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Category Archive for: ‘Pasta’
How to Make Your own Pasta

There are few things more satisfying than to make your own pasta.  It is delicious, inexpensive, healthy (no additives) and looks like you went to a hell of a lot of trouble for your guests.  (but it is easy).  I’ve been making my own pasta and teaching others for close to 40 years.  The following video by Jamie Oliver is a good example of how easy and fast it is to make your own pasta.  You can even dry and freeze your fresh pasta for even quicker meals later.

Jamie Oliver

 

 

Recipe

The recipe I’m about to give you is different than Jamie’s but I’ve had good results over the years with it.

1 cup of all-purpose or whole wheat or semolina flour

1 T olive oil

1 1/8 tsp salt

1 whole egg

1/2 c water (only use as much of it as necessary)

This is enough for 2 normal servings.  For a dinner of two couples I would make at least 3 of these.  If you have leftovers, freeze them or refrigerate and use them tomorrow.

Method

Just as in Jamie’s video, I’d mix the dough in a food processor.  Put all of the ingredients in the processor except the water.

Turn on the processor and as it turns into a grainy texture, drizzle, very slowly, water in through the feed port.  Stop adding water just as the dough starts to ball up.  Continue to process for another 10 seconds until the dough sticks to the blade in a ball and spins around the processor.  Remove and rest the pasta ball under a clean towel for 5 minutes, or while you make the other servings you require.

By hand

To continue by hand, knead the dough  for 5 minutes or until it is elastic without cellulite like bumps in it.  Dust the rolling surface with flour and roll out your pasta into long thin sheets about a 1/16 of an inch thick.  Then dust the sheets again with flour and roll the sheets into loose rolls to slice with a knife to the thickness of pasta desired.

By Machine 

Using a pasta machine is by far the best way to make pasta.  You can find machines everywhere and for all prices.  My machine is a Pasta Queen and has 8 settings, allowing me to make very thin pasta.  Some machines are expense, electric machines that do almost everything for you.  You can get a decent machine for under $40.00

Knead the pasta on the thickess setting until it is smooth.  Then lower the setting one pass at a time until you reach the desired thickness.  Then turn the handle around to the cutting side and cut into noodles.
                                             

Cooking Fresh Pasta

Cooking fresh pasta couldn’t be easier or quicker.  Bring a large pot of water and 3 T of salt to a boil.  When you reach a rolling boil add your fresh pasta.  You’ll need to have your colander ready in the sink because the cooking should only take 45 to 90 seconds.  After the noodles are done transfer them into the colander and briefly run cold water on them to stop the cooking.  After draining the pasta, place the colander, pasta and all on top of or in the still warm (but not on) pot.  Stir in a little butter or olive oil.  Season and serve.

 

I hope you try this pasta making thing.  You can have fun with your guests or kids – jughandle

 

Spaghetti with Egg and Pangritata

This recipe is borrowed from the Circle B Kitchen and is a great example of a filling delicious meal made very inexpensively.  Please check it out and follow Circle B Kitchen’s blog, it’s great! – Jug

Spaghetti with Egg and Pangritata
Recipe Type: Main
Author: Recipe adapted from Food52
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
As noted above, I found this recipe on the Food52 website and have switched up a couple of ingredients and adapted it for a whole pound of pasta. I’ve made this several times now, and each time I get better at timing when to add the pasta to the skillet. You really need to add it the minute that the egg whites are just barely cooked. You don’t want to let the yolks cook as they will get cooked when you add the hot pasta to the pan. We love the flavors and the crunch of the pangritata topping, which is also great on top of fish and veggies. Serves 4
Ingredients
  • For the Pangritata::
  • cup olive oil
  • 1 1/3 cups coarse breadcrumbs
  • 1 ½ tablespoons of minced fresh rosemary
  • zest of two lemons
  • Spaghetti and Eggs:
  • 1 lb spaghetti
  • 1 tablespoon of olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 6-8 large eggs
  • 1/3 cup chopped Italian parsley
  • 1 tsp crushed red pepper (optional)
  • freshly ground black pepper, to taste
  • 1 cup grated Pecorino Romano cheese
Instructions
  1. Pangritata:
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  4. Add the rosemary, and immediately remove from heat and allow to cool.
  5. Mix in lemon zest and set aside.
  6. Spaghetti and Eggs:
  7. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
  8. Wipe out the skillet from the pangritata, add the olive oil and butter and melt together over medium heat.
  9. Add the garlic and crushed red pepper and immediately break the eggs into the skillet.
  10. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
  11. Drain the pasta well, reserving 1 c of the cooking liquid.
  12. Add pasta back to the pot,
  13. pour over the eggs and all the fat from the skillet,
  14. add the parsley and toss well, breaking up the eggs as you do.
  15. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
  16. Plate the pasta and eggs, season well with freshly ground black pepper,
  17. sprinkle with the grated cheese and then top with the pangritata.