Pasta Del Magnifico Alla Garga Recipes
TAGLIATELLE DEL "MAGNIFICO"
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pasta: On a flat surface, pour out the flour in a mound and make a crater in the center. Place the eggs (unbeaten), oil and salt in the crater and work the mixture into the flour, kneading with the flat of your hands until your dough is smooth and elastic. Let the dough rest for 30 minutes.
- Divide the dough into four equal parts. Place one piece of dough at a time on a well-floured surface, sprinkle with more flour and roll it out thin enough to run through a pasta machine. Run through a pasta machine 3 to 4 times, changing the setting until the desired thinness is achieved. Place the pasta sheet on a well-floured surface and repeat with the remaining dough.
- Run the pasta sheets through the fettuccine cutter in the pasta machine and place the fettuccine on a linen cloth sprinkled with flour.
- Fill a large stockpot with 3 quarts of water and bring to a boil. While waiting for water to boil, prepare the sauce.
- For the sauce: Combine the cream and lemon and orange zest in a skillet. Cook over medium heat, stirring frequently with a wooden spoon, until the cream lightly coats the sides of the pan, 2 to 4 minutes after it comes to a boil.
- Add the cognac, if using, and mint leaves, and cook another 2 minutes. Season with salt to taste and set aside.
- When the water is boiling, add 1 tablespoon kosher salt and cook the pasta until al dente. Lightly drain, transfer to the cream mixture, and saute for 1 minute, moving everything around with tongs to combine the ingredients. Add the Parmigiano-Reggiano, stir well and serve.
PASTA DEL MAGNIFICO ALLA GARGA
Steps:
- In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orage zest and salt, simmer 7 - 10 minutes. Add mint and basil to sauce. Toss hot, drained pasta and sauce and grated Parmigiano. Serve
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