Title: Tuscan Pici Pasta
Categories: Stewart2
Yield: 4 servings

4 c All-purpose flour
5 lg Eggs
1/4 c Extra-virgin olive oil; plus
1 ts Extra-virgin olive oil
Coarse salt
1/4 c Coarsely-ground cornmeal
1/4 c Grated Pecorino-Romano
-cheese
2 tb Chopped parsley
2 tb Thinly-sliced basil
Tomato and Artichoke Sauce;
-(see recipe)

Place flour on a clean work surface, forming a well in the center. Add eggs
to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water,
and coarse salt. Use your hands to slowly mix the flour into the liquid.
When dough forms and comes together, lift it out of the remaining flour on
the work surface using a bench scraper. Sift the flour on the work surface;
set aside.

Knead dough for 2 to 3 minutes, adding a little more flour if necessary to
prevent sticking. Brush top of dough with remaining teaspoon olive oil to
prevent skin from forming, and cover with an inverted bowl. Let rest for 30
minutes.

Sprinkle two baking sheets or platters with cornmeal. Divide dough into
eight pieces. Lightly flour a work surface with a little of the reserved
flour, and roll out or pat one piece of dough into a rectangle about
1/4-inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer
dough to a clean surface and, using your hands, roll each strip into a
strand of spaghetti. Place on prepared baking sheets or platters. Repeat
with remaining dough.

Bring a large pot of water to a boil, adding salt. Cook pasta until al
dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir
parsley and basil into sauce. Add pasta to sauce, and gently toss to coat.
Sprinkle with 2 tablespoons cheese.

Serves 4.

Cuisine: "Italian" Source: "Martha Stewart Living -
" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"

Per serving: 667 Calories (kcal); 21g Total Fat; (29% calories from fat);
20g Protein; 96g Carbohydrate; 234mg Cholesterol; 73mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Michael Romano

Converted by MM_Buster v2.0n.