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ISO: ISO: recipes for fresh pasta
- Thread starter rvb
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Here's a good one--REC: Taglierini with Zucchin & Herbs...
Taglierini With Zucchini And Herbs
Recipe By :The Greens Cookbook
Serving Size : 2
BASIC PASTA DOUGH -- (See Recipe) or 7 ounces of store bought fresh pasta
8 ounces zucchini -- green or golden-small and firm
1/2 cup Mixed fresh herbs -- (Italian Parsley, marjoram, basil, chervil, hyssop, lemon thyme, etc)
1 Lemon
6 tablespoons Virgin Olive Oil
5 tablespoons Pine Nuts
4 Shallots -- thinly sliced, then roughly chopped
4 teaspoons Tiny capers -- rinsed in water
2 sun-dried tomatoes, oil-packed -- cut into narrow strips
Salt and pepper
Parmesan cheese -- (optional)
1. Prepare the pasta dough and set it aside to rest. Then roll it out, and cut it into strips 1/16 inch wide. Bring a large pot of water to a boil.
2. Slice the zucchini diagonally into pieces about the same thickness as the pasta. Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.
3. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them , but not too finely, Include any flowers, such as the purple flowers of the hyssop or pink thyme blossoms. With a vegetable peeler remove a thin strip of peel from the lemon and cut it into fine silvers.
4. Heat 2 Tbl of olive oil is a small pan and add the pine nuts. Cook until they begin to color; then add the shallots. Cook the two together over medium-low heat until the shallots are soft and the nuts browned. Transfer them to a wide bowl and add the rest of the oil, capers. lemon peel, sun-dried tomatoes and herbs. Add salt, pepper and 12 tsp or so, lemon juice, to taste.
5. Add Salt to the boiling water, drop in the zucchini, and cook about 1 minute. Scoop it out, shake off the water & add to bowl with the other ingredients. Cook Pasta & add to bowl as well. Toss. Serve with the cheese passed separately..
BASIC PASTA DOUGH
Serving: 8
3 1/2 cups flour -- (3 1/2 to 4)
4 extra large eggs
1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Taglierini With Zucchini And Herbs
Recipe By :The Greens Cookbook
Serving Size : 2
BASIC PASTA DOUGH -- (See Recipe) or 7 ounces of store bought fresh pasta
8 ounces zucchini -- green or golden-small and firm
1/2 cup Mixed fresh herbs -- (Italian Parsley, marjoram, basil, chervil, hyssop, lemon thyme, etc)
1 Lemon
6 tablespoons Virgin Olive Oil
5 tablespoons Pine Nuts
4 Shallots -- thinly sliced, then roughly chopped
4 teaspoons Tiny capers -- rinsed in water
2 sun-dried tomatoes, oil-packed -- cut into narrow strips
Salt and pepper
Parmesan cheese -- (optional)
1. Prepare the pasta dough and set it aside to rest. Then roll it out, and cut it into strips 1/16 inch wide. Bring a large pot of water to a boil.
2. Slice the zucchini diagonally into pieces about the same thickness as the pasta. Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold.
3. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them , but not too finely, Include any flowers, such as the purple flowers of the hyssop or pink thyme blossoms. With a vegetable peeler remove a thin strip of peel from the lemon and cut it into fine silvers.
4. Heat 2 Tbl of olive oil is a small pan and add the pine nuts. Cook until they begin to color; then add the shallots. Cook the two together over medium-low heat until the shallots are soft and the nuts browned. Transfer them to a wide bowl and add the rest of the oil, capers. lemon peel, sun-dried tomatoes and herbs. Add salt, pepper and 12 tsp or so, lemon juice, to taste.
5. Add Salt to the boiling water, drop in the zucchini, and cook about 1 minute. Scoop it out, shake off the water & add to bowl with the other ingredients. Cook Pasta & add to bowl as well. Toss. Serve with the cheese passed separately..
BASIC PASTA DOUGH
Serving: 8
3 1/2 cups flour -- (3 1/2 to 4)
4 extra large eggs
1/2 teaspoon extra-virgin olive oil
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
We have fun with ours,,,use Charlie's basic dough recipe and then get creative.>>>
Fettucini or linguine with sun dried tomatoes or my favorite, lemon/pepper! You can add what ever you want. Get with it...you'll have a blast! I want a picture of the pasta hanging all over the kitchen to dry and flour sprinkled everywhere.
Fettucini or linguine with sun dried tomatoes or my favorite, lemon/pepper! You can add what ever you want. Get with it...you'll have a blast! I want a picture of the pasta hanging all over the kitchen to dry and flour sprinkled everywhere.
luisa_calif
Well-known member
You can also run bread dough through it to make flat cracker bread ....
or use the fettuccini cutter to make skinny breadsticks.
or use the fettuccini cutter to make skinny breadsticks.
