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t a l i a n F r e s
h P a s t a a n
d S a u c e s R
e c i p e s
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tomato
pasta...
egg
pasta...
spinach pasta...
  
  
potato
gnocchi...
pizza...
penne...
also pasta made of... semolina, whole wheat, buckwheat, soba... etc. |
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Tips:
- Pasta should always be cooked in
abundant salted water.
- Adding salt to the water is essential
for a flavor and prevent sticking.
- Pasta dough made without salt is more
tender.
- The fresher pasta, the faster it will
cook.
- Never overcook - start tasting pasta
well before it is done, checking every 30 seconds or so until it is
cooked al dente (firm to the bite)
- For many pastas, the simplest sauce:
- tossing barely-cooked pasta with extra virgin olive oil or
butter, seasoned with salt and pepper and perhaps some garlic and
cheese - is plenty. Everything else is extra.
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water
pasta
This
basic non-egg pasta is perfect with traditional tomato and meat sauces, as
well as most other sauces you can think of:
- 1 pound all-purpose flour
- water to the water level for 1 pound flour
Place the flour in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the water, as explained in the "General
Procedure".
Add more water or
flour as needed, letting the machine run for a minute after each addition.
When the dough is
of the correct consistency, let the machine run until the dough is
properly kneaded.
Total mixing time
will be 5 to 6 minutes. Makes 1.3 pounds.
Recommended discs: all for pasta
Cooking time: round and flat pastas will cook in 1 to 3
minutes;
tubular pastas in 2" pieces will cook in 2 to 5 minutes
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egg
pasta
To
Italians, egg pastas are noodles - and they are always flat. These were
traditionally made at home and rolled out with a long rolling pin and a
strong arm.
- 1 pound all-purpose flour
- eggs to the egg level for 1 pound flour (about 4½ large eggs*)
Place the flour in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the eggs, as explained in the "General
Procedure".
Add more egg or
flour as needed, letting the machine run for a minute after each addition.
When the dough is
of the correct consistency, let the machine run until the dough is
properly kneaded.
Total mixing time
will be 6 to 7 minutes. Makes 1.3 pounds.
Recommended discs: all for pasta
Cooking time: the pastas will cook in 1½ to 4 minutes
* to use a partial egg, lightly scramble it
before pouring into the measure. You substitute water for the partial egg.
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semolina
(durum wheat or 00) pasta
By
Law, all pastas made in Italy are made from durum wheat, often from the
grind called Semolina. American boxed pastas may or may not be
durum wheat; but they usually contain more water and therefore are softer
upon cooking. Our Semolina dough is very close-though fresher and thus
better - to Italian pasta.
You could use all
Semolina flour or a combination of All-purpose flour and Semolina.
1 - All Semolina flour:
Put 3 cups
of Semolina flour in the bowl and lock the cover in place.
Put 3
"Large" (not "Jumbo" or "Extra large") eggs
in the liquid measuring cup. (Even if the level is below the Egg mark for
1lb. of flour). With the machine running, slowly pour in the eggs through;
the opening in the lid. Let the machine run for 9 to 10 minutes, until the
dough is of the correct consistency. (THE DOUGH SHOULD BE IN WALNUT-SIZE
LUMPS). Makes about 1½ pounds of Pasta.
Remember that Semolina flour tends to "grow" with eggs more than
the All-purpose flour and may push the lid upward thus stopping the
machine. If this occurs, just push the lid down and the machine would
continue running.
The Semolina flour
is very "hard", therefore the pasta in the begging will extrude
from the disc very slowly and after a couple of minutes much faster.
The first 20"
to 25" of pasta will have ragged edges. Don't be alarmed. Just cut it
and put it back in the bowl.
2 - Combination of All-purpose: flour and Semolina.
Put 2 cups of
Semolina flour and 1¾ cups of All-purpose flour in the bowl and lock the
cover in place.
Put eggs in the
liquid measuring cup up to the level marked Egg for 1lb. of flour.
