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.
- Serve. Yummy!
- For extra spice you could add in some chilli.
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!