Homemade Fat Spaghetti With Rock Shrimp - ...

Homemade Fat Spaghetti With Rock Shrimp - ...
Homemade Fat Spaghetti With Rock Shrimp - ...

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups cake flour

  • 2

    eggs

  • 1

    cup milk

  • 1/4

    cup minced blanched and shocked fresh basil

  • 1/4

    cup freshly-grated pecorino

  • 2

    tablespoons salt

  • 10

    tablespoons extra-virgin olive oil divided

  • 6

    garlic cloves thinly sliced

  • 1

    medium zucchini cut into 1/4" thick

  • half-moons to yield 1 cup

  • 1

    teaspoon red chili flakes

  • 1

    cup dry white wine

  • 1/2

    cup Basic Tomato Sauce (see recipe)

  • 1

    pound rock shrimp

  • 1/4

    cup finely-chopped Italian parsley

Directions

For the Pasta: Make a well in the flour, crack the eggs into the center, pour the milk over and add the basil. Using a fork, stir the egg mixture slowly into the flour to form a wet dough. Add the grated cheese and, working now with your hands, bring the dough together and knead 8 to 10 minutes to form a smooth dough. Allow to rest 15 minutes, covered in plastic wrap. Set up a pasta rolling machine and cut off a piece of pasta dough the size of a tennis ball. Roll the pasta through the widest distance between the rollers, fold it by 3 and rerun it through the same setting. Repeat this 3 times, being careful to use very little flour, as it will dry the pasta out. Run the pasta through the next 2 levels on the pasta rollers. Lay the sheet of now rolled pasta onto a floured cutting board and cut, using a knife, into strips 1/4-inch wide. Lay the cut noodles on a kitchen towel and cover with another. Roll and cut all pasta the same way and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, heat 6 tablespoons of the oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown. Add the zucchini pieces and cook 2 to 3 minutes, until just soft. Add the chili flakes, wine and Basic Tomato Sauce, bring to a boil and cook 1 minute. Add the shrimp and remove from heat. Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente. Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce. Add the parsley and toss through with the remaining 4 tablespoons oil, off the heat. Pour into a heated bowl and serve with plenty of freshly grated black pepper. This recipe yields 4 servings.

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