This one is pretty easy and not as complicated as it looks. It's using up the left over sauce from the meatballs.
First make the pasta. It's really easy to make pasta. It's about 1/2 cup of flour per egg. Sometimes more, sometimes less. Depends on how big the eggs are, how dry the flour is. etc. You can use a processor, as I did here, but it really makes no difference. I'd suggest skipping the processor because you still have to finish the product by hand.
If using a processor it should be sticky and look something like this.
You still have to add flour to the big glop of dough it'll it becomes smooth. You knead it in a little at a time adding whenever it becomes sticky again.
Divide it up into manageable pieces and let rest for half hour or so. cover in plastic so it doesn't dry out and get crusty.
I use a fucking machine to roll the dough out and use the instructions on that. Same with the cutter. I'd seriously not even bother with doing this if I didn't have the roller and cutters. In fact you can just buy fresh pasta.
Let the rolled pasta sheets dry a little about 10 minutes. Easier to cut this way. If it's still too wet, the pieces will stick together and that would suck.
Peel and clean shrimp. Dredge them with flour, but shake of the excess. Next dip them in a mixture of 1 egg with a little coconut milk (use regular milk if you want, or water if you must). Using a few at a time coat shrimps in Panko Japanese style bread crumbs --don't substitute here. The panko makes the dish.
Front L-R flour station, egg station, panko station.
Back left pot of boiling water to cook pasta when time comes. Electric fryer with thermometer in it. Thermometer is crucial. Do not even think for a second that the temp control on the appliance is accurate it's fucking not even close. You could just pan fry these in a deep skillet if you want. Or better still, buy breaded shrimp.
Fry them a few at a time, just briefly. Do not over cook these. They still have to go in the oven.
put leftover sauce in baking dish, add shrimp in a layer, cover with more left over sauce.
Use a good quality cheese. This is fresh mozzarella that is locally made here. Slice a little or crumble it or whatever on top.
Bake the shrimps for about 15 or 20 minutes at 350. Really until the cheese is melty and it looks done.
After the shrimps are cooked, boil the pasta. Fresh pasta cooks way the fuck faster than dried. The fresher the pasta, the faster it cooks. It took about 90 seconds to cook.
Plate it up an eat the hell out of this.
TIPS: making fresh pasta makes a damn mess. Get used to that idea. The product here is pretty goddamned awesome, but it can be thrown together with premade ingredients. You can buy pasta already made. You can buy already breaded shrimp. You can buy canned spaghetti sauce. You can use kraft singles too. Doing it AP's way takes it to a completely different level. Truth of the matter, I think the first time I ever had this was at a cheap ass crappy lunch place.
Meanwhile. Mrs. Pancake is gone for a while so AP will be cooking. There will be more activity early, then it will die down after June 14 when Mrs. Pancake returns. Oddly enough, Mrs. Pancake hate this stuff. Won't touch anything with onions anywhere near it. Doesn't like ground beef at all. etc.