One benefit of having David's brother visit is the dinners Mark cooks for us. David always looks forward to Mark's food and this time, when they visited, Mark made us pasta from scratch with blue cheese cream sauce and mushrooms, caramelized onions, dates and bacon. I gave a helping hand where I could.
Usually I have a recipe to share but since Mark eyeballed his ingredients for the pasta I don't really have proportions. A simple google should help you figure it out.
- semolina flour
- all purpose flour
- 1 egg
Mark used less semolina than all purpose in his flour mix. You can make pasta from just flour and water but he finds that egg and semolina gives better color and texture. We added water as needed while we kneaded the dough. Mark made me work with it until it was a bit drier and denser. He told me pasta requires more kneading than bread; you aren't looking to keep your dough light.
Once the dough is ready, we rolled it out as thinly as we could. Then we rolled the flatten dough into a tube, cut strips with a knife for fettucini and dried them on clothes hangers before boiling them to cook. Remember to salt the water!
Toppings and Sauce:
- medjool dates
- green onions
- Portobello mushrooms
We baked the bacon seperately in the oven before incorporating it into the pan with all the other ingredients to cook.
- chicken stock
- heavy cream
- blue cheese
We added a little bit of chicken stock into the pan with the toppings, then the cream and finally the cheese. The heat melts everything together.
When plating we topped everything with parmesan cheese. The dish was a sweet cream sauce with salty bacon and meaty mushroom. It was so good and I loved the texture of home made pasta! Mark made so much, we froze the rest for another time!