For this pasta use instant polenta flour. The cornmeal gives the pasta great texture, flavor, and color.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
1 cup all-purpose flour, plus a little for kneading
1 cup instant polenta flour
Wet
2 large whole eggs
1/4 cup extra-virgin olive oil
2 tablespoons water
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Cut in wide strips of polenta pasta.
Step 3
Dress with a simple tomato sauce and fresh mozzarella.
Step 4
Also good with Brodetto with Lobster and Corn (page 299).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
