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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. Basic Egg Pasta Dough (quartered)
- 2 Tbsp. olive oil
- 2 Tbsp. shallots (minced)
- 1 Tbsp. minced garlic
- 1/2 tsp. kosher salt
- 1/2 cup sun dried tomatoes (sliced)
- 1 cup red wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup fresh basil (chopped)
- 1/4 cup grated Parmesan cheese
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Directions
- Attach Pasta Sheet Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
- Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining pieces of dough. Stop mixer.
- Stop mixer; exchange Pasta Sheet Roller for Fettuccine Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium440mg18% |
| Potassium310mg9% |
| Protein5g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber<1g2% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C6% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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