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1
Preheat oven to 400 degrees F.
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2
To make the fettuccine, put flour on a cutting board, making a well in the center of the flour.
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3
Put the eggs, water, salt, basil, and 1 teaspoon oil in the well.
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4
Slowly incorporate flour to well until you have a sticky ball of dough.
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5
Add more flour, if necessary.
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6
Start the kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
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7
Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness.
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8
Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which time you will put the fettuccine cutter on the pasta machine.
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9
Run your sheets through the cutter, making fettuccine.
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10
Place the cut fettuccine on a well-floured sheet and let it chill in the refrigerator.
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11
To make the braised bok choy, in a heat resistant pan, put the bok choy, 2 tablespoons of olive oil, salt and freshly ground black pepper, to taste.
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12
Cover with tin foil and put in the oven for 30 minutes.
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13
To make the sauce, start with a deep saute pan on mid-high heat.
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14
Add 3 tablespoons of olive oil, green tomatoes, and bacon saute until bacon is brown along with the garlic.
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15
Add the white wine and stir.
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16
Meanwhile, have a large pot of well-salted water on the boil, and cook the pasta for 2 minutes.
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17
Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture.
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18
Stir in fresh arugala and plate.
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19
If pasta seems dry, add a drizzle of olive oil.
