Homemade Pasta
Step 1: Preparing pasta dough
Time: About 1 hour before serving or a day ahead
Serves: Makes about 1 pound pasta, enough for 8 accompanient or 4 main dish servings.
About 2 1/4 cups all-purpose flour (Semolina Flour is better but all purpose can be used)
1 tablespoon olive oil
2 teaspoon salt
2 large eggs
1. In a large bowl, stir flour with olive oil, salt, eggs, and 1/4 cup water to make a stiff dough.
2. On a well floured surface, knead dough until smoother and not sticky, about 20 times. Cover douch with plastic wrap and let rest 30 minutes for easier rolling. (Or, in food processor with knive blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead dough; cover and let dough rest for 30 minutes.)
Each main-dish serving: about 325 calories, 10 grams protien, 54 grams carbohydrate, 7 grams total fat (1 gram saturated), 107 mg cholesterol, 565 mg sodium.
Tomato: Prepare pasta dough as above, but do not add water, use only 1 large egg and add one 6-ounce can tomato paste to mixture.
Lemon-pepper: Prepare pasta dough as above, but add 1/2 teaspoon coarsely ground black pepper and 1 tablespoon finely grated lemon peel to mixture.
Arugula: Remove tough stems from 2 bunches arugula (about 8 cups loosely packed). In 3 quart saucepan, blanch arugula leaves in enough boiling water to cover, about 30 seconds. Drain arugula; squeeze dry and coarsely chop. Prepare pasta dough as above, but use only 2 tabelspoons water, and add arugula to mixture.
Step 2: Cutting pasta
Time: about 20 minutes
Fettuccine: Prepare pasta dough (any variation). Cut dough in half. Follow instructions with pasta machine. Or, place half of dough on lightly floured surface and keep remaining dough in plastic wrap. With floured rolling pin, roll dough into 16" by 12" rectangle (dough should be about 1/16 inch thick). Fold dough in half into 16" by 6" rectangel, then flod in half again into 16" by 3"
rectangle. With pastry wheel or knife, cut folded dough crosswise into strips about 1/4 inch wide. Unfold stirps. Sprinkle strips iwth flour to prevent them from sticking. Roll strips into "nests" and place on lightly floured jelly-roll pan. Repeat with remaining dough. Follow step 3--cooking pasts, or cover pan with plactic wrap and refrigerate until ready to cook.
Pasta Squares: Prepare pasta dough (any variation). Cut dough in half. Follow directions included with pasta machine. Or, place half of dough on lightly floured surface (keep remaining dough in plastic wrap), and with floured rolling pin, roll dough into 12" by 12" square. Cover with plastic wrap. Repeat with other half of dough. Copver surface of second square of dough with small pieces
of desired herb (stems removed). Remove plastic wrap from first piece of dough; place on top of her-covered dough. With floured rolling pin, roll dough to 16" by 16" square.
With pastry wheel or knife, cut dough into sixty-four 2 inch squares. Sprinkle squares with flour to prevent them from sticking. Place squares on lightly floured jelly-roll pan. Place plastic wrap between layers of pasta squares. Follow step 3--cooking pasta or cover pan with plastic wrap and refrigerate until ready to cook.
Step 3: Cooking pasta
Time: About 15 minutes before serving.
In 8-quart saucepot, cook pasta in 6 quarts boiling water. Add 2 teaspoons salt, if desired. Gently stir to separate past; cook 3 to 5 minutes until tender but firm. Drain and serve with desired sauce.
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Chicken & Pasta Salad with Poppy Seed Dressing
Prep Time: 25 min.
Start to Finish: 35 min.
6 cups (16 oz.) SAN GIORGIO Rotelle, uncooked
1-1/2 cups reduced fat ranch salad dressing
1/4 cup honey
1/2 teaspoon poppy seed
2 cups (about 1 lb.) chopped cooked chicken
1-1/2 cups quartered red seedless grapes
1/3 cup chopped red onion
1/4 cup chopped walnuts
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in small bowl, stir together salad dressing, honey and poppy seed; set aside. In large bowl, combine cooled pasta, chicken, grapes, onion and salad dressing mixture; salt and pepper to taste. Cover; refrigerate. Before serving sprinkle walnuts on top. 11 servings (1 cup each).
Nutrition Facts:
Each serving provides: 230 Calories, 8 g Protein, 40 g Carbohydrates, 4 g Total Fat (0.5 g Saturated Fat), 0 mg Cholesterol, 280 mg Sodium.
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Pasta with Roasted Red Pepper Sauce
Prep Time: 20 min.
Start to Finish: 25 min.
2 tablespoons olive or vegetable oil
1 cup chopped onion
1 large clove garlic, minced
3-1/2 cups (28-oz. can) whole tomatoes, drained and chopped
1 jar (7 oz.) roasted red pepper, drained and sliced into strips
3/4 cup chicken broth
1 teaspoon EACH dried basil and oregano leaves
Salt and ground black pepper to taste
6 cups (16 oz.) Mostaccioli or Penne Rigate, uncooked
2 tablespoons freshly grated Parmesan or Romano cheese
In large skillet over medium heat, heat oil; add onion and garlic. Cook 5 minutes or until tender, stirring frequently. Add tomatoes, red pepper, broth and seasonings. Heat to boiling; reduce heat. Simmer 5 minutes, uncovered. Meanwhile, cook pasta according to package directions; drain. In food processor or blender, process one-half tomato mixture until smooth; return to skillet with remaining sauce.
Heat to boiling; reduce heat. Simmer 2 minutes. Toss hot pasta and sauce; sprinkle with Parmesan cheese.
10 servings (about 1 cup each).
Nutrition Facts:
Each serving provides: 380 Calories, 20 g Protein, 50 g Carbohydrates, 11 g Total Fat (1 g Saturated Fat), 35 mg Cholesterol, 220 mg Sodium.
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Baked Beef Ziti
Prep Time:25 min
Cook Time:50 min
Level of Difficulty: Moderate
12 oz uncooked ziti
1 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded
1. Preheat oven to 350°F.
2. Cook pasta according to package directions without added fat or salt; drain and set aside.
3. Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 3 to 5 minutes; drain off any fat and return pan to heat.
4. Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
5. Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the surface). Top with half of the cooked ziti and then layer with half of the remaining tomato sauce and half of the mozzarella cheese. Layer remaining ziti on top and top with remaining sauce and mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
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