Farm Fresh Pasta Primavera

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   For pasta, Mound Flour on work surface, making a well in the center. Mix eggs and pour them into the center of the well. Start working the flour slowly into the eggs from the inside of the well. Continue to work flour into eggs until you have a sticky dough. Place the dough in a floured bowl and cover with plastic wrap. Let the dough rest for 20 minutes. Preheat oven to 350 degrees

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   While the dough is resting,trim ends off of Asparagus and set aside

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   Place a medium sauce pan with 1/2 tsp salt on high heat

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   julienne carrots,Pepper, Squash and Zucchini and place them in a bowl with chopped Garlic, sliced Onion, thin sliced chili pepper, Olive Oil, Salt and Pepper

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   Toss vegetables to coat and place in a single layer on a sheet pan. Roast in oven until tender about 10 minutes

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   On a well floured surface roll out Pasta Dough and run through a pasta maker until desired thickness. Slice Pasta sheets into Fettucini

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   or other desired shape. Set pasta aside

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   Blanch Asparagus in Salted water intil slightly tender.

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   Remove and slice into one inch pieces

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    Bring another pot of salted water to a boil for pasta

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    In a heavy Sautee Pan, melt butter into cream and chicken stock stirring

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    Bring mixture to a simmer then

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    add 3/4 cups of cheese stirring until mixture begins to thicken

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    Remove from heat

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    Add pasta to water and stir while it cooks until tender but not a mushy state.(al dente)about 5 minutes

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    Add roasted vegetables, asparagus,pinenuts, basil, parsley and thyme to cream mixture stirring gently

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    Add pasta and tomatoes and toss. Spoon pasta into bowls and pour vegetables and cream on top. Grate additional cheese on top (optional)

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    Eat while hot. Enjoy!

No additional tips available.