I just love fresh pasta, ever since I got my new pasta attachment for my Kitchen Aid Machine I’ve never bought dried pasta again. Having to use up some pesto I had left, this little dish was the result. The sun dried tomatoes just added that little extra flavour.
For the pasta:
275g ‘OO’ Grade Pasta Flour
3 large eggs
Sift the flour into the large bowl on Kitchen Aid mixer or work surface.
Make a well in the middle. Crack one egg in and whisk gently.
Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
Attach the pasta attachment, cut the pasta dough into 4 sections.
Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
Change attachment to fettuccine and feed through. Hang until ready to cook.
Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the toppings:
2 chicken breasts
1/4 jar sundried tomatoes
3 tbsp green pesto
Handfuls of Broccoli & Baby Spinach
I steam cooked my chicken, broccoli and Spinach. (8 minutes for chicken, 3 minutes for veg)
Slice chicken into bite size pieces.
Place pasta into a bowl with chicken, broccoli, spinach and sundried tomatoes, spoon the pest into the bowl and mix through until chicken and pasta is coated.
Oh I do love new gadgets that work for you. I got my new pasta attachment for my KitchenAid machine last year and this is the first chance I’ve had to use it. I have to admit I was like a child at Christmas today….lol!
I decided to use the Fettuccine one and make a pasta bake for dinner, I was so pleased and amazed at how easy it is to use. Although I have decided that I need a pasta stand to dry the pasta…….as I use my kitchen doors….lol! #quickthinking
Makes enough for about 4 servings
300g ‘OO’ Pasta Flour
1 tsp olive oil
Pour flour onto a clean dry surface and make a well.
Crack eggs into the well and gently whisk with a fork, then add the olive oil.
Gradually start to fold in the flour to the eggs until you have a dough
Cover with cling film and refrigerate for about 1 hour.
Break up into small handfuls of balls and flatten out with your hand.
Attached the Pasta Roller first, lightly sprinkle with flour, on speed 1 and level 1 roll the pasta through about 5 times.
Change the level to no. 3 and roll through about 2 times
Change the level to no. 6 and roll through about 1 or 2 times or until the pasta becomes slightly see through. Put to the side and continue with the rest of the pasta.
Change the roller attachment to the Fettuccine attachment and roll the pasta through……voila! Perfect Fettuccine.
Leave to dry out then cook in slightly salted boiling water for only 4-5 minutes.
I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.
Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)
For the Dough
150g plain flour
1 egg beaten
1 tbsp oil
2 tbsp hot water
For the Filling
1 tbsp oil
3 spring onions – chopped
250g chicken – minced
2cm ginger – finely chopped
1 clove garlic – finely chopped
2 heaped tbsp creamed corn
1 tbsp sweet chilli sauce
1 tbsp soy sauce or kepcup manis (if you can get it)
1 tbsp toasted sesame seeds
1 tsp dried chillies
Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.
Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.
Lay dough sheets onto a lightly floured surface and cut into rectangles
Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)
Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat
To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.
To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.
I served with sweet chilli sauce (shop bought)……….oh so yummy!