MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basil Pasta w/Tomatoes & Feta
 Categories: Pasta, Vegetables, Cheese, Herbs, Wine
      Yield: 4 Servings
 
  1 1/2 c  (tightly packed) fresh basil
      1 cl Garlic; chopped
      2 lg Eggs; beaten
    1/2 ts Olive oil
  1 1/2 c  Unbleached flour
        pn Salt

MMMMM-----------------------FOR THE SAUCE----------------------------
      1 cl Garlic; split
      1 tb Olive oil
      3 lg Tomatoes; skinned, chopped
    1/3 c  Dry vermouth
        pn Cayenne pepper
           Salt & pepper
      2 tb Fresh basil leaves; chopped
      6 oz Feta cheese; crumbled
 
  TO MAKE THE PASTA: In a food processor, puree the basil with
  the garlic. Add the eggs and the oil, and process to blend.
  Add the flour and the salt and process until a ball of dough
  forms in the center of the processor. It should be very
  stiff. If it is too gummy, process with a bit more flour. If
  it's too dry, add a drop of water.
  
  On a floured board, knead the dough for 5 minutes, cover
  loosely with plastic and allow to rest for 10 minutes.
  
  Roll the pasta to 1/8-inch thickness with a pasta machine or
  a rolling pin on a floured board and cut into fettuccine.
  
  Bring a large pot of salted water to a vigorous boil while
  you prepare the sauce.
  
  FOR THE SAUCE: Saute the garlic in olive oil over high heat
  for 30 seconds. Add the tomatoes and vermouth, boil until
  the alcohol has evaporated. Season to taste with cayenne,
  salt and pepper. Toss in 2 tablespoons chopped fresh basil
  leaves and cook 20 seconds more. Remove the garlic from the
  sauce.
  
  In the pot of water, boil the pasta for 2 minutes. Drain
  well. Add to the hot sauce and toss with the feta cheese.
  
  Makes 4 servings.
  
  Recipe: Andrew Schloss
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The income tax has made more liars out of the American people than golf has
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)