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Tagliatelle Verdi con Salsa Burro e Oro

Follow this surprisingly delicate dish with any roast meat or poultry.

MAKES 4 SERVINGS

Basic Spinach Pasta Dough, page 41, made with 2 cups all-purpose flour

1½ cups Plain Tomato Sauce, page 208

¼ cup butter

½ cup whipping cream

Salt and freshly ground pepper to taste

⅓ cup freshly grated Parmesan cheese plus additional for serving

Prepare noodles, page 41, from Basic Spinach Pasta Dough. Prepare Plain Tomato Sauce.

Melt butter in a medium saucepan. When butter foams, add tomato sauce and cream. Season with salt and pepper. Simmer uncovered 8 to 10 minutes. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.

Drain noodles and place in a warm deep dish or bowl. Add sauce and toss gently until mixed. Add ⅓ cup Parmesan cheese and toss to blend. Serve immediately with additional Parmesan cheese.

GREEN AND YELLOW TAGLIATELLE WITH MUSHROOM SAUCE

Tagliatelle Verdi e Gialle con Salsa di Funghi

I cooked this beautiful dish for a dinner party and I received applause. What a reward!

MAKES 8 SERVINGS

Basic Spinach Pasta Dough, page 41 made with 2 cups all-purpose flour

Basic Egg Pasta Dough, page 40, made with 2¼ cups all-purpose flour

1 pound small white mushrooms

¼ cup butter

1 cup whipping cream

2 tablespoons chopped parsley

Salt and freshly ground pepper to taste

⅓ cup freshly grated Parmesan cheese plus additional for serving

Prepare noodles from Basic Spinach Pasta Dough and Basic Egg Pasta Dough

Wash and dry mushrooms thoroughly and slice thin. Melt butter in a large skillet. When butter foams, add mushrooms. Sauté over high heat until lightly colored. Stir in cream, parsley and salt and pepper. Simmer 2 to 3 minutes or until cream begins to thicken.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.

Drain noodles and place in skillet with sauce; add ⅓ cup Parmesan cheese. Toss noodles, sauce and cheese over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese.

PAPPARDELLE BAKED WITH SMOKED MOZZARELLA AND FRESH TOMATOES

Pappardelle Pasticciate con Mozzarella Affumicata

These wide, baked noodles are laced by melted, creamy mozzarella, butter and diced tomatoes—a most beautiful sight.

MAKES 4 SERVINGS

Basic Egg Pasta Dough, page 40, made with 2¼ cups all-purpose flour

6 tablespoons butter

4 medium, ripe tomatoes, diced

2 ounces smoked mozzarella, diced

2 ounces whole-milk mozzarella, diced

10 to 12 fresh basil leaves, shredded

Salt to taste

¼ cup freshly grated Parmesan cheese

Prepare pasta dough and roll out into pasta sheets. Let the pasta sheets dry about 5 minutes, then with a scalloped pastry wheel, cut them into broad noodles, 2 inches wide and 6 inches long.

Preheat oven to 400F (205C). Butter a 13 × 9-inch baking dish. Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add the noodles. Bring water back to a boil and cook noodles uncovered until tender but firm to the bite, 7 to 8 minutes.

While the noodles are cooking, melt the butter in a large skillet over medium heat.When the butter foams, add the diced tomatoes. Cook 1 to 2 minutes, stirring. Drain the noodles and add to the tomatoes. Add mozzarella and basil, season lightly with salt and mix well. Put everything into the baking dish and sprinkle with Parmesan cheese. Bake 4 to 5 minutes or until the cheese is melted. Divide the pasta into 4 portions and serve immediately.

Note

After baking, the pasta will be “tied” together with the cheeses.To serve it, divide the pasta into servings with a knife.

PAPPARDELLE WITH MUSHROOM SAUCE

Pappardelle con i Funghi

Pappardelle are the widest of all noodles.

MAKES 6 SERVINGS

Basic Egg Pasta Dough, page 40, made with 3 cups