Enjoy a great, homemade pasta lunch or dinner with one of Marilyn's easy recipes.
2 to 2 ¼ cups all-purpose flour
3 large eggs
Place 2 cups of flour in the food processor with steel blade. Add the eggs and process until mixture is moist, but still crumbly. Remove and press into a disc. Wrap in plastic wrap and allow to rest at room temperature for 30 minutes.
Roll though the pasta machine into thin strips. Cut into 1 ½ to 2” strips to make parpardelle.
Cook in a large pot of rapidly boiling salted water.
Drain and toss with the sauce.
Ground Lamb, Walnut, Olive Sauce:
3 tablespoons extra-virgin olive oil
1 ½ pounds boneless leg of lamb, cubed and chopped in food processor
1 cup finely chopped onion
½ cup finely chopped celery
1 teaspoon minced garlic
3 strips thick sliced bacon, diced
1/3 cup chopped flat-leaf parsley
½ cup toasted walnuts, chopped
½ cup chopped pitted green olives
½ cup dry white wine.
Salt and red pepper flakes, to taste
¾ cup freshly grated Parmigiano-Reggiano
Heat the oil in a heavy skillet. Add the lamb and cook, stirring until all red is gone….5 to 6 minutes.
Remove with a slotted spoon to a side dish.
Add the onion, celery, garlic and bacon to the skillet. (add a bit more oil if needed) Cook over med. High heat, stirring until bacon is crisp. Stir in the parsley,, walnuts and olives and cook for a minute more.
Return lamb to skillet. Add the wine and simmer until reduced to 2 tablespoons…about 5 minutes.
Season to taste and toss with cooked pasta.
Sprinkle with the cheese and serve.