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Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Classic blend — oregano, basil, thyme, rosemary, marjoram
Premium bread machine — dual kneading blades, rectangular loaf
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Durum wheat semolina — fresh pasta, bread, pizza dusting
Classic blend — oregano, basil, thyme, rosemary, marjoram
Premium bread machine — dual kneading blades, rectangular loaf
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs