Fettuccine Primavera

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 cups	125g / 4.4oz	Semolina flour
1		Salt
6		Eggs (large)
2 tablespoons	30ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
2		Garlic cloves - thinly sliced
1/2 lb	227g / 8oz	Mushrooms - quartered
1 lb	454g / 16oz	Asparagus - cut 1" pieces,
		And blanched
1/2 lb	227g / 8oz	Carrots - sliced on bias,
		And blanched
1/4 lb	113g / 4oz	Fresh peas
1/2 lb	227g / 8oz	Snow peas
1 lb	454g / 16oz	Fava beans - shelled, blanched
1 tablespoon	15ml	Minced fresh Italian parsley

Recipe Instructions

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.

When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine.

Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately.

Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm.

Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

This recipe yields 8 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B26) - from the TV FOOD NETWORK

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