Three ribbons pasta

INGREDIENTS: (Serves two)

2 large eggs
2 tablespoons (30ml) water
1 sprig flatleaf Italian parsley
1/2 cup (120g) grated Pecorino Romano cheese
Salt
Black pepper
1 tablespoon olive oil
3 ounces (90g) Italian-style bresaola, sliced thin
3 ounces green spinach linguine or fettuccine
1/2 cup ricotta
1/4 cup milk
2 small San Marzano tomatoes

PROCEDURE:

1. Repeating the procedures outlined in the first two steps of the May 11, 2006 FoodLetter, break the eggs into a bowl, add 1 tablespoon water per egg, mince the parsley, and stir the parsley and 2 tablespoons of the grated cheese into the egg mixture. Add salt and pepper to taste, and pour the egg mixture into a large, hot nonstick skillet lightly greased with olive oil. Cook the omelet over medium heat as a large, thin round and, when it's done, take it out to a greased plate and let it cool a little.

2. Put salted pasta water on to boil, and while it's heating, make the ribbons. Cut the omelet into two half-circles, dust one with a little more of the grated cheese, and put the other half on top. Roll both like a rug, then, starting at one end, cut it crosswise into narrow ribbons about the same width as your pasta. Scatter the cut strands on a large plate and dust them with a little more grated cheese.

3. Stack the bresaola rounds and, as you did with the omelet, roll them and slice across the rolls to make noodle-thin ribbons.

4. Cook the pasta as per package directions, and while it's boiling, make a quick sauce: Blend the ricotta, milk and tomatoes into a thick, light-pink puree, which may be used at room temperature or heated just to the boiling point as you prefer.

5. When the pasta is al dente, drain it well, then toss it gently with the egg ribbons and about two-thirds of the bresaola strands. Pour into warm bowls, top with the pink sauce, and garnish with the remaining bresaola, passing the remaining grated cheese at the table.

WINE MATCH: Any light, fruity and tart Italian red should work fine, such as a simple Chianti or Montepulciano d'Abruzzo or a fresh Valpolicella (not a Ripasso or Amarone). A Dolcetto might be perfect, or a Barbera or Argentine Malbec, preferably not made in the fruit-and-oak "international" style.