Pasta Dough

5 eggs

1 lb flour

Put flour in large bowl. Make a hole in center. Add 4 of the eggs. If not soft enough, add a little water or the last egg. Knead the dough until smooth and pliable. Let it rest for a few minutes in a firm ball, covered. 

Roll out slices until thin. Roll up like a fruit rollup then slice noodles. 

Or can use with a noodle machine. 

Italian Chicken

Italian Chicken

6 boneless, skinless chicken breasts or thighs or both

2 TBS butter or oil

1 TBS minced garlic

1 can diced or stewed tomatoes

1 can tomato sauce

1/4 cup red wine

garlic, oregano, basil, italian seasoning, salt, pepper

3 TBS butter

1/4 cup parmesan cheese

1 1/2 cup mozzarella shredded

Brown chicken and garlic in skillet.

Add can of tomatoes with juice, tomato sauce and wine. Add garlic and herbs to taste. Bring to a boil then cover pan and simmer for 20 minutes. 

While chicken is cooking, boil pasta of choice. After draining pasta, put into serving bowl and add 3 TBS butter and 1/4 cup parmesan cheese. Mix well. 

Sprinkle mozzarella over each chicken piece, cover with lid and let melt for 5 minutes. Serve over pasta. 

Tagliatelle Contadina or That Sausage Stuff with Peas

Got this off of an episode of Martha Stewart one day. It looked good. I made it. You all loved it. End of story. But we never called it by the right name. So it's just that Sausage Stuff with Peas. Here it is in the simplified un-Marthafied version.

3 TBS olive oil
3/4 cup cream or half n half
3 tomatos diced (Or 1 can diced tomatoes)
1/2 cup defrosted frozen peas
2 TBS butter
3/4 cup parmesan cheese (or more if you want more)
1 lb tagliatelle pasta or some other pasta cooked and hot

3 hot Italian Sausages
3 mild Italian Sausages

Cut the meat out of the skins. Mix all the meat together. Or do the next best thing and buy the meat uncased and mix well. Sprouts usually has the meat uncased.

Cook the meat in a skillet with some olive oil. Break it up while cooking. As it's getting brown, add a sprinkle of sage and rosemary, 3/4 cup of cream (or half n half) and tomatoes. Stir and cook a couple of minutes. Add the peas and cook another minute. Add the butter, a few shakes of salt and pepper. Stir in the cheese with 2 more TBS cream. Cook another minute or two. Eat over pasta.

Bacon Surprise!

Not to be confused with Pickle Surprise! Where's the pickle? That's the surprise!
Seriously, it's Bacon Surprise!
Bacon Surprise is actually an overcooked carbonara that I used to make with noodle-roni boxes of parmesan noodles. I don't know if they make those anymore but you don't need them to make plenty of bacon surprise.

It's fattening and has loads of carbs and BACON and CHEESE. What more do you need? Here we go:

Ingredients: cooked spaghetti broken into half or thirds before cooking. Drain your pasta, add 1/2 stick of butter and 1/4 cup parmesan cheese. Mix well while hot. Make sure it's in a big bowl.

1 lb of bacon cooked crisp, save the grease
parmesan cheese
garlic either a few minced cloves or 1/3 tsp granulated
dried basil about 1 tsp
salt, pepper
8 eggs
1/2 cup half n half or milk
some white wine (kind you would drink, if it's nasty to drink it's nasty to cook with)

In a bowl mix all the eggs, half n half, the garlic, basil, salt, pepper, and about 1/2 cup parmesan cheese grated. Mix it well so there are hardly any lumps in it at all.

In a skillet over medium heat, cook 2-3 TBS bacon grease with a dash of white wine. When it starts to splatter quickly add the egg mixture. Let it sit for 20 seconds then start mixing and cooking fast. Mix it well until it starts to curdle and chunk up. When it "looks" just right quickly pour it over your pasta. Mix it all together and there you are. Bacon surprise. It's even better the next day. Feel free to tweak the recipe with more or less garlic, basil or salt n pepper until it's just right for you. Enjoy!