Pasta Dough

 Ingredients:

8 eggs
2 tsp. salt
4 cups all purpose flour

Directions:




In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time until dough sticks together but is still soft.

Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand in a warm place for about 1 hour.  Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x 2" square. Coat square in flour and repeatedly run through pasta machine until desired thickness is obtained, or use rolling pin.

Cut paste shape using pasta machine or slice desired shape by hand. Lay out cut pasta on table covered with a table cloth until dry. Pack in plastic bags and store in a cool place.

Cook pasta in boiling salted water until tender. Homemade pasta usually takes less time to cook. Top with your favorite sauce.

Recipes taken from Italian Recipes Ebook

Italian Recipes Ebook:

Penne Pasta With Creamy Seafood Sauce

Ingredients:

500 gm green prawns
300 gm white fish fillets
200 gm scallops
90 gm smoked salmon
2 cups chicken stocks
30 gm butter
1 onion - chopped
1 clove garlic - crushed
3/4 cup sour cream
2 tbsp lemon juice
500 gm dried penne pasta
2 egg yolks
1 tbsp chopped basil

Directions:

Peel and devein prawns, cut fish into 3 cm cubes, remove any bones. Clean scallops and cut salmon into strips.

Bring stock to boil. Add prawns ans simmer one minute or until prawns change colour; remove. Add fish and simmer one minute or until scallops change colour; remove. Set stock and seafood aside.

Melt butter in pan, add onion and garlic; cook over medium heat until onion is tender.

Add stock, cream and lemon juice; bring to boil. Reduce heat to medium; simmer 5 minutes or until sauce is reduced by half.

Meanwhile, cook pasta in boiling water until tender; drain.

All all seafood to sauce, return to simmering point.

Remove from heat and quickly stir in beaten egg yolks and basil.

Pour over hot pasta to serve.


Serves 6

Source: Step-By-Step Italian Cooking

Italian Meat Pasta Sauce

Ingredients:

1 cup chopped onion
1 lb ground beef - lean
2 garlic cloves - minced
2 can tomatoes (1 lb-12oz each)
1 can tomato paste (4 oz)
6 oz water - optional
2 stalks celery with tops - chopped
2 tsp salt
3 tsp oregano - crushed

Directions:

Put all ingredients in crockpot and stir thoroughly.

Cover and cook on low heat for 1 to 2 hours.

Serve over spaghetti. Sprinkle with parmesan cheese if desired.

Garnish with chopped parsley.


Serves 6

Source: 143 Delicious Top Pasta Recipes

Chinese Pasta Salad

Ingredients:

1 1/2 cup snow peas
250 gm rice vermicelli
1 red bell pepper - sliced thin
1/2 English cucumber - sliced thin
6 oz cooked shrimp
130 gm crabmeat
1 tbsp fine chopped fresh ginger
1 garlic clove - chopped
2 tbsp sesame oil
1/2 tsp black pepper
1 1/2 tsp salt
2 tbsp lemon juice
3 tsp vegetable oil
1 tsp vinegar

Directions:

Wash and trim snow peas. Place them in the bowl and pour in enough boiling water to cover them. Let stand for 10 minutes, drain and set aside.

Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside.

In a large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat.

In a small bowl combine ginger, garlic, sesame oil, black pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other noodles and mix thoroughly.

Chill before serving.

Serves 6.

Sources: 143 Delicious Top Pasta Recipes

Angel Hair Pasta With Fresh Tomato & Basil Sauce

Ingredients:

7 medium tomatoes - skinned & coarsely chopped
8 oz Angel hair pasta
3 tbsp olive oil
1/3 cup basil - chopped
1/4 cup parsley chopped
2 scallions - minced
1/3 cup green olives - sliced
salt and pepper




Directions:

Cook and drain pasta.

In a serving bowl, combine the pasta with the tomatoes and remaining ingredients.

Toss and serve immediately.


