Easy Recipes Pasta

The following basic fresh easy recipes pasta requires a pasta machine for kneading, rolling, and cutting the pasta(watch the video as Gennaro has a tip for you). They can be bought in any gourmet shop or department store, and the outlay will produce a lifetime of fresh pasta. Please insist on the type with rollers, as the extruder types don’t knead the dough and produce an inferior product.

 

Easy Recipes Pasta

 

Basic Easy Recipes Pasta

  • 2 1/2 cups (625 ml) all-purpose flour
  • 3 large eggs
  • 2 tsp (10 ml) olive oil

Instructions:

To make Easy Recipes Pasta place the flour in a large mixing bowl or on a flat work surface and form a well in the centre. Beat the eggs and oil together and pour into the well. Using a fork, begin mixing the flour and egg mixture in the centre of the well, gradually working towards the outside of the mound of flour as the ingredients are combined.

When the mixture becomes too stiff to work with the fork, begin adding the ingredients with your hands until a ball of dough is formed. The dough must be firm enough to handle and not tacky.

Adjust the consistency with additional flour or a few drops of water if necessary. Alternating,  combine the ingredients a large mixing bowl or electric food processor and until a ball is formed.

Knead the dough on a flat surface or by running it through the pasta machine set on its widest setting six or seven times, folding the dough in thirds after each pass and dusting lightly with flour if the dough becomes sticky.

After kneading, the dough should be firm and have the texture of smooth leather. Wrap the dough in glad wrap and let it rest for 30 minutes to 3 hours,

To make noodles, cut the dough into 6 pieces and roll either on a flat surfce or through the pasta machine set on the widest setting several more times, folding in thirds and dusting lightly with flour if needed to prevent sticking, then begin decreasing the width by one notch with each successive pass through the machine until the dough has reached the desired thickness.

Most noodles are usually made on the thinnest setting, but thicker noodles such as spaghetti need only the next-to-last setting on the machine. Let the dough dry for about 15 minutes and then pass through the cutting mechanism on your machine, or cut by hand.

The cut noodles may be cooked immediately, or may be frozen or dried and stored for several weeks in an airtight container. To dry, roll the noodles gently into small “balls” or simply allow to dry flat.

To cook, boil at least 4 quarts (4 L) of salted water for this recipe. Add the pasta to the boiling water and stir gently. Fresh pasta, even when dried, cooks much faster than commercialy dried pasta.

Depending on the thickness of the noodles, the pasta will be done in as little as 5 seconds, and in no case should it take longer than 1 minute to cook after the water has returned to the boil. Test the pasta frequently and drain it in a large colander as soon as it is tender but still firm. Makes about 1 lb (500 g) to serve 4 to 6.


Pasta with Butter and Cheese (Pasta al Burro e Formaggio)

This dish is very similar to the original fettuccine Alfredo, except that Alfredo didn’t use cream in his dish. Think of it as the Italian version of macaroni and cheese – it’s about the easiest and possibly the best way there is to dress pasta.

This recipe is so ridiculously simple and tasty that it just might become a standard in your “I don’t feel like cooking tonight” repertoire.

  • 4 Tbs (60 ml) butter cut into small pieces
  • 1 lb (450 g) dried pasta such as spaghetti, rigatoni, or conchiglie, cooked according to package directions and drained
  • 1 cup (250 ml) freshly grated Parmesan cheese
  • 1/4 cup (60 ml) heavy cream

Instructions:

Place the butter in a large bowl. Add the pasta and half the cheese, tossing to combine. Add the remaining cheese and cream and toss again. Serves 4 to 6.


Broccoli and Pasta Soup

  • 4 – 6 cups (1 – 1.5 L) chicken or vegetable broth
  • 1 small head broccoli (about 1 lb, 450 g), coarsely chopped
  • 1/2 – 1 cup (125 – 250 ml) small pasta shape such as ditalini, acine di pepe, stars, or alphabets, cooked according to the package directions and drained
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan cheese

Instructions:

Bring the broth to a simmer over moderate heat and add the broccoli. Simmer uncovered for 10 minutes, or until the broccoli is tender. Add the cooked pasta and season with salt and pepper if necessary. Serve with Parmesan cheese.

Serves 4 to 6.


Chicken Broth with Pasta and Parsley

This easy recipes pasta chicken Broth is about as easy as they come. Many people keep these ingredients on hand, so it’s easy to whip this up at the last minute for unexpected guests. Plenty of parsley is the key to this soup.

