INGREDIENTS

INSTRUCTIONS

The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.  ** Mirepoix is a
mixture of diced onions, carrots, celery and leeks.  *** See recipes
for Garlic Puree, Shallot Puree, Chicken Stock, Veal  Stock if you
don't have one of your own.  For the Pasta: ==============  Place the
flour on a work space or in the bowl of a mixer.  Add egg,  salt and
pepper.  Mix well, then add olive oil and basil puree.  Continue
mixing.  Roll the dough into a ball and work it by hand until it's
smooth.  Sprinkle the dough ball with flour and run it through a pasta
machine. Dust the noodles with flour and do not dry before cooking.
For the Sauce: ==============  Melt the butter in a saucepan.  Add the
mirepoix, shallot puree, bay  leaves, thyme, oregano, and peppercorns.
Reduce for 5 minutes (to  allow the flavors to come out).  Add white
wine and cook briefly.  Add the basil, tomatoes, tomato  puree, garlic
puree, chicken stock and veal stock.  Cook for 15  minutes (until the
vegetables are soft).  Strain into another saucepan and adjust the
seasonings.  Reduce the  mixture over high heat for 10 minutes.
Reserve.  To Assemble: ============  Cook the pasta in plain boiling
water, then drain.  In a saute pan, heat 2 tablespoons of olive oil, 1
tablespoon of basil  puree, salt and pepper.  Add the pasta to the
saute pan.  Add a little tomato sauce to the pasta and heat.  To serve,
ladle the sauce onto serving plates, swirl pasta in the  center and
garnish with basil leaves and chopped chives.  Source:  Great Chefs of
San Francisco, Avon Books, 1984  Chef:   Masataka Kobayashi, Masa's,
Vintage Court Hotel,  :       San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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