the Pasta (for 6)
whole eggs plus 2 yolk
4 cups 00 flour
1 tsp olive oil
corn meal for dusting
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the whole. Blend the egg yolk into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue to knead for another 3 minutes,
remembering to dust your board with flour when
necessary. Wrap the dough in plastic wrap and
set aside for 20 minutes at room temperature.
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the next to the smallest setting is achieved.
Feed each sheet through a spaghetti cutting
attachment made for your pasta machine. You
can also, dust the dough after rolling out with
flour, roll it into a cigar cylinder and cut
with a sharp knife into ribbons about 1/4 inch
width. Fluff the pasta out and let dry on paper
the pasta for 3 minutes in boiling water. Remove
from the water.
the Brussel Sprouts
boil in salted water for 5 minutes. Refresh
under cold water to keep the color. Sauté
lightly in olive oil before assembling the dish.
the salmon into small slices. Sauté the
bacon till crispy. Discard all but a tablespoon
of bacon fat. Cook the salmon in the bacon fat
till just pink. Set the salmon on a paper towel
till ready to use..
ounces bacon cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large egg yolks
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
assemble the dish
to hot pasta with a tablespoon of water pasta
to the cooked pasta. The hot pasta will cook
the egg yolks. Add the bacon, brussel sprouts
sauté bacon and garnish with parsley.
Top with the sautéed salmon.
dishes with Brussel Sprouts
Sprouts with Bacon, Mache and Mustard Sauce
Salmon with Brussel Sprouts, Crispy Bacon and
Sprouts with Avocado, Mixed Greens and Mustard
Dolcetto, Pinot Noir