Recipe courtesy of James Benson
Show: The Best Of
Episode: Pasta Places
Total:
1 hr 15 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Pasta:
Sauce:

Directions

Pasta: In a large mixing bowl, combine flour and salt. In a separate bowl, lightly beat egg yolks and add 1/2 cup wine. Make a well with the flour and pour the egg mixture into the well. Begin to make the pasta by incorporating the eggs and the remaining wine into the flour with a fork. When the pasta starts to form, discard fork and work the pasta into a dough. Kneed pasta until smooth. Wrap pasta in plastic film and let rest at room temperature for 20 to 30 minutes.

With a pasta machine, roll out the pasta to the second thinnest setting. Cut into desired shapes.

Bring a large pot of boiling salted water to a boil.

Sauce: In a large saute pan over low heat, add the butter and toast until golden brown. Add 1 tablespoon olive oil and mix well. Add the sliced garlic and sweat until translucent. Add capers and anchovies and continue to sweat. Add a drop of the pasta water to slow the cooking and to prevent the garlic from browning. Season with salt and freshly ground black pepper. At this point, drop the pasta into boiling salted water and cook until al dente, about 4 minutes.

Drain pasta and add to the sauce, tossing to coat. Add the remaining olive oil, marjoram leaves and a little pasta water. Finish with a drizzle of olive oil.

Divide pasta and sauce among 6 dishes. Top with anchovy fillets, marjoram florets, pine nuts and a shaving of Parmesan. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Triglie con Pinoli e Passerine (Mullet with Pine Nuts and Raisins)

Recipe courtesy of Joyce Goldstein

Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts)

Recipe courtesy of Clifford Wright

Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts)

Recipe courtesy of Clifford Wright

Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza

Recipe courtesy of David Rocco

Sundried Tomato Anchovies and Capers

Recipe courtesy of David Rocco

Rabbit with Anchovies and Capers

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking