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