Homemade Pasta From Better Homes And Gardens Recipes

Steps:

• In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt.
• Make a well in the center of the dry mixture.
• In a small mixing bowl, combine eggs, water and oil.
• Add to dry mixture.
• Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary).
• Sprinkle kneading surface with the remaining flour.
• Turn dough out onto floured surface.
• Knead till dough is smooth and elastic (8-10 minutes total).
• Cover and let the dough rest for 10 minutes.
• Divide dough into 4 equal portions.
• On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12" square (about 1/16" thick).
• Let stand, uncovered about 20 minutes.
• Cut as desired.
• If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
• Cut as desired.
• To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack.
• Let pasta dry overnight or till completely dry.
• Place in an airtight contairner and refrigerate up to 3 days.
• Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container.
• Freeze up to 8 months.
• My directions from "cut as desired" (step 15).
• Place pasta in four neat clumps (we use cookie cooling racks).
• Get large pot of water with olive oil in it to a rolling boil.
• Place pasta in the boiling water and stir immediately for several minutes to prevent sticking.
• Thicker pieces of pasta will take longer to cook.
• Drain.
• Serve with your favorite sauce!
• Enjoy!

Steps:

• Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
• Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
• Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
• Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
• Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.