INGREDIENTS:

2 CLOVES GARLIC

2 TBSP CHOPPED PARSLEY

½ POUND SLICED PANCETTA OR SMOKED BACON

2 TBSP BUTTER, UNSALTED

¼ CUP DRY WHITE WINE

4 LARGE EGGS

¼ CUP HEAVY CREAM

¾ CUPS GRATED PARMESAN CHEESE

SALT AND LOTS OF FRESH GROUND BLACK PEPPER, TO TASTE

PROCEDURE:

1. CHOPTHE GARLIC AND PARSLEY (STEMS REMOVED) DON’T MIX
2. SLICE PANCETTA ¼ BY 2 INCHES (LARDONS), REMOVE RIND IF DESIRED
3. IN A BOWL BEAT WITH FORK, EGGS, CREAM, PARM CHEESE, SALT AND PEPPER.

TO FINISH:

MELT BUTTER IN PAN, ADD GARLIC AND PANCETTA SAUTE 2 – 3 MINUTES ADD WHITE WINE AND REDUCE BY 1/2. ADD HOT PASTA TO PAN, ADD EGG AND CHEESE MIXTURE, REMOVE FROM HEAT,TOSS UNTIL COATED, TASTE FOR SEASONING, ADD CHOPPED PARSLEY, TOSS AND SERVE.

ENJOY!

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1-CUP AP FLOUR

1-CUP SEMOLINA FLOUR

2 – 3 EGGS

1 TSP SALT

1 TBSP OLIVE OIL

COLD WATER AS NEEDED 4-6 TBSP

METHOD OF PREPARATION:

In a bowl mix flours together and place on work surface, make a “well. “Mix eggs, oil, and salt and place in “well.” With fingers or fork start to mix in flour, add a TBSP or two of water, and continue to mix in flour, add more water as needed. When you have dough, start to knead it until you have smooth dough, cover with a damp towel and let rest for 15 minutes. Cut into 4 pieces and take one and start to flatten with your palm and fingers. Roll with pin or start in Pasta machine on widest setting. Roll out to desired thickness and cut.

TO COOK FRESH PASTA:

Bring to a boil approximately 3 Quarts of water. When water is boiling add salt (I prefer kosher) to water and add pasta. Fresh pasta only takes 2 to 3 minutes to cook. Drain and add to your sauce, mix until coated and serve. ENJOY

FOR FLAVORED PASTA:

TOMATO PASTA: add 2 TBSP or more to the egg mixture, mix well add to flour well.

SPINACH PASTA: using either fresh or frozen spinach, cook, squeeze dry and puree in food processor, add ¼ cup to egg mixture.

NOTE: You can flavor your pasta with pretty much anything you like, to compliment the sauce or protein you are matching it with. ENJOY

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INGREDIENTS:

2 ½ CUPS AP FLOUR

2 EGGS, LIGHTLY BEATEN

½ CUP MILK

½ CUP WATER

¼ TSP SALT

PROCEDURE:

MIX EGGS MILK AND WATER TOGETHER

MIX FLOUR AND SALT

GRADUALlY ADD WET MIXTURE TO FORM DOUGH, ADJUST AS NEEDED.

BRING 4 QT. SALTED WATER TO A BOIL, DROP SPAETZLE’S, WHEN THEY FLOAT, REMOVE TO A ICE WATER BATH. WHEN CHILLED REMOVE AND DRAIN ON A TOWEL.

TO FINISH:

HEAT BUTTER OR OIL IN PAN, ADD NOODLES, COOK UNTIL LIGHTLY BROWNED.

SERVE ANY WAY YOU WOULD LIKE, WITH SAUCE, CHEESE, OR BACON BITS.

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