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PASTA - SHAPES AND SAUCES Pasta who doesn't like pasta? Not too many people I am sure. In this program I will show you how easy it is to make pasta just as in Italy. We will cook a cream sauce "ALLA PANNA" - meaning "in cream". The wonderful quality of this sauce is that it can be flavoured and garnished in hundreds of ways and combined with many types of pasta. When using a cream sauce, I recommend using the pasta shape of fettucine - "ribbons". Long soft egg based pasta such as fettucine is generally used for cream sauces because of its ability to absorb the butter and cream. ALLA CREMA Fettucine is always used fresh. For this dish you can use a dry pasta such as spaghetti - "strings" if fettucine is not available. One pound of pasta will feed 3 adults well as a main portion, 4 adults reasonably well as a main portion, or 6 adults as a first course before a meat dish. PASTA Wine: Pinot Grigio To Make Fettucine for Four 2 1/2 cups unbleached all purpose flour
3 large size eggs
1 tbsp. olive oil
2 tbsp. water METHOD
Place the flour on a board and make a well place the eggs and oil in the well use a fork and mix from the centre out to the side when it is too difficult to work with a fork it should be worked by hand with some flour on the board until smooth and elastic Wrap in plastic and let it rest for 1 hour in the fridge When rested, set up a pasta machine to stretch the pasta Pass the pasta through the thickest setting, fold in three and pass sideways through the machine. Do this 3 or 4 times. Passing it sideways allows air to escape so as to avoid tearing the pasta when you stretch it. Now, begin the process of stretching the pasta. Tighten the setting on the machine one notch and pass the pasta through the machine. Tighten again and pass the pasta through again Continue until the pasta is 1/8th of an inch thick When it is the desired thickness and is a long strip cut it into the desired lengths and pass through the fettucine cutter or cut by hand into strips. Hang the pasta to prevent it from sticking.  
INGREDIENTS
12 oz. shrimp
2 skinned, seeded tomatoes
1/2 yellow onion - diced
2/3 cup dry white wine
11/2 oz. Sambuca
4 tablespoons grated gruyere
1 lb fettucine
1/4 cup butter
2/3 cups 35% cream - also known as "heavy" cream
1/4 cup chopped coriander leaves METHOD
Put a pot of water on to boil. Put a skillet on a medium heat, add butter to melt cook the onion without colour add the shrimp and cook until just done. Add the wine and the cream bring to a boil. Drain the pasta and put back in the pot. Add the tomatoes and the Sambuca to the sauce. Add the sauce to the pasta, mix well put the pasta in bowls. Garnish with the cheese & chopped coriander. Wine: Pinot Grigio TEXT Copyright 2014 Gwai Lo Inc. All rights reserved  
 
Tip 1
There are two types of pasta, fresh and dry. There are two basic sauces, one is tomato, the other is cream. Generally, dry pasta is used with tomato sauces and fresh pasta is used with cream sauces. However, meat or cheese filled ravioli is often served with tomato sauce even though it is fresh pasta, and dried rigatoni is sometimes served with a cream based sauce. Tiny little dried pastas are served in soup. Tip 2
Whenever you are making pasta or baking you must use a "dry" measuring cup to measure the flour because in baking and pasta making the flour measurements must be exact. Use a liquid measuring cup for measuring liquids only. If you are having problems with your baking, this may be one of the reasons why. 
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