Tonnarelli with Rosemary
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 3/4 cup all-purpose unbleached flour
3 large eggs
water in pasta cooker
1 tablespoon salt
dash of oil
1/2 cup unsalted butter
8 cloves garlic, minced or slivered
3 sprigs rosemary, or about 2 teaspoon dried
1 teaspoon beef, veal, or vegetable concentrate
1/3 cup freshly grated Parmigiano-Reggiano cheese
Combine in food processor with steel chopping blade in place the flour and eggs. When mixed and dough forms a ball, remove to counter and gently hand knead until smooth and springy. Divide dough into 2 parts, and cover one while you work. Using a pasta machine, first roll the dough and then gradually roll it thinner. At setting 5 or 6, stop and then cut it using the spaghetti setting. Bring water to a full boil, add the salt and oil, and return to a full boil. In meantime, heat the butter in a small saucepan with the garlic and rosemary, reduce heat to medium and cook 4-5 minutes. Add the beef, veal, or vegetable concentrate and turn off the heat. Cook the pasta in the boiling water, timing it for 1, perhaps 2 minutes but do not overcook. When it is tender but firm, drain it and put in a bowl and add the sauce, staining it onto the pasta. Add the cheese and toss and serve.
Recipe created 1998-03-14.
