Triple Threat Fettuccine

Triple Threat Fettuccine

A light egg pasta with three sauces. First tossed with olive oil and romano cheese, then dressed in spicy tomato sauce with spinach basil pesto.

Basic Pasta Dough

yield approx 1 ½ pounds

¼ pound semolina flour

¾ pound unbleached all purpose flour

5 to 6 eggs

pinch salt

Combine all the dry ingredients in a food processor with a steel blade attachment, mix to combine. Add 5 eggs and process to a course meal. Add additional egg or few drops of water, if needed, to bring dough together to form a smooth ball. The dough should not be sticky. Gather dough and place on a floured cutting board, dust dough with flour, and cover lightly with plastic wrap. Let rest for 15 minutes.

Have pasta roller ready - cut the dough into 6 equal size pieces. Flatten a piece with palm of hand to the width of the machine. Set the guage to its widest opening - roll pasta thru the machine.

Fold the dough in thirds, like a letter, and roll it through machine again. Repeat this step two more times, dusting the sheet with flour to prevent sticking or tearing. Evaluate the thickness and determine what setting is needed. Run pasta sheet through machine again if needed. Hang the well -floured pasta sheet on rack and begin the process again with another 1/6 portion.

After all the dough is processed into sheets, change the machine attachment to fettuccine cutter.

Roll a sheet thru the machine, being careful to catch the fettuccine. Toss with a bit of flour then gently drape over drying rack. Repeat till all sheets are now fettucine.

Note: pasta should be slightly dry, but still be velvety soft.

When service time is close, bring 4 quarts of water to a rolling boil and add a pinch of salt. Add pasta to water, stirring well to separate. Let cook until tender but not too soft, about 3 minutes.

Drain pasta at once. Immediately pour into a bowl and lightly coat with olive oil, and cover.

Spicy Tomato Sauce

yield approx 1 gallon

8 pounds vine ripened tomtaoes

2 1/2 c canned tomato puree

8 oz finely diced sweet onion

4 oz finely diced carrot

1 very small jalepeno pepper, seeded, finely diced

4 cloves minced garlic

¼ c olive oil

1/8 tsp hot paprika

Vermont maple syrup to taste (to gently bring up the sweetness in the tomatoes)

salt and cracked black peppercorns to taste

Sweat the onion and carrot in olive oil until translucent. Add garlic, saute till very fragrant - do not brown too heavily. Add fresh tomato and puree. Simmer for 45 minutes. Adjust seasonings with maple syrup, paprika and salt and pepper. Taste, adjust again if needed. Sauce should have a spicy kick. Hold till service.

Spinach Basil Pesto

…....without nuts

A light version of tradition pesto, containing no nuts. This recipe kicks up the nutritional punch a notch and the mouth candy appeal with the use avocado oil.

Yield approx 1 cup

½ c fresh basil leaves

¾ c fresh baby spinach

3 cloves of garlic

3 tbsp avocado oil

salt and cracked black pepper to taste

Puree all ingredients in food processor, add water to adjust consistency if needed. Place pesto in a squeeze bottle, making sure the top opening is cut enough to allow a thin stream of sauce to be applied. Cap, set aside for service.

Note: sauce should be used the same day.