Pasta

Making pasta

Basic Pasta Recipe

2 cups all purpose flour

1 cup high quality all purpose flour (you can use whole wheat,

rye, or any other flour)

1 tsp. salt

2 T. Extra Virgin olive oil

1 cup warm water

Mix flour and salt together. Place on a clean flat work surface. Make a well in

the center. Combine oil and water. Gradually add liquid to center of flour.

Incorporate sides of flour. Alternate water and kneading until dough is a soft

consistency. About 10 minutes.Add more flour if needed to make it smooth

and elastic. Cover in plastic wrap and rest 60 minutes or up to 2 days.

 

See Rolling and cutting for more information, and drying and storing


Egg Noodles

2 ½ cups total Flour ( 1 1/4cup semolina and 1 1/4 cup AP or other

flour)

3 beaten eggs

1 T. Extra Virgin Olive Oil

1 tsp. salt

2 tsp. warm water

Follow instructions for Basic Pasta. If dough seems too dry, add water drop by

drop, or if too moist dust with flour and kneed.


Variations

Chili Pasta – Basic Recipe with the addition of 1 1/3 T. of Chili powder, 1 tsp.

of cilantro finely chopped, and 1 tsp. of finely chopped oregano

(fresh is always best).

Whole Wheat – Use a higher ratio of whole wheat flour to semolina, or to all

purpose.


Spinach – steam 8 oz. of fresh spinach (only takes a minute to steam), drain

thoroughly, finely chop and add to egg mixture. You may need to

add 2 to 4 oz. of flour but only as needed.


Lemon Pepper – Add 2 T. coarsely ground black peppercorns, an 1 ½ T.

freshly grated lemon peel.


Red Pepper – 1 large roasted red pepper peeled, seeded, cooled. Puree and

blended with other liquid prior to mixing. You may need to add

more flour or water based on the texture of the product.


Rolling and Cutting

Divide dough into three pieces and roll each into an 1/16” thick sheet. Let rest 5 min.

 

Fettucini, linguine, lasagne- layer sheets, cut into noodles with a French knife, or press

through a manual pasta machine.

 

Raviolis cut in 2 in. squares and place 1 T. of filling inside, top with another 2 in.

square and crimp edges. Lay out 2 inch wide stripes, 2 - 3 feet long. Cut in 4

inch sections, put filling in the center of 1/2 and fold overYou can use a

Ravioli press which is available in most cooking stores. This allows you to

make 8 at a time. Brush edges with water or whipped eggs, before closing.


Tortellini cut 2 in. round diameter circle, fill with 1 large tsp. of filling and fold

rounded edges to match. Then pull the two corners together opposite the

rounded edge. Brush edges with water or whipped eggs, before closing.

 

Manicotti or Cannelloni Cut a rectangle 3 in. by 4 in. place 3 T. of filling along the 4 inch

edge then roll up the other side keeping the filling in a single line. Brush

edges with water or whipped eggs, before closing.


Drying & storingafter cutting pasta it should be hung on a pasta tree or laid

out on a flat surface to dry. Separate strands to keep from sticking together.

Dry on a rack for 1 hour before cooking, or lay on parchment paper in layers

and freeze.


To dry for a dry storage
(not in refrigerator) first place flat on sheet pans in 150 – 200

deg. oven for 30 – 60 min. then dry at 100 – 150 for 4 – 6 hours. Wrap up

and store at room temperature.

If you plan on cooking pasta for salad or use later you have a couple of options. When

cooking pasta for salad you cook according to instructions, drain, mix with

appropriate dressing or olive oil, and cool. When cooking for use later drain, mix with

olive oil or butter and cool.


Cooking

Fresh pasta into salted boiling water and stir until tender, 2 – 3 minutes.

 

Fresh dried pasta takes longer depending on how dry. You will need to taste to gauge

doneness you are looking for al dente, or tender just through the pasta

 

Cooking factory made pasta follow instructions on package. Typically factory dried

pasta takes much longer than fresh pasta (anywhere from 10 – 15 min.

total). There is no need for oil in pasta water, it does not blend well.

Reheating cooked pasta simply drop into boiling hot water for 1 – 2 min. Drain and top

with sauce or other accompaniments.

Filling’s

Lobster

1 cup ricotta cheese

1 egg

2 oz. of fresh grated romano cheese

salt and pepper

1 T. butter melted

1 cup of cooked then cooled minced lobster meat

1 tsp. minced shallot sautéed slightly

Combine all of the above ingredients and fill into pasta

Crabmeat

1 cup ricotta cheese

1 egg

2 oz. of fresh grated romano cheese

salt and pepper

1 tsp. lemon juice fresh squeezed

1 cup of cooked then cooled minced crab meat

1 tsp. minced shallot sautéed slightly

1 cup of green part of bok choy cut into thin ribbons and sautéed

slightly

Combine all of the above ingredients and fill into pasta


Scallop

1.5lbs. broiled scallops (broiled with s&p white wine, lemon juice)

then cooled in same liquid, then minced

1 cup spinach steamed slightly, cooled minced

2 egg’s slightly beaten

2 T. cream

salt and pepper

dash of cloves

dash of ginger

Combine all of the above ingredients and fill into pasta

Grilled Vegetable

2 cups ricotta cheese

1 cup grilled vegetables minced (see Simply Grilling page 21)

3 cloves grilled or roasted garlic minced

2 egg’s slightly beaten

1 tsp fresh thyme

1 T. Balsamic Vinegar

salt and pepper

Combine all of the above ingredients and fill into pasta


Blackened Chicken

16 oz. of Cajun seasoned chicken breast, grilled or blackened,

minced

1.5 large roasted red pepper, peeled and seeded, minced

4 oz. of caramelized onion, minced

2 egg’s slightly beaten

salt and pepper

Combine all of the above ingredients and fill into pasta

Beef Potroast

1 lb. of Beef cooked well, minced

3 oz. of grated asiago cheese

4 oz. of steamed carrot

4 oz. of steamed potato

salt and pepper

1 tsp. minced rosemary

Combine all of the above ingredients and fill into pasta

Maple Sweet Potato

2 cups cooked cooled sweet potato

2 oz. maple syrup

1 cup sautéed minced fennel

2 T. minced sautéed shallots

1 egg

salt and pepper

Combine all of the above ingredients and fill into pasta


Butternut squash

2 cups of cooked winter squash

4 oz. of brown sugar

4 oz. diced red peppers, sautéed

2 oz. of chopped chives

1 egg slightly beaten

dash of nutmeg

Combine all of the above ingredients and fill into pasta

Wild Mushroom and Chevre Goat Cheese

2 cups sauteed sliced wild mushrooms, seasoned salt and pepper,

and butter

1 cup chevre goat cheese

Combine all of the above ingredients and fill into pasta