1 1/2 c (tightly packed) fresh basil
1 cl Garlic; chopped
2 lg Eggs; beaten
1/2 ts Olive oil
1 1/2 c Unbleached flour
MMMMM-----------------------FOR THE SAUCE----------------------------
1 cl Garlic; split
1 tb Olive oil
3 lg Tomatoes; skinned, chopped
1/3 c Dry vermouth
pn Cayenne pepper
Salt & pepper
2 tb Fresh basil leaves; chopped
6 oz Feta cheese; crumbled
TO MAKE THE PASTA: In a food processor, puree the basil with
the garlic. Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough
forms in the center of the processor. It should be very
stiff. If it is too gummy, process with a bit more flour. If
it's too dry, add a drop of water.
On a floured board, knead the dough for 5 minutes, cover
loosely with plastic and allow to rest for 10 minutes.
Roll the pasta to 1/8-inch thickness with a pasta machine or
a rolling pin on a floured board and cut into fettuccine.
Bring a large pot of salted water to a vigorous boil while
you prepare the sauce.
FOR THE SAUCE: Saute the garlic in olive oil over high heat
for 30 seconds. Add the tomatoes and vermouth, boil until
the alcohol has evaporated. Season to taste with cayenne,
salt and pepper. Toss in 2 tablespoons chopped fresh basil
leaves and cook 20 seconds more. Remove the garlic from the
In the pot of water, boil the pasta for 2 minutes. Drain
well. Add to the hot sauce and toss with the feta cheese.
Makes 4 servings.
Recipe: Andrew Schloss
From: David Pileggi
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