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home > recipes > pasta > tonnarelli with rosemary
from Liden, Sweden 1 3/4 cup all-purpose unbleached flour 3 large eggs water in pasta cooker 1 tablespoon salt dash of oil 1/2 cup unsalted butter 8 cloves garlic, minced or slivered 3 sprigs rosemary, or about 2 teaspoon dried 1 teaspoon beef, veal, or vegetable concentrate 1/3 cup freshly grated Parmigiano-Reggiano cheese Combine in food processor with steel chopping blade in place the flour and eggs. When mixed and dough forms a ball, remove to counter and gently hand knead until smooth and springy. Divide dough into 2 parts, and cover one while you work. Using a pasta machine, first roll the dough and then gradually roll it thinner. At setting 5 or 6, stop and then cut it using the spaghetti setting. Bring water to a full boil, add the salt and oil, and return to a full boil. In meantime, heat the butter in a small saucepan with the garlic and rosemary, reduce heat to medium and cook 4-5 minutes. Add the beef, veal, or vegetable concentrate and turn off the heat. Cook the pasta in the boiling water, timing it for 1, perhaps 2 minutes but do not overcook. When it is tender but firm, drain it and put in a bowl and add the sauce, staining it onto the pasta. Add the cheese and toss and serve.

Tonnarelli with Rosemary


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keyword: tonnarelli
keyword: rosemary
ethnicity: italian
recipes for pasta
recipes by connor
Email Address:
(posted October 4, 2002)

from Liden, Sweden

1 3/4 cup all-purpose unbleached
flour
3 large
eggs
water in
pasta cooker
1 tablespoon
salt
dash of oil
1/2 cup
unsalted
butter
8 cloves
garlic, minced or slivered
3 sprigs
rosemary, or about 2 teaspoon dried
1 teaspoon
beef, veal, or vegetable concentrate
1/3 cup freshly grated
Parmigiano-Reggiano cheese

Combine in food processor with steel chopping blade in place the flour and
eggs. When mixed and dough forms a ball, remove to counter and gently hand knead until smooth and springy. Divide dough into 2 parts, and cover one while you work. Using a pasta machine, first roll the dough and then gradually roll it thinner. At setting 5 or 6, stop and then cut it using the spaghetti setting. Bring water to a full boil, add the salt and oil, and return to a full boil. In meantime, heat the butter in a small saucepan with the garlic and rosemary, reduce heat to medium and cook 4-5 minutes. Add the beef, veal, or vegetable concentrate and turn off the heat. Cook the pasta in the boiling water, timing it for 1, perhaps 2 minutes but do not overcook. When it is tender but firm, drain it and put in a bowl and add the sauce, staining it onto the pasta. Add the cheese and toss and serve.



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