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How To make Greg's Favourite Pasta
1 1/2 c unbleached flour;
(do not use all purpose, it's too soft) 1 c semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)
Mix dry ingredients on a board forming a well in the center . Add olive oil and eggs to well. Mix with a fork by gradually blending in the dry to the egg. When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff) If necessary, add warm water in small increments.
Allow dough to rest while covered for at least 10 minutes. Using a floured board, cut off pieces of dough about the size of an egg. Flatten with the palm or your hand. Process through pasta machine by starting on the thickest setting. Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta. (this helps to incorporate the ingredients) At this point I gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes. (this makes cutting easier) Attach cutting head for the desired pasta type. Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further. Can be cooked now or rolled in freezer paper and frozen for later.
Remember, fresh pasta cooks a lot faster than the cardboard box variety. Don't over-cook. If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.
By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta. For those more health conscious, I believe that the number of eggs can be reduced and replaced with water. A little Saffron will put back the great rich looking color.
Concocted by Greg Smith - Cleveland, Ohio - LiveTV@en.com
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Greg's Kitchen - Creamy Garlic Chicken Pasta
Welcome to Gregs Kitchen / Greg Kantner
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Creamy Garlic Chicken Pasta
Why go out to a fancy restaurant for a great chicken pasta dish when you can make it right in your own kitchen. This is my Creamy Garlic Chicken Pasta and I promise you that it is restaurant quality at a home kitchen price. Your family will honestly think you got take out from their favorite restaurant. Give it a try and let me know what you think.
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So here ya go.
Ingredients:
10 ounces dry pasta
2 tablespoons olive oil
4 chicken thighs cut in 2 inch cubes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
salt & pepper to taste
2 tablespoons garlic minced
1 can diced tomatoes ( I used fire roasted)
2 1/2 cups spinach chopped, optional
2 cups heavy cream
1/2 - 3/4 cups Parmesan cheese shredded
salt & pepper to taste
Cook pasta about 1 minute less than box says so it is al dente
Sauté the chicken till browned well over medium heat with the olive oil
Add in the garlic powder and diced tomatoes and cook for 2-3 minutes
Add in spice mixture and stir to combine
Add in spinach and let wilt down 3-4 minutes
Add cream and Parmesan Cheese
Let it cook 4-5 minutes to thicken
Using a spider, dip the pasta from the pot into the chicken/tomato mixture and stir to combine (don't discard pasta water)
If the dish does not have enough sauce, add in a bit of the pasta water at a time to increase sauce, it will thicken as it cooks.
Transfer to serving dish and top with chopped fresh basil and grated Parmesan Cheese.
For full recipe :
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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1/2 teaspoon Thyme
a pinch on Cumin
1 teaspoon Cayenne pepper, (1/2 a teaspoon for the less adventurous)
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1/4 cup wine
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