Preparation / Directions:
* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** Mirepoix is a mixture of diced onions, carrots, celery and leeks.
*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don't have one of your own.
For the Pasta: Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing.
Roll the dough into a ball and work it by hand until it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking.
For the Sauce: Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out).
Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft).
Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve.
To Assemble: Cook the pasta in plain boiling water, then drain.
In a sauté‚pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the sauté‚pan.
Add a little tomato sauce to the pasta and heat.
To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco,
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