About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Pasta con le Sarde with Toasted Almonds | Main | Butter and Parmesan Cheese Sauce »

Pink Shrimp Sauce with Cream

The challenge with this recipe is not the titled sauce. While the word "pink" is slightly disconcerting, the sauce is pretty easy to prepare and the directions are excellent, as usual.

The challenge is with the pasta. Marcella provides three options - tortellini, fettuccine or pappardelle, but homemade pasta, not from a box. I bought a pasta machine a couple of weeks ago - 40 bucks, Imperia make with the requisite set of parallel steel cylinders & a double set of cutters.

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My first attempt at making fresh pasta was a disaster - come back in a couple of weeks to read about my tortellini misadventure - but I'm getting better. Despite my initial trepidations, everything went smoothly this time. Below are the ingredients of this recipe, with fresh fettuccine in the background.

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The final result.

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While the sauce was OK, the real star of this recipe was the pasta. Excellent!

I wasn't sure how to coordinate the timing of the cooking of the sauce & pasta. I didn't really know how long the pasta would take, but figured it wouldn't take very long, so I tossed the pasta in the boiling water when the sauce was almost ready. Everything turned out OK.

The only other issue was the direction to purée most of the shrimp - don't think I got the mixture fine enough. I used a small machine - next time I'll use my big league food processor.

Comments (8)

Mindy Smith:

Doug, I admire you! Although I've taken a few pasta classes in Bologna, I've never given any thought to purchasing a pasta machine.....that said , your fresh fettuccine is "kinda sorta" nudging me into at least thinking about it! Instead of a THAT WAS EASY button, I'd need a "GIVE ME PATIENCE" button.

I'll be sure to read about your tortellini mishap :-)

Great great job!

Way to go Doug!!

Doug, it looks great! Good job on the pasta! I am making tortellini soon, so I'd love to hear the story!

Marcella Hazan:

Doug, all the dishes you make look very tasty. It's either you or the recipe, or a combination of both. You are certainly putting a lot of thought into this project. I am awed that you would drive 60 miles for clams and buy an Imperia machine for a pasta recipe. That is a good investment, however. Imperia makes the best machine and with your perseverance you are going to get a lot of wonderful pasta dinners out of it.

Bravo, bravissimo!

Doug, This does look yummy. The color reminds me of a dish I had in a little town in Galicia, Spain. They made it with a very smooth thin version of a Romesco sauce. The shrimp & the fiedua noodles were cooked right in the sauce.

I get to make homemade pasta for my next three weeks. Good thing I have a 20 lb bag of '00', huh?

Looks beautiful Doug! The more I make pasta, the easier it gets.

Doug - this looks great! You amaze me with your persistence.

Canadian all-purpose flour is harder than the flour Italians use for pasta. If you can't get 00 flour at the Italian market (I brought some home from Little Italy in San Diego) try cake and pastry flour. I generally have to add extra liguid . . . either an extra egg yolk or some olive oil in order to make it work.

At the cooking class in Bologna we made pasta and the colour was so beautiful - I've never seen orange egg yolks like I have seen in Italy - and I buy farm fresh eggs!

Irene:

Doug -
Your pasta looks great! I'm very glad you joined the team.

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This page contains a single entry from the blog posted on June 23, 2010 6:00 AM.

The previous post in this blog was Baked Pasta con le Sarde with Toasted Almonds.

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