Ingredients
Salt and pepper to taste
Salt and pepper to taste
2 tablespoons parsley, roughly chopped
2 tablespoons thyme, stems removed
2 cloves garlic, peeled and minced
Zest from one lemon
Juice from one lemon
1 pound scallops
1 shallot, peeled and thinly sliced
1/2 cup + 2 tablespoons unsalted butter
1/2 teaspoon salt
3 1/2 cups all-purpose flour, sifted
1 tablespoon water
4 large eggs
Step by step
For this recipe start by making the pasta. Add the flour, eggs, water, and salt to the bowl of the KitchenAid® Stand Mixer. Attach the Flat Beater. Mix on speed two for 30 seconds.
Swap out the Flat Beater for the Dough Hook. Mix on speed two for two minutes. The dough should start to pull away from the sides. If not, you may need to add some more water. Only add about a teaspoon at a time, and knead a bit before adding more. The texture of the dough should be leathery and pliable but not sticky or crumbly and dry.
A good way to tell if the dough has the right consistency is to pinch a bit of dough between your fingers. The dough should not stick to your fingers and should stay together when pinched. It should not crumble and fall apart. You may need to add flour or water to get the right consistency. Remove the dough from the Stand Mixer and hand knead for two minutes. Cover the dough with plastic wrap and let it sit for 20 minutes.
Cut the dough into four pieces. Work with one piece of dough at a time while keeping the other pieces covered with plastic wrap so they don’t dry out.
Attach the KitchenAid® Pasta Roller to the power hub of the Stand Mixer. Flatten the piece of dough into an oblong shape. Set the Pasta Roller to setting 1 (this is the thickest setting). Run the dough through the Pasta Roller. Dust the dough with flour. Fold it in thirds, and run the dough through again. Fold the dough in thirds again, and run it through again. Repeat this process one more time.
Adjust the Pasta Roller to setting 2. Lightly dust the dough and run it through a couple times. No need to fold the dough at this point. For capellini, continue to roll the dough adjusting the setting up one each time until you reach setting 7.
Lay the pasta sheets onto a clean dish towel dusted with flour. Allow to sit 5-10 minutes or until only slightly tacky.
After you roll each sheet, swap the Pasta Roller for the Capellini Cutter from the 2-Piece Pasta Cutter Set. Run each sheet through the cutter.
Place the noodles back onto the towels, separating the strands as best you can. If you plan to cook the pasta immediately, cover the noodles with a damp dish towel to keep the strands from drying out.
To store the pasta for future use, gather groups of noodles together and curl them into nests. Allow the noodles to sit uncovered for 24 hours. After the strands are completely dry, the noodles can be stored in an airtight container for future use for up to two weeks.
To cook the pasta, bring a large pot of salted water to a boil. Cook for around three to five minutes or until al dente. Drain and set the pasta aside.
Melt a tablespoon of butter in a large skillet over medium high heat. Season the shallots with salt and pepper and fry until they are just crispy. Set aside on a paper towel.
To make the scallops, first remove the small side muscle from the scallops. Rinse them and pat dray. Season with salt and pepper. Melt one tablespoon of butter in the skillet over medium high heat. Sear the scallops until they are brown on the outside and translucent in the center, about 1-2 minutes per side. Set the scallops aside and keep warm.
To make the lemon butter sauce for the noodles, add 1/2 cup butter or one stick of butter to the skillet. Cook on medium heat. Add the garlic and lemon juice. Add in the cooked pasta and toss.
Add the fresh herbs and toss. Season with salt and pepper.
For a unique presentation, serve the pasta in nests and top with scallops, lemon zest, and fried shallots.