Fettuccini Reggiano

Evans St. Station
Airdate: 4/8/06

Pasta Dough:

1.5 cups Semolina
.75 cups All Purpose Flour
3 each Whole Eggs
1 Tbsp Olive oil
1 Tbsp Water
1 Tbsp Salt

Combine all ingredients in a food processor and blend until it starts to come together. Remove from the bowl and kneed for 5 minutes until smooth. Let the dough rest for at least an hour at room temperature covered with a damp clean towel. Using a pasta roller, roll out and cut fettuccini. Cook immediately or hang to dry for future use.

2 ea Garlic Cloves (sliced paper thin)
5 ea Fresh Basil Leaves (hand torn)
2 ea Roma Tomatoes (peeled, seeded and chopped)
2 ea Artichoke Hearts (quartered)
2 Tbls Nicoise Olives (pitted and chopped)
.25 ea Red Onion (julienned)
3 oz Extra Virgin Olive Oil
.5 ea Lemon (juiced)
.5 cup Parmesan Reggiano
To taste Fresh Cracked Black Pepper, Salt

Over medium heat, combine the first seven ingredients in a fry pan. (You are only looking to warm, not sauté) Toss in fettuccini, salt pepper and lemon juice. Once warm, remove from heat and toss in torn basil and parmesan. Adjust seasoning and serve.