REC: Beet and Onion Ravioili with Butter and Chives hereya go Rick smileys/smile.gif ...
Beet and Onion Ravioili with Butter and Chives
Marcella's Italian Kitchen
marcella Hazan
stuffing:
1 large or 2 medium raw red beets, about 1 1/2 oz
green tops of 6 scallions
1 1/2 lbs onoins, peeled and sliced as thin as possible (mandolin or V-Slicer is fab for this)
3 TBL butter
salt
freshly ground black pepper
1 cup freshly grated parmigiano reggiano
1/3 cup fine, dry, unflavored bread crumbs, toasted in a pan
1 egg yolk
Sauce:
6 TBLs butter
3 TBLs chives, chopped very fine
frehly grated parmigiano reggiano to taste
Discard green tops of beets and scrub thoroughly clean of all soil. put in a pot with ample water to cover and bring to a boil. cook until pierced easily with a fork. drain, peel and chop extremely fine. ( food processor works best here)
slice green scallion tops and cut them as thin as possible.
In a skillet or saute pan put the sliced onion, scallion rings and 3 TBL butter. cover the pan and turn on the heat to very low. coook until the onion is very soft, no less than one hour. if you check you will find that, at first, the onion will have thrown off considerable liquid. it will eventually vanish into the cooking.
when the onion is very soft, uncover the pan, add salt and liberal grindings of pepper and turn the heat to high. cook, stirring frequently, until the onion becomes colored a pale, nut brown. transfer to a bowl with a slotted spoon or spatula and let cool completely.
when the onion is cold, add the chopped beets, 1 cup of grated cheese, bread crumbs and the egg yolk and mix thoroughly to amalgamate all indredients uniformly.
make pasta dough and stuff ravioli. separate the squres and spread them on a dry cloth towel on a counter, making sure they do not touch eah other at any point. when all the ravioli are done and spread on towels, turn them from time to time if you are not going to cook them immediately turn them from time to time so they will dry evenly and not stick to the towel.
bring a large pot of water to a boil, add salt. gather the ravioli in a towel and, when the water resumes boiling, drop them into the pot. drainthem, retrieving them with a perforated scoop, when they are done but still firm to the bite. shake them gently in a colander to throw off water. tranfer immeditely to a warm serving platter, toss at once with the 6 TBLs butter and chopped chives and serve piping hot with ample grated cheese on the side.
notes: I roasted the beets, easier and more flavor. you can roast the beets the day before. you can also make the onion mixture the day before too. it makes it all less time consuming. I did not include the pasta recipe as it's incorrect in the book. Charlie's recipe for pasta dough (above) is perfect.
these are really, really good!
Mangia
Beet and Onion Ravioili with Butter and Chives
Marcella's Italian Kitchen
marcella Hazan
stuffing:
1 large or 2 medium raw red beets, about 1 1/2 oz
green tops of 6 scallions
1 1/2 lbs onoins, peeled and sliced as thin as possible (mandolin or V-Slicer is fab for this)
3 TBL butter
salt
freshly ground black pepper
1 cup freshly grated parmigiano reggiano
1/3 cup fine, dry, unflavored bread crumbs, toasted in a pan
1 egg yolk
Sauce:
6 TBLs butter
3 TBLs chives, chopped very fine
frehly grated parmigiano reggiano to taste
Discard green tops of beets and scrub thoroughly clean of all soil. put in a pot with ample water to cover and bring to a boil. cook until pierced easily with a fork. drain, peel and chop extremely fine. ( food processor works best here)
slice green scallion tops and cut them as thin as possible.
In a skillet or saute pan put the sliced onion, scallion rings and 3 TBL butter. cover the pan and turn on the heat to very low. coook until the onion is very soft, no less than one hour. if you check you will find that, at first, the onion will have thrown off considerable liquid. it will eventually vanish into the cooking.
when the onion is very soft, uncover the pan, add salt and liberal grindings of pepper and turn the heat to high. cook, stirring frequently, until the onion becomes colored a pale, nut brown. transfer to a bowl with a slotted spoon or spatula and let cool completely.
when the onion is cold, add the chopped beets, 1 cup of grated cheese, bread crumbs and the egg yolk and mix thoroughly to amalgamate all indredients uniformly.
make pasta dough and stuff ravioli. separate the squres and spread them on a dry cloth towel on a counter, making sure they do not touch eah other at any point. when all the ravioli are done and spread on towels, turn them from time to time if you are not going to cook them immediately turn them from time to time so they will dry evenly and not stick to the towel.
bring a large pot of water to a boil, add salt. gather the ravioli in a towel and, when the water resumes boiling, drop them into the pot. drainthem, retrieving them with a perforated scoop, when they are done but still firm to the bite. shake them gently in a colander to throw off water. tranfer immeditely to a warm serving platter, toss at once with the 6 TBLs butter and chopped chives and serve piping hot with ample grated cheese on the side.
notes: I roasted the beets, easier and more flavor. you can roast the beets the day before. you can also make the onion mixture the day before too. it makes it all less time consuming. I did not include the pasta recipe as it's incorrect in the book. Charlie's recipe for pasta dough (above) is perfect.
these are really, really good!
