I wanted to do two different kinds, one with fettuccine and a white sauce, and one with spaghetti and a red sauce. What was born is what you see below! I will break it down as well as I can.
First, the pasta:
Rosemary Linguine
2 eggs, beaten
1 Teaspoon salt
2 Cups all-purpose flour
2 Tablespoons garlic powder
1 Tablespoon crushed rosemary
Water (as needed)
Directions
1. In a medium sized bowl, combine flour,salt, garlic powder, and rosemary. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Hang pasta to dry (I used some PVC pipe, coat hangers, and chair backs, see pics below!)
Spaghetti
2 eggs, beaten
1 Teaspoon salt
2 Cups all-purpose flour
2 Tablespoons garlic powder
1 Tablespoon dried parsley
Water (as needed)
Directions
1. In a medium sized bowl, combine flour,salt, garlic powder, and parsley. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width. Hang pasta to dry (I used some PVC pipe, coat hangers, and chair backs, see pics below!)
Red Sauce
2 28 ounce cans crushed tomatoes
1 Whole yellow onion (diced and sautéed in olive oil)
5 Tablespoons garlic
½ Tablespoon crushed red pepper
1 Tablespoon crushed rosemary
2 Tablespoons dried parsley
½ cup chicken broth
1 Teaspoon salt
Combine all ingredients on crock pot or saucepan and cook for 6 hours, stirring occasionally.
Chicken Parm
10 Boneless/skinless chicken tenderloins
4 Eggs beaten
2 Tablspoons milk
2 Cups flour
1 Cup Italian breadcrumbs (I like to make my own and store. Pulse stale bread, some rosemary, parsley and garlic in food processor. Store in air tight container.)
Salt
Pepper
1 ½ Cup shredded mozzarella
½ Cup shredded sharp white cheddar
Combine eggs and milk in a shallow dish. Combine flour, breadcrumbs, salt and pepper in separate shallow dish. Dip chicken in egg mixture, then flour mixture. Toss to coat.
Heat olive oil ½ inch deep in pan until back of wooden spoon inserted in oil bubbles. Add chicken and cook 5 minutes per side.
Spoon 1/3 of tomato sauce in a 13 x 9 baking dish. Layer chicken. Cover with 1/3 of remaining sauce. Bake at 375 for 15 minutes. Remove and add cheese over dish and bake for an additional 10 minutes or until cheese is melted and bubbly.
Spoon out and serve over cooked spaghetti.
Shrimp and Crab White Wine Sauce
1 cup of Day 2’s crabmeat stuffing
2 Cups milk
1 Cup dry white wine
Juice of one half lemon
2 Tablespoons rosemary
¼ cup fresh cut flat leaf parsley
5 Garlic cloves, diced
Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold milk)
1 Pound shrimp, peeled and deveined
1 Tablespoon garlic powder
Sauté crabmeat stuffing in oil over medium heat for 5 minutes till the aroma fills the kitchen! Add remaining ingredients and simmer on low for 15-20 minutes or until thick.
Toss shrimp with garlic powder and sauté in olive oil until opaque. Add to sauce and simmer an additional 3 minutes.
Serve over cooked linguine.
This was truly an all-day event and came out better than I could have expected. For the cost of about $50 I was able to provide an outstanding scratch made meal better than most any Italian place I have been to for 8 people.
My makeshift pasta rack!
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DISCLAIMER: As much as I try to measure each ingredient, a majority of the measurements included in this recipe are guesstimated but well within reason. I cannot guarantee that using this exact recipe will yield the same result I had so please taste as you cook. Improvise, enjoy, these are recipes for real (yes, that was cheesy).
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