| | PASTA DOUGH |
| 4 | c | Durham flour |
| 16 | | Egg yolks |
| 1/4 | ts | Kosher salt |
| 2 | ts | Olive oil |
| 5 | tb | Water |
| | VEGETABLE FILLING |
| 1 | | Yellow pepper, diced small |
| 1 | | Red bell pepper, diced small |
| 1 | | Zucchini, diced small |
| 1/2 | | Fennel bulb, diced small |
| 1 | | Carrot peeled, diced small |
| 4 | | Green onions, diced small |
| 4 | tb | Olive oil |
| 2 | | Cloves garlic |
| 1/8 | ts | Black pepper |
| 1 | tb | Kosher salt |
| 1 | | Whole egg |
| 1 | ts | Fresh basil, chopped |
| 1 | ts | Fresh flat leaf parsely, chopped |
| 4 | tb | Parmesan cheese, grated |
| | PASTA SAUCE |
| 4 | tb | Olive oil |
| 1 | tb | Chopped garlic |
| 3 | | Cleaned artichokes, thinly sliced |
| 1 | pt | Cherry tomatoes, halved |
| 4 | oz | White wine |
| 2 | c | Vegetable or chicken stock |
| 1 | ts | Chopped parsely |
| | Salt and pepper to taste |
