Black pepper linguine, sauteed crawfish, mushrooms, and Cajun Alfredo sauce.
I haven’t played with any dough lately, so I think it’s time to get my hands dirty. How about a Low Country Crawfish Pasta with a black pepper linguine using semolina flour which is perfect for pasta because of its distinct yellow coloring, although a bit coarse and therefore harder to work with. If you prefer you can do a 50/50 blend using all-purpose flour.
Because black pepper pasta has a bit of a kick it pairs well with a spicy sauce. I’m serving it with sautéed crawfish, mushrooms, and a Cajun alfredo sauce. This is a southern favorite and packed with those beautiful spicy Low Country flavors. Note: Semolina has a very high gluten content and not for those on a gluten-free diet. On the other hand, the flour has a substantial amount of protein.
Black Pepper Linguine:
In the mixing bowl of a standup mixer with a paddle attachment combine 3 cups of semolina flour and 1 tablespoon of fresh cracked black pepper. Add 4 beaten eggs, 2 tablespoons water, and 2 tablespoons olive oil. Pulse until dough resembles breadcrumb and all the flour is incorporated.
Unfortunately, using a dough hook does not work well with this recipe. It is best to transfer to a clean board and knead using the palm of your hands until the dough is smooth and forms a ball. Wrap in plastic wrap and let rest for about 20 minutes.
Divide the dough into four equal parts. On a lightly floured surface, roll out to desired thickness or process through a pasta press several times until thin and smooth.
Attach a linguine cutter attachment to the standup mixer and cut the pasta sheets. Place on a pasta rack on wrap in loose circles and let dry while preparing the sauce.
Crawfish & Mushrooms:
In a sauté pan, melt 2 tablespoons butter until it begins to bubble; add 1 cup sliced white mushrooms. Sauté the mushrooms for 5 minutes or until lightly browned. Reduce heat to low add 1 pound of cooked, peeled, and deveined crawfish tails and 2 teaspoons of Cajun seasoning, more if you like it extra spicy. Simmer until mushrooms are tender, 2 to 5 more minutes. Transfer to a bowl and keep warm.
I used Cedar Oak Farms Cajun Seasoning. It is on the side of a creole seasoning but less salty and the heat is smoother. Be sure to use a light hand until you get familiar with it. It packs a powerful punch.
Cajun Alfredo Sauce:
Wipe the sauté pan out with a paper towel and heat 2 tablespoons of butter. Add 1 medium chopped onion, 1 red bell pepper, and 2 cloves minced garlic and sauté over medium heat for 3 to 5 minutes or until vegetables are soft. Reduce the heat to low and add 1 cup heavy cream and 1½ cups freshly grated Parmesan cheese and simmer until cheese is melted and the sauce thickens. Add 2 – 3 teaspoons of Cajun seasoning and stir to blend. Stir in the crawfish mixture. Reduce heat and keep warm.
Bring a large pot of salted water to boil. Carefully drop the fresh pasta into boiling water and stir gently to keep from clumping. Cook until pasta is tender. Fresh pasta does not take long to cook you should only leave it in 2 – 4 minutes.
Add some pasta to a bowl. Spoon some sauce over pasta and toss. Garnish with fresh or dried parsley flakes.
- 3 cups semolina flour
- 1 tablespoon fresh cracked black pepper
- 4 eggs, slightly beaten
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup white mushrooms, sliced
- 1 pound crawfish tail meat, cooked, peeled, deveined
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 2-3 teaspoons Cajun seasoning
Place the flour and black pepper in a food processor, pulse to combine. Add the eggs, water, and olive oil; pulse until dough resembles breadcrumb and all the flour is incorporated.
Transfer dough to a clean board and knead using the palms of both hands until the dough is smooth and forms a ball. Wrap dough in plastic wrap and let rest for 20 minutes.
Divide the dough into four wedges and process through pasta machine several times until thin and smooth.
Use the linguine cutter and run the dough sheets though cutter.
Bring a large pot of salted water to boil over medium-high heat. Carefully drop fresh pasta into boiling water and stir gently to keep from clumping. Cook for 2 – 4 minutes.
In a frying pan, melt butter add the mushrooms. Sauté mushrooms 5 minutes or until lightly browned. Reduce heat to low add the crawfish and Cajun seasoning and simmer until mushrooms are tender, 5 to 8 more minutes
Cook onion, pepper, and garlic in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft. Reduce the heat to low and add the cream and cheese simmer until cheese is melted and the sauce thickens. Stir in the Cajun seasoning to blend. Add the crawfish mixture.