(Usually 4 "large" eggs are required). Follow the same
procedures as outlined above for the "All Semolina flour".
Recommended discs: 2, 3, 4, 5, 6, 7, 8, 10, 11, 12, 13, 14, 20, 22,
23.
Cooking time: round pastas will cook in 2 to 4 minutes, the
flat pastas in 4 to 6 minutes,
tubular pastas in 2" pieces will
cook in 4 to 6 minutes.
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spinach pasta
The beautiful green color always goes well with a rich
red tomato sauce - pleasing to the eye and the palate. Try mixing equal
parts of spinach linguine for what the Italians call paglia e fieno
- straw and hay.
- 1 pound all-purpose flour
- 2 ounces cooked, squeezed dry spinach, chopped very fine (above ¼ pound
raw)
- 4 large eggs
- Reserved spinach juice (if needed)
Place the flour and
spinach in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the eggs, as explained in the "General
Procedure", letting the machine run extra 2 minutes. Add reserved
spinach juice or flour as needed, letting the machine run for a minute
after each addition. When the dough is properly kneaded and an even
green color.
Total mixing time
will be 8 to 9 minutes. Makes 1.3 pounds.
Recommended discs: 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 22, 23, 24.
Cooking time: flat pastas will cook in 3 to 5 minutes;
tubular pastas in 2" pieces will cook in 4 to 7 minutes
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tomato
pasta
Try this with mushrooms sautéed in olive oil.
- 1 pound all-purpose flour
measured in the PastaMatic cup
- 6 tablespoons tomato paste
- Water to the egg level for ½ pound flour
Place the flour and
tomato paste in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the water, as explained in the "General
Procedure". Add more water or flour as needed, letting the
machine run for a minute after each addition. When the dough is of the
correct consistency, let the machine run until the dough is properly
kneaded and an even color.
Total mixing time
will be 5 to 6 minutes. Makes 1.3 pounds.
Recommended discs: 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 22, 23,
24.
Cooking time: flat pastas will cook in 1½ to 3
minutes;
tubular pastas in 2" pieces will cook in 2 to 5 minutes
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watercress
pasta
Cook 2 bunches of watercress in boiling salted water for
6 minutes.
Drain, rinse, and
thoroughly squeeze dry, then chop very finely.
You should have 2 to 3
tablespoons of watercress. Substitute this for the spinach in the
Spinach Pasta.
Knead 12 to 15
minutes, or until the mixture is uniformly green.
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whole
wheat pasta
Although not traditionally Italian, this is healthy and delicious.
- ½ pound whole wheat flour
- ½ pound all-purpose flour
- Water to the water level for 1 pound flour plus 1 tablespoon water
Place the flour
in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the water, as explained in the "General
Procedure". Add more water or all-purpose flour as needed,
letting the machine run for a minute after each addition. When the
dough is of the correct consistency, let the machine run until the
dough is properly kneaded.
Total mixing time
will be about 12 minutes. Makes 1.3 pounds.
Recommended discs: 1, 2, 3, 4, 5, 6, 7, 19, 20
Cooking time: pastas will cook in 2 to 4 minutes
* If you like, add 2 tablespoons olive oil after
the water. Knead an extra minute or two.
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egg
white pasta
This delicate pasta has a porcelain look to it.
- 1 pound all-purpose flour
- 6 large egg whites
Place the flour
in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the egg whites, as explained in the "General
Procedure". Add more water or flour as needed, letting the
machine run for a minute after each addition. When the dough is of the
correct consistency, let the machine run until the dough is properly
kneaded.
Total mixing time
will be 5 to 6 minutes. Makes 1.3 pounds.
Recommended discs: 1, 2, 4, 5, 6, 7, 21
Cooking time: pastas will cook in 1 to 4 minutes
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egg
yolk pasta
These are even richer than ordinary egg pasta. Do not overcook, or they
will toughen.
