Fresh Pasta and Garlic Alfredo with Black Pepper Chicken

Directions

• In a mixer mix all the ingredients until a firm dough is formed. If your dough is sticky, add 1 tbsp of semolina at a time until its no longer sticky. If its dry add 1 tbsp of water a time so its well hydrated.
  
• The dough should be firm and stiff, your thumb impression should stay in the dough. Cover the dough and let it rest for 30 minutes.
  
• When you are ready to crank the dough, cut the dough in half, make sure there are no bubbles in the dough.
  
• Follow the instructions on the on your pasta machine to achieve your desired pasta shape.
  
• Once you’ve cranked the pasta, dredge it in semolina and hang dry to preserve.
  
• When you are ready, cook the fresh pasta in boiling water for 3-4 minutes. Add it directly to the sauce of your choice.
  
• Enjoy hot!!
  
• FRESH PASTA
  DIRECTIONS
• In a kitchen aid mix all the ingredients and make a dough with the dough hook, if your dough is too sticky add more semolina, if it’s too dry, add a tbs of water at a time until it comes together.
  
  
• The dough should be stiff and the way to check it is if you stick your finger in it and the impressions stays in the dough it’s too soft, add more flour and mix until your finger impression slowly bounces back. Also, make sure when you cut the dough in half there are no air bubbles in it, you need to knead it until smooth.
  
• Cover your dough in plastic wrap and let it rest for 30 minutes.
  
• Once the resting time is up, cut a piece of dough, crank it thru the sheet setting of the pasta maker at a thickness of 5 twice and dust it with flour so it’s not sticky. Now, run it through the preferred cutting setting. In this instance I made fehttuchini pasta. Once the pasta is cut, dredge it in semolina flour so it’s not sticky. Hang to dry or let it stay in your cookie sheet in a nest shape.
  
• Fresh pasta only needs to be cooked for 3-4 minutes maximum. Make sure your pasta water is on full boil before you drop in the pasta, and salted perfectly.
  
• GARLIC ALFREDO SAUCE
  DIRECTIONS
• Heat a pot and melt butter, now add 2 tbs of all purpose flour with a whisk continuously to avoid lumps, cook until the flour develops and aroma and changes color to a light golden color (about 3 mins). Now slowly add milk while continuously whisking for a smooth consistency. To this add softened cream cheese and minced garlic. Cook until the sauce thickens, now add Parmesan cheese and stir until melted and the sauce is smooth. Season to taste and turn off the heat.
  
• BLACK PEPPER CHICKEN
  DIRECTIONS
• Pound the chicken breast between 2 plastic wraps until even. Now marinate the chicken breast for 30 mins.
  
• In a pan heat 2 tbs of olive oil, now add the chicken breast and cook for 3-5 mins on each side or until done. Turn off the heat, and remove from the pan and let it rest. Slice against the grain.
  
• Pasta
  
• In a pan heat oil and butter, once melted remove the pasta from boiling water and directly place in the pan and coat with butter. Now slowly add Alfredo sauce to evenly coat the pasta, add a little pasta water if you feel that the sauce is too thick. Once the pasta is evenly coated, turn of the heat and serve immediately.
  
• Garnish with fresh chopped parsley!
  
• This recipe is very versatile, you can add mushrooms to the Alfredo sauce and add steamed broccoli to the pasta. I hope you enjoy this recipe, and you can definitely swap store bought pasta instead of making fresh pasta at home.
  
• Enjoy!
  
  
• Please leave a comment, like, share and subscribe.