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1
Cut pasta into funny shapes and set aside.
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2
Bring 6 quarts water to boil and add 2 tablespoons salt.
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3
In a 12 to 14inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes.
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4
Add beans and red wine and reduce liquid by half.
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5
Add Parmesan and remove from heat.
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6
Drop pasta into boiling water and cook until tender, about 3 to 4 minutes.
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7
Drain and toss into pan with beans.
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8
Return to heat and toss to coat.
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9
At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.
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10
Make a mound of the flour in the center of a large wooden cutting board.
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11
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
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12
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
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13
As you expand the well, keep pushing the flour up to retain the well shape.
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14
Do not worry that this initial phase looks messy.
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15
The dough will come together when 1/2 of the flour is incorporated.
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16
Start kneading the dough with both hands, using the palms of your hands primarily.
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17
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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18
Lightly flour the board and continue kneading for 3 more minutes.
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19
The dough should be elastic and a little sticky.
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20
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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21
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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22
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
