INGREDIENTS

INSTRUCTIONS

SPINACH-BASIL PASTA
CARROT-SAGE PASTA
GREMOLATA PASTA
SAFFRON-WHITE WINE PASTA
FETTUCCINE W/TOMATOES
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.
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: Add the carrot puree or juice and minced sage to the
eggs as they are incorporated into the flour. Proceed as directed above.
GREMOLATA PASTAL Add the zest, garlic, and parsley to the eggs as they are
incorporated into the flour. Proceed as directed above.
SAFFRON-WHITE WINE PASTA: 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: 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 saute 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.
continued in part 2

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