Domestic Diva epi

Sometimes I take the whole domestic diva bit a tad too far.  I made chicken parmegiana the other night and of course I had the bright idea of making the pasta from scratch :D  A box of semolina has been sitting in the cupboard, calling my name so I decided to use it.   
 

No photo of the finished product.  We had company for dinner and it was gobbled up pretty quick :D 

 Semolina Pasta:

You will need:

3 c semolina, 2 eggs, 1 T olive oil, 200ml lukewarm water

Sift the semolina (no need if it's the superfine kind), make a well.  Whisk eggs, olive oil and water, add to the semolina to form a dough that's a bit firm. Knead for 10 minutes, divide into 4 and roll out to desired thickness.  Or if you have a pasta bike (I want one!!), just roll through until you get the thickness you want as well as the shape you want.  Pasta bike-less, I had to use the rolling pin to roll out the dough and then roll it up again like a swiss roll and cut in strips.  Cook in salted boiling water for 4-5 minutes.

Chicken Parmegiana

You will need:

3-4 small chicken breast fillets, 1/2c grated parmesan, 1/2c breadcrumbs, 1 egg

Pound the fillets till they're 1/8 of an inch thin, mix the parmesan and breadcrumbs, lightly beat the egg.  Dip the fillets in egg and crumb with the parmesan mix, fry in olive oil till done.  Be careful not to let the fillets burn.   Pour a tin of crushed tomatoes over the fillets and sprinkle mozarella on top.  Cover with lid.  When the mozarella has melted, the chicken is done :)  (You can also sub sliced eggplant or veal if you want a different meat.  Also I'd recommend cooking the pasta right before putting it all together.  And lastly, for a more scrumptious sauce, saute chopped onions and garlic, add 1 tin crushed tomatoes + 1 small pack tomato paste, torn fresh basil , salt pepper sugar :))

Pile pasta on plate, pile chicken fillets with sauce on top.  Done! 

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