- 1 pound all-purpose flour
- 16 large egg yolks
Same procedure
as above. Let the machine run until the dough is kneaded and has an even
color.
Recommended discs: 5, 6, 7, 9, 24
Cooking time: pastas will cook in 2 to 4 minutes
* You can substitute quick-mixing flour for the
all-purpose flour. Mix for about 10 minutes.
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buckwheat
pasta
Try this for dessert cut into fettuccine strips, tossed with butter,
sugar and raisins.
- 1 package (¼-ounce) dry active yeast (optional)
- Flat beer at room temperature
- Buckwheat flour - ¼ lb. (appx. 1 cups)
- All-purpose flour - ¾ lb. (appx. 2¾ cups)
Put the
yeast in the liquid measure and add beer until it reaches the water
level for 1 pound flour. Set aside for 10 minutes.
Put the flours
in
the bowl and lock the cover in place.
With the machine
running, slowly pour in the dissolved yeast mixture, as explained in the "General
Procedure". Add more beer or all-purpose flour as needed, letting
the machine run for a minute after each addition. When the dough is of
the correct consistency, let the machine run until the dough is
properly kneaded.
Total mixing time
will be about 6 minutes. Makes 1.3 pounds.
Recommended discs: 5, 6, 7, 8, 9, 24
Cooking time: pastas will cook in 1 to 3 minutes
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pasta
alla panna
This is a basic cream sauce. Follow it or one of the variations,
or make up your own. Be generous with the pepper.
- 1 recipe fresh egg pasta
- 3 tablespoons kosher salt
- 6 tablespoons unsalted butter
- 2 cups heavy cream
- 1.3 cups freshly grated Parmesan cheese
- Freshly ground pepper
Bring 2
gallons of water to a boil and add the salt and pasta. Cook until the
pasta is al dente. Drain well and toss with the butter.
While the pasta
cooks, heat the cream in a saucepan just until hot. Add the cream and
cheese to the pasta, tossing until the pasta is evenly coated. Season
to taste with salt and pepper, being generous with the pepper. Serve
immediately.
Serves 4 to 6.
Variation: Add a smashed garlic clove to the saucepan while
heating the cream. Remove before tossing with the pasta. Alternatively,
cut 6 ounces thinly sliced prosciutto into thin strips and toss
with the pasta and sauce.
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soba
Japanese buckwheat pasta)
Made without yeast and
beer, this Japanese buckwheat pasta has a stronger buckwheat flavor than
the other buckwheat pasta. In Japan, they eat it hot or cold, usually as a
main luncheon course. For a festive touch, try it cold with the oriental
vinaigrette in the following recipe.
- Buckwheat flour - 2/3 lb. (appx.2½ cups)
- All purpose flour - 1/3 lb. (appx.1¼ cups)
Put the flour
in
the bowl with a salt and lock the cover in place.
Put the egg yolks
in the liquid measuring cup. Add water until it reaches the egg level for 1
pound flour.
With the machine
running, slowly pour in the liquid, as explained in the "General
Procedure". Add more water or all-purpose flour as needed,
letting the machine run for a minute after each addition. When the
dough is of the correct consistency, let the machine run until the
dough is properly kneaded.
Total mixing time
will be about 13 minutes. Makes 1¼ pounds.
Recommended discs: 2, 3, 5, 6
Cooking time: pastas will cook in 3 to 4 minutes
rinse in cold water after draining.
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basic
tomato sauce
For four, to serve with
pasta, rice, or meat.
- 2 cloves garlic, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 tablespoons finely chopped parsley
- 4 tablespoons extra-virgin
olive oil
- 2 cups/ 1lb./ 500g. fresh or canned tomatoes, skinned and coarsely
chopped salt to taste and freshly ground black pepper
- 6 fresh basil leaves, torn
Sauté the
garlic, carrot, onion, celery, and parsley in the oil for 4-5 minutes.
Add the tomatoes,
season with salt and pepper, and simmer, uncovered, over a low heat for at
least 45 minutes, or until the sauce has reduced to the required density.