Source: 143 Delicious Top Pasta Recipes

Pasta With Double Tomato Sauce

Ingredients:

1 tbsp extra virgin olive oil
1 red onion - finely chopped
2 celery sticks - finely chopped
400 gm can tomatoes - chopped
1 tbsp tomato puree
280 ml vegetable stock
250 gm cherry tomatoes - halved
1 tsp brown sugar
340 gm dried gemelli or penne
2 tbsp cream
sea salt and freshly ground black pepper


Serves 4

Spaghetti With Anchovies, Dried Chili And Pangrattato

Ingredients:

6 tbsp olive oil
3 cloves garlic, peeled
seasoning
1 small handful thyme, picked and washed
4 oz breadcrumbs
1 1/4 lb. spaghetti, best quality
10 anchovy
1 small dried red chili, pounded
1/2 clove garlic, peeled, and, finely, chopped


Method:

In a thick-bottomed pan add most of your olive oil and your whole garlic cloves and heat. Add thyme and bread crumbs, they will fry and begin to toast, but watch out because they will spit. Stir for a couple of minutes until the bread crumbs are really crisp.

Season with a little salt and pepper, and lay on a kitchen towel, just to get rid of the excess oil (if any, and remove the garlic cloves).

Place spaghetti into fast-boiling, salted water and, while cooking, add leftover oil and chopped garlic in a pan and heat gently. As the garlic begins to soften lay the anchovies over the top. After a few minutes you will see the anchovies begin to melt, then it is a nice idea to squeeze the juice of 1/2 to 1 lemon and sprinkle in dried chili.

When your spaghetti is cooked until al dente, drain and toss into your pan with the anchovies. Make sure all the spaghetti is coated in sauce and then taste 1 piece of pasta, it might need a little more lemon juice and a little extra seasoning.

Serve on a plate straight away, topping with a really generous sprinkle of bread crumbs and thyme, an extremely tasty dish.


Source: Jamie Oliver - The Naked Chef

Smoked Macaroni & Cheese

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 tablespoon tomato paste
2 cups shredded sharp Cheddar cheese
2 cups shredded smoked Gouda cheese - can be replace by other brand
Salt and freshly ground black pepper, to taste
4 ounces crustless country-style bread - can be replace by readymade breadcrumbs
2 tablespoons unsalted butter, melted
1 pound rigatoni, cooked until al dente and drained


Preparation:
Preheat an oven to 375°F. Butter a large rectangular baking dish.

In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste.

Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.

Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.

In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.

Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.


Source:
www.foodchannel.com
Recipe courtesy of Williams-Sonoma.com

Favourite Spaghetti Bolognaise

Ingredients:

2 tbsp olive oil
500 gm mince beef
1 medium brown onion - chopped finely
2 cloves garlic - chopped finely
2 tsp dried Italian herbs
2 tbsp tomato paste
400 gm can diced tomatoes
1 cup chicken stock
1/2 cup water
1/2 cup seeded green olives - chopped coarsely
1/2 cup coarsely chopped fresh flat-leaf parsley
375 gm spaghetti


Directions:

Heat 1 tbsp of the oil in medium frying pan; cook meat, stirring until browned. Remove from pan.

Heat remaining oil in same pan; cook onion and garlic, stirring until onion softens.

Return meat to the pan with herbs, tomato paste, undrained tomatoes, stock and water. Cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until just tender; drained.

Stir olives and parsley into mince mixture. Serve spaghetti, topped with bolognaise and sprinkled with grated Parmesan cheese, if desired.


Serves 4


Source: Internet

Spaghetti With Prawns

Ingredients:

20 king prawns - peeled and deveined
1 red chili - seeded and cut into slices
2 cloves garlic -0 chopped
3 roma tomatoes - seeded
100 gm napoli sauce
80 ml water
20 ml olive oil
100 ml prawn stock or fish stock
360 gm spaghetti
50 gm chopped parsley
salt


Ingredients:

Put a pot of water on the boil, lightly salt it and cook spaghetti to packet instructions.

In a hot pan Add a little vegetable oil, prawns and a pinch of salt. Colour the prawns then add garlic and chili and cook for 1 minute.

Add the water and cook for a further 1 minute, then add the Napoli sauce, stock, tomatoes and olive oil. Remove from the heat.

Add cooked spaghetti to the sauce. Return to the heat and mix until it comes together as a sauce, finish with parsley.


