Red Wine Fettucine with Lumache and Olives

INGREDIENTS

INSTRUCTIONS

To Prepare Pasta:
Make a well of the flour and putting the eggs and wine in the center. Using
a fork, beat together the eggs and wine and begin to incorporate the flour
starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy. 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 any leftover crusty bits. Discard these bits. Lightly flour the board
and continue kneading for 3 more minutes. The dough should be elastic and a
little sticky. Continue to knead for another 3 minutes, remembering to dust
your board when necessary. Wrap the dough in plastic and allow to rest for
30    minutes at room temperature.
Roll out pasta to thinnest setting on pasta machine. Cut pasta into 1/4
inch thick noodles by hand or with machine and set aside under a moist
towel.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Heat snail recipe (lumache alla marchigiana) to boil and set aside.
Drop pasta into water and cook until just tender. Drain pasta and put into
pan with snails, tossing well to coat. Serve immediately in a warm serving
dish.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.

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