Mangia
REC: Paglia e Fieno. (Straw and Hay) Green and yellow noodles with prosciutto, cream and peas.
I can post the actual pasta recipes if you'd like. This goes very fast once everything is prepped. The sauce can be sauteed while the pasta is boiling.
PAGLIA E FIENO
(Anne Casale)
1/4 cup sunalted butter, cut into pieces
1 cup thinly sliced scallions
4 oz. proscuitto, finely diced
1 9-oz. package frozen tiny peas, defrosted and well drained
1 tsp. salt
1/2 tsp. freshly grated white pepper
2 extra large egg yolks
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/8 tsp freshly grated nutmeg
8 oz. green noodles, preferable homemade
8 oz. egg noodles, preferable homemade
1 Tbs. salt
2 tsp. oil
1 Tbs. softened butter
Freshly grated Parmesan cheese for serving
Melt the 1/4 cup butter in a skillet over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring constantly, until soft but not brown, about 1 minute. Stir is peas, 1 tsp. salt and white pepper. Continue to cook, stirring constantly, until peas are tender-crisp, about 3 minutes.
In a small bowl, whisk together the egg yolks and cream. Add Parmesan and nutmeg; whisk again until smooth.
Coo pasta in 6 quarts boiling water with 1 Tablespoon salt and 2 teaspoons oil until al dente. Drain in a colander, transfer to a bowl containing 1 Tablespoon softened butter and toss quickly. Very quickly toss with egg-cheese mixture. Toss again with half of the pea-prosciutto mixture and spoon remainder on top. Serve with additional freshly grated Parmesan cheese.
NOTE: If using store-bought noodles from separate sources you may want to boil each in its own pot as they may need different cooking times.
I've never tried this with fresh peas but I have them growing now and I can't wait. I imagine they'd be blached briefly first.
I can post the actual pasta recipes if you'd like. This goes very fast once everything is prepped. The sauce can be sauteed while the pasta is boiling.
PAGLIA E FIENO
(Anne Casale)
1/4 cup sunalted butter, cut into pieces
1 cup thinly sliced scallions
4 oz. proscuitto, finely diced
1 9-oz. package frozen tiny peas, defrosted and well drained
1 tsp. salt
1/2 tsp. freshly grated white pepper
2 extra large egg yolks
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/8 tsp freshly grated nutmeg
8 oz. green noodles, preferable homemade
8 oz. egg noodles, preferable homemade
1 Tbs. salt
2 tsp. oil
1 Tbs. softened butter
Freshly grated Parmesan cheese for serving
Melt the 1/4 cup butter in a skillet over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 1 minute. Stir in prosciutto and cook, stirring constantly, until soft but not brown, about 1 minute. Stir is peas, 1 tsp. salt and white pepper. Continue to cook, stirring constantly, until peas are tender-crisp, about 3 minutes.
In a small bowl, whisk together the egg yolks and cream. Add Parmesan and nutmeg; whisk again until smooth.
Coo pasta in 6 quarts boiling water with 1 Tablespoon salt and 2 teaspoons oil until al dente. Drain in a colander, transfer to a bowl containing 1 Tablespoon softened butter and toss quickly. Very quickly toss with egg-cheese mixture. Toss again with half of the pea-prosciutto mixture and spoon remainder on top. Serve with additional freshly grated Parmesan cheese.
NOTE: If using store-bought noodles from separate sources you may want to boil each in its own pot as they may need different cooking times.
I've never tried this with fresh peas but I have them growing now and I can't wait. I imagine they'd be blached briefly first.
Oops, 1 cup. I left out the cream in the recipe, but I've just revised it. I assure you, there was
NOTHING freudian, unconscious or otherwise psychologically or dietarily relevant about me leaving the cream out of the ingredients list. I was typing in a hurry.
I BELIEVE IN CREAM!
(at least where peas and prosciutto are involved).
NOTHING freudian, unconscious or otherwise psychologically or dietarily relevant about me leaving the cream out of the ingredients list. I was typing in a hurry.
I BELIEVE IN CREAM!
(at least where peas and prosciutto are involved).