Serves 4


Source : Internet

Spaghetti with Cauliflower and Anchovy Sauce

Ingredients:

100 gm dried spaghetti
1 tbsp olive oil
1 clove garlic - thinly sliced
2-3 anchovy fillets - chopped
pinch chili flakes
200 gm cauliflower - cut into small florets
1/3 cup water
10 gm butter
1 tbsp chopped parsley
salt and pepper
grated Parmesan - to serve


Directions:

Cook pasta in a large pot of boiling salted water according to packet instructions; drain and set aside.

Heat oil in a pan over medium heat and add garlic, anchovy fillets and chili and cook 1-2 minutes or until fragrant.

Add cauliflower and cook a further 2 minutes or until just starting to colour. Stir in water, cover, and reduce hat to medium. simmer for 5 minutes or until cauliflower is tender and water has reduced by half.

Stir in cooked spaghetti, butter and parsley and season with salt and pepper.

Serve, topped with Parmesan.

Serves 1


Source : Internet

Linguine With Garlic Prawns

ingredients:

250 gm dried linguine pasta
500 gm uncooked prawns
handful flat-leaf parsley
1 tbsp extra virgin olive oil
6 large cloves garlic - sliced thinly
1/4 tsp chili flakes
14 cup (60 ml) lemon juice


Directions:

Cooked the linguine in boiling water until just tender.

Meanwhile, shell and devein the prawns. Cut prawns in half lengthways. Finely chopped the parsley stems and parsley leaves separately.

Combine chopped parsley stems, oil, garlic and chili in a frying pan; stir over moderately low heat until fragrant, about 3 minutes.

Increase heat to high, add the prawns; cook, stirring, until just changed in colour and cooked through. Stir in the chopped parsley leaves and lemon juice. Cover to keep warm.

reserve a small jugful of the pasta cooking water; drain pasta. Transfer pasta to a heated bowl, add prawn mixture and toss well. Add a small amount of the cooking water to moisten, if necessary.

Serve pasta immediately wit a green salad, if desired.

Serves 4


Source: www.ninemsn.com.au

Pasta with Tomato and Chilli Sauce

Ingredients:

500 gm sugocasa - refer to Cook's tip
2 garlic cloves - crushed
150 ml grape juice or white wine
1 tbsp sun-dried tomato puree
1 fresh red chilli
300 gm penne or tortiglioni
4 tbsp finely chopped fresh flat parsley
Salt and freshly ground black pepper
freshly grated Pecorino cheese - to serve


Directions:

Put the sugocasa, garlic, grape juice or white wine, tomato paste and whole chilli in a saucepan and bring to the boil. Cover and simmer gently.

Drop the pasta into a large saucepan of rapidly boiling salted water and simmer for 10-12 minutes or until al dente.

Remove the chilli from the sauce and add half the parsley. Taste for seasoning. If you prefer a hotter taste, chop some or all of the chilli and return it to the sauce.

Drain the pasta and tip into a warmed large bowl. Pour the sauce over the pasta and toss to mix. Serve at once, sprinkle with grated Pecorino and the remaining parsley.


Serves 4

Cook's Tip: Sugocasa is sold in bottles sometimes labelled "crushed Italian tomatoes". It is finer than canned chopped tomatoes and coarser than passata, so is ideal for pasta sauces, soup and stews.


The Italian Kitchen Bible

Pasta Quills with Cheesy Aubergine Sauce

Ingredients:

575 gm aubergine - cut into 1 cm cubes
salt and pepper
3 tbsp olive oil
15 gm butter or margarine
1 garlic clove - chopped
450 ml canned chopped tomatoes
350 gm pasta quills - penne
115 gm goat cheese - cubed
3 tbsp shredded fresh basil or
1 tsp dried basil


Directions:

Put the aubergine cubes in a large colander and sprinkle them lightly with salt. Let drain at least 30 minutes.

Rinse the aubergine under cold water and drain well. Dry on kitchen paper.

Heat the oil and butter or margarine in a large saucepan. Add the aubergine and fry until just golden on all sides, stirring frequently.

Stir in the garlic and tomatoes. Simmer until thickened, about 15 minutes. Season with salt and pepper.

