Pasta from Scratch
If you have the time and motivation, making pasta from scratch takes zero exotic ingredients and not too much time! Provided you have the right tools...
This professional model efficiently tackles heavy loads with its 450-watt motor, direct-drive all-steel gear transmission, and bowl-lift lever that effortlessly raises heavy ingredients up to the beater. KitchenAid stand mixers, constructed of durable die-cast metal, come in a variety of colors and styles that have become American classics.
Powered by the KitchenAid Stand Mixer, the 3-Piece Pasta Roller and Cutter Set makes authentic, fresh pasta from scratch quickly and easily. Includes Pasta Roller, Spaghetti Cutter and Fettuccine Cutter. Made in Italy.
- 2 cups general purpose white flour
- 2 eggs
- 1 teaspoon salt
- 4 tablespoons water
- Add flour and salt to stand mixer or food processor and mix thoroughly.
- Slowly add eggs and water to flour while mixing.
- Process until mixture starts to form a ball.
- Lightly dust the outside of the dough ball with flour to prevent sticking.
- Wrap ball in plastic wrap and let rest for about an hour.
- Make pasta shapes using a pasta rolling or cutting machine or rolling out with a hand roller.
Sure, a normal can of spaghetti sauce will taste *just fine* but we never settle for *just fine* on Cooking With Heat. This red sauce recipe comes from Alton Brown's new book EveryDayCook
NEW YORK TIMES BESTSELLER • "Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook."
- 16 ounces extra-virgin olive oil
- 6 large garlic cloves, crushed
- 3 thyme sprigs
- 2 rosemary sprigs
- 10 basil leaves, plus more for serving
- 1 teaspoon red pepper flakes
- 1 28-ounce can whole San Marzano tomatoes, drained
- 1 teaspoon kosher salt
- 1 or 2 white anchovies
- 1 tablespoon kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- Parmesan cheese
- Combine the olive oil, garlic, thyme, rosemary, basil and red pepper flakes in a narrow saucepan over medium heat. As the heat builds, there will be considerable bubbling as the water cooks out of the garlic and herbs. When this dies down and the basil and garlic turn brown, kill the head and let the mixture steep until cool. Strain the oil into a jar and toss the solids. Use immediately or cover tightly and freeze for later use.
- Heat 3 tablespoons of the herb oil in a wide sauté pan over medium heat. Add the tomatoes and salt to the pan, and cook for 5 to 7 minutes, breaking up the tomatoes as they soften, using a wooden spatula or an old school potato masher.
- Reduce the heat, stir in the anchovies, and cook for another 5 minutes, or until the anchovies completely vanish from view
- Meanwhile, cook the homemade pasta (boiling from fresh should only take 2-3 minutes).
- Fish the pasta out of the water with tongs or a hand strainer, allowing most but not all of the water to drain away. Stir the pasta into the sauce and cook on low for 5 minutes. Finish with the butter, Parmesan and fresh basil. If the sauce seems too dry, add 1/4 cup of the pasta water and serve.
This chicken is similar to the fried chicken we made for the Chicken & Waffles episode with herbs more appropriate for Italian food.
- 2 pounds thawed chicken breast cutlets (or butterflied chicken breasts), pounded flat
- 2 cups buttermilk
- 1 egg, lightly beaten
- 1/2 cup flour
- 1 teaspoon seasoned salt (or Maldon/kosher salt)
- 1 teaspoon dried Italian spice blend
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper (or black pepper)
- Vegetable oil for frying (we had a combo peanut/vegetable oil laying around)
Mix together 1 cup buttermilk and chicken in a shallow bowl and stir to coat. Refrigerate for 1-2 hours. This marination process helps tenderize the chicken and imbues it with tangy flavor
Remove chicken from buttermilk and whisk egg into buttermilk. Return chicken to buttermilk and stir to coat.
In a flat plate or dish, combine flour, seasoned salt, Italian spices, basil, oregano, garlic powder, and white pepper. This is for part of the dredging process.
In a separate shallow dish, add the remaining 1 cup buttermilk
Pour about 1 inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
Remove chicken tenders from buttermilk mixture and coat in flour mixture. Then dip in shallow buttermilk dish, and then coat in flour mixture one more time. That's 3 layers of coating: Flour, buttermilk, flour.
Fry in oil for 6 to 8 minutes, flipping over halfway through. Remove chicken with a slotted spoon or tongs and place on a paper towel-lined plate.
- Shredded mozzarella cheese-- use the dryest kind for more color under the broiler, use a wet cheese for less brown color.
- Preheat the broiler on your oven to 500º
- Move the oven rack to its top most position, or one as close to the heating element as possible where you can still fit a pan
- Place the fried chicken on a pan and add a small layer of shredded cheese on top of the chicken.
- Position the pan in the top center of the oven, the food should be close to the heating element but not touching!
- Check on the color of the cheese on top every minute.
- Remove the chicken once cheese color has circles of light brown
- Serve over pasta and red sauce