To make the pasta:
I cup semolina flour
salt (about 1/4 tsp.)
2 eggs
Put the flour in a large bowl and make a well in the middle in which to put the eggs. Sprinkle with salt and stir the flour into the eggs, pulling more flour in from the sides of the bowl until the flour and eggs are blended into a dough. Dust the dough with flour and set it on a board so that you can roll it out. Roll it out as thinly as you can, as you would for a pie, only thinner. I usually only roll out half the dough at a time. When you have it rolled out sufficiently, roll it up to form a tube and slice it into strips. I cut the dough into strips about 1/4 inch wide. Unravel the pasta and sprinkle with a little flour so that it doesn't stick. I cup of flour makes enough pasta for four people. Extra dough can be frozen.
Romano beans and tomato sauce:
Gather two handfuls of beans, wash and cut them in half. Make a sauce by sauteing a couple of cloves of garlic in olive oil and salt until browned, adding the beans, a little water, some chopped parsley, and a couple of ripe tomatoes. Salt again, and let everything cook down, about 10 t0 15 minutes.
Cook the pasta al dente. This pasta will cook quickly and float to the top of the pot.
Pour the sauce over the pasta and top with fried eggplant slices (recipe from Feb. 16) and grated parmigiano cheese. This dish is great with a nice chianti. Mmmmmmmm, so satisfying.
Enjoy! xo
