TOMATOES

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    1 lb.

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    fresh Gremolata Pasta, cut into fettuccine 1/2 c. extra-virgin extra virgin olive oil 1/4 c. slivered shallots or possibly red onion 1 Tbsp.

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    roasted garlic 2 12 c. seeded and diced fresh tomatoes, several varieties, if possible

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    Cook the pasta in lightly salted boiling water till just al dente, about 3 to 4 min if fresh.

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    Drain and immediately run cool water over to stop the cooking.

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    Drain again and toss with 2 Tbsp.

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    of the extra virgin olive oil to prevent the pasta from sticking.

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    Hot the remaining extra virgin olive oil in a pan, add in the shallots and garlic, and sauteefor 3 min.

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    Remove from heat and cold.

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    Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese.

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    Season with salt and pepper and toss with the pasta.

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    Serve in bowls, sprinkled with freshly grated cheese, a drizzle of basil oil around, and a basil sprig.

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    Recommended wine: A lighter-style Cabernet or possibly Merlot would add in a rich note to this dish.

* Per serving · 4 servings · Values may vary.

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