Maccheroni alla Chitarra in Harvest Vegetable Sauce
(Yield: Serves 8)
For the pasta:
2 All purpose flour
3 lg. eggs
1 tsp. salt
For the sauce:
2 cups harvest vegetables, sliced
2 cups heavy whipping cream
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp. parsley, freshly chopped
1 tsp. salt
1/2 tsp. pepper, freshly ground
1/2 cup Parmigiano-Reggiano, grated
1 Tbsp. fresh basil, shredded
Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands.
Knead dough for about 20 minutes, until it becomes smooth and elastic. (If the dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.)
Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with your index finger, if it springs back, it is done.)
Break the dough into lemon-sized pieces, shape each one into a long sheet.
Cut each sheet into maccheroni.
Reduce cream. Stir in onion, garlic, parsley, vegetables, salt and pepper.
Mix in the cheese and basil. Boil pasta in a large pot of salted water for
3 minutes. Drain. Place pasta in a serving dish, cover with sauce and serve.