Subj : 10/25 World Pasta Day 5
To   : All
From : Dave Drum
Date : Sat Oct 23 2021 19:15:32

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
  well.
  
  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
  salt.
  
  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
 
MMMMM

.... Is multigrain vodka healthy like those brown muffins?

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