Homemade fresh pasta, made in the traditional way is, I find, the best way to eat pasta – using the best ingredients of course! I like to use the Marcato Atlas 150 pasta machine which you can find here: www.kitchenwaredirect.com.au. The texture of homemade pasta is more soft and delicate than the dried pasta you can buy at the supermarket and a lot more rewarding to prepare. I’ve always loved cooking at home and sharing the food I have prepared from scratch with my friends and family while having a laugh or two. This is what homemade food does, it brings people together. Bon appetit
Homemade Fresh Chicken Tagliatelle
For the Pasta
750 g semolina
– 250 g flour
– 5 eggs
– ¾ cup water
– 2 Tbs olive oil
– Pinch of salt
Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the tagliatelle attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 3 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.
For the Sauce
– 1 punnet dried black trumpet mushroom
– 1 punnet dried chanterelle mushroom
– 1 punnet dried porcini mushroom
– 3 shallots
– 4 garlic cloves
– ½ bunch thyme
– ½ parsley
– 400 ml thickened cream
– 200 ml chicken stock
– 450 g chicken breast ( cut in strips )
Method: Soak the mushroom in warm water for 5 minutes to soften them • Slice the shallots and grate the garlic and put them in the pot with a bit of olive oil • Add the chopped herbs and cook on medium heat for about 5 minutes • Chop your mushroom and add them to the pot and cook for a further 5 minutes • Add the chicken and cook for a few minutes then add the cream and stock, and cook on medium heat for about 20 minutes, season to taste • Mix a about 2 Tbs corn flour with 1 Tbs of water to thicken the sauce if needed.
Serve with a sprinkling of fresh, chopped Italian flat parsley
Bon Appetit!
