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INGREDIENTS

1/4 c Extra-virgin olive oil; plus
1/4 c Coarsely-ground cornmeal
Tomato and Artichoke Sauce;
1/4 c Grated Pecorino-Romano
Coarse salt
4 c All-purpose flour
5 lg Eggs
1 ts Extra-Virgin Olive Oil
2 tb Chopped parsley
2 tb Thinly-sliced basil

Servings

INSTRUCTIONS

Place flour on a clean work surface, forming a well in the center. Add eggs to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water, and coarse salt. Use your hands to slowly mix the flour into the liquid. When dough forms and comes together, lift it out of the remaining flour on the work surface using a bench scraper. Sift the flour on the work surface; set aside. Knead dough for 2 to 3 minutes, adding a little more flour if necessary to prevent sticking. Brush top of dough with remaining teaspoon olive oil to prevent skin from forming, and cover with an inverted bowl. Let rest for 30 minutes. Sprinkle two baking sheets or platters with cornmeal. Divide dough into eight pieces. Lightly flour a work surface with a little of the reserved flour, and roll out or pat one piece of dough into a rectangle about 1/4-inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer dough to a clean surface and, using your hands, roll each strip into a strand of spaghetti. Place on prepared baking sheets or platters. Repeat with remaining dough. Bring a large pot of water to a boil, adding salt. Cook pasta until al dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir parsley and basil into sauce. Add pasta to sauce, and gently toss to coat. Sprinkle with 2 tablespoons cheese. Serves 4. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 667 Calories (kcal); 21g Total Fat; (29% calories from fat); 20g Protein; 96g Carbohydrate; 234mg Cholesterol; 73mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Michael Romano Converted by MM_Buster v2.0n.

NOTES

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Tuscan Pici Pasta

1/4 c Extra-virgin olive oil; plus 
1/4 c Coarsely-ground cornmeal 
  Tomato and Artichoke Sauce; 
1/4 c Grated Pecorino-Romano 
  Coarse salt 
4 c All-purpose flour 
5 lg Eggs 
1 ts Extra-Virgin Olive Oil 
2 tb Chopped parsley 
2 tb Thinly-sliced basil

Place flour on a clean work surface, forming a well in the center. Add eggs  to center of well; beat with a fork. Add 1/4 cup olive oil, 1/2 cup water,  and coarse salt. Use your hands to slowly mix the flour into the liquid.  When dough forms and comes together, lift it out of the remaining flour on  the work surface using a bench scraper. Sift the flour on the work surface;  set aside.    Knead dough for 2 to 3 minutes, adding a little more flour if necessary to  prevent sticking. Brush top of dough with remaining teaspoon olive oil to  prevent skin from forming, and cover with an inverted bowl. Let rest for 30  minutes.    Sprinkle two baking sheets or platters with cornmeal. Divide dough into  eight pieces. Lightly flour a work surface with a little of the reserved  flour, and roll out or pat one piece of dough into a rectangle about  1/4-inch thick. Cut dough crosswise into 1/2-inch-wide strips. Transfer  dough to a clean surface and, using your hands, roll each strip into a  strand of spaghetti. Place on prepared baking sheets or platters. Repeat  with remaining dough.    Bring a large pot of water to a boil, adding salt. Cook pasta until al  dente, 4 to 5 minutes. Drain, and toss with 2 tablespoons cheese. Stir  parsley and basil into sauce. Add pasta to sauce, and gently toss to coat.  Sprinkle with 2 tablespoons cheese.    Serves 4.    Cuisine: "Italian" Source: "Martha Stewart Living -  <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -  Lynn_Thomas@prodigy.net"    Per serving: 667 Calories (kcal); 21g Total Fat; (29% calories from fat);  20g Protein; 96g Carbohydrate; 234mg Cholesterol; 73mg Sodium Food  Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3      1/2    Fat; 0 Other Carbohydrates    Recipe by: Recipe from Michael Romano      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (444g)
Recipe Makes: 4 servings

Calories: 930
Calories from Fat: 331 (36%)

Amt Per Serving		% DV

	Total Fat 36.8g	49 %
	Saturated Fat 10.5g	53 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 6.3g
Cholesterol 1321.9mg		407 %
Sodium 2064.8mg		71 %
Potassium 584.3mg		15 %
Total Carbohydrate 95.3g		28 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 91.9g
Protein 51.7g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 930

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