1 c. all-purpose flour
1 c. bread flour
2 lg. eggs
2 tsp. olive oil
Pinch of salt

SAUCE:

1 lb. unpeeled tomatoes, seeded & cut into sm. dice
1 lg. red pepper, cored, seeded & cut in sm. dice
1 lg. green pepper, cored, seeded & cut in sm. dice
1 onion, cut in sm. dice
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
3 cloves garlic, crushed
1/2 tsp. olive oil

1. Place the flours in a mound on a work surface and make a well in the center. Place the eggs, oil and salt in the center of well.

2. Using a fork, beat the ingredients in the center to blend them and gradually incorporate the flour from the outside edge. The dough may also be mixed in a food processor.

3. When half the flour is incorporated, start kneading using the palms of the hands and not the fingers. This may also be done in a food processor. Cover the dough and leave to rest for 15 minutes.

4. Divide the dough in quarters and roll out thinly with a rolling pin on floured surface or use a pasta machine, dusting dough lightly flour the manufacturer's directions. Allow the sheets of pasta to dry for about 10 minutes on a floured surface. Cut the sheets into strips about 1/2 inch wide by hand or machine, dusting lightly with flour while cutting. Leave the cut pasta to dry while preparing the sauce.

5. Combine all the sauce ingredients, mixing well. Cover.

6. Cook the pasta for 5-6 minutes in boiling water with a spoonful of oil. Drain the pasta and rinse under very hot water. Toss in a colander to drain excess water. Place the hot pasta in serving dish. Pour the cold sauce over and toss.