Part one of my homemade Spinach Fettuccine with Scallops in Garlic Cream Sauce

2 Feb

Homemade pasta is a lot easier than it seems. The hardest part is controlling the urge to devour a mound the size of Mt. Everest and the food coma that follows. Really its just flour, egg, and a little kneading, but once you’ve tasted the difference between store bought pasta and fresh homemade you might decide it’s worth the effort. The variety of flavors are endless, in this case I made a Spinach Fettuccine. I admit I don’t roll out my own pasta every time I’m craving a carb hearty meal but every once in a while it’s a special treat and super impressive if you’re having guests over. I hope you find this demo helpful and maybe it will inspire you to make your own pasta next time.

Start by cooking your spinach in a little bit of water just until it’s wilted. Drain out any excess water.

Transfer the spinach to a blender or food processor add your eggs and salt. Pulse until the spinach is fully minced.

Mix both the flours together and make a well with them. Add your spinach/egg mixture to the center of the well. Gradually mix the two together. Add water if the dough is to dry and flour if it’s to wet. It should be firm and shapable. Once you have reached this point start kneading until you get a smooth dough

Once your dough looks something like this, then wrap in plastic wrap and let it rest for 20-30 minutes.

Cut your dough into four pieces so it’s easier to work with then flatten it out and feed it through the largest setting on your pasta machine (mine has seven settings). Continue to feed it through the pasta maker decreasing the size each time. I usually stop on the second or third setting.

Next feed your past through the fettuccine cutter.

Lay your cut pasta on a baking sheet and sprinkle it with semolina so it doesn’t stick together (be generous with the flour, don’t worry it will cook off in the water)

Now your pasta is ready to cook or you can store it in the refrigerator for up to three days. Remember fresh pasta cooks a lot faster than dried. So about 3-5 minutes should be good.

Ingredients (makes about 2 servings or 1 if your me on a bad day :))

1/2 cup all-purpose flour

1/2 cup semolina flour

1 egg

1 cup uncooked spinach (optional)

pinch of salt

water as needed

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