Fresh Pumpkin Pasta with Beef Stew

beef stew w pastaFresh Pumpkin Pasta with Beef Stew! 

Feeling really recharged after a short holiday and came back to a load of work to be done. Had sponsored post to churn out, meetings to attend and a couple other things to do, including looking for a job. Things seem to look clearer now, but i’m still slightly uncertain on certain matter. Shall take it as it comes! Alright, enough of ranting, back to this pasta! My deal with Mayer was that i had to provide them with a recipe using the various attachments once a week and thus, here i am, using the pasta roller and fettuccine pasta maker.

Believe it or not, these are really easy to use. it’s my 1st time using it and i didn’t have any issues meddling with it. Almost fuss free i could say. And do i have to say, the taste of fresh pasta is amazing. it’s nothing like those packets one where you have to cook forever and they almost never seem to be cooked after forever. Another plus point for me was that the dough didn’t require much resting, like 15mins was all it needed.

And that beef stew, let’s just say it was really tender after a good 8 hours in the slow cooker. So tender, flavorful and that sauce, coated around that pasta was just pure shiokness 😀

** There are step by step pictorial right after the recipe 🙂

Recipe

Yield 4 Large servings or 6 Small servings

Pumpkin Puree

ingredients:

  • 1kg Pumpkin (Raw weight)
  • Sea salt
  • Pepper
  • Drizzle of oil

Directions:

  1. Preheat oven to 220c
  2. Half pumpkin
  3. Scrap out the seeds
  4. Cut Pumpkin into wedges
  5. Give it a handful of salt and pepper
  6. Drizzle enough oil to coat and give it a quick rub
  7. Bake pumpkin for 45 mins or till the flesh is soften
  8. Leave it to cool for an hour before scraping flesh off the skin
  9. Puree it in the food processor till smooth

 

Pumpkin Pasta

ingredients:

  • 3 cups All Purpose Flour
  • ½ Tsp Salt
  • 3 Eggs
  • ¾ Cup Pumpkin Puree
  • Extra Flour for dusting

Directions:

  1. Sieve flour and salt together
  2. Add in eggs and pumpkin puree
  3. Knead mixture using dough hook on the Kitchenaid (Speed 2-3) till it comes together, about 6 minutes
  4. Dust table with a little flour and knead dough till smooth (You could leave it entirely to the machine, but I prefer to work a little with my hands)
  5. Let dough rest for 15mins before working on it
  6. Cut ¼ of the dough, shape it to an almost rectangular shape before running thru the Kitchenaid Pasta Roller (Knob No. 1)
  7. Fold the dough into 3 folds and run it thru the roller again
  8. Turn Pasta Roller Knob to No. 2 and run it thru once
  9. Continue till No.4 on Pasta Roller or No.5 if you prefer a thinner Fettuccine pasta
  10. Dust pasta sheet with a little flour to prevent sticking
  11. Feed the rolled pasta sheet into the Fettuccine Pasta Attachment
  12. Leave pasta to dry for a bit
  13. Boil water and season it generously with salt
  14. Boil pasta for 9-12 minutes depending on personal preference

** if you intend to keep the pasta, wrap it in parchment paper and stash it in the freezer for up to 2 weeks. It can also be left in the fridge for up to 2 days.

 

Beef Stew

ingredients:

  • 2 Tsp Olive Oil
  • 1kg Boneless Chuck Roast, Trimmed And Cut Into 1-Inch Cubes
  • 2 Tsp Seasalt
  • 1 Tsp Freshly Ground Black Pepper
  • 2 Tablespoons All-Purpose Flour
  • 2 Medium Onions, Each Cut Into 8 Wedges
  • 3 Garlic Cloves, Crushed
  • 4 Cups Beef Stock
  • 2 Tbsp Tomato Paste
  • 3 Bay Leaves
  • 3 Fresh Thyme Sprigs
  • 3 Carrots, Chopped Into Large Cubes
  • 5 Potatoes, Chopped Into Large Cubes

Directions:

  1. Heat oil in a large non-stick skillet over medium-high heat.
  2. Sprinkle beef with salt and pepper, dredge in flour.
  3. Add beef to pan; sauté 2 minutes, browning all sides.
  4. Place beef in an electric slow cooker.
  5. Add onions and garlic to pan, sauté 5 minutes. Add ¼ cup beef broth to pan, scraping pan to loosen browned bits.
  6. Place onion mixture in cooker. Add broth, tomato paste, bay leaves and thyme to cooker, top with potato and carrots.
  7. Cover and cook on LOW 8 hours or until beef is tender.
  8. Taste and further season with salt and pepper to personal preference.
  9. Discard bay leaves and thyme sprigs.
  10. Serve with Freshly made pumpkin pasta

 

Beef stew w pumpkin pastaThese orange beauties are ready for the oven!

Pumpkin Pureeit’s that easy to make pumpkin puree! Pure awesomeness.

Beef stew w pumpkin pasta4

Pumpkin pastai just like to give my dough a couple of kneads before resting them. You could leave it entirely to your mixer!

Pumpkin pastaTake 1/4 of the dough, slightly flatten it before running thru the pasta machine!

Pumpkin pasta

Fettuccine has never been easier than this! Just remember to dust your pasta sheet before running thru the cutter.

Pumpkin pasta People always forget this step, but it’s so important to season your pasta water with salt. Love how quick freshly made pasta is cooked!

GS9A5486-001

Simple ingredients for a fuss free meal! Love it!

Beef stew w pumpkin pasta3Love this beef stew! So easy to make and so flavorful!

GS9A5730-001Viola! Ain’t that awesome!

i would definitely make this dish again. Just that burst of flavor when you take a bite is worth all the effort! Now, time to put on the thinking cap and decide what should i do for next week’s submission!

Till then,

Happy cooking

xoxo

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