The dough is simply 4 eggs, 3 1/2 cups four, sifted, 2 tablespoons of water and 1/2 teaspoon salt. Mix together 30 seconds with the paddle attachment, then 2 minutes with the dough hook.
Then kneed by hand for 2 minutes and cover and let it rest for 20 minutes.
Because we enjoy a good challenge, we not only took on homemade pasta for the first time, we decided to make Shrimp Scampi and use raw shrimp for the first time. Keeley was a rock star peeling the pound of shrimp so I could devein them - awesome skill for a 9 year old to have in her wheelhouse - I'm 35 and that's the first time I've ever done it!
The kids loved watching the shrimp change from gray to pink so quickly in the pan!
Then we rolled and cut the spaghetti noodles - even Jake was pretty amazed by this part! It's like play-dough you get to eat!!!
Our gorgeous homemade Shrimp Scampi!!! It was SOOO delicious!
SHRIMP SCAMPI
(This is an adapted version of The Pioneer Woman's recipe)
2 T. olive oil
4 T. butter
1/2 medium onion, finely diced
4 garlic cloves, finely diced
1 pound large shrimp, peeled and deveined (I have used cooked and pulled their tails off!)
Salt
Pepper
1/2 c. white wine (or chicken broth)
Juice of 1 large lemon
Hot sauce
8 oz. angel hair pasta or 1/2 recipe of fresh pasta cut into spaghetti as listed above
1/2 c. grated Parmesan cheese
1/4 - 1/2 c. heavy cream (optional)
Basil and/or Parsley to taste
Bring a pot of water to a boil for the pasta. Heat the olive oil and 2 T. of the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Add the shrimp and sprinkle them with salt and pepper and cook them for a couple minutes. They quickly turn pink and then they're done! Add the white wine or chicken broth, lemon juice, a couple dashes of hot sauce and reduce heat to a low simmer. Now drop the pasta into your pot of boiling water and cook the pasta until al dente. Turn the heat off on the shrimp and add the last 2 tablespoons of butter, the drained pasta, grated Parmesan, and heavy cream. Toss until mixed together and top with some chopped basil or parsley or both! I like to add some shredded Parm and greenery to each serving to make it look extra special.
The spaghetti was so much easier than we thought that we decided we should probably try to tackle tortellini! Scott ordered Braised Beef and Tortellini at The Olive Garden once and it has always stuck out as a wonderfully decadent dish in my mind and was the first time I'd ever had tortellini, I believe. I've been hooked ever since and of course had to figure out a way to make it at home!
So I seared some ribs...
added my liquids and veggies and covered it and let it do it's magic...
then we rolled some pasta out and got to work stuffing our tortellini. (Side note - don't cut pasta on your table without a cutting board - it will scratch your table and then your husband will notice it and then you'll have to spend time on Pinterest trying to figure out how to fix it....)
I LOVE it when the kids are excited to be in the kitchen with me! They are so much more willing to try new things when they put the time and work into making them with you!
Keeley put a teaspoon of filling in the middle of each circle. Kate's job was to put a ring of water on the outer edge of the circle. Then Keeley folded them in half and I turned them into little "bonnets".
Keeley was so proud to have filled and formed her first tortellini from start to finish alone!
We did it!
Back to the beef! After cooking 3 + hours, I removed the meat from the pan and added the cream to thicken the sauce.
Then I chunked up the super tender, fall apart meat...drool...
Everything back in the pan!
BRAISED BEEF & TORTELLINI
2 pounds country style boneless ribs
3 T. olive oil
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
1/2 medium onion, chopped
1 large tomato, diced
8 oz. Portabella mushrooms, cleaned and sliced
8 oz. Marsala wine (found by the vinegar in most grocery stores)
1/2 T. Italian seasoning
2 tsp. Balsamic vinegar
1/2 c. heavy cream
1 - 2 pounds frozen tortellini or a batch of homemade cheese tortellini (recipe below)
Heat oil on medium high heat in a large nonstick pan. Combine flour, salt, and pepper. Toss ribs in flour mixture, add to pan, and sear on all sides (working in groups if necessary). Remove the seared meat. Reduce heat to low and add the garlic and onion to the pan - add a splash more oil if needed. Cook and stir for a minute or so. Layer the seared ribs in the bottom of the pan. Add the tomato, mushrooms, Marsala wine, and Italian seasoning on top of the meat. Cover the pan and cook for 3-4 hours over low heat or until very tender. Stir every 30 minutes or so - add more Marsala wine if needed. When the meat is done, remove to a plate and slice into bite size chunks. Increase the temp to medium and add the heavy cream to the sauce and mushrooms in the pan. Stir until heated through and reduced to a creamy sauce consistency. Slide the meat back into the sauce and stir until it's coated. Serve over cheese tortellini. Garnish with shredded Parmesan and chopped parsley.
The girls loved the tortellini so much, they decided we should make a bunch of it for Brown Christmas (which was just held January 17th.)
We tried several cheeses separately so Keeley would know what each tasted like. She wasn't fond of the Ricotta, Romano, or Asiago on their own, but it was a wonderful lesson in flavors that work well together to create something wonderful.
I cut more circles...this time on the bread board with a cutting board - you can never be too safe ;)
The girls resumed their positions...
Aren't they cute?!?!
We pounded out 122 cheese tortellini for Christmas! The girls are already looking forward to making more and coming up with new filling recipes - I can't wait - the word BACON was brought up!!!
CHEESE TORTELLINI
1 C. Ricotta
1/2 C. (2 oz.) shredded Romano cheese
1/2 C. (2 oz.) shredded Parmesan cheese
1/2 C. (2 oz.) shredded Asiago cheese
1/2 C. (2 oz.) 6 cheese Italian blend
1/2 C. (2 oz.) grated Parmesan cheese
2 T. chopped basil or parsley
Approx. 60 - 3 inch pasta circles (1/2 of the pasta recipe at the top of the blog post or I've read you can use won-ton wrappers for the pasta!)
Combine all ingredients in a bowl. Place 1 teaspoon of filling in the center of each circle. Wet the outer edge of the pasta with water and fold in half. Bring the two end of the semi-circle together to make the pasta shaped like a bonnet. Cook in boiling water 3-5 minutes (they float to the top) - they cook fast! Pair with the pasta sauce of your choice or eat plain!
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