lovefoodplay: Wild Boar Tortoloni with Vodka Sauce Garnished with Rosemary Flowers Pasta: 10 Egg Yolks, 2 Eggs, 3 C Farina/All Purpose more-or-less, 1 T EVO, 1 T Ice Cold Water, Semolina In a food processor mix all egg products, evo, and ice water until incorporated. Add about 2 cups of flour and mix well. Add the rest of the flour slowly stopping to break apart when it gets all sticky. Make sure your hands are floured. Add remaining flour until it looks like couscous and feels like play-doh. On a lightly floured surface knead dough mixture together for about 5 minutes. Shape into a smooth ball and wrap in plastic wrap for at least 30 minutes to allow it to rest. Roll pasta on a lightly floured surface with a rolling pin until it is thin enough and the right width to go into your pasta roller. Run through the pasta machine twice at the widest setting, fold, and repeat two more times or until the dough starts to be more elastic and springing back into place. Continue to roll out dough in pasta roller changing the settings about 2 notches three times making sure the pasta goes through the rotation once per setting. Stop the machine at the end of the last turn and use water to “glue” one end to another to create a circle, it will make your life a lot easier. Make sure to flour the area where you added water and your hands, making sure everything is dry. Continue to roll out pasta until you can see your hand through the dough like you can a piece of lined paper. Now your are ready to make fettucini, agnolotti, ravioli, etc. Once the pasta is as thin as paper you need to cut it to detach it from the machine. At that point depending on what you want to do, cut lengths that you want for making the kind of pasta you want. For this instance I cut as long as my cutting board or close to two feet. Heavily flour each layer of pasta that you stack on top of the other or your pasta will stick and it will lead to ruined pasta. Cut dough into two inch squares and add your filling. Add water to the edge of a square and make a triangle with the corners. Bring the two longer triangle ends together and wrap around one another like the agnolotti is hugging itself. Set on a sheet pat upright with semolina. Repeat until all of your filling is used up. I ran out of boar and ended up adding shredded Corazon De Ronda Murcia Al Vino goat’s cheese into the remaining squares I had that I didn’t have enough meat for. When cooking fresh pasta, the water needs to be salted well and boiling. Fresh pasta also cooks faster than dried pasta so it needs to be paid attention to. Keep in mind I made 2 Fettucini, 1 Spaghetti, and 15 Agnolotti all for two people. I froze the fettucini and spaghetti. Boar: Garlic - Brunoise, Lemon Zest, Cippolini Onion - Brunoise, Rosemary, Aleppo, S&P, EVO Saute all of these ingredients together and allow to cool before making agnolotti Vodka Sauce: Cippolini Onion - Sliced, Red Bell Pepper - Brunoise, Covington Sweet Potato Vodka, Canned Tomatoes - Pureed, Lemon Juice, S&P, EVO Here is a roundabout way to make the vodka sauce: http://ift.tt/1ILU6uy

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