1 cup and 2 tablespoons of Bob’s Red Mill® All-Purpose Flour
1 cup and 2 tablespoons of Bob’s Red Mill® Semolina Flour
¼ cup of water
For the Shrimps:
3 tablespoons of extra virgin olive oil
¼ cup of finely minced garlic
¼ of finely minced shallots
1 stick of unsalted butter cut up
1 pound of peeled and deveined 21-25 shrimp
juice of 1 lemon
1 cup of chardonnay
1 tablespoon of chopped fresh parsley
crushed red pepper flakes to taste
Kosher salt to taste
Fresh grated Parmesan cheese to taste
Pasta: Sift both flours onto a clean surface and make a well.
Next, crack your eggs in the well and mix them with a fork until they are beaten. Start combining the eggs with the sifted flours until they are combined.
Add ¼ cup to a 1/3 cup of water because the dough will be pretty dry. Once the flour, eggs and water are combined kneed with it with the palm of your hands for 2 to 5 minutes and place it in a plastic bag and let it rest for 20 to 30 minutes.
Dust a clean surface with flour and roll out a 1/3 of the dough at a time until it is very thin. You should be able to see through the dough, and be the consistency of Resume Paper.
Let the dough set out on a flour dusted surface after it’s been rolled out for about 30 minutes.
Then, fold it over and slice it as thin or thick as you’d like! Place them on a sheet pan lined with parchment paper, sprinkle on some flour and toss to coat, and spread out.
Boil the noodles in a large pot of boiling salted water until al dente or cover and store in the refrigerator up to 2 days.
To Cook Pasta: In a large pot on high heat with olive oil cook the bacon until crispy and then remove it and set it aside.
Shrimp: Add the oil to a large saute pan on high heat and brown the garlic and shallots. Half way through the browning process add 2 tablespoons of butter.
Next, add in the shrimp and saute until they are cooked through out and then remove the shrimp from the pan.
Deglaze the pan with lemon juice and chardonnay and cook until the liquid is reduced by one half.