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Pasta Modigliani
with sun-dried tomatoes, Kalamata olives and pine nuts
Guy Diehl attached an electric motor to his pasta machine. "Usually you have a crank, and when you're putting through this much dough, it gets tiring." The food processor makes it really easy to prepare fresh pasta.
Fresh Pasta
Serves four
1-1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 teaspoon salt
2 large eggs at room temperature
1 tablespoon extra virgin olive oil
1/4 cup water as needed
Optional: For flavored pasta, add 1/8 to 1/4 cup fresh finely chopped basil or herbs of your choice, or finely chopped sun-dried tomatoes or garlic, etc.
 Combine dry ingredients in food processor with metal blade; mix well for 10 seconds.
In small bowl beat eggs and oil lightly. With food processor running, add eggs and oil slowly to dry ingredients. Also at this time you can add your optional ingredients for flavored pasta. (With the addition of wet ingredients you may need to add more flour to keep the dough from being too sticky.)
Mix until all ingredients come together into a ball in the processor (about 30 to 45 seconds). If this does not happen, add small amounts of water (up to 1/4 cup) until ball forms.
When ball forms, remove from processor and test consistency: place a small amount of the dough between your fingers and squeeze. The dough should stick together but not to your fingers. If too crumbly, return to food processor in small pieces, and add small amounts of water till dough comes together. If too sticky, return to the processor in small pieces and add small amounts of flour to the dough.
With dough at the right consistency (not sticky or crumbly) wrap in plastic wrap. Let rest for at least one to two hours at room temperature before rolling and cutting.
Rolling & Cutting with a Pasta Machine
Divide the dough into quarters. Work with one quarter at a time; wrap the rest in plastic to keep it from drying out. On a floured surface, flatten a portion of the dough with the palm of your hand, and then pass through the pasta machine (8 to 10 times) at its widest roller opening. With each pass fold the dough in half lengthwise, and repeat at the same setting till the pasta is rolled smooth. If the dough becomes sticky, dust with flour.
Next decrease the setting by one; roll dough through 2 more times; then decrease again by one till you get to the thickness you like your pasta. 1/16" is good but you can try thicker 1/8" pasta.
Cut sheets into one-foot sections. Dust sheets with semolina flour and let sheets dry flat for 10 minutes on each side before cutting. Cut the rolled dough with one of the attachments of the pasta machine: linguine, fettuccini, spaghetti, etc. Dust cut pasta with semolina to prevent sticking.
Store pasta covered in a dry place till you are ready to use it. Pasta can also be frozen for future use.
Fill a 6 to 8-quart pot 3/4 full with salted water and bring to a boil. Add pasta to water; stir occasionally to prevent sticking. Cook until the pasta is al dente: tender but still firm. Drain, but do not over drain, as pasta will lump together.
This sauce is exquisitely rich. For a lighter sauce, use more chicken broth and less heavy cream.
Pasta Modigliani Sauce
with Sun Dried Tomatoes and Kalamata Olives
Serves four
2 tablespoons pine nuts
1 tablespoon virgin olive oil
1 shallot or 1/2 small red onion finely chopped
1 garlic clove, chopped
Freshly ground pepper
8 to 10 sun-dried tomatoes prepared in olive oil, drained and finely chopped
6 fl oz chicken broth
6 fl oz heavy cream
12 Kalamata olives, pitted and sliced
1 fl oz Pernod or fine Cognac
Parmesan cheese
In a small frying pan, stir pine nuts over medium-low heat until lightly browned (about 3 minutes). Set aside to cool.
In a medium saucepan, heat the olive oil. Add chopped shallots, garlic and freshly ground pepper. SautŽ until soft but not brown (about 2 minutes). Add sun-dried tomatoes and 2 tablespoons of the chicken broth. SautŽ, stirring, about 1 minute.
Stir the remaining chicken broth and cream into the shallot and tomato mixture; bring to low boil and simmer to reduce by one-fourth, stirring often (about 3 to 5 minutes).
Reduce heat and add the sliced Kalamata olives, then the Pernod to finish the sauce. Stir and keep warm.
Meanwhile, cook pasta until al dente; drain and transfer to a warmed serving dish. Immediately pour sauce over the pasta and toss well. Add roasted pine nuts and grated Parmesan to finish.
Serve at once.
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