Recipe by Chef Edward
Yields- 9 Servings
4 C. Flour
8 lg. Eggs, beaten
1 oz. Extra Virgin Olive Oil
1/8 tsp. Sea Salt
For the Pasta - Combine all ingredients in a strong electric mixer and mix with the dough hook on medium speed, slow to knead for 5 to 8 minutes. Test the dough with your fingers, the dough should not be sticky, add more flour until the proper texture is achieved. Let the dough rest for 20 minutes, flour your work bench, next form 8 even cylinders of dough. We use a bench scraper to easily cut the dough and scrape the bench!
Using a Pasta Machine, set rollers at the widest opening, toss a little flour on the rollers, pass each piece through, fold each strip in half and pass through again, set the rollers closer and repeat. Dust the strips with flour, as needed, continue until you reach the desired thickness. To cut the pasta into fettuccini, use the attachment to cut it from the sheets. The finished pasta can be used immediately, or refrigerated for up to 3 days. It can also be frozen, or left hanging to air dry.
1 Tbsp. Olive Oil
3 oz. White Wine
1 C. Parmesan Cheese
1 lg. Egg, beaten
1 C. Milk, cornstarch + water, as needed
1 Tsp. Fresh Parsley, chopped (or sub. Dried Parsley)
1/2 tsp. Dry Basil
1 lb. Turkey Meat, large diced
Salt & White Pepper, to taste
Method � In a saucepan, heat the olive oil, add garlic and sauté for a minute, add the wine and reduce by half, add the milk and the herbs, season with salt and pepper. Starting with 2 Tbsp. cornstarch and 4 Tbsp. water, mix together, add to milk to thicken. Add the cheese and simmer, it should be slightly thickened. Add more cornstarch and water if needed. Add the beaten egg, add the turkey and taste. Boil water in a small stockpot to quickly cook the fresh pasta, pour into colander, let steam off, put the cooked pasta in bowls, top with the sauce and garnish with a cheese grater and fresh hard Parmesan Reggiano , add sprigs of fresh parley!
Chef�s Note: This is a great dish to use up leftover turkey! Our chopped, dried and minced Garlic or Sun Dried Tomato Powder or Beet Powder can add a few new flavors to your pasta, saves time, and it�s always in the cabinet!
In the restaurants, we use Heavy Whipping Cream, however, we thought you might like the lighter version with milk. There are many other additions that can be added to pasta dough, spinach powder, beet powder, tomato paste, food colors or flavorings. Have fun and enjoy the healthy flavorful treat of Fresh Pasta!
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