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Receta Fresh Pasta With Raw Vegetables (Tagliolini Al Crudaiolo)
by Global Cookbook

Fresh Pasta With Raw Vegetables (Tagliolini Al Crudaiolo)
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  Raciónes: 6

Ingredientes

  • 1 x recipe Basic Fresh Egg Pasta Dough (see recipe)
  • 1 x carrot cut tiny dice
  • 1 x celery rib cut tiny dice
  • 1 x sweet red pepper cut tiny dice
  • 1 x tomato cut tiny dice
  • 1 x zucchini cut tiny dice
  • 1 Tbsp. freshly-squeezed lemon juice
  • 3 Tbsp. extra-virgin extra virgin olive oil
  • 8 x basil leaves torn Salt to taste Freshly-grnd black pepper to taste Parmigiano-Reggiano for grating

Direcciones

  1. Roll the pasta out to the thinnest setting on a pasta rolling machine. Using a pasta cutter or possibly 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 till ready to cook.
  2. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
  3. In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, extra virgin olive oil and salt and pepper to taste.
  4. Drop the pasta into the boiling water and cook 1 minute. Drain and add in to the bowl with the dressed vegetables. Add in the basil leaves and toss to coat. Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.
  5. This recipe yields 6 servings.