3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

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Yield:

Calories:

Fat:

Fiber: