Basic Pasta Dough

Ingredients

2/3-cup all-purpose flour
1tbsp water
1tbps salt
1tsp olive oil

Method

Make a well in the middle of the flour on a rolling board. Combine egg with water, oil and salt.
Pour into the flour well. Work the mixture with your hands, folding and kneading the dough over and over. The dough should be well mixed and no longer sticks to your hands.(About 10 minutes) Let the doughball stand for about 1-hour.
Roll and stretch the dough a little at a time until it is paper thin. Cut the pasta into 1/8-inch strips and hang to dry on a pasta rack. Let dry at least 30 minutes. Cook in salted boiling water. (Serves 4)

Stuffed Pasta Shells

Ingredients

¼ cup olive oil
1 onion chopped
3 garlic cloves minced
¼ teaspoon dried crushed red pepper
30g. plum tomatoes, chopped in processor with juices
2 tablespoons dried basil
1 teaspoon dried thyme

30g. ricotta cheese
10g. feta cheese, chopped
1 tablespoon dried basil
1 teaspoon granulated garlic
1 tablespoon white wine
2 fresh chive bunches, chopped
2 eggs
30 pasta shells
Grated Parmesan cheese

Method

Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes.
Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds.
Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil, and thyme.

Combine ricotta, 1-1/3 cups feta, basil, garlic and chives. Season to taste with salt and pepper. Mix in eggs and wine. Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly. Preheat oven to 350 degrees (Fahr). Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. Bake shells until heated through, about 30 minutes. Top with parmesan cheese (Serves 6)