Pasta a la Puttanesca(serves 4-6) Homemade noodles 2 cups of all purpose flour (or replace one cup

Pasta a la Puttanesca (serves 4-6) Homemade noodles 2 cups of all purpose flour (or replace one cup with a cup of semolina flour for even better flavor and texture), plus more for rolling 1 tsp. salt (plus a bit more for salting your water) 2 eggs 3 egg yolks a bit of water In a medium bowl, mix together the salt and flour.  Make a well in the mixture and add the eggs and yolks to the well.  Using a fork, fold the eggs into the flour, bit by bit until it comes together into a dough – sprinkle with a Tbs. or so of water if it is too dry and crumbly.  Then, gather the dough bits together and press them into a ball.  Wrap the dough ball in plastic wrap (or, I just left it in the bowl and covered the bowl with a plate, and that worked fine) and let it sit at room temperature for a half hour.  After a half hour either roll it, or store it in the fridge until you’re ready to roll.  (And during the half hour, you can make the sauce.  Just bring the sauce back to a light simmer before  you toss it with your cooked pasta) When you’re ready to roll, a pot of salted water on to boil, so it will be ready to go.  Divide your dough into four pieces.  On a lightly floured surface, roll out one dough chunk into a sort-of rectangle until it is very thin – approximately paper thin (1/8 inch or even a little less – it puffs up a bit as it cooks).  Cut the dough into strips or irregular squares.  I can’t offer too much advice, since Joel is the slicer extraordinaire in our house.  But, after a couple of tries we discovered its easiest if you fold your dough over itself, like folding up a letter in thirds, and then you can slice that into short strips, and since you can make shorter cuts it goes much faster. Repeat the rolling and cutting with the remaining dough, using more flour as needed to prevent sticking.  When the water is boiling, add your pasta and let is cook just 1-2 minutes, until it floats up to the surface.  Drain and toss with the pasta sauce.  Enjoy with a nice glass of wine and a big salad.  Bellisima!!! Puttanesca sauce 1 Tbs. olive oil 1 shallot (this is actually not necessary, but I had one, and I liked the flavor it added) 3 cloves of garlic, minced 2 anchovy fillets, or a tsp. or so anchovy paste (if you don’t have either, you can actually substitute a splash of soy sauce or miso paste) ¼ cup wine, red or white, doesn’t matter 1 28-oz can of diced tomatoes a couple of Tbs. capers about 20 black olives, pitted and chopped ¼ cup chopped parsley In a sauce pan heat the olive oil over medium-high until it is shimmering.  Stir in the shallot and garlic and cook about 2 minutes, until they start to soften.  Then stir in the anchovy, smashing them up, and cook for another minute (it will be kind of stinky, but don’t worry because it tastes marvelous!).  Pour in the wine, stir, and let cook another couple minutes until the wine is almost entirely cooked off. Stir in the tomatoes, capers, olives and nearly all of the parsley (reserve a few pinches for garnish).  Turn down to simmer, and cook for about 10 minutes, until thick.  If the noodles aren’t ready at this point, just turn off the heat, cover, and then bring it back to a simmer right before you’re ready to use it. Toss the finished sauce with the finished pasta and serve. -- source link

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