I pulled out the old Atlas pasta roller this morning and made some noodles with Semola flour (extra fine ground, high protein, durum wheat) and an egg. This sounds like a project but it is really very quick and easy. I use a Cuisinart to quickly mix the egg and flour to a very dry dough and then roll it out into sheets and then wait until everything else is ready before I slice the sheets into wide noodles. That way the noodles don't stick together while I'm getting everything else ready. I cut the sheets into shorter sheets so when I run them thru the noodle slicer I get short noodles that I prefer.
While I got the pot of water boiling, I lightly crisped up three strips of thick sliced apple-wood smoked bacon and fried up a pan of mushrooms and onions with parsley, basil, thyme, garlic and lots of black pepper. When the mushrooms were ready, I tossed in some diced roast chicken and the bacon. Boiled the fresh pasta for just a couple of minutes (fresh pasta cooks in no time at all) drained and tossed the pasta in the mushroom/bacon pan with some butter and more fresh basil and grated several cheeses (Parmesan, Pecorino Romano, Asiago). Opened a bottle of Sauv Blanc and feasted on the buttery/bacon-y/cheesy goodness with a little Louisiana Hot Sauce! Yum!
While I got the pot of water boiling, I lightly crisped up three strips of thick sliced apple-wood smoked bacon and fried up a pan of mushrooms and onions with parsley, basil, thyme, garlic and lots of black pepper. When the mushrooms were ready, I tossed in some diced roast chicken and the bacon. Boiled the fresh pasta for just a couple of minutes (fresh pasta cooks in no time at all) drained and tossed the pasta in the mushroom/bacon pan with some butter and more fresh basil and grated several cheeses (Parmesan, Pecorino Romano, Asiago). Opened a bottle of Sauv Blanc and feasted on the buttery/bacon-y/cheesy goodness with a little Louisiana Hot Sauce! Yum!
