By: Melissa Waldman | September 19 2011
Posted in Recipes - SF Bay Area Recipes

Recipe courtesy of Chef Phoebe Schilla

Owner, Studio of Good Living, San Francisco, CA

Fresh Pasta

Ingredients
3½ cups unbleached all-purpose flour
4 extra-large eggs

Directions
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands*, primarily using the palms of your hands. Add more flour, in 1/2 –cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be firm. Other recipes will tell you to knead the dough, but I find that this is an extra step. In my variation, I knew the dough by rolling it through the pasta machine until it pops. This works perfectly. Wrap the dough in plastic and set aside for 20 minutes at room temperature. Roll and form as desired.

*If you are using an extruder, knead the dough for an additional ten minutes.

 

Spicy Ground Chicken Bolognese

Ingredients
2 Tbsp. minced garlic
1 Tbsp. minced shallot or onion
1 Tbsp. olive oil
1 lb. ground chicken

2 Tbsp. sweet paprika
¼ tsp. cayenne
1 cup chicken stock
1¼ cup heavy cream
1/3 cup finely chopped scallion (optional)
¼ cup diced tomato
¼ cup freshly grated parmesan
2 Tbsp. freshly chopped basil
2 Tbsp. freshly chopped oregano

Directions
In a large skillet over medium heat, heat the olive oil. Add the garlic and shallot to the pan and sauté for a minute or two, until they are translucent. Add the ground chicken, stirring to break up the lumps. When the chicken is no longer pink, add the paprika and cayenne to the pan. Stir to coat the chicken with the spices. Drain off the excess fat if desired. Stir in the broth and reduce the liquid by half. Stir in the cream and simmer until it is reduced by half. Cook the pasta and drain. Add the pasta to the chicken mixture and add the scallion, parmesan, herbs and tomato. Toss and garnish with parmesan cheese.

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