Christmas and New Years have come and gone. Every year it sneaks up and is over in a blink of an eye. Chris and I traveled to New York again to spend the holidays with family. This year was different since we were traveling with Miss Rosalie who is now 8 1/2 months old. She did fantastic with the car ride and being passed around, it was just the whole sleeping part. I think the excitement of the gifts and family and her 1st cold played a part. Finally at home, she is sleeping much better, although I think I have caught her cold. Nothing horrible, but just enough to want to curl up on the couch and eat soup. So I scoped out my freezer and found turkey broth, a whole chicken, and carrots from the garden. Instead of doing noodles that are tough to slurp up, I thought it would be fun to try out new shapes. Grab your favorite cookie cutter and get stampin'!
2 eggs (local farm)
2 tbsp olive oil
1-2 cups of Organic Bread Flour (Westport, NY)
Mix together ingredients in your Kitchen Aid mixer, but don't add in all the flour just yet. I typically start out using the flat beater and once all the dough is incorporated I switch over to the dough hook. Add enough flour for the dough to be soft, but not sticky. Lastly I will finish kneading it by hand to get the best consistency. Make sure not to over knead it, otherwise it will be tough and not int a good way. Wrap the dough in plastic wrap and stick it in your fridge for at least 1/2 hr.
Take out your dough and run it through your pasta maker. Once you get it to your desired thinness (~ number 5), select your favorite cookie cutter shape. Cut out the pasta and lay on a cooling rack to dry(~30 minutes). Boil some water with salt (so your water boils faster) and olive oil (so the pasta doesn't stick together) and throw your pasta in. It should only take about 3-5 minutes to cook. You can see the color change from a yellowish to a whiter color. Remove pasta shapes and add to your favorite soup.
1 whole chicken (Chestnut Farms Hardwick, MA)
3-4 carrots (frozen from our garden)
4-6 cups of Turkey Stock (from a local turkey Oakham, MA)
Salt to taste
Spices to taste
Roast Chicken at 350 F for 40 minutes (depending on size). Cut into pieces and add to turkey stock and carrots. Add salt, spices, and pasta noodles.