PASTA RECIPES

Pappardelle in Lemon Cream Sauce With Asparagus and Smoked Salmon

2012-01-23T07:15:00.000-08:00

Pappardelle in Lemon Cream Sauce With Asparagus and Smoked Salmon
...another amazing pasta recipe to try !

PASTA RECIPE INGREDIENTS

1 lb asparagus
2 large shallots
2 lemons
1/4 lb smoked salmon, sliced
1 lb pappardelle pasta
3 tablespoons unsalted butter
3/4 cup heavy cream

PASTA RECIPE INSTRUCTIONS
1Trim asparagus and diagonally cut into 1/4-inch-thick slices.
2Finely chop shallots.
3Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons.
4Cut salmon into 2 x 1/2-inch strips.
5Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta.
6Have ready a bowl of ice and cold water.
7Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking.
8Reserve water in pot over low heat, covered.
9Drain asparagus and set aside some asparagus tips for garnish.
10In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes.
11Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
12Stir in 2 tablespoons lemon juice and remove skillet from heat.
13Return water in pot to a boil.
14Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
15Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste.
16Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
17Serve pasta garnished with reserved asparagus tips and remaining salmon.
The Pasta recipe is ready for feasts...enjoy it !

chicken-spinach-ravioli.

Pasta Piselli Recipe

2008-11-20T07:16:00.001-08:00

Pasta Piselli Recipe
...a nice pasta recipes to try. A must !

Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish.

PASTA RECIPE INGREDIENTS

1 package of frozen fresh peas
1/4 cup olive oil
1/2 large onion chopped.
1/4 cup of marinara sauce
1 pound of datali pasta or small shells

PASTA RECIPE INSTRUCTIONS
1. Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2. At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3. Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5. Cook uncovered over high heat until al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.
The pasta recipe is ready to serve. Enjoy it !

barbeqcue-beef-lasagna

Pasta Recipe: Pappardelle Bolognese

2008-11-20T07:14:00.000-08:00

Pasta Recipe: Pappardelle Bolognese
...another amazing pasta recipe to try...its great !

PASTA RECIPE INGREDIENTS

1/4 cup olive oil
2 slices bacon, thick-sliced, diced
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 lb ground veal
1 lb ground pork
1 cup dry red wine
2 bay leaves
2 (14 ounce) cans beef broth
1 1/2 cups tomato puree, canned
1 lb pappardelle pasta or mafaldine pasta
parmesan cheese, freshly grated

PASTA RECIPE INSTRUCTIONS
1.Heat oil in heavy large pot over medium-high heat.
2.Add bacon; saute until beginning to brown, about 6 minutes.
3.Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
4.Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
5.Add wine and bay leaves.
6.Simmer until liquid is slightly reduced, about 10 minutes.
7.Add broth and tomato puree.
8.Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
9.Season with salt and pepper.
10.(Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
11.Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
12.Drain.
13.Transfer to pot with sauce; toss.
14.Serve with Parmesan.
The pasta recipe of pappardelle is ready to serve...enjoy the feast !

fresh-semolina-egg-pasta.

Pasta Recipe Manicotti

2008-11-20T07:13:00.002-08:00

Pasta Recipe Manicotti
...a nice pasta recipe to try ! A great one !

PASTA RECIPE INGREDIENTS
For the crepes:

8 eggs
1 cup milk
1 cup water
2 cups flour
makes 24 to 30 crepes

For the filling:

3 pound can of ricotta cheese
1/4 cup grated parmagianno cheese
3 eggs
1/2 pound mozzarella cheese, cut into small cubes

To complete the dish:

3 cups Marinara Sauce
1/4 cup parmagianno cheese

PASTA RECIPE INSTRUCTIONS
1. Mix the ingredients for the crepes in a large bowl until smooth. Allow batter to rest for 10 minutes.
2. Put a drop of oil in a 7 inch teflon coated frying pan, and rub oil with a paper towel over bottom of pan to coat. Heat pan over medium heat.
3. Pour 1/4 cup of batter into pan, tilting until bottom of pan is coated. Cook one minute on each side, do no allow to get too brown. Repeat until all batter is used.
4. Mix together ingredients for the filling in a large bowl.
5. Place 2 heaping tablespoons of the filling down the center of each crepe. Fold the two opposite ends of the crepe over the filling loosely to make a tube.
6. Coat the bottom of a large baking dish with 1 cup of the marinara sauce and place the manicotti in the dish.
7. Cover with remaining marinara and 1/4 cup parmagianno cheese.
8. Bake in a preheated oven at 350 degrees until hot all the way through 10-15 minutes.
The pasta recipe of manicotti is ready to serve,..enjoy it hot ! Great !
pappardelle-bolognese.

