Homemade Pasta

3 1/2 cups flour
3 tsp salt
4 eggs
1 Tbl olive oil
4-5 Tbl water (give or take)

Mix flour and salt together in kitchen aid with paddle attachment. Add egg, olive oil and a couple of tablespoons water. Mix until dough comes together adding more water as needed. You don't want the dough sticky at all. Just enough water to come together. Move dough to counter and knead a few minutes. Cover in plastic wrap and let rest for 30 minutes. Cut into fourths. Cut each fourth in half to make it easier to work with. Run each piece through pasta machine 5 times or more on #1, 3 times on #2, 1 time on #3 continuing until desired thickness. #3 works great for lasagna sheets. I like #4 or #5 for egg noodles. Lasagna sheets are ready to boil or use at this point. I like to cut my egg noodle strips in to about 4-5 inch strips then feed them through the cutting blade. You can let the noodles dry for 30 minutes or boil them in salted water immediately. The noodles cook quickly (2-3 minutes). Serve.

This recipe can easily be cut down to 1/2 or 1/4. For 1/4 (which is what I usually make) use
Scant 1 cup flour
3/4 tsp salt
1 egg
3/4 tsp olive oil
1 Tbl water (may need a little more)

Olive Garden Alfredo Sauce

INGREDIENTS

1/2 cup ( 1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp.ground black pepper
1 12 oz. box of fettuccine
1/4 cup grated parmesan cheese
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INSTRUCTIONS

Melt butter in a medium sized sauce pan over medium heat.
Add cream, garlic powder and pepper; simmer for 10 minutes
or until thick. At the same time bring water to a boil for pasta.
When the Alfredo sauce has reached desired consistency, stir
parmesan cheese. Serve over hot pasta.

Fresh Pasta Dough

 2 cups unbleached all-purpose flour

1/4 cup semolina

3 eggs

1-2 Tablespoons water

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1.   Place the dry ingredients in a food processor or kitchen aide (dough blade).

2.   Add eggs and 1 tablespoon water, and process until well combined.

3.   Test dough to make sure it will hold together. If it is dry add up to a tablespoon    

      more water as needed to make the dough moist but not not sticky.

4.   Turn dough out and need for 1-2 minutes until dough is smooth.

5.   Wrap the dough tightly in plastic, and allow it to rest 20 in there refrigerator.

6.   Roll out in a pasta maker until smooth, then roll into sheets and cut

      into desired noodles.

7.   To cook and serve, plunge into rapidly boiling water, cook until tender,

      about 2 minutes, and serve at once with your favorite sauce.
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NOTE:  Pasta can be stored in the refrigerator for 1-2 days. Allow to come up to room temp.

before rolling out.  Pasta that has been rolled and shaped can be frozen.         

Creamy Cajun Chicken Pasta

3-4 chicken breasts, cut into 1-inch cubes
16 oz. penna pasta, cooked to al dente (or desired noodles)
2 tsp. cajun seasoning, minimum (enough to thoroughly coat chicken)
(for less 'kick' add garlic powder or onion powder in place of some cajun)
2 Tbl. butter
6-8 green onions, thinly sliced (or by preference)
2 cups whipping cream or heavy whipping cream
1 28-oz can diced tomatoes
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1 pkg. fresh spinach
1 small container fresh mushrooms, sliced

Melt butter in large frying pan on medium heat.  Place chicken in bowl.  Thoroughly coat chicken with cajun seasoning.  Put chicken in pan and cook.  Cook noodles.  When chicken is almost cooked, toss in mushrooms to soften.  Add can of tomatoes with liquid.  Add whipping cream.  Add salt, pepper, basil, and garlic powder.  Mix together.  Slowly add spinach and cook until wilted.  Serve with noodles.  Can mix noodles and chicken together to serve.  Top with shredded parmesan cheese.

Leah always doubles the seasonings because she likes this HOT!