Category: Spring Recipes

Ingredients

• Basic Egg Pasta Dough:
• 1 ½ cups all-purpose flour
• 2 large eggs
• Generous pinch of sea salt
• 1 tablespoon of olive oil, optional
• Spinach Pasta Dough:
• 1 ½ cups all-purpose flour
• 2 large eggs
• 1/3 package frozen chopped spinach, defrosted and drained
• Generous pinch of sea salt
• 1 tablespoon of olive oil, optional
• Pancetta, Peas and Asparagus Parmesan Cream Sauce:
• Sea Salt for pasta water
• 4 ounces Pancetta (Italian-style bacon), cubed
• 4 scallions, trimmed and sliced length-wise
• 2 cloves fresh garlic, minced
• 2 tablespoons extra-virgin olive oil
• ½ cup shelled fresh peas, blanched or frozen baby peas, defrosted
• 6-8 stalks fresh asparagus, trimmed and halved
• 2/3 cup chicken stock, low sodium
• ½ cup heavy cream or half and half
• ½ pound fresh egg fettuccine pasta
• ½ pound fresh spinach fettuccine pasta
• ¾ cup freshly grated Parmesan cheese
• 2 to 3 tablespoons fresh parsley, chopped, for garnish
• Freshly ground black pepper, for garnish

Instructions

1. Basic Egg Pasta Dough:Place the eggs in KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
2. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
3. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
4. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
5. Spinach Pasta Dough:
6. Place the eggs in your KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, spinach, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
7. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
8. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
9. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
10. Pancetta, Peas and Asparagus Parmesan Cream Sauce:
11. Bring a large pot of salted water to a boil over high heat. Cook the fresh egg pasta for about 2 to 3 minutes and drain. Cook the fresh spinach pasta for about 2 to 3 minutes and drain. Toss lightly with olive oil and set aside while making sauce.
12. Prep the fresh ingredients (trim and slice scallions length-wise into thin strips, mince garlic, measure out peas, trim and halve fresh asparagus, chop parsley) with your KitchenAid paring knife and Chef’s knife and place on your KitchenAid Bamboo Cutting Board.
13. Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.
14. Heat your KitchenAid Copper Core large skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.
15. Drain the fat from the skillet and add the olive oil and heat over medium heat. Add the scallions and cook until wilted about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
16. Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.
17. Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
18. Stir the cooked pasta with a little olive oil, and add it directly to the sauce in the large skillet, stirring to coat the pasta with the sauce.
19. Cook over high heat until liquid is reduced to make a creamy sauce. Remove from the heat and toss in the grated Parmesan cheese, and garnish with fresh parsley and freshly ground black pepper, serving immediately in warm bowls.