Ahhhhh shrimp!! I love it so much but we have not had it a lot the last 19 years since our last son had a shrimp allergy, but now he is in South Korea for two years serving a mission for The Church of Jesus Christ of Latter-day Saints. Bring on the shrimp…….. yeah baby!
The inspiration from this recipe was Food Network, but like we were told at the Harmon’s Cooking School…….a recipe is just a guide :). I love to cook with this in mind. Here’s the scoop.
1 C. Flour
1/2 C. Napoli 000 Flour
1/2 t. salt
1 T. Olive Oil
Optional ingredients: 3 c. fresh spinach blanched & pureed
2 T. Tomato (in a tube)
1 Fresh beet, roasted and pureed
Place flour and salt in a mound on the table. Place in olive oil and slightly beaten eggs in the middle of the mound. Place the colorings in the middle if you have them. Gradually work the flour into the wet ingredients until a stiff but moist dough is formed. Knead until smooth. Let rest. Roll in machine or by hand for specific recipes. Let dry one hour on pasta rack or hangers. Cook in BOILING water until pasta raises to surface. Taste test to be sure it is cooked to your liking.
I got this recipe from a Harmon’s cooking school class that I went to in the Fall. If you haven’t gone to one of those yet, you should! What a treat!! In this batch of pasta, I actually used semolina flour for the all purpose flour and I didn’t like the texture, so the next time, I will stick to the original recipe.