Tuesday, Sep 27, 2016
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Pasta Ribbons with Shrimp and Scallops Red Sauce

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

teaspoon salt

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

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