Pasta. Ever think about how it is made? Really not hard to do. A little flour, some eggs, a little oil and water. That’s all there is. Oh yes. Then mix it all and not in a mixer. On a flat surface. Don’t get any on the floor! Here is a recipe from Chef Anne Burrell. Pasta. OK. So now I have made the pasta, and not to much of a mess.
Now what? Try a Bolognese Sauce with your pasta. The Bolognese is a very Tuscan style of sauce. We made all of this to take to the Treasure Valley Wine Society Board meeting last night. I think they liked it! Let me take you through the process of making the pasta. Here we go!
First. Make a hole in the center of your flour – I used Semolina. Add the eggs and the egg yolk, oil – I used a garlic infused olive oil – salt and 1 or 2 T water. Use a fork to mix the eggs. Start to bring the sides into the egg mixture and slowly mix.
It should start to look like this.
Once it is all mixed and blended, you should have a ball of dough like this.
Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.
Wrap in plastic and refrigerate for 1 hour, if you are not going to use it immediately.
Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters – I used quarters.
Start on setting 1 on your pasta machine, speed on mine set at 4. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones that fit on a countertop. They both do the same thing, except the one for the mixer does not require hand turning, obviously.
Increase the setting to number 2 (the higher the number, the thinner the pasta.), and run the dough through the machine again. And Voila! Fettuccine.
Fettuccine processed and floured to keep it from sticking.
Sofrito cooking for the Bolognese. See the recipe above.
Bolognese Sauce.
Wine for the Bolognese. This is what I used in the sauce.
Yes! Buddy wishes! (He licked the shell) An awesome dinner tonight and an easy recipe, but it takes a while to prepare. Coquilles St Jacques recipe. There is also a copy of this recipe in the recipe file above. It is simply a Date Night Dinner! Yup! It is that super. Serve it with a 2003 Marquis de Goulaine Muscadet Sevre and Maine (a cook in this castle invented Beurre Blanc – this is under dispute. But then, the French are always disputing something.) – oldest commercial wine produced by the same French family since the year 1000 – and then finish dinner with a glass of San Sebastian (FL) Port. Here are some photos. Enjoy!
Boise Foodie Guild 