Rome

Homemade pasta is the basis for this Roman specialty. Here you make the egg noodles by hand but you can use a pasta maker, mixer or food processor if you prefer. If you are pressed for time fresh pasta is readily available in most grocery stories.

Makes: 4 servings

For the pasta:

1½ cups flour

½ teaspoon salt

3 eggs

Additional flour for rolling

For the sauce:

4 tablespoons butter

¾ pound boneless skinless chicken breast, cut into bite sized pieces

½ pound smoked ham steak, cut into bite sized pieces

1 small onion, chopped

2 cloves garlic, chopped

6 ounces mushrooms, cleaned and cut in ¼’s

½ teaspoon salt

¼ teaspoon freshly ground pepper

¾ pound ripe tomatoes, skinned, and chopped

½ cup dry white wine

1 cup chicken broth

2 tablespoons freshly chopped parsley

½ cup grated pecorino romano cheese

Heap the flour into a mound on a large clean dry board or work surface. Make a well in the center of the flour and break the eggs into the well. Add the salt. Start beating the eggs with a fork and gradually draw in the flour from the inside of the well. As the mixture begins to thicken, continue mixing with your hands. Knead the dough by pressing away from you with the heel of you hands and then fold it over toward you and repeat this action kneading for about 10minutes, or until the dough is smooth and elastic.   Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes. After the dough has rested coat the board with flour. Flatten the dough into a large disc and sprinkle it with flour. Using a rolling pin, roll the dough, turning it a quarter of a turn after each roll. Continue rolling until it is paper thin. Sprinkle the dough with flour, as needed, to be sure that it doesn’t stick to the rolling pin.   Start at one side of the circle and fold the pasta sheet over in 4 inch segments. Continue folding the sheet of pasta over in 4 inch segments, until the dough is a 4 inch wide flat tube.   Using a very sharp large knife cut the dough into 4 x 1/8 inch strips. When you are finished cutting the strips unfold the pasta and toss it with a tablespoon or so of flour so that it does not stick together.

Allow the pasta to rest while you boil the water and make the sauce.

Bring a large quantity of salted water to a boil. Meanwhile make the sauce.

Heat the butter in a large fry pan or sauté pan, until it sizzles. Add the chicken and ham and sauté until nicely browned, about 5 minutes. Remove the meats from the pan and reserve. Add the onions and sauté until browned, about 2 minutes. Add the garlic and mushrooms and sauté for 1 minute and season with salt and pepper. Add the tomatoes and simmer for 5 minutes. Add the wine and cook for 5 more minutes. Add the broth and simmer for another 5 minutes. While the sauce is simmering cook the pasta in the boiling water until al dente, about 6-8 minutes.  Place the browned meats in the sauce in the fry pan to reheat. Drain the pasta and place on a serving platter. Pour the sauce over the pasta and sprinkle with the parsley and ½ the cheese. Pass the remaining cheese.

Variation

Replace the ham with pancetta or bacon and proceed as directed above and stir in 2 tablespoon of heavy cream during the last minute of cooking.