• 10/25 World Pasta Day 5

    From Dave Drum@1:229/452 to All on Sat Oct 23 19:14:38 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables
    Categories: Pasta, Vegetables, Sauces, Cheese, Herbs
    Yield: 6 Servings

    4 c Flour
    4 lg Eggs
    1/2 ts Extra-virgin olive oil;
    - plus 3 tablespoons

    MMMMM------------------------IN TINY DICE-----------------------------
    1 Carrot; scraped
    1 Celery rib
    1 lg Red bell pepper
    1 lg Firm-ripe tomato
    1 Zucchini

    MMMMM-----------------------COMBINED WITH----------------------------
    1 tb Fresh-squeezed lemon juice
    8 Leaves fresh basil; torn
    Salt & pepper
    Parmigiano-Reggiano; for
    - grating

    Recipe courtesy of Mario Batali

    Mound 3 1/2 cups of the flour in the center of a large
    wooden cutting board. Make a well in the middle of the
    flour and add the eggs and 1/2 teaspoon olive oil. Using a
    fork, beat together the eggs and oil and begin to
    incorporate the flour, starting with the inner rim of the

    As you expand the well, keep pushing the flour up from the
    base of the mound to retain the well shape. The dough will
    come together when half of the flour is incorporated.

    Start kneading the dough with both hands, using the palms
    of your hands. Once you have a cohesive mass, remove the
    dough from the board and scrape up and discard any
    leftover bits. Lightly re-flour the board and continue
    kneading for six more minutes. The dough should be elastic
    and a little sticky. Wrap the dough in plastic and allow
    to rest for 30 minutes at room temperature.

    Roll the pasta out to the thinnest setting on a pasta
    rolling machine. Using a pasta cutter or very sharp knife,
    cut the past into ribbon 1/8-inch thick. Set aside on a
    tray dusted with semolina flour, and cover with a clean,
    damp dish towel until ready to cook.

    Bring 6 quarts of water to a boil and add 2 tablespoons

    In a large, non-reactive bowl, combine all vegetables and
    toss with the lemon juice, 3 tablespoons olive oil and
    salt and pepper, to taste.

    Drop the pasta into the boiling water and cook 1 minute.
    Drain and add to the bowl with the dressed vegetables. Add
    the basil leaves and toss to coat. Divide among 6 warmed
    pasta bowls and serve topped with grated cheese.

    Makes: 6 servings

    From: http://www.foodnetwork.com

    Copyright Television Food Network, G.P., All Rights Reserved

    Uncle Dirty Dave's Archives


    ... Is multigrain vodka healthy like those brown muffins?
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)