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4 c. stone ground whole wheat
4 medium to large eggs
2/3 c. olive oil (extra
4 cloves pressed garlic
5 dried chilies (Chinese
chilies are good)
2 tsp. dried basil (or 4 tsp.
fresh basil)
freshly grated Romano cheese
(1 to 2 c.)

Mix flour and eggs in food processor. Little by little
add water or more flour to get the right consistency. Dough
should be firm, yet pliable, but not sticky. Cut dough into 6
sections. One at a time, flatten sections and run through
pasta machine (make linguine, fettucini or similar noodle);
spread flat until time to cook. Put water on to boil.
In skillet pour olive oil and add chilies; stir over
medium heat for 5 to 10 minutes (the longer, the spicier).
Remove chilies; take off heat. Add garlic and basil; stir,
set aside. Put pasta in to boil. Let boil 30 seconds to 1
minute for thin pasta and 2 to 3 minutes for thick. Drain.
Mix with oil, garlic and basil. Sprinkle on generous amounts
of cheese and serve immediately.

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