Cornmeal or Polenta Pasta Recipe-February 2024-www.zdask.com

　　For this pasta use instant polenta flour. The cornmeal gives the pasta great texture, flavor, and color.

Ingredients

for 1 pound of pasta

Dry

1 cup all-purpose flour, plus a little for kneading

　　1 cup instant polenta flour

Wet

2 large whole eggs

　　1/4 cup extra-virgin olive oil

　　2 tablespoons water

Step 1

Food-processor mixing recommended, following the directions on page 160.

Suggested Shapes and Sauces

Step 2

Cut in wide strips of polenta pasta.

Step 3

Dress with a simple tomato sauce and fresh mozzarella.

Step 4

Also good with Brodetto with Lobster and Corn (page 299).

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.