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BASIC NON-EGG PASTA DOUGH
Makes approximately 1 pound
3 cups all purpose flour
1 cup warm water
2 Tbsp olive oil
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Pour flour into a mixing bowl and make a “well” or pit into the center
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Add the water and oil into the well
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Using a fork, slowly blend the flour and liquid until they are well blended
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Continue until the dough becomes sticky and too difficult to work with a fork
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Use your hands to form the dough into a mound, shape and cover with a damp towel
.
It is important to let the dough now rest for 10-15 minutes to allow the ingredients to blend together
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After dough has rested, cut off a piece approximately 1/4” (0.6 cm) thick
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Re-cover remaining dough with damp towel
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Follow dough rolling and pasta cutting instructions
FLAVORED PASTA DOUGH
Pureed vegetables can be added to pasta dough to enhance the noodle color. Generally,
the flavor of the vegetable is not very pronounced in the pasta.
LEMON PASTA DOUGH
2 Tbsp lemon juice
3 Tbsp finely grated lemon zest
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Follow the recipe for the basic “TRADITIONAL EGG PASTA DOUGH” substituting
2 eggs and one egg yolk
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Add the lemon juice and the lemon zest to the flour and egg mixture and continue
recipe
GARLIC FLAVORED PASTA DOUGH
6 peeled, well minced garlic cloves
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Follow the recipe for the basic “TRADITIONAL EGG PASTA DOUGH”
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Add the garlic to the flour and egg mixture and continue recipe
SPINACH PASTA DOUGH
8 oz fresh spinach
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Remove the stems from 8 oz. of fresh spinach
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Cook the spinach in boiling water for about 2 minutes or until the spinach is wilted
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Rinse the spinach to cool it quickly
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Squeeze the spinach dry, then puree it in a blender Add the 2 eggs to the pureed spinach
and blend well
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Follow the recipe for the basic “Traditional Egg Pasta Dough” using only 2 eggs
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Pour flour into a mixing bowl and make a “well” or pit into the center
.
Pour the spinach and egg mixture into well and continue as in “Traditional Egg Pasta Dough” recipe
SPAGHETTI WITH GARLIC, OIL AND CHILI PEPPER
Serves 4-6 people
1/4 cup olive oil
5 cloves minced garlic
1/2 red chili pepper
14 oz (7 g) spaghetti, cooked and drained
chopped parsley
salt to taste
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Saute the garlic in a saucepan with the olive oil
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Finely slice the chili pepper, add to the olive oil and heat over very low heat for 2 minutes
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Pour Spaghetti into the saucepan
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Add parsley, toss and serve
LINGUINI PASTAS
Additional Accessory Part # 01-0204
“Linguini” is an appetizing and versatile noodle that can be used in
a multitude of recipes. Linguini originated in Venice, which is why
it is mostly associated with seafood dishes. 3mm round Linguini
noodles can be made with the additional Linguini Pasta Maker.
LINGUINI WITH WHITE CLAM SAUCE
Serves 4-6 people
1 lb (0.5 kg) Linguini, cooked and drained
3/4 cup olive oil
4 cloves chopped garlic
2 Tbsp chopped parsley
1-1/2 dozen Cherrystone Clams, shelled and chopped with juices reserved
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Heat olive oil in large saute pan over medium heat. Add garlic, cook until lightly browned
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Add Clams with their juices, bring to a boil, then lower heat to a simmer and cook for 5 more minutes
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Add some of the sauce to the Linguini and mix well
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Plate the past, spooning remaining sauce over top
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Garnish with chopped parsley
LINGUINI WITH RED CLAM SAUCE
Serves 4-6 people
4 to 6 cloves fresh garlic, minced 4 Tbsp butter
olive oil
1 large can tomato sauce
pepper
2 Tbsp basil
2 cans minced clams
2 handfuls chopped fresh parsley
1 lb (0.5 kg) Linguini, cooked and drained
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Cover bottom of saucepan with oil and brown the garlic. Add butter and melt.
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Add parsley, basil and pepper; stir well.
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Add clams and tomato sauce.
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Stir well and cover. Let sauce simmer for 20 minutes. Pour over Linguini.
LASAGNA PASTAS
LASAGNETTE
Additional Accessory Part # 01-0205
Lasagnette, as you might guess means “small lasagna.” It’s the
perfect noodle for making large or small lasagna. This accessory
cuts strips 12mm wide.
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