I finally brought out the pasta attachment again. This time around I tried the 00-flour recipe. It turned out great, and I not sure if it’s better than semolina flour or not. But it will be a repeated recipe for sure.
For this recipe, I also broke out the new kitchen scale as well, to weigh out the ingredients. I combined about 375 grams 00-flour and 25g semolina flour. I then added 4 eggs and used the stand mixer and dough hook to combined all together. I added splash of water gradually making sure the mixture wasn’t too dry or wet. Once the dough was formed, I placed it on a floured service (semolina flour) and kneaded it for about 10-15 minutes. Then I wrapped it in plastic wrap and allowed it to rest for 30 minutes or so.
Once ready, I used the fettuccine pasta attachment again. I section the dough and the attachment do its magic lol. I had a bigger work space this time, and much more prepared that I didn’t make a big mess and it was much easy to use. I will say that it does make a good bit of pasta, so next time around it may be the same recipe cut in half.
For pasta sauce, I decided to use some of the fresh herbs (basil, parsley and oregano) with fresh garlic. I add all in my food processor to roughly chop all together. I then added it a pan of EVOO and butter and dash of red pepper flakes. Once fragrant, I reduced the heat, added some white wine. During this time I started the pasta water. Remember the water should also be as salty as the sea! The fresh pasta only takes about 4-5 minutes to be cooked to perfection! I then tossed the noodles in the sauce. My ratio was a bit off, so cutting the pasta recipe in half next time will be much better! I served the pasta with sauteed Italian sausage slices, sauteed shrimp, roasted mushrooms and the homemade bread! It made for a delicious meal (and leftovers)! Next time, I will definitely use the spaghetti cut on my pasta attachment.
Live to Eat,
Tiv
Living Tivalicious 