Preparation:
FOOD PROCESSOR METHOD: Place the flour in the bowl of the food processor. With the motor running, add the eggs, one at a time. Continue processing for 10 seconds after the last egg has been added. Add drops of water if the dough seems too dry. Turn out onto a lightly floured work surface and knead for 6 to 8 minutes or until the dough is smooth and satiny and springs back when pressed with a finger.
HAND MIX METHOD: Place the flour in a mound on a clean work surface. Form a well in the center and break the eggs into the well. Mix the eggs with a fork. Pulling from the sides of the well, gradually incorporate the flour into the eggs. Continue to mix until the dough forms a ball, adding drops of water as necessary. Begin kneading the dough, pushing the dough with the heel of your hand. Knead until soft and satiny. Most important, the dough should spring back when poked with your finger. This will take 10 to 15 minutes of continuous kneading.
Divide the dough into 4 pieces, wrap in plastic wrap, and refrigerate for at least 45 minutes. The dough may also be frozen at this point, thaw in the refrigerator before proceeding.
Yield: approximately 1 pound of pasta, serving 4
SPINACH-BASIL PASTA
Roll out by hand or with a hand-cranked pasta machine, according to themanufacturer's directions.
3 cups lightly packed spinach leaves 1 cup lightly packed basil leaves 2 cups unbleached all-purpose flour 2 large eggs
In a saucepan of lightly salted boiling water, blanch the spinach and basil 5 seconds. Remove and immediately plunge into ice water to set the color. Drain, pat dry, and then squeeze in a towel to remove any excess liquid. Chop very fine and add as the eggs are incorporated into the flour. Proceed as directed above.
CARROT-SAGE PASTA
1/4 cup fresh carrot puree or juice 2 teaspoons minced fresh sage 2 cups unbleached all-purpose flour 2 large eggs
Add the carrot puree or juice and minced sage to the eggs as they are incorporated into the flour. Proceed as directed above.
GREMOLATA PASTA
2 teaspoons finely grated lemon zest 1 tablespoon finely minced garlic 1 tablespoon finely minced fresh parsley 2 cups unbleached all-purpose flour 2 large eggs
Add the zest, garlic, and parsley to the eggs as they are incorporated into the flour. Proceed as directed above.
SAFFRON-WHITE WINE PASTA
1/4 cup dry white wine 1/4 cup water I teaspoon crumbled saffron threads 2 1/4 cups unbleached all-purpose flour 2 large eggs
In a small saucepan, combine the wine, water, and saffron. Bring to a boil. Remove from the heat and let cool. Add the mixture to the eggs as they are incorporated into the flour mixture. Proceed as directed above.
FETTUCCINE WITH FRESH AND SUN-DRIED TOMATOES
1 pound fresh Gremolata Pasta, cut into fettuccine 1/2 cup extra-virgin olive oil 1/4 cup slivered shallots or red onion 1 tablespoon roasted garlic 2 12 cups seeded and diced fresh tomatoes, several varieties, if possible
Cook the pasta in lightly salted boiling water until just al dente, about 3 to 4 minutes if fresh. Drain and immediately run cold water over to stop the cooking. Drain again and toss with 2 tablespoons of the olive oil to prevent the pasta from sticking. Warm the remaining olive oil in a pan, add the shallots and garlic, and sauté‚for 3 minutes. Remove from heat and cool. Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta. Serve in bowls, sprinkled with freshly grated cheese, a drizzle of basil oil around, and a basil sprig.
Yield: 4 servings
Recommended wine: A lighter-style Cabernet or Merlot would add a rich note to this dish |
