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1
For the Pasta:
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2
Place the flour on a work space or in the bowl of a mixer.
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3
Add egg, salt and pepper.
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4
Mix well, then add olive oil and basil puree.
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5
Continue mixing.
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6
Roll the dough into a ball and work it by hand until it's smooth.
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7
Sprinkle the dough ball with flour and run it through a pasta machine.
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8
Dust the noodles with flour and do not dry before cooking.
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9
For the Sauce:
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10
Melt the butter in a saucepan.
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11
Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns.
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12
Reduce for 5 minutes (to allow the flavors to come out).
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13
Add white wine and cook briefly.
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14
Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock.
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15
Cook for 15 minutes (until the vegetables are soft).
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16
Strain into another saucepan and adjust the seasonings.
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17
Reduce the mixture over high heat for 10 minutes.
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18
Reserve.
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19
To Assemble:
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20
Cook the pasta in plain boiling water, then drain.
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21
In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper.
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22
Add the pasta to the saute pan.
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23
Add a little tomato sauce to the pasta and heat.
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24
To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives.
