Creamy Homemade Fettuccine With Chicken & Capers
I was craving for creamy fettuccine last weekend but I was out of the pasta and I was telling my husband I needed to go to the store to get some. He suggested to make fresh ones instead. I didn’t want to at first because I didn’t want to use up all the eggs we have even though we had like 2 dozen in the fridge, HAHA! I haven’t made fresh pasta in a while so after being convinced to so do I figured why not. Eggs, flour, olive oil, and some water. Easy peasy creamy pasta dish to satisfy my cravings.
It’s a messy-floury work but it always feels good to know I could make fresh pasta anytime I want or whenever my husband convinces me to. It’s always satisfyingly delicious in the end.
Homemade Fresh Fettuccine W/ Chicken And Capers
Ingredients
- 4 eggs
- 4 cups flour (+ extra)
- 1/2 cup water
- drizzle of olive oil (+ extra for sautéing)
- 2-3 pcs boneless chicken breast (sliced in thin strips)
- 1/2 medium red onions (chopped)
- 2-3 cloves garlic (peeled, chopped)
- 3 spoonfuls sour cream
- 1/2 cup heavy cream (or milk)
- 1/2 lemon
- sprinkle of dried Italian seasoning
- sprinkle of salt and black peppers
- a handful of capers
- water to boil pasta (reserve 2-3 cups of pasta water)
Instructions
- MAKING THE PASTA: In a flat surface, create a mountain-like shape from the flour. Make a hole in the middle. Put the eggs in the middle. Beat the eggs, then slowly mix the flour with the eggs. Use your hands to mix everything together. Soften the dough mixture with olive oil and a little bit of water. Keep kneading the dough until you’re able to form a ball. Sprinkle a little bit of water in between. Once you’ve formed a ball, put it in a container then cover the bowl with a clean kitchen towel or a saran wrap. Let the dough rest for 30 minutes.
- After the dough has rested, slice the dough in small pieces, slightly flatten with your hand. Then pass one piece of the dough into the pasta maker, starting with the widest opening (knob setting 1). Sprinkle flour on top of the flatten dough, fold in half then pass it through again the roller. Repeat this process several times, lightly sprinkle the sheet of dough before it passes the roller each time. Adjust the knob settings(all the way to 5) as you go along.
- Insert the sheet of pasta into the fettuccine slot then crank up the roller to get the fettuccine shape. Make sure to sprinkle flour into the pasta and the platter as you go along and continue working with the remaining dough.
- Boil water for the pasta. It doesn't take long to cook fresh pasta into al dente so watch it carefully. Reserve some of the pasta water.
- Heat up olive oil in a pan. Saute garlic and onions then add the chicken to brown. Once cooked sprinkle salt and black pepper, dried Italian seasoning and squeeze in the lemon juice. Stir in the capers. Add sour cream and cream(or milk). Stir everything together. Pour in about 3 to 4 cups of pasta water in the sauce.
- Add the cooked pasta into the sauce pan. Stir to coat pasta with the sauce.
Sprinkle with generous amount of Parmesan cheese and YUM!
