Spinach Fettuccine with Bacon and Shrimp

Ingredients (for BB-CEC20, serves 4):

Spinach Pasta Dough:

1.8 oz. (50g) boiled spinach, minced
2 Tbsp. (28mL) water
2 large eggs, beaten
1 Tbsp. (13g) olive oil
1 cup (160g) semolina flour
1 cup (130g) all purpose flour
1/2 tsp. (2.8g) salt

To Add to Pasta:

3 sliced bacon, chopped
1 red bell pepper, cored and chopped into 1/2” strips
1 lb. raw shrimp, deveined and peeled
1/2 tsp. salt
1/2 tsp. ground black pepper

1

Make sure the kneading blade(s) are properly attached. Add the Spinach Pasta Dough ingredients to the baking pan in the order listed. Place baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BB-PAC20/BB-CEC20 model, select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. For BB-HAC10 model, select COOKIE/PASTA DOUGH course. Press START.

2

When the Home Bakery completes kneading, press CANCEL and remove dough from baking pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.

3

Place dough on a lightly floured board and divide into quarters. Then roll each ball into 1/16” thick sheets.

4

Lightly flour the dough, fold in 3 and cut into 1/2” wide pasta.

5

Cook the pasta. Add 1 tablespoon of salt (not included in ingredients list) per every quart of water and boil pasta for 3 to 5 minutes. Drain, drizzle olive oil (not included in ingredients list) and mix well to prevent pasta from sticking.

6

In a large sauté pan, heat olive oil at medium heat. Add bacon and bell pepper and cook until bell pepper softens slightly. Add shrimp and cook for about 3 minutes or until cooked through.

7

Reduce heat to low and add cooked pasta, salt and black pepper and toss to combine. Serve immediately. Enjoy!