Shrimp with Onion and Mushroom Fettucini (handmade)

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We are always playing with making handmade pasta. The more you do this, the better we get at it.   It does take some time, but it's really worth it.  Making your own pasta is a fun because it turns a simple mix of flour and eggs into something delicious with your own hands. Kneading the dough, rolling it out, and shaping it into different styles—like fettuccine, ravioli, or orecchiette — feels both creative and satisfying.

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Shrimp with Onion and Mushroom Fettuccini (handmade)

 

Prep time: 20 Min

Cook time: 16 Min

Total time: 36 Min

Serves:  4

Author: JSG -

Date:  Oct 22, 2022

 

 

Ingredients

 

 

For the Shrimp

 

• 1/2 Pound shrimp per person
• 1/2 tsp each Salt, pepper, paprika
• 1 tsp butter
• 1 tsp olive oil
• 1 tbsp butter (reserve for finish)

 

Fettuccini

 

• 1 cup all-purpose (or double zero)
• • 2 large eggs
• • 1/2 tsp sea salt

 

Mushrooms and Onions

 

• 1 cup Cremini mushrooms, sliced or chopped (your preference)
• 1 tsp butter and olive oil

 

 

Instructions

 

Mushrooms and Onions:

 

1. Place in a sauté pan over medium heat with olive oil, butter, salt and pepper. Cook for 5-8 minutes until the water has cooked off of the mushrooms. When done, remove to a small covered dish and set aside.

 

Shrimp:

 

1. Season the shrimp with the spices, add 1 tsp butter and 1 tsp oil to the same pan you cooked the mushrooms in, and sauté 5-6 minutes until done. Turn heat off and set aside. Add the mushroom and onion mixture back to the shrimp to keep warm.

 

Fettuccini:

 

1. Make a mound with the flour and make a large well in it (big enough for the eggs). Break the eggs into this well. Add a pinch of salt.
2. Work the eggs and the flour together with a fork, adding the flour from just around the eggs little by little, until you have a smooth dough, adding just a drop of water if necessary, and no more. You can add a small amount of flour if the mixture is too sticky.
3. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and looks completely combined. Leave to rest for 15-30 minutes.
4. Section dough into 4 manageable pieces, using one at a time, covering the rest.
5. Using a pasta machine, start at 0, and continue to roll through number 6 on an Atlas Machine. When you have reached 6, use the fettuccini cutter, then hang your dough while you work on the rest of it. Repeat until all the dough has been rolled and cut.
6. Bring a pot of water to boil, add 1 tbsp of salt when it reaches a rolling boil. Add the fettucine and cook for 3-5 minutes. While this is cooking - turn the heat back on the shrimp and mushrooms to warm (low).
7. Drain the pasta, add to the shrimp and mushroom mixture. Garnish as desired with parmesan cheese as preferred.
   

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All Photographs Copyright Tink's Kitchen and JSGrey