Provided By: Chef Tom Macrina, Executive Chef of the Desmond Hotel
Pasta Dough
Ingredients:
1 pound Flour
6 eggs
Pinch salt
2 oz water
Directions:
1. Combine all ingredients in large bowl.
2. Knead Mixture until smooth.
3. Cover with damp cloth and let rest one hour.
4. Shape.
5. Cook in boiling salted water until done. Do not over cook. Fresh
pasta is faster to cook than dried.
Pasta Three Ways
Primavera
Con frutti di mare
Con Poulet
Ingredients:
2 cups cooked pappardelle (broken)
½ cup Julienne Zucchini
½ cup sliced mushrooms
½ cup fresh asparagus (cut into 1 inch pieces on the bias)
½ cup julienne red pepper
1 cup spinach leaves
½ cup green peas
1 cup heavy cream
3 TBSP fresh basil cut into thin strips
3 ea cloves of garlic
As needed pepper mill
As needed freshly grated locatelli cheese
As needed chopped parsley
Directions:
1. Place butter in hot sauté pan and heat. Add garlic and let it cook until the butter has absorbed the garlic flavor.
2. Add the vegetables and let cook for a minute until all the vegetables are married Add the pasta and stir Add the heavy cream and let it cook until the cream begins to thicken.
3. Add fresh ground pepper and stir well.
4. Remove from pan and add cheese and parsley.
5. Finish with more freshly ground pepper.
For Fruitta D’ Mare
Sauté 4 shrimp peeled and deveined. 4 each fresh scallops and 2 lobster tails.
With this dish deglaze the pan with white wine before adding the cream.
For polet
When the pasta is almost finished add a grilled chicken breast cut into strips
