MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables
Categories: Pasta, Vegetables, Sauces, Cheese, Herbs
Yield: 6 Servings

4 c Flour
4 lg Eggs
1/2 ts Extra-virgin olive oil;
- plus 3 tablespoons

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1 Carrot; scraped
1 Celery rib
1 lg Red bell pepper
1 lg Firm-ripe tomato
1 Zucchini

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1 tb Fresh-squeezed lemon juice
8 Leaves fresh basil; torn
Salt & pepper
Parmigiano-Reggiano; for
- grating

Recipe courtesy of Mario Batali

Mound 3 1/2 cups of the flour in the center of a large
wooden cutting board. Make a well in the middle of the
flour and add the eggs and 1/2 teaspoon olive oil. Using a
fork, beat together the eggs and oil and begin to
incorporate the flour, starting with the inner rim of the
well.

As you expand the well, keep pushing the flour up from the
base of the mound to retain the well shape. 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 and discard any
leftover bits. Lightly re-flour the board and continue
kneading for six more minutes. The dough should be elastic
and a little sticky. Wrap the dough in plastic and allow
to rest for 30 minutes at room temperature.

Roll the pasta out to the thinnest setting on a pasta
rolling machine. Using a pasta cutter or very sharp knife,
cut the past into ribbon 1/8-inch thick. Set aside on a
tray dusted with semolina flour, and cover with a clean,
damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons
salt.

In a large, non-reactive bowl, combine all vegetables and
toss with the lemon juice, 3 tablespoons olive oil and
salt and pepper, to taste.

Drop the pasta into the boiling water and cook 1 minute.
Drain and add to the bowl with the dressed vegetables. Add
the basil leaves and toss to coat. Divide among 6 warmed
pasta bowls and serve topped with grated cheese.

Makes: 6 servings

From: http://www.foodnetwork.com

Copyright Television Food Network, G.P., All Rights Reserved

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