I've made homemade pasta in the past, but the hard part was rolling it out and getting it thin enough and having it keep that shape. I can't believe how easy this attachment makes rolling the pasta. Feed it through a couple times and just like that you have a nice thing sheet of homemade pasta perfect for ravioli, manicotti, or for feeding through another cutter to make fettuccinie like I did below. While you won't see my whipping up homemade pasta everytime I want some spaghetti, these attachments do make it a whole heck of a lot easier than what I was doing before.
A few weeks ago for my brother's 30th birthday my husband and I wanted to treat him to dinner now that we're back home in NJ. We picked this delicious looking Italian restaurant in Jersey City called Porto Leggero. Wow, it was amazing! I ordered a pasta dish that came in a to-die-for sherry cream sauce.
To recreate this at home, I started with a basic roux. I added fat free half & half (go for full cream if you want, but then you won't need as much flour) a generous amount of Sherry, and flour to thicken it up. Finish off with Parmesan cheese, salt, and a good bit of fresh cracked pepper. I really like my cream sauces to have cracked pepper in them, so I tend to be heavy handed on thi part. Overall, this is a really great deviation from a traditional cream sauce. The Sherry really adds this depht to the flavor that you're not always getting in an alfredo. Enjoy!
-1 and 1/2 cup fat free half & half
-3 tablespoons flour
-1 tablespoon butter
-1/4 cup grated Parmesan cheese
-1/3 cup Sherry cooking wine
-1/4 teaspoon fresh cracked pepper
-1/2 teaspoon salt
1. In a sauce pan over medium heat, melt the butter and stir in 1 tablespoon of flour. Cook 1 minute. Add the half & half, remaining 2 tablespoons of flour, and the Sherry and bring to boil. Reduce heat to simmer and add the salt, pepper, and Parmesan cheese. Simmer about 10 minutes to thicken, serve over Fettuccine or other thick pasta.