Hy-Vee Recipes and Ideas

Directions

1. Step1

   Prepare Pasta: Pulse crushed red pepper and water in a blender until pepper is slightly chopped; set aside.

2. Step2

   Combine flour and salt in a large bowl. Make a well in the flour, and crack eggs into well. Mix using fingertips until combined. Pour crushed red pepper mixture into flour mixture. Continue to mix until pasta forms a ball.

3. Step3

   Dust a clean work surface with flour. Knead pasta dough 8 to 10 minutes, or until elastic, working in additional flour as needed. Cover and allow dough to rest for 10 minutes.

4. Step4

   Sprinkle flour on pasta machine. Cut dough into 4 portions. Feed 1 portion of dough through the widest setting; fold into thirds and repeat 3 more times. Move dough through smaller settings, one pass at a time, until pasta is 1/16-inch-thick. Feed dough through the fettuccine setting and place on a flour-dusted surface. Allow pasta to dry for at least 1 hour.

   Hyvee Culinary Expert Tip

   If you do not have a pasta machine, on a lightly floured surface roll one portion into a 12-inch square about 1/16-inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes and cut as desired.

   Hy-Vee Seasons Magazine

5. Step5

   When ready to cook, bring lightly salted water to a boil. Cook pasta 4 to 5 minutes, or until al dente. Drain; set aside.

6. Step6

   Prepare Basil Cream Sauce: Place cold cream, chicken broth, and flour in a small saucepan. Whisk until flour is incorporated and bring to a boil over medium heat.

7. Step7

   Stir in shallot and reduce heat. Simmer 2 to 3 minutes; remove from heat. Whisk in cheese and basil.

8. Step8

   Toss pasta with warm sauce and serve immediately with fresh chopped basil and additional red pepper flakes, if desired.