|Add any sauce you like, this is a homemade tomato sauce with basil, garlic, onion, and a little cream|
1 lb of raw, shelled shrimp
1 oz. butter
2 cloves garlic
1 Tbl. olive oil
1/4 cup chicken stock
1/4 c. orange muskat vinegar
1/2 c. heavy cream
1/2 cup grated parmesan cheese
Saute the shrimp in the butter until just cooked through, set aside.
The pasta is fairly simple, and you can find a lot of ways to make it, this is mixed by hand, and rolled in a hand cranked machine:
2 cups flour
1 beaten egg for wash between layers
On a counter or tabletop, make a mound with the flour, creating a well in the center, deep enough to crack three eggs into.
Stir the eggs from the middle, using a fork, easing in a little flour as you go, until it starts to hold together in a dough.
When the dough starts to form, knead in as much flour as you can until you get a soft dough that is not too moist. Knead for about 5 minutes by hand, if it seems sticky you can add a little more flour, if its too stiff, add a small amount of water as needed.
Wrap the dough ball in plastic and let rest for 20 to 30 minutes. Resting is critical, as the dough will relax enough to roll out easily.
Follow the directions for your pasta machine, running it through several times, making it a thinner setting each time. Once you have a very thin strip of dough, place on lightly floured surface. Place about 1 to 2 large teaspoons of filling on the dough along one side, spacing out every two inches. Brush areas around the filling with beaten egg wash and fold over the dough.
Press the dough down around the filling, and cut into squares or circles.
|These were not the most efficient use of dough, so I switched to square ones.|
You can freeze on a flat tray and bag, and cook from the frozen state, or cook immediately in boiling salted water for about 3 minutes. Add your favorite sauce.