Ingredients

Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.

It's difficult to find a vegetable-only broth recipe that packs a competitive flavor to a chicken or other meat based broth, but this Roasted Veggie Broth recipe does it!  Delicious and full of flavor, it's ideal for a risotto base, and all kind of soups. Make sure to be liberal with a Robust EVOO or flavored EVOO (try Mushroom & Sage, Tuscan Herb, or Garlic). Enjoy!

Ingredients
3 garlic cloves
Robust Extra Virgin Olive Oil
2 large onions
2 large carrots
4 celery stalks
4 green onions
1 potato
10 whole peppercorns
2 tsp salt
2 tbsp tomato paste
¼ c soy sauce
2 sprigs fresh rosemary
3 bay leaves

Fill large pot with 1 gallon of water. Add a pinch of salt and a spring of rosemary, and bring to a gentle simmer.

Roughly chop onions, carrots, celery, potato, green onions and place on pan. Add garlic cloves, with skin on. Sprinkle with peppercorns, salt, and the leaves of the second spring of rosemary. Do not put the whole sprig in the oven. Drizzle veggies with a generous amount of extra virgin olive oil. Toss with your hands, and roast in oven for 45 minutes or until veggies have browned and began to carmelize, turning the veggies over every 15 minutes or so.

When veggies are done, add them to the pot of water and remove rosemary sprig. Add bay leaves, soy sauce, tomato paste, and more salt and pepper if needed.  Bring broth to a boil, reduce heat and simmer for 45 minutes to an hour. Strain broth through a fine colander to remove all veggies and herbs. Squeeze garlic cloves from their skins into the broth and mix.