This past December was my 10th anniversary at my workplace. I work for a small bank and I will say, I love it. The people are awesome and the environment is more family friendly then anything. On my 10th anniversary, my company blessed me with a wonderful gift; an basket full of KitchenAid pasta attachments, an apron, cookbook and some utensils. Do they know me or what? I also received a 3 year subscription to Food Network magazine and a 1-year membership to Two Snooty Chef’s spice of the month club. Plus they blessed me with an Aerogarden herb garden. I was almost in tears when I received it all. It just shows how much my employer appreciates their workers and really creates a happy environment. This is a standard practice when someone hits their 10 years and I look forward to celebrating more “10th’s” with my co-workers. And yes, I’m spoiled.
Of course I was so excited to try EVERYTHING, but I couldn’t do it all in the same day… or could I? No, I had to lower my own expectations and start with the basics. I have never made homemade fresh pasta before, but my sister has. She has one of those older hand-crank pasta makers and I remember her pasta tasting lighter and fresher then what I find on the store shelves. For my first time out, I decided to attempt a spinach fettuccine. My employer also gave me “The Mixer Bible” cookbook which included several pasta recipes from the basic egg to black pepper pasta (which I’ve never had). I opted to use their spinach pasta recipe and dove in head first, or should I say dough first. If you have a pasta roller, here is the fresh pasta recipe I used:
Source: The Mixer Bible
5 ounces frozen spinach, thawed with excess water squeezed out
2 1/4 cups all purpose flour
1 teaspoon salt
Take the spinach and chop finely.
Place flour and salt in the mixer bowl. Attach the flat beater and attach bowl to the mixer. Set to stir and mix briefly. Add spinach and eggs and mix until dough forms large clumps. Remove the bowl from the mixer and using your hands, form dough into a ball. If the dough is still shaggy (aka won’t hold a ball shape and very floury), add 1 teaspoon water and mix until incorporated. If it’s too sticky, add 1 teaspoon flour and mix until incorporated. If necessary, keep adding flour or flour in small increments and mix until dough comes together.
Remove the flat beater and attach the dough hook to the mixer. Set to speed 2 and knead for 2 minutes until dough comes together in a firm ball. Remove the dough and wrap in plastic wrap. Let it rest for 20 minutes before rolling out.
This is how it looked after I rolled it and cut it into Fettuccine:
Sun Dried Tomato Sauce with Shrimp over Fresh Pasta
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Meal type||Main Dish|
- 1 Medium shallot (cut into rings)
- 4 cloves garlic (chopped)
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sun dried tomatoes (chopped)
- 2 tablespoons sun dried tomato pesto
- 4oz cream cheese (softened)
- 1 cup heavy cream
- 1lb large shrimp (31-35 count)
- 4 fresh basil leaves (chopped)
- salt and pepper to taste
- 1/8 cup grated parmesan cheese
Substitute chicken in place of shrimp for a different twist
For more Pasta ideas, click below to hop over to my Pasta Pinterest board
Follow Lori’s Culinary’s board Pasta Recipes on Pinterest.