--pasta dough-- |
4 cups durham flour |
16 large egg yolks |
1/4 teaspoon kosher salt |
2 teaspoons olive oil |
5 tablespoons water |
--vegetable filling-- |
1 medium yellow pepper -- diced small |
1 medium red bell pepper -- diced small |
1 medium zucchini -- diced small |
1/2 medium fennel bulb -- diced small |
1 medium carrot peeled -- diced small |
4 medium green onions -- diced small |
4 tablespoons olive oil |
2 cloves garlic |
1/8 teaspoon black pepper |
1 tablespoon kosher salt |
1 whole egg |
1 teaspoon fresh basil -- chopped |
1 teaspoon fresh flat leaf parsley -- chopped |
4 tablespoons parmesan cheese -- grated |
--pasta sauce-- |
4 tablespoons olive oil |
1 tablespoon garlic chopped |
3 medium cleaned artichokes -- thinly sliced |
1 pint cherry tomatoes -- halved |
4 ounces white wine |
2 cups vegetable or chicken stock |
1 teaspoon chopped parsley |
1 teaspoon salt and pepper to taste |
