Basic Pasta with Chicken

Ingredients

3 cups Semolina pasta flour

4 large eggs

¼ cup extra virgin olive oil

1 teaspoon salt

Instructions

Add all ingredients in stand mixer bowl.  Select knead setting and knead for 5 minutes.  Remove dough from bowl, wrap in plastic wrap and chill for 30 minutes, or, overnight.

Remove dough from refrigerator.  Flour hands and work surface.  Divide the dough into quarters and flatten them slightly to form about 2 inch disks. Generously flour each disk.  Attach pasta roller to mixer and turn it to setting 3.  Set the mixer to Custom speed 1.  Feed dough through the roller twice.  Continue this process with remaining disks.  Turn the mixer off and turn the roller to setting 2.  Feed each piece of floured dough separately through roller twice to continue to stretch and thin out the dough.  Repeat the same process using setting 1. Cut the pasta sheets in half.  To make noodles, attach either the spaghetti cutter or the fettuccine cutter to the mixer.  For this recipe, I’m using the Fettuccine cutter.  Feed the pasta sheets through and lay the noodles on a flat surface, or a drying rack. 

To Cook:  Bring a large pot of salted water to a boil.  Cook the pasta for 2-3 minutes, stirring occasionally.  Drain the pasta and set aside.

2 chicken breasts, cut into chunks.  Add 2 – 3 Tablespoons vegetable oil or olive oil to hot skillet.  Salt and pepper chicken.  Add to hot skillet, brown on all sides, then continue cooking until done.  You can add about a cup of  chicken broth to cook the chicken in to give it more flavor.  Remove chicken from skillet.  Drain oil, or wipe skillet out with paper towel.  Put chicken back in skillet, add cooked pasta,

Add 1 cup (or more if you’d like) finely grated fresh Parmesan cheese in skillet over pasta.  Stir until cheese melts.  Add 2 Tablespoons butter and stir until noodles are coated in cheese and butter.  Top with freshly chopped parsley and serve.