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TETRAZZINI with HOME MADE PASTA
I have been experimenting with making pasta for a while, so when my dear hubby bought me a pasta roller, I was very pleased. I tried it out for the first time today, and I am still learning how to use it, but I see great possibilities for this nifty machine.
Tonight?s dinner was Chicken Tetrazzini with fresh fettuccini noodles and it turned out great: (CLICK PHOTO TO ENLARGE)  4 boneless, skinless chicken breasts4 cups of boxed chicken broth 1 medium onion chopped 3 stalks of celery chopped Put the above items in a crockpot, on low, for 8 hours (you want extremely tender chicken). Remove the chicken and set aside (or refrigerate until ready for dinner). In medium saucepan, with heavy bottom, melt 3 tablespoons of butter. Add 3 tablespoons flour + ½ teaspoon black pepper + 2 teaspoons chicken bullion granules. Let this simmer (stirring) for a couple of minutes, then add 2½ cups of milk (whisk like crazy as you slowly add the milk so you do not get lumps). This entire mixture will thicken as it comes to a boil. When the mixture boils and thickens, turn heat to LOW and add broken up chicken breast pieces, 1 cup frozen peas, 2 tablespoons chopped parsley and 1 cup shredded Monterey Jack cheese. Let this cook on low (to warm everything through) but watch it because it can scorch if the heat is too high. Serve over fettuccini noodles. Here is the pasta recipe that came with my new pasta roller: Put 2 cups of all purpose flour in a heavy duty stand mixer. Make a ?well? in the flour and put in five whole eggs:  Mixing with your paddle attachment, mix until the eggs are well incorporated into the flour. It shouldn?t be sticky; if it is, add a little more flour. Remove the paddle attachment and add the dough hook. Knead with the dough hook for about 5 minutes. Dough should be very smooth. Cover with plastic and let it rest for about 30 minutes before you cut it.Keep majority of dough covered with plastic wrap and work with a small ball of dough at a time. A small ball like this:  will roll out to a flat ribbon like this!  Fold the flat ribbon over onto itself a couple of times and run it through the roller four or five times. Roll the dough out one last time and dust it lightly with flour. Now you are ready to run it through the cutter. Two small balls of pasta dough (like the one in my hand above) made this much cut pasta!! Bring a big pot of salted water to a full boil. Fresh (un-dried) pasta cooks in about 3 minutes. If you have let your pasta air dry, it takes about 8 to 10 minutes to boil (depending on its thickness).NOTE: I?ve noticed when boiling fresh pasta, it tries to ?boil over? more easily than commercial pasta. If you add just a few drops of oil to the water, it will stop that. NOTE: A (bristle type) pastry brush is great for brushing off excess flour from your pasta dough. NOTE: Making fresh pasta is challenging and you won't get it right the first time you try (although it will still taste excellent). Fresh pasta turns, even the most routine recipe into something special. Patsy & Ruth, over at Family Friends and Food are having a pasta challenge, I hope you check it out.  related searches : Tetrazzini
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