  • 6 cups (1.5 L) chicken broth
  • 8 oz (225 g) your favorite shape of pasta
  • 2 cups (500 ml) packed fresh parsley leaves
  • 1 Tbs (15 ml) tomato paste

Instructions:

Bring broth and tomato paste to a boil. Add pasta and cook according to package directions. Add parsley one minute before pasta is done. Serves 4 to 6.


Chinese Soft Fried Noodles

According to Chinese tradition, noodles should be served unbroken during the New Year’s celebrations because they represent long life.

  • 1 lb (450 g) Chinese wheat noodles (dahn min or mi) or spaghetti, cooked according to package directions
  • 2 Tbs (30 ml) peanut oil
  • 2 Tbs (30 ml) sesame oil
  • Finely sliced scallions (spring onions), green and white parts, for garnish

Instructions:

Spread the cooked and drained noodles on a large baking sheet and allow them to dry at room temperature for 30 to 60 minutes. Heat the oils in a large non-stick skillet over high heat until the oils are very hot.

Add a handful of noodles and fry until golden brown on the bottom. Turn the noodles and brown on the other side. Repeat with remaining noodles, adding more oil if necessary and making sure it is very hot before adding more noodles. Garnish with sliced scallions.

Serves 4 to 6.


Classic Ravioli

This is the classic filling for ravioli and tortellini from central Italy. Although Swiss chard is sometimes used instead of spinach, it wouldn’t be the real thing without the nutmeg and Parmesan. Top these with a simple tomato sauce and a grating of cheese.

  • 1 1/2 lbs (750 g) fresh spinach, washed and stems removed
  • 1 1/2 lbs (750 g) ricotta cheese
  • 2 egg yolks, lightly beaten
  • 1/2 cup (125 ml) freshly grated Parmesan cheese
  • 2 Tbs (30 ml) chopped parsley
  • A generous grating of fresh nutmeg
  • Salt and freshly ground pepper to taste
  • 1 recipe fresh pasta dough

Instructions:

Place the spinach in a large pot over moderate heat with only the water already to the leaves after washing. Cover the pot and steam the spinach, stirring occasionally, until wilted and tender, about 8 minutes. Squeeze out as much water as possible and chop finely.

Mix with all remaining ingredients except the pasta and mix thoroughly.

Divide the dough for the pasta into six equal portions and roll on the thinnest setting on the pasta machine. Place a teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on three of the strips of pasta. Moisten the dough in between the stuffing with water, using a pastry brush or your finger.

Place the remaining strips of dough over the filling and press down around the filling, eliminating as much air as possible from inside the ravioli. Use a knife or fluted pastry wheel to cut into individual ravioli. Press the edges of each to seal completely.

Place the ravioli on lightly floured dish towels, making sure they don’t touch each other. Turn every 30 minutes if not using immediately to ensure the dry evenly on both sides.

Cook within 4 hours, or freeze or refrigerate for future use. Boil in at least 4 quarts (4 L) of salted water for 3 to 5 minutes, until the pasta is tender. Remove with a slotted spoon and serve immediately.

Serves 4 to 6.


Couscous and Dried Fruit Pudding

Pasta for dessert? Why not. One of the beautiful things about pasta in general is that it has virtually no flavor of its own, so it can act as the basis for many different types of dishes. This Middle Eastern dish is so tasty and nutritious that you might like to try it for breakfast as well as dessert.

  • 1 1/2 cups (375 ml) dried couscous
  • 1/2 cup (125 ml) assorted dried fruits (apricots, raisins, dates, pineapple, or others of your choice), finely chopped
  • 1/4 cup (60 ml) chopped pecans, almonds, or hazelnuts
  • 3 cups (750 ml) milk
  • 3 Tbs (45 ml) honey
  • 1/2 tsp (2 ml) vanilla or almond extract
  • Optional toppings: 2 Tbs (30 ml) sugar mixed with1/4 tsp (1 ml) ground cinnamon
  • Heavy cream or milk

Instructions:

Combine the couscous, dried fruits, and nuts in a heat-proof bowl. Combine the milk, honey, and vanilla in a saucepan and heat over moderate heat until the milk almost boils.

Pour the milk mixture over the couscous mixture and stir one time only. Cover and let stand for 15 minutes. Spoon into individual serving bowls and top with cinnamon sugar and/or cream, if desired.

Serves 4.


 

 

 

Reproduced by permission of Worldwide Recipes.

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