Pasta with Black Olive Sauce: Stringozzi Alle Olive

Name: Pasta with Black Olive Sauce: Stringozzi Alle Olive
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters pitted black olives; 118 milliliters butter; 4 extra larges eggs; 1 teaspoons extra virgin olive oil; 828 milliliters all-purpose flour; 2 cloves garlic, coarsely chopped; 3 Tbsps olive oil; 4 servings Parmigiano-Reggiano, for grating; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 0 teaspoons red chile flakes; 4 servings Salt and freshly ground black pepper, to taste; 454 grams white mushrooms, cut into thick slices

Pasta with Black Olive Sauce: Stringozzi Alle Olive is a main course that serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 1027 calories, 34g of protein, and 59g of fat. If you have olive oil, salt and pepper, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour. Users who liked this recipe also liked Spaghetti Alle Olive E Pomodoro, Easy Black Olive Tapenade (with a Green Olive version too!), and Olive Pesto Pasta + STAR Extra Virgin Olive Oil Giveaway.

Instructions

Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mushrooms

Parsley

Garlic

Olives

Equipment you will use

Food Processor

Bowl

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

Ingredients you will need

Water

Salt

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

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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

Ingredients you will need

Red Pepper Flakes

Olives

Cook the pasta in the boiling water 1 or 2 minutes.

Ingredients you will need

Pasta

Water

Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Pasta

Sauce

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

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.

Ingredients you will need

Dough

All Purpose Flour

Base

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.

Ingredients you will need

Dough

Wrap