Well, it looks like some of us have finally taken to making our own pasta. Our good friend
sawhorseray
has been pushing me for years to get started. The other day
6GRILLZNTN
posted that he got a new pasta machine. Then
chopsaw
posted his lasagna. I was hooked because I too got a full setup for pasta making gifted to me for Christmas. The day Chop posted his lasagna, I made a batch also. Didn't post it because I didn't want to steal his much deserved limelight. I only used half of the dough I made for the lasagna so ran the rest of it yesterday for fettuccine. Tracy asked for some sort of Alfredo sauce with broccoli so that's the direction I went.
My batch of goodies.
Starting the pasta.
About this time, the jerky I put on the dehydrator earlier in the day was ready to come off.
A couple big links of homemade sweet Italian sausage defrosted.
Butterfly the sausage and into a skillet with a little EVOO.
Time to start the sauce. Get the garlic in another skillet with a drizzle of EVOO. Hey Jeff (
jcam222
) does this skillet look familiar?? 
Lightly roast the garlic being careful not to scorch it.
Add heavy cream, a little milk, Parmesan, Romano, and Mozzarella cheeses.
I just had to add a touch of cayenne
Let it cook down till all the cheese is melted and the sauce is smooth as silk. Then add the broccoli. Cook on low for a little while the broccoli starts to soften up.
Sausage is done.
Fettuccine in a pot of salted boiling water.
Only takes a couple minutes for the noodles. Plate them, spoon the sauce over top, and serve with the sausage and some cheesy garlic toast.
Debauchery at it's finest!! This meal was truly decadent. Very rich, smooth, flavorful, and filling but certainly not for the lactose intolerant We were both stuffed but just kept eating till the coma overtook us. Man, this was some kind of good, and it all came from the enablers here in SMF: homemade pasta, homemade sausage, homemade sauce....you get the idea. It's all your fault!!
Oh well, gonna call this one done. Y'all take care and hope everybody had a great holiday season. Thanks for looking.
Robert
sawhorseray
has been pushing me for years to get started. The other day
6GRILLZNTN
posted that he got a new pasta machine. Then
chopsaw
posted his lasagna. I was hooked because I too got a full setup for pasta making gifted to me for Christmas. The day Chop posted his lasagna, I made a batch also. Didn't post it because I didn't want to steal his much deserved limelight. I only used half of the dough I made for the lasagna so ran the rest of it yesterday for fettuccine. Tracy asked for some sort of Alfredo sauce with broccoli so that's the direction I went.My batch of goodies.
Starting the pasta.
About this time, the jerky I put on the dehydrator earlier in the day was ready to come off.
A couple big links of homemade sweet Italian sausage defrosted.
Butterfly the sausage and into a skillet with a little EVOO.
Time to start the sauce. Get the garlic in another skillet with a drizzle of EVOO. Hey Jeff (
jcam222
) does this skillet look familiar??
Lightly roast the garlic being careful not to scorch it.
Add heavy cream, a little milk, Parmesan, Romano, and Mozzarella cheeses.
I just had to add a touch of cayenne
Let it cook down till all the cheese is melted and the sauce is smooth as silk. Then add the broccoli. Cook on low for a little while the broccoli starts to soften up.
Sausage is done.
Fettuccine in a pot of salted boiling water.
Only takes a couple minutes for the noodles. Plate them, spoon the sauce over top, and serve with the sausage and some cheesy garlic toast.
Debauchery at it's finest!! This meal was truly decadent. Very rich, smooth, flavorful, and filling but certainly not for the lactose intolerant
We were both stuffed but just kept eating till the coma overtook us. Man, this was some kind of good, and it all came from the enablers here in SMF: homemade pasta, homemade sausage, homemade sauce....you get the idea. It's all your fault!!Oh well, gonna call this one done. Y'all take care and hope everybody had a great holiday season. Thanks for looking.
Robert
However, it added a layer of umami akin to a deep mushroom flavor that was subtle but did not taste of soy sauce at all. It was between a tsp-tbs. I now do that with any type of cream-based sauce I make. The kid knew what he was doing after all.
That is so 5 star, your own pasta, sausage and sauce. I think you’re going to need a few milking cows if you ever want to elevate your plates any higher! Awesome as always Robert, crazy respect for what you do!
