Chicken-Mushroom and Asparagus Fettuccine Alfredo made with Fresh Pasta




2 1/2 cups flour

1/4 tsp. salt

3 eggs

1 tablespoon olive oil


1 shallot,minced

1 tablespoon butter

1 tablespoon olive oil

8oz, sliced cremini mushrooms

1 head roasted garlic,pulp squeezed out,reserved

1/2 cup white wine

1 1/2 pints heavy cream

1 3/4 cup Parmesan

salt and pepper; to taste

zest of 1 lemon

1 lb. asparagus tips and tender stems, cut on the diagonal

1 1/2 lbs. cooked shredded chicken


Place all ingredients  in a bowl of a food processor fitted with a metal blade. Process until dough comes together, crumbly. Remove to a lightly floured surface and knead until dough is smooth. Wrap in plastic wrap and allow to rest at least 1 hour. Using a pasta machine, roll out dough into thin sheets. allow to dry slightly and thin run through pasta machine with fettuccine cutter. This can also bee done with a rolling pin. Place cut pasta on a floured parchment line baking sheet to dry slightly and until ready to cook. Cooking time with only be about 3 minutes or until al dente. Cook in salted boiling water.


In a heavy bottomed pan place the butter , olive oil and shallots and cook until translucent. Add the mushrooms and saute until moisture from mushrooms had evaporated off. Add the wine and reduce until nearly gone. Pour in the cream and add the zest and roasted garlic pulp. Stir and bring to boil reduce to simmer until slightly thickened. Add the chicken and stir to combine. When you are ready to cook the fresh pasta add the asparagus along with the pasta to cook. Drain the pasta and asparagus and put into sauce. Toss and serve.

Angel Hair Pasta with Cream Sauce and Langoustine



1 lb. Angel Hair Pasta

2 cups heavy cream

1 clove garlic, minced

1 cup onion, minced

1 shallot , minced

1 cup parmesan cheese, grated

1 cup white wine

5oz. pancetta, chopped

12 oz. cooked langoustine

3 tablespoons chopped chives

In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the  langoustine.  Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.

Gnocchi with Pesto Cream Sauce




6 large russet potatoes

1 tsp salt

black pepper to taste

2 eggs, beaten

4 cups flour

Pesto Cream Sauce:

1 1/2 cup Heavy cream

1 cup pesto

Parmesan, grated

Fresh basil, for garnish

Boil potatoes in their skin, until easily pierced with a fork. When cool enough to handle, peel and rice, and set aside to cool completely;spread on a baking sheet to allow as much air around them to get rid of any extra moisture.When cool, place potatoes on a cool surface. Mix eggs with salt . Make a well in the potato mound and pour in the egg mixture. Work the eggs into the potatoes adding flour 1 cup at a time. Be careful not to overwork dough. With a well floured surface and hands , make a roll with a small amount of the dough 1/2 inch thick. Cut the rope in 1/2 inch intervals. Using a fork roll each dough piece along the tines of the fork to create the ridges. Cook gnocchi in salted boiling water just until they rise to the surface.


Heat heavy cream in saucepan and bring to boil. Allow to thicken slightly ,stir in the pesto. Add cooked gnocchi to the cream mixture and toss gently. Serve immediately and garnish with a sprig of fresh basil and sprinkling of parmesan.