Pasta with Black Olive Sauce

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Pasta with Black Olive Sauce: Stringozzi Alle Olive

Recipe copyright 2000, Mario Batali. All rights reserved.

 

1 recipe basic pasta dough, recipe follows

3 tablespoons olive oil

2 cloves garlic, coarsely chopped

1 pound white mushrooms, cut into thick slices

2 cups pitted black olives

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1/2 cup butter

1/4 teaspoon red chile flakes

Salt and freshly ground black pepper, to taste

Parmigiano-Reggiano, for grating

Prepare the pasta dough according to the recipe and roll it out to the

fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch

thick ribbons and set aside.

 

In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.

Add the garlic and mushrooms and saute over high heat until the mushrooms

are browned. In the bowl of a food processor, combine the sautied mushrooms

and garlic, the olives and the parsley and puree. Season with salt and

pepper, to taste.

 

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

 

In the same saute pan, heat the butter over high heat until it foams and

subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to

taste.

 

Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the

saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate

Parmigiano-Reggiano over, and serve immediately.

 

BASIC PASTA DOUGH:

3 1/2 to 4 cups all-purpose flour

4 extra large eggs

1/2 teaspoon extra virgin olive oil

 

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.

Make a well in the middle of the flour and add the eggs and the olive oil.

Using a fork, beat together the eggs and oil and begin to incorporate the

flour, starting with the inner rim of the well.

 

As you expand the well, keep pushing the flour up from the base of the mound

to retain the well shape. The dough will come together when half of the

flour is incorporated.

 

Start kneading the dough with both hands, using the palms of your hands.

Once you have a cohesive mass, remove the dough from the board and scrape up

and discard any leftover bits. Lightly reflour the board and continue

kneading for six more minutes. The dough should be elastic and a little

sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room

temperature. Roll or shape as desired.

 

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

 

 

 

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