Tag Archives: Fettuccine

Black Pepper Pasta

This weekend I was reminded how simple it is to make fresh pasta.  As I was flipping through Mario Batali’s The Babbo Cookbook for inspiration, I decided to use his recipe for a variation on a basic pasta dough.

Ingredients:

3 1/2 cups all purpose flour

4 extra large eggs

1/2 teaspoon extra-virgin olive oil

2 tablespoons fresh ground pepper

Mound the flour in the center of your work surface.  Make a well in the middle of the flour and add the eggs, olive oil and black pepper.  Beat the eggs, oil and pepper together with a fork, then incorporate the flour starting from the inside rim of the well.  Expand the well by continuing to incorporate flour while making sure to retain the shape of the well.  As the dough comes together, knead with the heels of your hands.  Push aside any floury bits that do not incorporate, sprinkle more flour on your work surface and knead for about 5 minutes.

Pasta Dough

The dough will be slightly sticky but should not stick to your hands.  Place the dough in plastic wrap and let it sit for 30 minutes at room temperature.

Pasta Drying

Roll out the dough into your desired shape…We rolled the dough through the thinnest setting on our pasta machine and then rolled it through the fettuccine attachment.

This recipe makes about one pound of pasta.  Half of this recipe was more than enough to serve as a side to a braised rabbit for two.

My new goal – enjoy a homemade pasta once a week.  Abbondanza!

Jersey Tomato Sauce with Shrimp and Fettuccine

Now is the time to savor Jersey tomatoes, from a tomato salad to a marinara sauce.  Last night I prepared fettuccine tossed with shrimp in a Jersey tomato sauce.

Ingredients:

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

3 medium tomatoes (I used 2 red and 1 yellow), cut into 1/2 inch cubes

Chiffonade of fresh basil and parsley

Sea salt

Fresh ground pepper

6 to 8 ounces fettuccine

12 large shrimp, peeled and deveined

Heat the olive oil and garlic in a pan over medium heat until the garlic is pale gold.  Add the tomatoes and season with salt and pepper to taste.  Add the basil and parsley and stir with a wooden spoon.  Bring the sauce to a boil and then turn down the heat to simmer.

Allow the sauce to simmer while bringing a large pot of water to a boil.  When the water comes to a boil, add a pinch of salt and 6 to 8 ounces of pasta.  I used a combination of Antica Pasta’s peperoncino fettuccine and spinach fettuccine – one of my favorite new finds (flavored pasta that actually has a flavor!)  Add the shrimp to the sauce, cooking about two minutes per side or until they become opaque.  Toss the pasta with the sauce and serve.

Shrimp in Sauce

I was so eager to take the first bite, that I neglected to photograph a freshly plated dish!

Shrimp in Pasta