Pasta St James Recipes
FRESH PASTA
Steps:
- Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
- Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
PASTA ST. JAMES
Make and share this Pasta St. James recipe from Food.com.
Provided by Nesssieee
Categories Weeknight
Time 20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Remove the sausage casings and crumble into a large frying pan. Cook sausage over medium heat until browned. Drain any excess fat from pan. Add onions and saute until limp. Add wine and simmer over medium heat for about 10 minutes. Add cream and simmer over low heat for about 10 minutes or until thickened. Cook pasta according to package directions. Drain pasta and toss into sauce. Sprinkle with parmesn cheese.
Nutrition Facts : Calories 821.3, Fat 44.3, SaturatedFat 19.9, Cholesterol 117, Sodium 1118, Carbohydrate 80, Fiber 10.4, Sugar 1.9, Protein 25.4
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