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Red Wine Fettucine With Lumache And Olives

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CATEGORY CUISINE TAG YIELD
Eggs Import, New, Text 1 Servings

INGREDIENTS

10 1/2 c Flour
1 c Semolina flour
2 Eggs
1/4 c Dry red wine
1 Recipe lumache alla
marchigiana

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4932
Calories From Fat: 193
Total Fat: 22.4g
Cholesterol: 372mg
Sodium: 173mg
Potassium: 1565.7mg
Carbohydrates: 1002.5g
Fiber: 35.4g
Sugar: 3.9g
Protein: 148.2g


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