Linguini White Clam Sauce

2008-11-20T07:13:00.001-08:00

Linguini White Clam Sauce..a great pasta recipe to try ! A nice one !

INGREDIENTS

3/4 cup of olive oil
4 cloves of Garlic chopped
1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
1 pound of linguini
2 Tablespoons chopped parsley

INSTRUCTIONS
1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, cook until lightly browned.
3. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5. Cook uncovered over high heat until Al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7. Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
The pasta recipe of Linguini is ready to serve...great one !
manicotti.

Linguini Puttanesca

2008-11-20T07:11:00.000-08:00

Linguini Puttanesca...a great pasta recipe to try...nice !

INGREDIENTS

2 tablespoons of olive oil
1 clove of garlic, chopped
6 anchovy fillets, chopped
1 35 oz can imported italian plum tomatoes, crushed with their juices
1 tablespoon capers
12 gaetta olives, pitted
1/2 teaspoon of oregano
freshly ground black pepper to taste
1 pound Linguini pasta

INSTRUCTIONS
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2. Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3. Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and the pasta recipe is ready to serve.

linguini-white-clam-sauce.

Lemongrass Shrimp over Rice Vermicelli and Vegetables

2008-11-20T07:10:00.002-08:00

Lemongrass Shrimp over Rice Vermicelli and Vegetables...a great pasta recipe to try ! Nice one !

INGREDIENTS

Shrimp
1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
Sauce
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 Thai red chili peppers, seeded and minced
Shallot oil
1/4 cup vegetable oil
3/4 cup thinly sliced shallot

Remaining ingredients

8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrots, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
cooking spray
1/2 cup chopped fresh mint
1/2 cup dry-roasted unsalted peanuts, finely chopped

INSTRUCTIONS

1.To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
2.To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
3.To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
4.Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
5.To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
6.Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
7.To cook shrimp, prepare the grill to medium-high heat.
8.Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
9.Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts. The pasta recipe is ready to serve...enjoy the pasta !

linguini-puttanesca.

Herbed Tomato Pasta Salad

2008-11-20T07:10:00.001-08:00

Herbed Tomato Pasta Salad Recipes....

INGREDIENTS

2 1/2 lbs cherry tomatoes, quartered
1 teaspoon sugar
1 1/4 cups mixed chopped fresh herbs
1 lb bell-shaped pasta
5 garlic cloves, chopped
3/4 cup extra-virgin olive oil

INSTRUCTIONS
1Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain.
2Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute.
3Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper. The pasta salad recipe is ready to serve....nice one !

Gnocchi di Ricotta

2008-11-20T07:08:00.001-08:00

Gnocchi di Ricotta

INGREDIENTS

3 1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese, well drained
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
pinch of salt & pepper
1 teaspoon of olive oil
4 cups Marinara Sauce

INSTRUCTIONS
1. Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2. Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4. Preheat oven to 350 degrees.
5. Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6. Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7. Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8. Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve. The pasta recipe of gnocchi is ready to serve...enjoy it ! Mama Mia !

Baked Ziti

2008-11-20T07:00:00.000-08:00

Baked Ziti..another great pasta recipes !

INGREDIENTS

1 pound of ziti pasta
4 cups Marinara Sauce
8 ounces fresh mozzarella, chopped or shredded
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 pound ricotta cheese (optional)

INSTRUCTIONS
1. Bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente then strain, the pasta should be slightly undercooked.
2. Preheat oven to 375°F. Transfer pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, 4 ounces of mozzarella, and 1/4 cup Parmigiano-Reggiano cheese (if using the optional ricotta cheese add it all at this point also), and toss until well combined.
3. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 15-20 minutes.
The pasta recipe is ready to serve...great taste. Enjoy it with friends !

penne-pasta-lemon-riccota-salata

Bucatini all'Amatriciana

2008-11-19T20:56:00.000-08:00

Try this great pasta recipe .....Bucatini all'Amatriciana

Bucatini is a thick rod shaped pasta with a hole in the center and you could also spice this dish up a little by adding a pinch of crushed red pepper with the garlic.

INGREDIENTS

2 tblsp of olive oil
1/4 of a pound pancetta, chopped
1 small yellow onion,
chopped2 cloves of garlic,
chopped1 28 oz can of imported Italian tomatoe
ssalt & pepper to taste
1 pound of bucatini pasta
1 cup freshly grated Pecorino Romano cheese

INSTRUCTIONS
1. Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer.
2. Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
3. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
4. Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining Pecorino Romano on the side.
And this great pasta recipe of Bucatini is ready for feasts...enjoy this one !

traditional-spaghetti-meatballs

Barbeqcue Beef Lasagna

2008-08-30T03:00:00.000-07:00

Try this barbecue beef lasagna pasta recipe....a must try !

