SHRIMP SCAMPI

• Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper.
• Heat butter in a large skillet over medium heat.
• Quickly invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
• Cook the shrimp, without disturbing them, for 1 minute.
• Add garlic to the pan and cook for 1 additional minute. Flip the shrimp and cook for 2 additional minutes.
• Transfer the shrimp to a bowl and set aside.
• In the same skillet, add vermouth and lemon juice. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
• Add parsley and stir to combine.
• Pour the sauce over the shrimp and toss to combine.
• Combine the shrimp scampi with your homemade noodles.

NOODLES

• Sift flour and salt onto your work surface.
• Make a wide well in the center of the flour.
• Crack the full egg in the well.
• Add egg yolk and oil and gently whisk the wet mixture together within the well.
• Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
• Using a bench scraper, cut into the mixture to break up the gluten while continuously using your hands to bring the entire mixture together.
• Knead the dough with your hands for 4-5 minutes, adding more flour as needed.
• Form the dough into a ball, covering it to rest for about 30 minutes.
• Roll the dough out into a 1/4 inch thick rectangle (thin enough to fit in the pasta roller at its widest setting).
• Move the roller to the next smallest setting and run the dough through again, continuing to lower the settings and running the dough through until it is almost see-through.
• Cut your sheet of dough in thirds, length-wise, or however long you want your pasta to be.
• Replace the pasta roller with the spaghetti/fettucini attachment and run each piece of dough through to get your noodles.
• Cook homemade noodles in salted boiling water for about 4 minutes.

Combine the noodles with the shrimp scampi and serve.