Best Pasta Recipes

Wednesday, April 1, 2015

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

1 in a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. rub in the shortening by hand until the mixture is the texture of oatmeal. make a well in the center, and pour in the boiling water. mix with a fork until all of the water is evenly incorporated. sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. the dough should be smooth.
2 make balls the size of golf balls, about 2 ounces each. place them on a tray, and cover with a cloth. let stand for at least 1 hour, or up to 8 hours.
3 heat a griddle or large frying pan over high heat. on a lightly floured surface, roll out a tortilla to your preferred thinness. fry one at a time. place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. roll out the next tortilla while you wait for that one to cook. repeat until all of the balls have been cooked. tortillas can be refrigerated or frozen.

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

1 place tomatoes in a kettle, and cover with cold water.
2 bring just to the boil, pour off water, and cover again with cold water.
3 peel tomatoes and cut into small pieces.
4 cook the spaghetti in a large pot of boiling salted water until al dente.
5 while the pasta is cooking, in a large saucepan over medium heat, saute the garlic in olive oil, ensuring that the garlic does not brown.
6 stir in the tomato paste, and immediately stir in the tomatoes, salt and pepper.
7 reduce heat, and simmer until the pasta is ready; add the basil.
8 drain spaghetti, but do not rinse in cold water.
9 mix it into the sauce, reduce the heat as low as possible.
10 keep warm, uncovered, for about 10 minutes until it is ready to serve.

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins

1 combine in a medium bowl: both flours, both seeds, salt, baking powder. stir well. stir in oil. add water and stir until just combined.
2 turn dough out onto a floured board. knead a few times, to ensure dough is evenly mixed and smooth. cut into 8 pieces and cover with a towel 15 minutes.
3 preheat oven to 450°f.
4 flatten one dough ball and pass through a pasta roller at the widest setting. reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. place dough sheet on a parchment-lined baking sheet. using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. bake 8-12 minutes or until browned and crisp. transfer to a rack and cool completely. store in a zip top bag with as much air removed as possible. use within 2 week.s.

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 cook pasta according to directions.
2 while that cooks, brown sausage in a pan sprayed with cooking spray.
3 when sausage is fully cooked, add spaghetti sauce & red chili pepper flakes. simmer for 5 minutes.
4 add cream cheese to sauce, stir well for 2 minutes.
5 drain pasta and mix well with sauce. top with parmesan, let stand on low heat for 5 minutes until cheese is melted.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 - heat milk and cream in a heavy bottom saucepan until it begins to simmer. turn off heat. slowly whip in cheese, then remove from heat.
2 - place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
3 - slowly add egg yolk mixture back into remaining cream mixture. place back on very low heat and continually stir until simmering.
4 - take sauce off heat so it thickens. (this will increase temperature of egg yolks, known as tempering).
5 - season to taste with salt and black pepper. serve over your favorite pasta.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 optional garnishes: sprigs of fresh cilantro and lime wedges
2 soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). drain and set aside.
3 in a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. set aside. heat oil in a wok, add garlic. sauté for 30 seconds until garlic is fragrant. add shrimp, tofu and egg. stir-fry for 1 minute, until egg is scrambled. add rice noodles and tamarind juice mixture. stir-fry all ingredients until well cooked and combined. serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

1 turkey stock.
2 combine all in heavy lrg pot. bring to boil, reduce to med-low & cook until liquid is reduced to 12 cups, aprox 5 hrs).
3 strain into bowl. (cover & refrig. may be prepared 3 days ahead).
4 for the soup: stock in heavy pot, add the herbs and vegies and simmer until vegies are tender.
5 cook the pasta seperatly and.