INGREDIENTS

12 Lasagne pieces, uncooked
1 pound ground beef, pork or turkey
1 medium yellow onion, chopped
2 15-oz. cans tomato sauce
1/4 cup water
2 tbsp. red wine vinegar
1/3 cup packed brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. liquid smoke flavoring (optional)
1/4 tsp. ground red pepper (cayenne)
10-oz. package frozen corn, thawed, reserving 1/4 cup
15-oz. container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup shredded low-fat sharp cheddar cheese

INSTRUCTION
Cook pasta according to package directions; drain.Spray large skillet with cooking spray; place over medium-high heat until hot. Add beef and onions, sauté until beef is no longer pink and onions are soft. Drain well. Combine tomato sauce, water, vinegar, brown sugar, Worcestershire sauce, mustard, smoke flavoring and red pepper in a medium bowl. Add to skillet with corn; mix well and simmer for 5-10 minutes, partially covered.
Combine ricotta cheese and egg substitute.
Preheat oven to 350° F. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Arrange 4 pieces of lasagne, lengthwise, over the sauce. Cover with 1 1/2 cups of sauce. Spread half the ricotta on top. Arrange another 4 pieces of lasagne over ricotta and top with another 1 1/2 cups sauce.

Spread remaining ricotta on top. Arrange final 4 pieces of lasagne over ricotta and cover with
remaining sauce.Cover lasagne with foil and bake 30 minutes. Remove from oven, and let stand, covered for 10 minutes. Sprinkle cheese on top. Cover, and let stand 5 minutes, or until cheese melts. The pasta recipe barbeque Beef Lasagna is ready to serve.....amazing !

pasta-piselli

Penne Pasta Lemon Riccota Salata

2008-08-30T02:52:00.000-07:00

Try this amazing pasta recipe... Penne Pasta Lemon Riccota Salata..what a great combination. Nice !

INGREDIENTS:

1 pound penne pasta
1 gallon water
2 tablespoons salt
4-6 ounces virgin olive oil
1 tablespoon garlic
1 tablespoon lemon zest
1-2 teaspoons red pepper flakes
1 lb. Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 lb. ricotta salata cheese

INSTRUCTIONS
Parcook the broccoli and fennel by boiling for 3-4 minutes in salted water, drain and reserve. To cook the pasta, bring the salt and water to a boil. Add the pasta and stir frequently to prevent the pasta from sticking together. Cook until the pasta is almost tender, approximately 8-10 minutes. Drain and reserve some of the cooking liquid.

While the pasta is cooking, heat a large sauté pan over medium heat and sauté the garlic, lemon zest, and the red pepper flakes in the olive oil for 3-4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender.Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.

Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley.
Note: Ricotta salata is a dry salted ricotta cheese that has a sharp, almost tangy flavor; it is
available in most Italian grocery stores.This is a vegetarian dish with large pieces of Shiitake mushrooms that help give this dish a hearty, meaty flavor.
The pasta salad Penne pasta with lemon and riccota salata is ready to serve....Hmmm....nice taste !

chestnut-pasta

Traditional Spaghetti Meatballs

2008-08-30T02:47:00.000-07:00

Try this classic pasta recipe...spaghetty meatballs...great taste !

INGREDIENTS

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked

Meatballs:

4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

Sauce:

1 recipe Basic Tomato Sauce (see recipe below)
1 tsp. vegetable oil, divided

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and
brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve....mmm...mama mia what a great taste of pasta ! Nice !

bucatini-allamatriciana

Pumpkin Ravioli

2008-08-30T02:43:00.000-07:00

Try this Pumpkin Ravioli pasta recipe... its recommended !

INGREDIENTS

* 1 cup ricotta cheese
* 1/2 cup pumpkin puree
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup tomato paste
* 1 tablespoon olive oil
* 2 eggs
* 2 tablespoons water

DIRECTIONS

1. Mix the cheese, pumpkin, 1/2 teaspoon salt, and the nutmeg. Set filling aside.
2. Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour.
Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir
with a fork, gradually bring the flour mixture to the center of the bow until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
3. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until
smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
4. Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows
of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well.

Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning
once, until dry, about 30 minutes.
5. Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
The pasta is ready to serve....nice taste ! Enjoy !

Fresh Semolina & Egg Pasta

2008-08-30T02:39:00.000-07:00

Another great pasta to try...fresh semolina & egg....a nice and great combination !

