I have been missing in action recently so what better way to come back then with fresh pasta! I had to change my work schedule so I’m working opposite my husband which is really throwing me off lately. For all of you that work opposite your husband for your kids you are amazing!! It is hard to do and I miss him a bunch but it’s than leaving them with a stranger.
This is the second time I have made pasta now and I decided to add a little olive oil to the mix to help with flavor and help it come together a little better.
4 large eggs
31/2 cups flour
1 Tbsp water
1 Tbsp olive oil
1 tsp salt
Put flour and salt in a mixer with the dough hook attachment. Mix one egg in at a time and then add water and olive oil. Take dough out and knead for two minutes. Add more water if you need it to come together better. Wrap in seran wrap and put in the refrigerator for 4-6 hours.
After it comes out of the fridge cut a fourth off, dust with flour and roll out just a little bit with a rolling pin.
Now I have the kitchen aid pasta roller, spaghetti cutter and fettuccine cutter.
So now we start with the pasta roller at 1, run your pasta through a couple times and repeat these steps going all the way up to 5 you can go thinner if you prefer. Now attach the spaghetti cutter and make them as long or short as you please.
You only need to cook fresh pasta for about two minutes. I pull them apart as I’m dropping them in the water to make sure they don’t stick together.
Now onto this delicious sauce.
Pesto Cream Sauce
1/2 stick butter
2 cloves of garlic
1/2 cup of cream
1/4 cup parmesan
1/2 cup pesto
Add butter and chopped garlic to a saute pan. Let them cook together for about a minute. Add cream and parmesan until they melt. Then last add your pesto. I get a jarred one from costco and it is so good! Add your pasta right in the saucepan and you are done.
If you would like I also added chicken on top.
2 Chicken Breasts
About 1/4 cup pesto
Salt and pepper
Preheat oven to 375. Put the chicken breast in a oiled baking pan. Add salt and pepper. Spread pesto over the top of chicken breast and then put slices of mozzarella on top. Bake for 25-30 minutes depending on the thickness of your chicken breasts.
This is honestly the perfect meal if you love pesto as much as I do.