Fresh Pasta With Raw Vegetables - {Tagliolini Al Crudaiolo}

Recipe Ingredients

1		Basic Fresh Egg Pasta Dough - (see recipe)
1		Carrot - cut tiny dice
1		Celery rib - cut tiny dice
1		Sweet red pepper - cut tiny dice
1		Tomato - cut tiny dice
1		Zucchini - cut tiny dice
1 tablespoon	15ml	Freshly-squeezed lemon juice
3 tablespoons	45ml	Extra-virgin olive oil
8		Basil leaves - torn
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmigiano-Reggiano - for grating

Recipe Instructions

Roll the pasta out to the thinnest setting on a pasta rolling machine. Using a pasta cutter or very sharp knife, cut the pasta into ribbons 1/8-inch thick. Set aside on a tray dusted with semolina flour, and cover with a clean, damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, olive oil and salt and pepper to taste.

Drop the pasta into the boiling water and cook 1 minute. Drain and add to the bowl with the dressed vegetables. Add the basil leaves and toss to coat. Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B11) - from the TV FOOD NETWORK

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