Meatless Monday – Fettucine with pesto, garlic & chilli

Posted: February 7, 2011 in Bread, Pasta

It’s been a while between posts. However we have had a bit to deal with, up in the North. Yassi decided to pay us a visit last week, which through things into a bit of a spin, literally. However I am back on deck and posting again.

Tonight is a post on my foray into pasta making. I was very fortunate and given the pasta attachments for my Kitchenaid and pasta press for Christmas from my husband. The new attachments enable me to make anything from macaroni to spaghetti, to fettucine and everything in between. Note I have never made pasta prior to the Kitchenaid. It really is not that hard, having had a successful result, three times that I’ve cooked it. Meatless Monday consisted of fresh pasta with pesto, garlic and chilli. With no garlic bread in stock I also decided to make it from scratch. Something I will be doing more often. Definitely worth the little bit more effort.

Basic Pasta Dough
Recipe By: Kitchenaid – The Ultimate Mixer Cookbook – Kay Hal
Serving Size: 450
Cuisine: Italian
Main Ingredient: Flour
Categories: Pasta

-= Ingredients =-
300 gram Flour 00 ; durum wheat flour or plain flour
3 medium Egg
1 tablespoon olive oil

-= Instructions =-
Place the flour, eggs and oil in the mixer bowl and attach the flat beater. on speed 1, mix slowly until the mixture is thoroughly incorporated. Exchange the flat beater for the dough hook and knead on speed 2 for up to 5 minutes until a smooth, elastic pasta dough is formed. Wrap in clingfilm and leave to chill in the refrigerator for at least 1 hour.

Attach the pasta roller to the mixer and set the adjustment knob to 1. Cut the dough into eight pieces and pass one portion very slowly through the roller at speed 2, then fold it in half. Do this four to five times. When the dough is no longer sticky, set the adjustment knob to 2 and pass the pasta through, but do not fold the dough this time. Continued rolling the dough through four to five times on each setting until the desired setting is reached. Repeat with the other portions of dough. The pasta dough is now ready to be cut.

Variations: –

Spinach Pasta – Instead of one of the eggs, add 50g cooked very well-drained and chopped spinach to the mixer bowl.

Black Squid Ink Pasta – Add 1 teaspoon of squid ink to the mixer bowl with the rest of the ingredients.

Red Beet Pasta – in the blender, on puree speed process 25g freshly cooked beetroot until really smooth. Add to the mixer bowl with the rest of ingredients.

Saute onion, garlic, chilli in frypan. Add fettucine which has been cooked in boiling water. Watch the pasta, as fresh pasta doesn’t need as long to cook as dried. Add pasta to the frypan and toss through some fresh pesto or the bottled version. Drizzle over some olive oil and serve with some pecorino cheese and great garlic bread.

Great Garlic Bread
Recipe By: Big Oven – Joan Ross
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Grains

-= Ingredients =-
3 cups Bread flour
1 cup Semolina flour
1 1/4 cups Warm water or as needed
2 tablespoons Olive oil
1 tablespoon Lemon juice
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Dry yeast
sesame seeds
4 tablespoons butter or margarine
4 teaspoons garlic
1 1/2 teaspoon mixed herb
coarse ground black pepper
1/4 cup Fresh grated parmesan

-= Instructions =-
Place all ingredients in mixer. Combine all ingredients. Adjusting water/flour ratio to get a smooth pliable dough. If you choose the hand method, do the same adjusting flour/water ratio to form a smooth elastic dough , hand kneading about 8 to 10 minutes or 6-7 minutes in the mixer. When dough is kneaded, let the dough rise to double in size covered in a warm bowl in a warm place. Punch down, knead briefly and divide dough in half for 2 loaves. Hand form into two torpedo shaped loaves and let the loaves rise until double in size. Slash the dough deeply in 3 places across the top prior to rising, brush or spray with water and sprinkle on sesame seeds. When the bread is puffy, bake in a preheated 450 degree oven about 30 minutes or golden. Spritz with water at intervals the first 15 minutes of baking. For the crispest crust, place on preheated baking stones if possible. When done, remove bread to racks to cool. Let cool to room temperature prior to slicing for the garlic bread spread. Garlic bread spread: Mix all into a smooth paste. Cover and refrigerate any leftovers. The spread is also great to mix into hot pasta! Slice cooled loaves in half. Spread garlic mixture evenly on top and bottom of loaves. Place pieces together to reform loaf. Wrap in foil. Place in 180′ C oven to heat 20 minutes. To get a real crisp crust, partially open the tops of the foil covered bread while reheating.


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