HOUSE-MADE CAPELLINI PASTA WITH NARRAGANSETT CREAMERY RICOTTA

For the pasta:

16 ounces all-purpose flour

12 egg yolks

1 tablespoon extra virgin olive oil

2 tablespoons milk

1 teaspoon salt

Ricotta (see recipe)

1 tablespoon butter

Add the dry ingredients to a food processor fitted with the dough attachment. Turn the machine on and add the yolks, olive oil and milk in a steady stream. Once the dough has formed into a ball, remove it from the machine and continue kneading for another 9 minutes. The dough should spring back quickly when poked and feel smooth and elastic when kneaded enough. Allow the dough to rest for at least 30 minutes at room temperature (if using immediately) or it can be kept overnight in the refrigerator.

Using a hand-cranked pasta machine (or a Kitchen Aid pasta machine), cut off a piece of dough, flatten it by hand and roll through the machine on the lowest setting at least four times. Fold the dough in half each time. Then roll the dough through the second lowest setting and so on until you reach setting six. It is OK to use a bit of flour if the pasta seems sticky. You should have a long, rectangular piece of dough. Attach the capellini extruder to the machine and feed the dough through. Cut the capellini at 12-inch intervals, toss in some corn meal or flour and make a loose nest.

The pasta can be air dried, frozen, used immediately or refrigerated up to two days.

Make the ricotta (See accompanying recipe).

To finish: Cook the pasta in plenty of boiling, salted water for at least two minutes. Drain from the water and add to a pan with a tablespoon of melted butter, some minced parsley and minced chives. Sprinkle with a little grated Parmesan cheese and a tablespoon of pan drippings (from anything you might have roasted — this step is optional).

Twist the pasta around a carving fork to create a long cylinder. Poke your finger through the center and pipe the ricotta through that hole. Warm in a hot oven just before serving, to just melt the ricotta and heat the pasta; then sprinkle with a touch more Parmesan.

Serve immediately.

Serves 4-6.