Gambas al ajillo con pasta fresca

Ingredientes

• 2 1/3 cups (300g) all-purpose flour
• 3 eggs
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15ml) water
• 1 tablespoon (15ml) olive oil
• 2 cloves garlic (, minced or sliced)
• 1 large shallot (, diced (or 1/2 small onion))
• 1/2 lb (225g) shrimp, peeled and deveined
• 1/4 teaspoon chili flakes
• kosher or sea salt (, to taste)
• fresh cracked black pepper (, to taste)
• 1/2 cup (120ml) dry white wine
• 1/4 cup (20ml) chunky tomato sauce, or chopped tomatoes
• about 1 Tablespoon ((15ml) fresh lemon juice, or to taste)
• fresh chopped Italian parsley (, for garnish)

Preparación

1. 1

   Make the pasta: In a stand mixer fit with the paddle attachment or on a work surface, mound the flour and then make a well in the center of the flour. Add the eggs, olive oil, and water to the well. On low - medium speed or with a fork, mix the center of eggs, olive oil and water slowly incorporating the flour as you go. After a dough starts to come together (usually in a couple minutes), turn to dough onto a lightly floured surface.

2. 2

   Knead the dough until it feels smooth (about 5 minutes), lightly adding flour as needed to keep the dough from sticking. Shape the dough into a ball and then flatten into a disc. Wrap in plastic wrap and set aside at room temperature for at least 30 minutes to let the dough relax.

3. 3

   Cut the dough into 4 pieces. Shape the first piece of dough into an oval nearly as wide as your pasta roller. Lightly flour the work surface and the dough piece. Pass the dusted dough through the widest setting of your pasta roller. Fold the dough in thirds, keeping the dough roughly a rectangle. Press the dough thinner with your hands so that it can pass easily through the pasta roller without bunching up.

4. 4

   Dust the dough again lightly with flour. Reduce the pasta roller setting to next widest setting and pass the dough through the rollers again. Repeat dusting with flour and rolling through progressively reduced the pasta roller settings, one setting at time (don't get impatient and skip settings). As the dough gets thinner, drape the dough sheets over the back of your hand to feed it through the rollers.

5. 5

   When the dough reaches your desired thickness (for this pasta we'll usually roll it out to the third narrowest setting - #6 on the KitchenAid attachment), lay the dough sheet on a lightly floured surface. Cut the dough into your desired pasta length (for us it's usually about 1-foot long). Either cut the dough sections with the fettuccine pasta cutter attachment or cut into noodle strands with a wheel or knife by hand. Gently toss the noodles with a bit of flour and set aside in a light pile. Repeat the rolling and cutting with the remaining 3 dough pieces.

6. 6

   Cover the noodles with a dry towel, set aside and cook within 1 hour or refrigerate them for up to 4 hours. You can also freeze them for up to a month in a zip-lock and then take the pasta straight from the freezer to the boiling pasta water.

7. 7

   Make the Shrimp Scampi: Start to bring a large pot of well salted water to a rolling boil for the pasta while you make the shrimp scampi. Heat a large skillet over medium-high heat. Add the olive oil and then add the garlic, shallots and shrimp. Season the shrimp with the chili flakes, salt, and pepper. Stirring the shrimp occasionally as the cook, sear until the shrimp are nearly cooked through, 2-3 minutes.

8. 8

   Add the white wine and simmer until the wine is reduced in half. Stir in the tomatoes or tomato sauce and cook for 1 minute or until heated through. Reduce the sauce heat to low and begin to boil the pasta.

9. 9

   Boil the Pasta and Finish: Add the pasta to the boiling salted water and boil pasta for about 1 minute or until the pasta is tender. Using spider strainer or tongs, remove the pasta from the water and add to the shrimp scampi. Toss pasta with the shrimp and sauce.

10. 10

    Add lemon juice and fresh parsley and then serve on warm plates. Enjoy!