For fresh semolina pasta:
12 egg yolks
1 teaspoon salt
2 cups semolina (durum wheat)
1 cup cake fl our
3 tablespoons cool water
To make fresh seminola pasta: In a mixer with a dough
hook attachment, add egg yolks. Then gradually add the
salt and fl ours, mixing until coarse like pastry. Gradually
add 3 tablespoons of cool water until the mixture balls up.
Mix 8 minutes. Let it rest 15 minutes.
Using all-purpose fl our, pat and fold dough into quarters
and roll pasta dough through pasta machine rollers, until
you reach level 6 (1/8-inch thick), which is thickness for fettuccine.
If dough gets damp, add more fl our. When it is 4
feet long, switch to die cutter and cut into fettuccine.
For Shrimp and Scallops Red Sauce:
1 tablespoon olive oil
1 teaspoon minced garlic
teaspoon crushed red pepper
1 pound 16-to-20-count uncooked
shrimp, shelled and deveined
pound bay scallops
2 tablespoons white wine
cup chicken stock
1 cups tomato (marinara) sauce
8 ounces fresh crab meat
2 cups baby spinach, loosely packed
1 teaspoon butter
To make Shrimp and Scallops Red Sauce: In a saute
pan, heat olive oil over medium heat; add garlic, red pepper,
salt, shrimp, and bay scallops to olive oil. Cook 2 or
3 minutes, add white wine, chicken stock, tomato sauce,
crab meat, and spinach. Cook 2 more minutes.
To assemble pasta and sauce: Cook fresh pasta in boiling
salted water for 1 minute. Drain and set aside.
Add cooked and drained pasta to sauce. Top with 1 teaspoon
butter. Check for seasoning and serve.
Yield: 4 servings
Source: Chef Tim Coonan, Hathaway House, Blissfi eld