My husband just recently told me that his least favorite food is chicken and pasta dishes. Sorry hunny, this one is NOT for you. For Randy I made up some blackened Ahi. He brought me home pretty flowers today, so the least I could do is make him a special side dish.
I wanted to make my gluten free pasta from scratch. I have done this successfully with my lasagne noodles. This is the first time I am making a gluten free batch of fettucine type noodles. I am not ready for spaghetti noodles yet. Doing the same process I used to make the lasagne noodles. I sucessfully made these using my handy kitchenaid attachment.
You can see the pasta making process here I doubled it this time, because we all devoured it quickly last time. Extra noodles will keep in an airtight container for up to 3 days.
2 cups better batter gluten free all purpose flour
8 egg yolks
1/2 cup white wine
2 teaspoons olive oil
4 ounces thinly sliced pancetta or bacon, chopped (you can omit and use bacos if you are pescatarian)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
4 cups coarsely shredded chicken (from 1 roasted chicken, or just roast chicken breasts)
Freshly ground black pepper
As I have shown before, When you mix the pasta, use the pasta attachment on your kitchenaid. Add all your flour, make a dip in the center and add your wine and egg yolk.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Add the chicken to the pan with the pancetta and stir to combine.
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