Thursday, December 13, 2018

Rye Pasta with Shrimp, Tomatoes & Feta

Egg noodles made with ground caraway seeds, lemon and whole rye flour gave a unique flair to this pasta dish.  Cooking the noodles in the tomato and shrimp broth produced a rich, thicker sauce. Adding spinach, peppers, shrimp and feta completed this one dish meal in a bowl.

Rye Pasta

(Serves 3)

Mix flours, salt, caraway and zest in a small deep bowl.
1/4 cup whole rye flour
3/4 cup pasta flour (mine has equal parts of semolina, all purpose, kamut and whole wheat flours)
1/4 teaspoon salt
1 teaspoon ground caraway seeds
Zest from 1 lemon

Beat egg in a small measuring cup.  Mix into flour.  Add juice.  Knead in bowl until mixture holds together to form a ball.
1 egg, beaten
Juice from 1 lemon 

Divide dough in half.  Flatten to a 1/4 inch disc.  Run dough through a pasta roller, first at a large thickness.  Gradually reduce thickness until a thin but firm pasta sheet is formed.  Cut into 1/2 inch strips.  Place on parchment lined baking sheet.

Dehydrate in 150 F oven for 30 minutes. 

Rye Pasta with Shrimp, Tomatoes & Feta 

(Serves 3)

Remove shell and tail of each shrimp. Cut shrimp in half following the line where de-veined.  Set shrimp aside. Place shells and tails in sauce pan with 1 cup water.  Bring to a simmer.  Strain shells and tails, reserving broth and discarding shells and tails.  
10 jumbo shrimp, raw, tail-on

Saute onion, garlic and sweet peppers in olive oil.  Add fennel.  Add tomatoes and reserved shrimp broth.  Add 1 cup water.
2 teaspoon olive oil
1 green onion, diced
1 garlic clove, minced
2 mini sweet peppers, seeded and diced
1 teaspoon fennel seeds
1-16 ounce can diced tomatoes with oregano, garlic and basil, no added salt
1 cup water
Reserved shrimp broth
Bring to a boil.  Add egg noodles.  Simmer with lid for 5 minutes.

Add spinach and shrimp.
2 cups spinach leaves, stems removed
Reserved shrimp
Cook for 3 minutes.

Serve with feta cheese.
1/3 cup feta cheese crumbles



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