Pasta

  1. Homemade Pasta
  2. Seafood Lasagne
  3. Creamy Bacon Miso Udon

Homemade Pasta

(these proportions are good)

  • 2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
  • 4 large eggs (room temperature)
  • 1 T olive oil
  • 1 t fine sea salt

OR ?

  • 2 cups all-purpose flour
  • 3 large eggs
  • ½ T extra-virgin olive oil
  • ½ t sea salt
  1. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
  2. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
  3. Dust 2 large baking sheets with flour and set aside.
  4. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1(7) (the widest setting).
  5. Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
  6. Run the dough through the pasta roller three times on level 2(6), three times on level 3(5), and one time each on levels 4, 5, and 6 (4, 3, 2).
  7. Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
  8. Repeat with remaining dough.
  9. Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Seafood Lasagne

  • 9 lasagna noodles

  • 4 Tablespoons butter
  • ¼ cup plus 1 tablespoon flour
  • 4 cups milk
  • 1 cup grated parmesan cheese divided
  • ½ tablespoon salt
  • ¼ tablespoon ground white pepper

  • OR premade alfredo sauce

  • 1 15 oz container ricotta cheese
  • 1 OR 2 eggs
  • 2 teaspoons minced garlic
  • 2 ½ cup grated mozzarella cheese, divided

  • ½ cup chopped parsley

  • 1 pound cooked shrimp (chopped if large)
  • lox OR cooked salmon
  • 1 pound crabmeat (or imitation)
  • 1 medium onion, diced
  • 3 - 7 mushrooms, sliced
  1. Cook pasta according to package directions, drain and separate.
  2. Sauce:
    1. In a saucepan over medium heat, melt butter, add flour and whisk until smooth.
    2. Gradually add milk, whisking continuously until thick.
    3. Turn off the heat add 1/2 cup parmesan cheese, salt and pepper.
  3. Saute diced onion and sliced mushrooms in oil and butter
  4. In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
  5. Mix seafood and vegetables in a bowl.
  6. In a greased 9 x 13 inch pan:
    1. layer 1 cup sauce in pan, place 3 noodles side by side
    2. top with 1/2 of the ricotta mixture
    3. top with 1/2 of seafood mixture.
    4. top with 1/2 onions and mushrooms
    5. Repeat once more
    6. Lay final 3 pasta noodles and top with remaining sauce, mozzarella and parmesan cheese.
  7. Cover and cook in a 350/375 degree oven for 30 minutes
  8. Uncover and cook for additional 10 minutes or until bubbly and golden on top.
  9. Allow to rest for 20 minutes to set.

Creamy Bacon Miso Udon

  • 1/2 c Parmesan Cheese
  • 3 Egg Yolks
  • 1/2 T Miso Paste
  • 1 t Black Pepper
  • 4 thin slices of Bacon
  • 2 packs of Frozen Udon
  1. Slice up the bacon and pan fry till crispy; keep the bacon fat.
  2. Prepare the Udon based on the instructions
  3. In a large bowl, add parmesan cheese, egg yolk, miso paste, black pepper, 2 tablespoons of bacon fat, and 4 tbsp of hot pasta water, and mix till everything is combined.
  4. Add in drained udon and crispy bacon and mix till udon is coated in the sauce. Add more pasta water to the desired consistency. 1. Garnish with green onion.