Tagliatelle With Gulf Shrimp And Five Peppers

• 4 cups semolina flour
• 6 eggs, beaten
• 1/2 cup olive oil
• 3 red bell peppers, cut into 1/4-inch strips
• 2 yellow bell peppers, cut into 1/4-inch strips
• 1 green bell pepper, cut into 1/4-inch strips
• 4 garlic cloves, chopped
• 4 pounds Gulf shrimp, shelled, deveined and butterflied
• 2 cups Calamata olives, pitted and halved
• 1/2 cup parsley, chopped
• 3/4 cup basil
• Freshly ground black pepper to taste
• Red pepper to taste
• Salt to taste
• 1 cup grated Parmesan cheese

1. Place the flour on a large work surface, shape into a mound and make a well in the center.
2. Pour the eggs into the well and, with a fork or by using your fingers, start mixing the flour in a circular motion, gradually drawing the flour from the inside wall of the well.
3. When the eggs are fully incorporated, knead the dough for 10 minutes, until it is smooth and elastic.
4. Divide the dough into quarters.
5. Using a hand-cranked pasta machine, roll out each quarter to a one-eighth-inch thickness.
6. When the dough is thin enough, feed it through the broad cutting blades of the machine to make the tagliatelle.
7. Dry the pasta on a wooden rack for 15 minutes, or until ready to cook.
8. In a very large frying pan, heat one-quarter cup of the olive oil.
9. Saute the bell peppers and garlic until tender.
10. Add the shrimp and cook for four minutes, until barely done.
11. Add the olives, parsley, basil and black and red pepper.
12. Stir and remove from the heat.
13. Meanwhile, bring a large pot of lightly salted water to a boil.
14. Add the tagliatelle and cook until it is al dente, about two to three minutes.
15. Drain.
16. Toss the pasta with the remaining olive oil and the cheese.
17. Spoon the sauce over the top.
18. Serve immediately.

flour, eggs, olive oil, red bell peppers, yellow bell peppers, green bell pepper, garlic, shrimp, olives, parsley, basil, freshly ground black pepper, red pepper, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/11038 (may not work)