Turn off the heat,
stir in the basil, and serve.
For a spicy sauce,
add chili pepper to taste.
In late summer, when
tomatoes are cheap and plentiful, make a big quantity in a very large,
heavy-bottomed pan. Preserve in sterilized glass jars for use throughout
the winter. When making large quantities of the sauce, simmer for at least
1½ hour.
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rich
meat sauce
For eight, to serve with
pasta, rice, or vegetable dishes.
- 2 cloves garlic, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 tablespoons finely chopped parsley
- ¼ cup/ 2oz./ 60g coarsely chopped pancetta
- 4 tablespoons extra-virgin
olive oil
- 2 cups/ 8oz./ 250g. ground veal or beef
- 1 cup/ 4oz./ 125g. coarsely chopped chicken breast
- 1 cup/ 4oz./ 125g. finely chopped chicken livers
- 1oz./ 30g. dried porcini mushroom, soaked in warm water for 20 minutes,
then finely chopped
- ½ cup/ 4 fl oz/ 125 ml dry red wine
- 1 lb./ 500g. fresh or canned tomatoes, skinned and coarsely chopped salt to taste and
freshly ground black pepper
In a large
heavy-bottomed saucepan, sauté the
garlic, carrot, onion, celery, parsley, and pancetta in the oil over medium
heat until the onion turns light gold.
Add the veal or
beef, chicken breast, and livers and cook for 5-7 minutes, stirring all the
time.
Add the mushrooms
and cook for 5 minutes more.
Pour in the wine and
cook until it has evaporated.
Add the tomatoes,
season with salt and pepper, partially cover and simmer over low heat for
at least 2 hours. The longer the sauce cooks, the tastier it will be, so
don't be afraid of summering for 3 or even 4 hours. Add a little hot stock
or water if it becomes too dry. béchamel
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béchamel
Although this sauce is strongly identified with French cooking, its
origins are Florentine. It is another of many recipes that left the
Tuscan capital's brilliant Renaissance court with Catherine de' Medici
when she went north to marry the future King of France.
- ¼ cup/ 2oz./ 60g. butter
- ½ cup/ 2oz./ 60g.
all-purpose/ plain flour
- 2 cups/ 16 fl oz./ 500 ml boiling milk
- freshly grated nutmeg
- salt to taste
Melt the
butter in a small heavy-bottomed pan over low heat. Stir in the flour and
cook, stirring continuously, for 1-2 minutes.
Pour in a little of
the milk and stir well. Gradually add all the milk, stirring continuously
so that no lumps form. Cook over a low heat, stirring all the time, for
about 5 minutes.
Season with nutmeg
and salt to taste.
Béchamel sauce is
used in many baked pasta and vegetable dishes. Use a quantity of Béchamel
sauce to revive yesterday's leftover pasta, by stirring it into the pasta
and then backing it all in a hot oven 15 minutes.
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Bolognese
sauce
This
hearty sauce is particularly good with tabular pastas, like penne, as
well as flat needles, either egg or spinach flavored.
Follow the
recipe for the Tomato Sauce, adding ¼ pound ground pork and ½ pound
ground beef to the pan after the onion are soft.
Cook until the
meats are brown.
Drain off the
fat before adding remaining ingredients.
For a creamier
sauce, add ½ cup heavy cream with the tomatoes.
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pesto
Genovese
This uncooked sauce is
wonderful tossed with freshly-cooked egg noodles or potato gnocchi. Just
use enough to evenly coat the pasta; don't let it swim. If you have any
extra, stir it into your minestrone for a breath of basil or freeze until
you crave it again.
- 2 cups packed fresh basil leave
- 2 cloves garlic
- ¼ cup of olive oil
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pignoli nuts
Put the
basil and garlic in the work bowl of a food processor. Process until finely
chopped. Gradually pour in the olive oil. Add the cheese and pignoli nuts.
Process until fairly smooth in texture.
Makes about ¾ cup.
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