Any good pasta recipes?

i'd like a good pasta recipe. from scratch.


the pasta doesn't have to be homemade but it'd be nice.


the sauce definately. my great uncle had one that cooked for three days. but i don't have it anymore:/


so something like that.Any good pasta recipes?
HOMEMADE PASTA





2 lg. eggs


pinch of salt


2 c. sifted flour





Sift flour onto a clean, preferably wooden surface. Make a well and drop 2 eggs into the well. Add the salt. With hands, work the flour and egg mixture into a dough, similar to bread dough. Clean surface, dust lightly with flour and knead the dough for 5 to 10 minutes until the surface is smooth and elastic. Cut dough into 4 sections. Roll each section one at a time on a flour surface with a floured rolling pin until thin (similar to pie crust.) At this point, use your imagination, cut the pasta into any shapes you desire. The easiest shape for the first time is to cut similar to egg noodles. Place pasta on a clean surface.


Our mothers would put a clean sheet over the bedspread and layer the pasta onto this sheet for drying. Pasta will dry in a very short time. Cook pasta as you would a commercial brand. The cooking time would be less, however; you will have to use judgment by testing. Test pasta by removing 1 or 2 strands from the boiling water with a slotted spoon and tasting. This is where the term al dente comes from; dente meaning tooth.





HOMEMADE PASTA





4 c. flour


4 tbsp. olive oil


4 eggs


1/2 tsp. salt





Pour flour onto a large bread board and form into a mound with a well in the center. Beat eggs, oil, and salt together and pour into well. Mix with fork, blending some amounts of the surrounding flour while mixing. When dough becomes stiff, knead in remaining flour with hands. A small amount of flour may be leftover.


Roll dough into a ball and coat with a few drops of olive oil to keep dough moist. Place dough into a bowl and cover with a moist towel. Let dough rest for 20 minutes. Cut into manageable portions. Flatten each piece on bread board before running through thickest setting on pasta machine. Run dough through machine 2-3 times at each setting until dough is thin enough for the specific use.





At this point, pasta may be cooked immediately, frozen or dried on a rack.





Note: Dried homemade pasta is very fragile, handle with care.





Place fresh, frozen, or dried pasta into boiling, salted water to which a few drops of olive oil have been added. Cook until tender, usually 3-5 minutes.





HOMEMADE PASTA





2 1/3 c. flour


1/2 tsp. salt


2 beaten eggs


1/2 c. water


1 tsp. olive oil





In mixing bowl stir together 2 cups flour and salt. Make a well in center.


Combine eggs, water and olive oil. Add to flour. Mix well.





Sprinkle kneading surface with flour. Knead until dough is smooth, 8 to 10 minutes. Cover; let rest 10 minutes.





SICILIAN PASTA PESTO SALAD





2 lbs. ziti, penne, or other pasta, cooked





Pesto Sauce:





2 cups fresh basil leaves, chopped


1/2 cup walnut or pine nuts (optional)


4-6 large cloves garlic, minced or pressed


1 cup olive oil


1 1/4 cups grated Parmesan cheese


3-4 anchovies, blended (optional)


1/4 teaspoon crushed red pepper flakes


dash of black pepper


salt to taste





Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.


Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.





Can also be served at room temperature.








PASTA PUTTANESCA





1/8-1/4 cup pancetta, finely diced


3 tablespoons olive oil


5-8 cloves garlic, peeled and minced


1 large can (approx 35oz) whole peeled Italian tomatoes


1 dozen oil-cured black olives, pitted and chopped


3 anchovies, finely mashed (optional)


2 tabelspoons red wine vinegar


a pinch red hot pepper flakes


2 tablespoons each fresh basil and oregano


1/4 cup chopped fresh parsley (save a little for sprinkling)


1 bay leaf


Romano or Parmesan cheese (for sprinkling)


1 lb pasta, cooked according to package directions


salt and pepper, to taste





Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.


In a large skillet, saut茅 pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.





Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.





When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.





Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.





Meanwhile, as sauce simmeAny good pasta recipes?
Chicken Alfredo





# 3 boneless chicken breasts


# Poultry seasoning


# 1 stalk celery


# 1 small onion


# 1 box Fettuccini pasta


# Pint heavy cream


# 1 stick unsalted butter


# 2 cups Freshly grated parmigiano cheese (dairy fresh) Reserve some for top


# Flat-leaf parsley





Place three chicken breasts in a pot of water.


Add 1 stalk of celery chopped.


Add 1 small onion, chopped.


Sprinkle with poultry seasoning, salt, and pepper.


Cook on medium-high heat until all pink is gone from the chicken, about 20 minutes.


Remove chicken from pan and let cool.


Break into bite-sized pieces.


Do not throw away the broth until the sauce has been made.





Pasta:


Place a large stock-pot of water on high.


When the water comes to a boil add the pasta and a drizzle of olive oil, stir and add a little salt.


Drain your noodles when tender (15-20 minutes)


Place the pasta on a large serving platter.





Sauce:


Heat 1 pint heavy cream over medium heat in a deep skillet.


Add 1 stick of butter when the cream starts to gently bubble and whisk until melted. Do not boil! Continue to whisk!


Sprinkle in 1 1/2 cups of cheese (More if you so desire!) and continue to whisk. Reserve 1/2 cup to sprinkle on top of finished dish. The cheese thickens the sauce as you stir.


When the sauce has thickened to a consistency you like, not too thick not too thin to stick to your pasta, add fresh cracked black pepper and place the chicken into the sauce.


Let continue to cook 3-5 minutes on low just to warm the chicken.


