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1
To prepare the pasta, sift the flour and salt onto a wooden surface.
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2
Shape into a round mound and create a well in the center.
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3
Crack the eggs inside and drizzle the olive oil around the flour.
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4
Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny.
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5
Using your hands, draw in enough flour to make a smooth dough.
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6
Knead until dough is smooth and elastic.
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7
Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
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8
Cut dough into 3 pieces.
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9
Pass through a pasta machine until dough is 1/8-inch thick.
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10
Cut sheets into 4-inch circles using a cookie cutter.
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11
Keep covered with plastic wrap until ready to use.
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12
To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden.
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13
Remove from the heat and carefully add the Cognac.
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14
Return the pan to the heat and flambe.
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15
Add the veal jus or stock and cook for an additional 20 minutes on low heat.
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16
Remove from heat and allow to cool completely.
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17
In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
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18
Take out pasta circles and scoop 2 tablespoons of filling into the center.
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19
Brush edges of pasta with egg white.
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20
Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
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21
Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
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22
While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil.
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23
Season with salt and pepper.
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24
Add the tomatoes and white wine and allow the liquid to evaporate.
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25
Add the broth and cook for a few minutes.
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26
Drain the pasta and add to the sauce.
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27
To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta.
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28
Drizzle a few drops of basil oil around plate and top with pecorino shavings.
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29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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31
To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days.
