MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Victor Casanova's Spaghetti Alla Chitarra
 Categories: Pasta, Vegetables, Herbs, Cheese
      Yield: 4 Servings

MMMMM------------------SAN MARZANO TOMATO SAUCE-----------------------
    1/4 c  Extra-virgin olive oil
      1 lg Red onion; minced
      4 cl Garlic; minced
      3 tb Chopped fresh oregano
    1/2 md Carrot; minced
     56 oz (2 cans) peeled whole San
           - Marzano tomatoes; crushed
           - by hand
           Salt

MMMMM------------------------FRESH PASTA-----------------------------
  3 1/2 c  High gluten flour
      4    Extra-large eggs
      2    Egg yolks

MMMMM------------------------PER SERVING-----------------------------
      4 oz Fresh spaghetti
      2 oz Extra virgin olive oil
    1/2 ts Minced garlic
    1/4 ts Peperoncino
      2 tb Fresh basil leaves; in small
           - pieces
      2 tb Grana padano; fresh grated
           - into saute pan
           Salt & pepper
      2 oz Extra virgin olive oil

  SAN MARZANO TOMATO SAUCE: In a medium sized saucepan,
  heat the olive oil over medium heat. Add the onion and
  garlic, and cook until soft and light golden brown,
  about 8 to 10 minutes.

  Add the oregano and carrot, and cook 5 minutes more,
  until the carrot is quite soft.

  Add the tomatoes and bring to a boil.

  Lower the heat and simmer for 30 minutes until flavor
  has developed. Season with salt and serve.

  FRESH PASTA: Mound the flour in the center of a cutting
  board. Make a well in the middle of the flour, add the
  eggs.

  Using a fork, beat together the eggs and begin to
  incorporate the flour starting with the inner rim of the
  well.

  As you incorporate the eggs, keep pushing the flour up
  to retain the well shape. The dough will come together
  when about half of the flour is incorporated.

  Start kneading the dough with both hands, primarily
  using the palms of your hands. Add more flour, in
  1/2-cup increments, if the dough is too sticky.

  Lightly flour the board and continue kneading for 3 more
  minutes. The dough should be elastic. Continue to knead
  for another 3 minutes.

  Wrap the dough in plastic wrap and set aside for 20
  minutes at room temperature.

  Pass through fresh pasta machine with a spaghetti
  attachment.

  Reserve on a plate dusted with finely ground semolina.

  TO FINISH:. Heat a large pot of water to boil, make the
  water salty like the sea.

  Heat a medium sized saute++ pan with extra virgin olive
  oil, garlic and peperoncino. Cook until fragrant, then
  add 3 oz. of San Marzano tomato sauce.

  Drop pasta into water and cook for 30 seconds then add
  to the saute++ pan with the tomato sauce.

  Add 2 oz. of the water that the pasta cooked in and turn
  the heat down to low.

  Keep tossing the pasta and the pasta should take in the
  tomato sauce and slowly start to change color. Start
  tasting the pasta and cook until desired doneness and
  flavor profile, if not done yet keep adding small
  increments of the pasta water to achieve proper
  consistency.

  Add cheese, basil leaves, extra virgin olive oil season
  to taste and toss vigorously. Serve.

  Chef Victor Casanova of Culina Beverly Hills

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "Enjoy each step along the way." -- Wayne Dyer

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