ITALIAN PASTA STAMPATI
3 cups all-purpose flour
2 California Fresh Eggs
3 1/2 ounces liquid or frozen whole egg product
1 pinch salt
Water, as needed
FOR ROSEMARY SAUCE
5 cups chicken stock
5 cups veal stock
3 sprigs Rosemary, fresh
12 California Fresh Egg Yolks
8 1/2 ounces liquid or frozen egg yolks
1 1/2 pounds unsalted butter
2 teaspoons white pepper
2 teaspoons pine nuts
FOR PASTA: Mix flour, eggs, salt, water to form firm pasta dough.
Stretch into sheets 1/16 th inch thick.
Cut out rounds and stamp with design. Dust with flour and refrigerate one hour.
Cook in boiling water 3-5 minutes. Do not overcook or design will disappear.
FOR SAUCE: Boil stock with rosemary until reduced by 1/3. Remove rosemary; reduce heat to low, add eggs and cook stirring constantly, until sauce has thickened. Whisk in butter a bit at a time. Add white pepper.
Serve 5-6 coins per serving with sauce. Garnish with pine nuts and rosemary.