INGREDIENTS (Nutrition)

* 2 cups all-purpose flour
* 2 cups semolina flour
* 1 pinch salt
* 6 large eggs
* 2 tablespoons olive oil

DIRECTIONS

1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean
surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your
favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a
boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8
minutes depending on thickness. Drain immediately and toss with your favorite sauce.
This amazing pasta is ready to serve...nice taste !

Eggless Pasta

2008-08-30T02:37:00.001-07:00

INGREDIENTS (Nutrition)

* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water

DIRECTIONS

1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase
water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15
minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time.
Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
The pasta eggless pasta is at your service....mama mia !

Chicken & Spinach Ravioli

2008-08-30T02:33:00.000-07:00

Try this amazing pasta recipe....chicken & spinach ravioli.....a must try !

INGREDIENTS

* 4 eggs, beaten
* 3/4 cup water
* 3 3/4 cups sifted all-purpose flour
* 1 1/2 teaspoons salt
* 1/2 pound ground chicken
* 3/4 cup chopped fresh spinach
* 2 tablespoons finely chopped onion
* 3 tablespoons melted butter
* 3 tablespoons freshly grated Asiago cheese
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/8 teaspoon ground nutmeg
* 1 pinch ground black pepper to taste
* 1 (16 ounce) jar marinara sauce
* 1/4 cup freshly grated Asiago cheese for topping

DIRECTIONS

1. In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour
until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
2. In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix
with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
4. On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2
inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
5. Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for
about 8 minutes, or until al dente. Drain, and rinse under cold water.
6. Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped
with marinara sauce and remaining Asiago cheese.
The chicken & spinach pasta is ready to serve....nice taste ! Enjoy it !

Chestnut Pasta

2008-08-30T02:29:00.000-07:00

Another great pasta recipe to try...chestnut pasta...great taste !

INGREDIENTS

* 1/2 cup all-purpose flour
* 1 cup whole wheat flour
* 1/2 teaspoon salt
* 1 dash ground nutmeg
* 1 dash ground black pepper
* 2 eggs, beaten
* 2 tablespoons olive oil
* 1 cup chestnut puree
* 1/2 cup warm water
* 1/2 cup olive oil
* 5 cloves garlic, minced
* 1/2 cup grated Romano cheese
* salt and pepper to taste

DIRECTIONS
1. In a large bowl, combine flour, whole wheat flour, salt, nutmeg and pepper; mix. Make a well in the center and add eggs and 2 tablespoons olive oil; beat well. In a bowl combine chestnut puree and 1/2 cup water; add to egg mixture. Incorporate flour and egg mix. Dough will be very stiff. Adjust with more flour or water. Knead for 10 minutes and allow dough to rest for 5 minutes.
2. Cut off a handful of dough. With a rolling pin, roll 6 inch wide strips, 1/16" thick. Use a
pasta machine if you have one. Dust strips with flour. Allow to slightly dry on muslin cloth. Cut
into long pasta 1/4" wide. Dry for 30 minutes.
3. Add pasta to a large pot of rapidly boiling salted water with a tablespoon of oil. Boil for 5
minutes; drain. Mix pasta with olive oil, minced garlic, Romano cheese, salt and pepper. Serve
immediately.

Basil Fettuccini

2008-08-30T02:24:00.000-07:00

try this pasta recipe .... Basil Fettuccini
INGREDIENTS (Nutrition)

* 3/4 cup chopped fresh basil
* 1 1/2 cups all-purpose flour
* 1 egg
* 1 teaspoon olive oil
* 2 tablespoons water
* 2 1/2 tablespoons all-purpose flour

DIRECTIONS

1. Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour
and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
2. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta
machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta
while rolling.
3. Allow pasta to dry for one hour prior to cooking.
4. Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes,
depending on the thickness of the pasta. This nice pasta is ready to serve....mmmm nice taste ! Enjoy !

Garlic Pasta with Prawn

2008-08-30T02:20:00.000-07:00

Try this great pasta recipe...Garlic Pasta with Prawn...

INGREDIENTS (Nutrition)

* 8 ounces fusili (spiral) pasta
* 6 tablespoons olive oil
* 2 cloves garlic, sliced
* 8 tiger prawns, peeled and deveined
* 1/2 cup grated Parmesan cheese, divided
* 1 teaspoon chopped fresh parsley

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente. Drain, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on each side. Remove prawns, and set aside. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese
onto pasta, and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top,
then sprinkle with remaining Parmesan and parsley.
This great pasta recipe is ready to serve.... amazing taste of pasta ! Mama mia !