Monday, May 4, 2015

Rosie Wants Pasta. So She Makes It. And The Hawthornes Have Shrimp And Fettuccine In Tomato Cream Sauce.


The Hawthornes are trying to clean out our freezer
so we can buy more stuff to stuff our freezers to the gills.
Yes. 
 Plural.
  Freezers -2 full size and two refrigerator/freezers.
Mr. Hawthorne has issues,
but you knew that.

We found some 2012 shrimp
 lost in the back of one of the freezers.
You'd never know the shrimp was 3 years old.
We freeze our shrimp in quart-sized freezer bags
with all the air squeezed out,
then fill gallon-sized freezer bags with the quart bags
and squeeze out the air.
I wanted something different today,
so I decided on making my own lemon pasta
to serve with the shrimp.

Pasta Ingredients

3/4 cup flour
2 TB semolina flour
1/2 tsp kosher salt

zest of 1 lemon
juice of 1 lemon
1 egg, beaten
Mix dry ingredients.
Make a well and fork in wet ingredients
until you have a nice dough.
Add water if needed.

And my dough needed a little water.

Knead dough.
Form into a ball.
Cover with damp towel and let rest for 30 minutes.


Divide into three portions.
Flatten.

And process with your new KitchenAid pasta attachment
you got for Christmas.
This is so much better than the hand-cranked machine
that clamps to your counter top.
The hand-cranked takes at least 4 hands.
I can do the KitchenAid all by myself,
like a Big Girl.


I dried the strands draped over a dowel.
OK.
I lied.
It was a broom handle.
Then I lightly floured it and left to dry a bit,
individual strips, not touching,
for about thirty minutes.

Roll up, cover, and refrigerate.
This is for lunch tomorrow.

HELLO!
Welcome to tomorrow.
And welcome to the mind of Rosie.
It's lunchtime and the Hawthornes are ready for lunch.

A very good friend brought me spinach from her garden.
The hamsters are sprinting.
The wheels are turning.
Rosie chopped some red onion, 
yellow, green, orange, and red peppers,
Roma tomato, and grape tomatoes.


Heavily salt your water,
bring to a boil,
and add your homemade pasta.
Cooks in 3 minutes.

All right.
You may slum and use store bought pasta.

Cook until al dente.
Drain.
And SAVE the PASTA WATER!

Meanwhile, back at the ranch...
...  I lightly sautéed the onion, peppers, and tomatoes,
then added the spinach and a splash of water.
Cover, set aside, and let spinach wilt.


Add 8 ounces heavy cream.

And 8 ounces of tomato sauce.
Heat through over medium low heat.

Add in shrimp.

Cook about 2 minutes, until shrimp is just done.
Please do not overcook your shrimp.

Add in the pasta and a little pasta water.

Stir to coat.

Serve with a grating a lemon zest and chopped parsley.






Trust Rosie.
There's nothing like homemade pasta.
And to think it's just flour, egg, water, salt.

2 comments:

Sage Trifle said...

This sounds scrumptious, Rosie. Plus I am glad to hear your approval for the KA pasta maker as my husband has wanted to buy that for me for quite some time.
Cheers, Rocquie

Rosie Hawthorne said...

Rocquie, let him buy you one. You'll love it. My original clamped to the counter top and the hand crank would always fall out onto my feet. Ouch. Plus, four hands were necessary to do it properly. Thanks for reading and commenting! Rosie