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Tagliolini Pasta with Pomodoro Crudo

Tagliolini Pasta with Pomodoro Crudo

(Serves 8)


Basic Egg Pasta:

2 cups all-purpose flour, preferably unbleached

3 large eggs

1/4 cup dry white wine

1 teaspoon salt


Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well. Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.) Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.) Roll out dough and cut into tagliolini pasta.


Pomodoro Crudo Sauce:

(Makes 2 cups)

½ cup extra-virgin olive oil

2 cloves garlic, minced

1/4 tsp. red hot pepper flakes

2 cups red tomatoes, chopped

1 Tbsp. fresh basil

1 tsp. sea salt


Pour the olive oil into a bowl add garlic, basil, red pepper flakes and salt. Add the tomatoes to the olive oil. Mix well. Cover the bowl and allow the mixture to marinate several hours at room temperature before using. Cook the tagliolini pasta until al dente. Toss the pasta while hot with the sauce and serve immediately with grated cheese.
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