Evening Edge

Q: We have a wonderful family-owned restaurant just off the town square here in McDonough called Pasta Max. I love their Black Pepper Pappardelle and was wondering if you might be able to get them to share the recipe. It has chicken, leeks and mushrooms in a cream sauce.

SHANNON BYRD,

Becky Stein/Special (ENLARGE)

Black Pepper Pappardelle With Mushroom and Leek Cream Sauce and Marinated Grilled Chicken from the Pasta Max Cafe.

Becky Stein/Special (ENLARGE)

Pasta Max Cafe owner Doug Zitz shows off the Black Pepper Pappardelle With Mushroom and Leek Cream Sauce and Marinated Grilled Chicken

McDonough

A: This French-inspired sauce with rustic pasta has been on the Pasta Max menu since the restaurant opened in Stockbridge 12 years ago, says chef/owner Douglas Zitz. When Pasta Max moved to McDonough a year and a half ago, the recipe came, too — because customers love it so much. "It's probably the rich cream sauce," says Zitz, a graduate of the Culinary Institute of America in Hyde Park, N.Y.

The pasta takes a little time to make from scratch, but it's worth the effort. And you don't need a pasta machine to make it, either. Just roll the dough (work with one-fourth of it at a time) between two sheets of parchment paper, or directly on a very lightly floured surface, and then cut it into strips with a knife or pastry cutter. You can find semolina and durum flours (or sometimes a combination of the two, such as Hodgson Mill Pasta Flour) in the grocery store. If it's not on the shelf with the other flours, look in the health food section.

—Deborah Geering, for the Journal-Constitution

Black Pepper Pappardelle With Mushroom and Leek Cream Sauce and Marinated Grilled Chicken

This rich winter pasta can be served with or without the grilled chicken. (The chicken recipe also stands on its own as a great basic for sandwiches or a quick midweek supper.) Although fresh pasta is what makes this dish a standout for special occasions, if you're short on time, you can substitute fresh fettuccine or linguine from the grocery store or a dried pappardelle.

Marinated Grilled Chicken 8 servings

Hands on: 15 minutes Total time: 15 minutes plus overnight

1 1/2 pounds skinless, boneless chicken breasts (about 3 halves)

Salt and pepper

1/2 cup olive oil

3 garlic cloves, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh Italian parsley

Season chicken with salt and pepper. In a small glass dish, combine oil, garlic, basil and parsley. Turn the chicken breasts in the oil mixture to coat; cover and marinate overnight.

Preheat the grill to medium hot. Grill the chicken for about 5 minutes per side, or until done. Remove the chicken to a plate; let cool a few minutes, then slice into strips.

Per serving: 137 calories (percent of calories from fat, 51), 16 grams protein, less than 1 gram carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 40 milligrams cholesterol, 45 milligrams sodium.

Write to us

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to Jeanne Besser, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Send e-mail to menu@ajc.com.