What is the best recipe for flavored pasta?
Tuesday, March 2nd, 2010I have a Vita mix blender that I use to make pasta dough with. It turned out great. I also have the pasta maker and a rack to dry the pasta on. But I would like to make flavored pasta, such as spinach or garlic pasta. What’s the best recipe for this? Thanks.
Thanks for the help Joanne! I can’t give you thumbs up yet since Im still a loser level 1
VEGGIE FLAVORED PASTA – NO EGG
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC INGREDIENTS—–
1 c Flour, all purpose
Preferably durum semolina
1/3 c Water
—–OPTIONAL INGREDIENTS—–
1 tb Olive oil (optional)
Use one of following only:
1/4 c Tomato Juice (for red)
1/3 c Carrot Puree (for orange)
1/3 c Beet Puree (for red)
1 c Spinach puree (for green)
To make by hand, use a floured pastry cloth, put dry ingredients on cloth,
and make a “well” in the center of flour mixture, add liquid ingredients in
the well, and knead the dough, working the flour to the center as you
knead. After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl. Process for
1 minute until dough begins to form. Adjust liquid or flour if necessary,
continue to knead in the machine for 1-1/2 to 2-1/2 minutes.
To make with bread machine, place ingredients into baking pan. Use the
dough cycle, knead for 1/2 min. Adjust flour and liquid to form a round
ball of dough. Knead for another 5 minutes, then press stop button.
IF YOU HAVE A PASTA MACHINE, CONTINUE ACCORDING TO INSTRUCTIONS.
To complete the pasta by hand, roll the dough into sheets, as thin as it is
possible to roll it on a floured pastry cloth with a rolling pin. Then
shape into long thin spaghetti like strips, or wider for noodles. Cut with
a pie crimper for a fancy edge and twist into bowknots. Use your
imagination. Allow to dry a minimum of 10-20 minutes, or longer, if
necessary. It may be dried for several hours, put into a ziploc bag and
refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook
just until al dente. Do not overcook. Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your
imagination, be creative, and use any number of other veggies. Try green,
yellow, red, purple, orange pepper puree; yellow summer squash or zucchini;
winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian
refried beans. The list is endless. Just use approximately one-third cup
of the one you choose.
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SPINACH PASTA WITH RED PEPPERS
10 (or more) cloves of garlic, pressed
3 T. capers plus a bit of caper liquid (more if you love capers)
1 T basil
1 t rosemary, crushed
1 c. water
lemon juice to taste
3 large red peppers, sliced thinly
saute garlic, herbs and capers by your favorite saute method. Add water and
red peppers, and simmer the red peppers until they are slightly softened. A
bit of crunch is a good thing. There should be a fair amount of liquid left
when you are done simmering.
Cook some wide spinach noodles until they are
just a hair underdone and then drain. Toss them with the peppers and liquid
over a low heat until pasta is coated and liquid is absorbed.
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GARLIC PASTA
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Garlic cloves
3 tb Olive oil
1/2 c Whipping cream
Salt & pepper to taste
1/2 lb Cooked pasta
Fresh grated Parmesan or
– Romano cheese to taste
Cut the garlic into thin slices, and saute in the olive oil until not
quite browned. Add the cream, tiny bit of salt and ample pepper. Simmer
for a moment to reduce the cream, and then toss with the hot pasta, just
removed from the water. Add lots of cheese and a parsley garnish.
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