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Basic Fresh Pasta Dough
PLACE ALL ingredients except egg into a food processor.
Add the egg a bit at a time while pulsing.
When the dough forms into pellets, you've added enough eggs.
Turn the dough onto a work surface and knead together into a stiff mass.
Let rest for 15 minutes before rolling into pasta.
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Category:
Pasta
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Basic Semolina Pasta No Egg
Per 1 cup serving: 210 calories 8.
0g protein 42.
0g carbohydrate 1.
0g fat 0.
8mg sodium Really keep an eye on the dough and adjust the water or flour one teaspoon at a time until the proper consistency is obtained.
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Category:
Pasta
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Basic Semolina Pasta No Oil
Per 1 cup serving: 235 calories 10.
1g protein 42.
2g carbohydrate 2.
7g fat 21.
1mg sodium This is for those of us watching fat intake.
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Category:
Pasta
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Basil Oregano Pasta
Per 1 cup Serving: 278calories 10.
2g protein 43.
1g carbohydrate 7.
3g fat 21.
4mg sodium
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Category:
Pasta
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Basil Parmesan Pasta
Combine ingredients.
Toss thoroughly.
Makes 6 servings.
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Category:
Pasta
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Basil Pasta With Tomatoes And Feta
To make the pasta, puree the basil with the garlic in a food processor.
Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough forms in the center of the processor.
It should be very stiff.
If it is too gummy, process with a bit more flour.
If it's too dry, add a drop of water.
Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.
Roll the pasta to 1/8-inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.
Bring a large pot of salted water to a vigorous boil while you prepare the sauce.
For the sauce, saute the garlic in olive oil over high heat for 30 seconds.
Add the tomatoes and vermouth, boil until the alcohol has evaporated.
Season to taste with cayenne, salt and pepper.
Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.
Remove the garlic from the sauce.
Boil the pasta for 2 minutes in the pot of water.
Drain well.
Add to the hot sauce and toss with the feta cheese.
Per serving: 400 calories, 44 gm carbohydrates, 144 mg cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm saturated fat
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Category:
Pasta
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Basil Tomato Pasta
Grill the tomatoes and onions til nicely browned, about 10 min.
Remove from grill and coarsely chop.
Set aside.
Cook the pasta,drain and place in large bowl.
Add basil,parsley,olive oil,garlic, and red pepper flakes,toss well.
Add the tomatoes and onions, toss again and pass the parmesan or sprinkle over top.
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Category:
Pasta
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Bean And Pasta Salad
Cook pennette in boiling salted water until al dente.
Drain, rinse under cold water and drain again.
Transfer to a large serving bowl, stir through a little of the oil to prevent sticking together, and cool.
Add beans, onion, celery, tomatoes and olives.
Dressing: combine all ingredients in a jar and shake well.
Pour dressing over salad.
Toss thoroughly and taste for salt and pepper.
cover and chill.
When ready to serve, toss again lightly and garnish with oregano leaves.
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Category:
Pasta
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Bean And Pasta Soup
Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil.
Add the macaroni and cook for 7 minutes.
Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes.
(If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.
Ingredients
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Category:
Pasta
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