Cook the pasta quills in a large pan of boiling salted water until just tender (check packet instructions for timing). Drain well and transfer to a warmed sering bowl.

Add the aubergine sauce, goat cheese and basil to the pasta and toss well together. Serve immediately.


Serves 6


The Ultimate Cooking Course

Pasta With Tomato Sauce

Ingredients:

1 aubergine
2 courgettes
1 large onion
2 peppers - red or yellow, seeded
450 gm tomatoes
2-3 garlic cloves
4 tbsp olive oil
salt and pepper
300 ml smooth tomato sauce
55 gm black olives - stoned and halved
340-450 gm dried pasta shapes such as rigatoni or penne
15 gm fresh basil - shredded

Directions:

Preheat 240degrees Celsius or Gas mark 9.

Cut the aubergine, courgettes, onion, peppers and tomatoes into 1-1 1/2 (2.4-4 cm) chunks. Discard the tomato seeds.

Spread out the vegetables in a large roasting tin. Sprinkle the garlic and oil over the vegetables and stir and turn to mix evenly. Season with salt and pepper.

Roast the vegetables for 30 minutes or until they are soft and browned. Stir halfway through.

Scrape the vegetable mixture into a saucepan. Add the tomato sauce and olives.

Bring a large pot of water to the boil. Add the pasta and cook until it is just tender to the bite.

Meanwhile, heat the tomato and roasted vegetable sauce. Taste and adjust the seasoning.

Drain the pasta and return it to the pot. Add the tomato and roasted vegetables sauce and stir to mix well. Serve hot, sprinkle with basil. If liked, serve with freshly grated Parmesan cheese.

Serves 4

Penne With Ratatouille

Ingredients:

1 small aubergine - chopped
6 tbsp olive oil
1 large courgette - halved and sliced
1 large red pepper - seeded and cut into chunks
1 garlic clove - peeled and crushed
4 tomatoes - cut into wedges
4 tbsp sun-dried tomato paste
450 ml passata (sieved tomatoes)
350 gm penne pasta
freshly grated Parmesan cheese and fresh basil leaves to serve

Directions:

Cook aubergine in 4 tbsp oil for 4-5 minutes; remove and set aside. Add 1 tbsp oil and cook courgette, pepper and garlic for 5-6 minutes.

Add tomatoes, tomato paste, passata and aubergine. Season and bring to the boil then simmer for 15 minutes until sauce has reduced and thickened slightly.

Cook pasta in boiling water for 10-12 minutes until just tender. Drain and toss with remaining oil. Mix pasta with the sauce and serve with Parmesan and basil.

Serves 6

Mushroom Medley Pasta

Ingredients:

3 tbsp olive oil
100 gm oyster mushrooms - sliced
100 gm shiitake mushrooms - sliced
100 gm button mushrooms -quartered
2 cloves garlic - peeled and crushed
400 ml low fresh cream
4 tbsp chicken stock
1 tbsp fresh thyme leaves
1 (500) gm packed fresh egg pasta twists

Directions:

Heat the oil in a large frying pan and add the mushrooms and garlic. Cook for 4 minutes until starting to turn golden brown. Add the fresh cream and chicken stock, half the thyme and seasoning. Simmer gently for 7 minutes or until mixture has reduced and thickened slightly.

Cook the pasta in large pan of boiling, salted water for 3 minutes until tender, yet still slightly firm to bite. Drain the pasta, place in serving bowls and spoon over the mushroom sauce. Sprinkle with the remaining thyme to garnish.

Serves 4

Ravioli Bake

Serves 2
Preparations : 5 minutes
Cooking Time : 3 minutes

Ingredients:

250 gm packet fresh ravioli
300 gm fresh tomato sauce
1 garlic clove - crushed
125 gm mozzarella - sliced


Directions:

Preheat the oven to 180 degrees Celsius, Gas mark 4. Cook the ravioli in a large pan of lightly salted boiling water for 8-10 minutes or according to pack instructions. Drain, transfer to an ovenproof dish.

Pour over half the tomato sauce, add the garlic, season and toss well. Top with slices of mozzarella and pour over the remaining tomato sauce.

Bake for 20 minutes until the cheese is golden and bubbling. Garnish with a few fresh basil leaves.