Pasta and Scallops Sauce

       

                                   The Pasta

In spite of the busy schedule I had this weekend, I have finally achieved a goal - long in the planning, and an often thought of project -  making my own pasta.

The first time I tried to make it, I wanted to be sure I had a food processor and a pasta machine, thinking that by having these tools I would be ahead of the  game, and make better pasta. Well, not so; I was determined to make it over and over if necessary, until completing  the task of pasta making.

I took my time, and followed the process step by step, without the use of a food processor or pasta maker!

I must thank my friend Gino for sharing the Mucetta’s specialty... Pasta!

While the dough was resting, I quickly made a scallop sauce to serve with the pasta. Dinner was enjoyable, light and tasty.

Ingredients:

Two cups of flour

Two eggs: one room temperature organic egg

One room temperature duck egg

¼ tsp.  sea salt

About  ½ cup of water


Procedure:

Make a hollow in the center of the mound of flour
Add the eggs
Slightly beat the eggs with your fingers while mixing it with the flour
Add water as needed
Knead the dough for about 4 to 6 minutes
Add flour on surface and hands when dough becomes sticky or as needed
Cover the dough and leave to rest for 30 minutes


 After 30 minutes:
Divide the rested dough into thirds for easier handling
I used a rolling pin instead of using a pasta machine
I rolled the dough on a floured surface until a very nice thin layer
I folded and cut it into strips (my cuts were wide as a fettuccine) with a chef's knife
Covered the pasta

The Sauce

Scallop Sauce
About 10 sea scallops
¼ cup olive oil
Three roman tomatoes, diced
Chopped or (whole) 2 cloves of garlic
Diced 1/2 white onion or about three shallots
A dash of smoked Hungarian paprika
A dash of hot Spanish paprika
Salt and Pepper to taste
¼ cup of wine White wine


Procedure:
Heat olive oil
Add and sauté until soft
About a teaspoon of lemon juice
Add both paprikas
Few springs of lemon thyme
Let it simmer until juices are reduced
Add the scallops
Cook for about 10 minutes and serve over pasta
* One little remark! The pasta was not perfectly cut… I need to do more work!


Enjoy!
Eat well and be happy
Nena