I have no idea why I haven’t been making homemade pasta more frequently. Perhaps it’s because the last time I tried, my KitchenAid stand mixer conked out, leaving me worried that I didn’t have a mixer powerful enough to handle pasta. Or perhaps I thought it was harder than it actually is. Probably both. I was wrong on both accounts though.
I made this on a weeknight and it took about an hour and 15 minutes from start to finish. It’s definitely more work than hard pasta, but the reward is definitely worth it.
This is sort of a 2-part entry: the pasta part and the roasted shrimp part. I’ll split the recipes up, so if you want to make one or the other, it’s easy to follow. These recipes make 4 servings of shrimp and pasta.
From Bell’ Alimento
- 1-1/2 c. bread flour
- 3 eggs
- Pinch of salt
- Spread the flour out onto a work surface and make a well in the middle of the pile of flour. Crack the eggs into the well and whisk them, incorporating the flour into the egg mixture as you whisk.
- Work the dough into a ball and knead until it’s smooth (5-7 minutes). Add flour as needed to prevent the dough from sticking to the work surface.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes.
- After the dough has rested, divide it into 3 equal pieces. Working with 1 piece at a time (leaving the remaining pieces in the fridge while you’re working with the first), knead the dough a few more times, flatten it out with your hands, then run it through the pasta maker according to the manufacturer’s instructions.
- Let the pasta dry (my fettucine took about 20 minutes; I don’t have a rack, so I laid the pasta flat and covered it with a kitchen towel), then boil for 2-3 minutes until the pasta is al dente.
From Real Simple
- 1 lb. peeled and deveined shrimp (You can get them peeled and deveined already at the grocery store to save some time.)
- 2 pints grape tomatoes
- 1 Tbsp. olive oil
- 2 cloves garlic, minced finely
- 2 Tbsp. fresh thyme, chopped finely
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Preheat the oven to 400 degrees.
- On a rimmed baking sheet, toss the shrimp with the rest of the ingredients. Spread the shrimp and tomatoes out on the baking sheet in an even layer.
- Roast until the shrimp is cooked through, about 17 minutes. Squeeze the lemon juice over the shrimp before serving.
We’ve been getting really sweet tomatoes in our Greenling box for the past few weeks, and this sweetness was fantastic in this dish. I did, however, need to add the lemon juice for some acid before serving (the lemon juice wasn’t called for in the original recipe). While you could also saute the shrimp, roasting them gave it a great dimension of flavor.
Fresh pasta is a completely different animal from hard pasta. It’s hard to describe the differences, but I’ll try. =) It’s got a fresher taste (obviously) and a much different texture (smoother, maybe?) after it’s cooked. It also tastes like pasta, and the hard pasta I’ve had sometimes doesn’t taste like much at all. It’s a dish in itself, rather than just a vehicle for a sauce or topping.