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martedì 10 dicembre 2013

HAND MADE EGG FETTUCCINE WITH SALMON SAUCE



Entree 

Ingredients for the dough (6 people):
2 cups Italian 00 flour (300 gr.)
1 3/4 cups Italian semolina (300 gr.)
6 extra large eggs or, better, jumbo

Ingredients for the sauce (3 people):
4 oz salmon (fresh or defrosted), diced
1/2 small onion, roughly chopped
2 cups Italian tomato sauce
1/4 cup cream
1 tbsp Italian capers, packed in salt and rinsed
Italian extra virgin olive oil


To minimize cleaning arrange flour in a bowl, create a “well” in the middle and place eggs in it.

Working with a fork, mix flour and eggs enough to be able to transfer “crumbles” on a lightly floured surface without messing your kitchen too much.

Knead, until you obtain a smooth dough, at least 10 minutes: the time depends also on the quantity of pasta you're preparing.

Wrap it tightly in plastic wrap and let it rest for 30 minutes at room temperature. Flour gets “stressed” when you knead it and if you don't allow it to rest, it will compromise the results.

While your dough rests, prepare the sauce.

On medium-high heat, warm olive oil in a non-stick skillet and sautee onions for about 2 minutes, then add salmon. When sauteed, add tomato sauce and capers and cook for about 5, minutes. Stir in cream and simmer for 5-10 more minutes. Set aside.

Cover your working surface (usually I work on my table) with an old but clean tablecloth, one of those you won't use anymore.

Cut a slice from the dough and flatten it so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers at widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it's smooth.

Arrange the pasta sheet on the cloth.

Roll pasta sheets through the machine, decreasing the setting, one notch at a time (do not fold or turn pasta), passing all sheets through the same notch before decreasing it, until you reach your desired thickness.

Let pasta dry for about 10 minutes, flipping it once.

Bring a large pot of water to a boil.

Now feed your dough through the fettuccine attachment and spread them on the cloth, to allow a little more drying time.



When water boils, add salt then your handmade fettuccine and stir immediately.

Pasta will cook in about 2-3 minutes, depending on the thickness. Pull it out of the cooking water and transfer it directly into the skillet with sauce, toss to coat on medium heat, adding a few tbsp of cooking water, if needed.



Serve immediately.

- As a rule of thumb, when preparing fresh pasta, you should consider 1 egg per person.
- If you don't have a tomato sauce ready, you can just use Italian crushed San Marzano tomatoes with their juice.
- Please, don't use parmigiano with this dish. Parsley would be the best herb for this sauce. You can also add some hot pepper flakes, if you like them.
- If you double the quantity of sauce ingredients, you'll have enough pasta for 6 people.

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