Before I am going further showing you what I made,

I have to apologize to Italians, mostly because my tagliatelle is venti-sized 😀

I used to be one of those people who thought making pasta was such a work and not worth it. I’d rather grab a 3$ pack of pasta available at the store than having to knead and make it from flour and egg. But guess what? The fresh hand-made pasta shouldn’t scare you, it’s very easy to make and even someone like me could make it! That just means, you could too. All you need for a portion of a person is flour and 1 large egg. Simple, right? And it only takes an hour of your time to make a complete dish with fresh-handmade and homemade pasta.

For dinner today, that’s what I decided to make. I find that cooking is such a stress reliever activity. By kneading the dough it’s like punching away all the negative energy. The thing is, the pasta I made today was bigger in size and it was a bit too thick. I also forgot the fact that these would grow in size when boiled.

If you ask me how to make it? I was just following this recipe Homemade tagliatelle. But making it into a dish was my own signature of shrimp pasta or scampi but fusion. I said that just because I am using available ingredients at my home and it’s far from the original scampi that you probably know of. Although I stick to plenty of garlic which I know, it’s one of the most important ingredients in Italian cooking, especially pasta.

As you see above, that was how my tagliatelle turned out. The scampi that I made was using margarine instead of butter but I still added a generous amount of lemon juice and zest for extra flavors.

I got the shrimp from my aunt yesterday and we had a lot of them. It’s big and so juicy. It was simply perfect to be added to my tagliatelle. As for seasoning, it’s very simple, salt, pepper and a bit of chili powder for extra taste.

“ You spent more than an hour just for a bowl?” asked my mom.

“ Yeah 🥹”

My mom said that the pasta tasted good but it’s too big. I told her that it was my first time and I would do better next time considering that the table I work from was too small. I will also have to clean up my mom’s pasta maker so I can make a decent and thinner tagliatelle next time. I find that it’s actually pretty simple and healthier than the store-bought pasta which has even more preservatives. Sure, it’s a bit of work to make it from a fresh-ingredients but it’s super worth it especially if you have more time to make it. I do recommend that you make in bigger batches so you could save some because it tastes that good when you combine with the other right ingredients and just wants to make you crave more!

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