My dear husband got me a pasta-maker for Christmas, and I could hardly wait to try it out! Â My first attempt was a success, in that we enjoyed the pasta, but more so in that I learned how to improve upon the pasta for next time (i.e. make it flatter). Â I can’t wait for my second attempt!
I used the classic eggs in the flour well method for the dough, and then rolled the dough out and cut it into fettuccine noodles. Â I cooked up some chicken and garlic and mixed the cooked noodles with chicken and pesto sauce.
Looking forward to many more pasta experiments!
I’m always looking for new pasta ideas. Â Do you have any favorite pasta sauces / combinations?
P.S. – per Colie’s request, here’s the recipe for the aforementioned (and pictured) Chicken Garlic Pesto Pasta.
Ingredients (for enough to serve 4 – 6 people)
3 – 4 chicken breasts
1 – 2 Â T. olive oil
3 – 4 cloves garlic (minced)
Pesto sauce
Fettucinne (or other) noodles (1 pound)
Fresh parmesan (optional)
Cut chicken breasts into 1 – 2 inch chunks. Â Heat olive oil at medium heat in a pan, then add in chicken. Â Cook chicken for several minutes, add garlic after 5 minutes or so. Continue to cook chicken, turning every couple minutes, until outside is browned and chicken is cooked through.
While chicken is cooking, heat a pot of salted water to boiling, and cook noodles until al dente. Â Drain noodles, toss with pesto sauce and chicken (and garlic bits – make sure to scrape all of those tasty garlic bits out of the pan.) Â Top with parmesan (if desired).
By the way, I sometimes make a bit of white sauce (just a basic milk sauce thickened with flour and seasoned with salt / pepper) and add that to the pesto to make more of a creamy pesto / white sauce. Â This is also a trick to make the pesto go further. Â To make the white sauce, simply melt a couple of Tablespoons of butter in a pan on medium heat until melted, then add about 1/4 c of flour (enough to make a pasty substance), and cook for a minute longer. Â Add about 2 cups of milk and season with salt and pepper. Â Continue to cook for several minutes until the mixture boils. Â Let simmer for 1 – 2 minutes until thickened. Â Add to pesto sauce.
Oh Joni, my Italian mouth is watering. My grandma used to make fresh noodles and I was to sit down and eat your Chicken/garlic/pesto fettuccine! Please! :-). Have fun and I will ask my dad for a favorite recipe from our Italian heritage :-). Oh yum!
Thanks Cole, I would love recipe ideas from him!