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Good Eats Pasta

Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.


Linguine con le Vongole (with clams)
(from Mario Batali Holiday Food, Clarkson Potter 2000)

Serves 4 to 8


3 Tbs. extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pound New Zealand cockles or 24 Manila clams, scrubbed and rinsed
1/2 cup dry white wine
1 cup canned plum tomatoes, roughly chopped with their juices
1 Tb. hot red pepper flakes
1 pound linguine
1/2 cup finely chopped Italian parsley

Bring 8 quarts of water to boil in a large pasta pot and add 3 tablespoons salt.

In a 14 to 16 inch skillet, heat the oil and garlic over medium heat until the garlic is golden brown. Add the clams, wine, tomatoes, and pepper flakes, cover and cook 7 to 8 minutes, until all the clams have just opened.

Meanwhile, drop the pasta into the salted water and cook accordingly to the package directions to 1 minute shirt of al dente. It should be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour colander and pour immediately into the skillet with the clams.

Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large bowl.

In 1849, Thomas Ustick Walter introduced the Italianate style west of Broad Street when he designed this row of fashionable brownstone homes on the south side of Pine between 15th and 16th Streets for the sons of prominent merchant Mordecai Lewis. The houses, located between 1504 and 1538 Pine Street were known as “Lewis's Row.”

Walter was one of America's foremost mid-19th century architects and is known most prominently for his work on the U.S. Capitol dome. In Philadelphia, Walter designed Girard College's Founder's Hall, the Gothic Moyamensing Prison and the church on Spruce Street which is now home to the Society Hill Synagogue.

Today, 1508 Pine has become a spectacular adaptation of the original mid-nineteenth century landmark. Renowned architect Martin J. Rosenblum has rebuilt this masterpiece from the ground up offering the finest in modern living on one of Philadelphia’s loveliest blocks. Each unit includes a chef’s kitchen featuring Liebherr and Bosh appliances, birds-eye maple cabinetry, built-in wine refrigerator, and under-cabinet lighting. The bathrooms are fitted with Toto and Duravit fixtures, custom cherry cabinets and granite floors. Every detail has been considered down to the Elfa closet organizers. Furnishings provided by Mitchell Gold and Bob Williams. Bedding by Kellijane.