Category Archives: pasta

Aglio e Olio

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1/2 c. olive oil, use less
4-5 garlic cloves. slivered
salt and freshly ground pepper
1/8-1/4 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped (optional)

Using a medium-sized heavy skillet, heat the oil until warm.  Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden.  Do not burn.

Add salt, pepper, red pepper, parsley and basil.  Let simmer about 5 min, to blend flavors.    Cook pasta, saving pasta water.  Add about 1/2 c pasta water to the skillet and let boil about 3 min., add to hot strained pasta and serve immediately with lots of fresh ground pepper and grated cheese.

Updated pasta recipe

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For pasta:
1 1/4 cup ap flour
1/4 c. semolina flour
2 large eggs
1/2 tsp salt
2 tbsp water

to make in food processor: Blend flours, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.

to make by hand: Mound flours on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to the well. With a fork, gently beat eggs and water until combined. Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry. Knead dough until smooth and elastic, 8- 10 minutes. Cover with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.

Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl. Set roller of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl. Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next(narrower) setting and feed dough through rollers with out folding. Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting. Dough will be a smooth sheet about 23 inches long and 4 inches wide.

Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet. BRush egg wash around each mound, forcing out air. (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds, LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.

Bring a 6-8 quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.

Green Bean and Tomato – River Cafe

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8-16 oz egg tagliatelle
1lb green beans
6 plum tomatoes
2 oz parmesan
1 garlic clove
1 cup heavy cream
3 tbsp basil leaves

Top and tail the green beans, cook in boiling salted water until tender, then drain.
Cut the tomatoes in half and chop the flesh coarsely. Season

Peel the garlic and mince, add to the cream and bring to a boil. Season and add the tomato, green beans, and basil. Stir to combine. Grate the Parmesan.

Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.

Pasta — Hali Taylor

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For pasta:

1 1/2 cup ap flour

2 large eggs

1/2 tsp salt

2 tbsp water

to make in food processor:  Blend flour, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it.  Transfer to a floured surface and let stand, covered with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

to make by hand:  Mound flour on a work surface, preferably wooden, and make a well in center.  Add eggs, salt, and water to the well.  With a fork, gently beat eggs and water until combined.  Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry.  Knead dough until smooth and elastic, 8- 10 minutes.  Cover with an inverted bowl.  1 hour to let the gluten relax and make rolling easier.

Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl.  Set roller of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl.  Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through.  Dust with flour if necessary to prevent sticking.  Turn dial to next(narrower) setting and feed dough through rollers with out folding.  Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting.  Dough will be a smooth sheet about 23 inches long and 4 inches wide.

Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet.  BRush egg wash around each mound, forcing out air.  (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds,  LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it.  Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.

Bring a 6-8 quart pot of salted water to a boil.  Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes.  Transfer with a slotted spoon to a colander.

 

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Lemony Asparagus Pasta – Serves 2-4

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4 – 8 ounces penne pasta (1 1/2 c.) I used +/- 8 oz. linguine
1/2 bunch asparagus — trimmed & cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoon whole-grain mustard
2 teaspoon all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoon minced garlic-I used less
1 teaspoon minced fresh tarragon — or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese — divided

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.