Maltagliate with Borlotti, Shallots and Arugula

• 1 recipe fresh pasta, rolled to thinnest setting on the machine, recipe follows
• 6 tablespoons extra virgin olive oil
• 10 shallots, peeled and thinly sliced
• 1 cup cooked borlotti, or pinto beans, drained
• 1 cup dry red wine
• 1/2 cup freshly grated Parmesan
• 2 bunches arugula, washed and spun dry and chopped to yield 1 cup
• 3 1/2 cups unbleached all-purpose flour plus 1/2 cup
• 4 extra large eggs
• 1/2 teaspoon olive oil

1. Cut pasta into funny shapes and set aside.
2. Bring 6 quarts water to boil and add 2 tablespoons salt.
3. In a 12 to 14inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes.
4. Add beans and red wine and reduce liquid by half.
5. Add Parmesan and remove from heat.
6. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes.
7. Drain and toss into pan with beans.
8. Return to heat and toss to coat.
9. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.
10. Make a mound of the flour in the center of a large wooden cutting board.
11. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
12. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
13. As you expand the well, keep pushing the flour up to retain the well shape.
14. Do not worry that this initial phase looks messy.
15. The dough will come together when 1/2 of the flour is incorporated.
16. Start kneading the dough with both hands, using the palms of your hands primarily.
17. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
18. Lightly flour the board and continue kneading for 3 more minutes.
19. The dough should be elastic and a little sticky.
20. Continue to knead for another 3 minutes, remembering to dust your board when necessary.
21. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
22. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
23. Yield: 1 pound

pasta, extra virgin olive oil, shallots, borlotti, red wine, freshly grated parmesan, bunches arugula, flour, eggs, olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/maltagliate-with-borlotti-shallots-and-arugula-recipe.html (may not work)