Ingredients:
- 2 cups all-purpose flour
- 3 eggs
- 1 red bell pepper
- 1 large onion
- 5 garlic cloves
- 1 cup frozen peas
- 2 carrots
- 1 pint heavy whipping cream
- 8 ounces Parmesan Cheese
- 1 stick salted butter
- ¾ pound Fresh Atlantic Salmon
- 1 bunch of fresh basil
- dried oregano
- garlic powder
- salt
- pepper
- olive oil
- crushed red pepper flakes
- dried parsley
- parchment or wax paper
3) To make:
Begin by filling a medium pot with water and heating on the stove.
Create a well with the 2 cups of flour and slowly crack the 3 eggs into the well, being sure not to let the eggs spill out. Sprinkle with salt. With a fork, slowly begin mixing the eggs together and gently incorporating the flour, little by little. Once the dough begins forming, use your hands to knead the dough for several minutes and form it into a ball. Place this dough ball into a dish and cover with a dish towel. Allow the dough to rest for 5-10 minutes.
Drizzle olive oil into a large sauté pan and place on medium-low heat. Dice the onion and add into the pan. Mince the garlic and add in with the onions and lightly season with salt. Peel and grate the 2 carrots and add them into the pan. Add more olive oil to coat and season with salt and pepper. Lastly, dice the red bell pepper and add into the pan. Mix together and let cook on medium heat until the vegetables are tender, mixing every 2 minutes.
Arrange the pasta machine and rolling pin. Lightly flour the rolling pin and surface you’ll be working on. Remove the dough from the bowl and slice into 4 sections. Place 3 sections back into the bowl and cover.
Using your hands, flatten out the first section of dough then using the rolling pin, roll out into a long horizontal piece. Adjust the pasta machine to the thickest setting and run the dough through this first. Gradually decrease the thickness and continue to run the dough through the pasta machine until you have a very long and thin piece of dough. Cut the dough directly in half down the middle so you have two even and manageable pieces.
Next, put the crank into the fettuccine slot and begin slowly feeding the dough through. Lay the noodles flat on parchment or wax paper and dust with flour. Continue until all the dough is used. Do not set the pasta over top each other because it will stick.
Remove the vegetables from the stove or turn off the burner. In a medium pan, coat with olive oil and place on medium heat. Season the salmon on both sides with salt, pepper, garlic powder, oregano, parsley and crushed red pepper flakes. Slowly place the salmon into the hot pan and keep on medium heat. Cook on both sides for 2-3 minutes (depending on the thickness) DO NOT OVERCOOK. The salmon will finish cooking at the end. Using a spatula, slowly break up the salmon into large chunks and remove from the heat. Add the salmon into the vegetable mixture and add in 1 cup peas. Mix together.
In a medium pot, melt a stick of butter. Slowly pour in the heavy whipping cream and season with salt and pepper. Cook on medium low heat for 2 minutes DO NOT BOIL! Slowly begin adding in the Parmesan cheese in small batches and stirring continuously until all the cheese has been incorporated.
If the water for the pasta is not boiling already, increase the heat, add salt and bring to a boil.
Place the alfredo sauce on the back burner and keep on low heat. Stir every minute.
Place the vegetable and salmon pan back on the stove and set to medium- low heat.
Add the pasta to the boiling water and cook for 1 minute. Immediately add the pasta into the vegetable and salmon pan.
Begin slowly pouring the alfredo sauce over the pasta, vegetables and salmon. Slowly mix together. Sprinkle lightly with salt, pepper and crushed red pepper flakes.
Serve while hot and top with fresh basil.
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