Pour the sauce over the top of your fettuccini noodles, sprinkle with chopped parsley and the remaining cheese to serve.
Here's something you might enjoy:





Sauce:





2 lbs spicy Turkey Italian Sausage, casings removed, crumbled


1/2 yellow onion, finely chopped


1 28 oz can tomato sauce


1 15 oz can diced tomatos


3 T brown sugar


1 tsp red pepper flakes


1 tsp black pepper


1/2 cup red wine


1/2 cup good olive oil


1/2 cup grated parmesan cheese


3 T dried Italian herbs


3 T chopped fresh basil (opt.)





Saute sausage and onion. Drain if necessary. Add remaining ingrediants and bring to a boil. Reduce heat and simmer for 30 minutes.





Meatballs:





2 lbs lean ground beef


1/2 yellow onion, finely chopped


1 T Italian herbs


1 T kosher salt


1 tsp fresh ground pepper


1/2 tsp red pepper flakes


3 T worcestershire sauce


1 cup Italian bread crumbs


1/2 cup milk


2 eggs





Mix milk with bread crumbs. Beat eggs. Mix together all ingrediants and form into 1 1/2 inch meatballs. At this point you can brown them in hot olive oil, or place them in a baking dish. Bake at 350 degrees for 45 minutes. When cooked thru, remove and place in spaghetti sauce. Continue cooking for 20 minutes.





Cook your favorite pasta, or use Barillas Extra Thick Spaghetti, according to package directions. Drain. Serve with sauce and meatballs. Garnish with parmesan and chopped fresh basil or parsley.
Homemade Noodles





INGREDIENTS





* 1 cup all-purpose flour


* 1 egg


* 1 pinch salt





DIRECTIONS





1. Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.


2. Drop into hot chicken broth. Boil for 15 minutes.





Sauce: Vodka Sauce





INGREDIENTS (Nutrition)





* 1/2 cup butter


* 1 onion, diced


* 1 cup vodka


* 2 (28 ounce) cans crushed tomatoes


* 1 pint heavy cream





DIRECTIONS





1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
try these recipes... they would take you breath away...





Ligurian-Style Pasta





Makes: 6 servings Cook: 29 minutes


Prep: 15 minutes








Ingredients





* 3/4 pound fingerling potatoes (or small white potatoes)


* 1 pound spaghetti


* 3/4 pound green beans, trimmed and cut into 1-inch pieces


* 2/3 cup prepared basil pesto


* 1/2 cup grated Parmesan cheese, optional





Directions





1. Place potatoes in a large pot of lightly salted water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until just tender. With a slotted spoon, remove potatoes and keep warm.





2. Into the simmering water, add spaghetti and boil for 4 minutes. Add green beans and cook for an additional 5 minutes or until tender. Drain, reserving 1 cup of the cooking liquid.





3. Return spaghetti and green beans to the pot. Cut the cooked potatoes into bite-size pieces and add to pot. Stir in pesto and about 3/4 cup of the reserved cooking liquid. Add more cooking liquid if necessary to evenly coat all the pasta.


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Angel-Hair Pasta with Roasted Red Peppers, Feta, and Herb Dressing





Makes: 8 servings


Prep: 20 minutes


Start to Finish: 20 minutes





Ingredients





* 1/2 cup extra-virgin olive oil


* 1/4 cup chopped basil


* 1-1/2 teaspoons chopped oregano


* 1-1/2 teaspoons chopped thyme


* 2 tablespoons fresh lemon juice


* 1/2 teaspoon salt


* Freshly ground black pepper, to taste


* 1 package (16 oz.) angel-hair pasta or spaghettini


* 1/4 medium red onion, thinly sliced and soaked in cold water for 20 minutes


* 1 jar (12 oz.) roasted red peppers, drained and patted dry, coarsely chopped


* 1 cup crumbled feta cheese


* 1/2 cup sliced pitted kalamata olives





Directions





1. Place oil, herbs, juice, salt, black pepper, and 2 tablespoons water in a jar. Close lid and shake until blended.





2. Cook pasta according to package directions. Drain and transfer to a large bowl. Add dressing to warm pasta and toss to combine. Drain onion and pat dry; add to pasta with remaining ingredients and gently toss to combine. Salt and pepper to taste. Serve warm or at room temperature. Makes 8 servings.


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Baked Turkey Sausage and Swiss Chard Pasta





Makes: 6 servings


Prep: 25 minutes


Start to Finish: 1-1/2 hours





Ingredients





* 1-1/2 tablespoons extra-virgin olive oil plus additional oil for brushing pan


* 2 pounds plum tomatoes, quartered lengthwise


* 9 ounces hot turkey sausage links (about 3)


* 3/4 pound Swiss chard, ribs removed and chopped and leaves coarsely chopped


* 2 small red onions, sliced


* 8 ounces dried whole-wheat pasta, such as chiocciole or pipette


* 1/3 cup (2 oz.) grated part-skim mozzarella


* 1/4 cup (1/2 oz.) finely grated Parmigiano-Reggiano





Directions





1. Preheat oven to 400 degree F. Lightly brush bottom of 2 sheet pans with olive oil. Arrange tomatoes cut sides up on one half of one pan and sausage on remaining side. Spread chard stems in one layer on one half of remaining sheet pan and place onions on other half. Season all with salt and pepper to taste. Roast vegetables and sausage in upper and lower thirds of oven, stirring onions and chard occasionally, until golden and tender, about 15 minutes for chard and onion and 30 minutes for tomatoes and sausage. Transfer vegetables, as cooked, to a large bowl. When cool enough to handle, quarter sausage lengthwise and cut crosswise into 1/2-inch pieces; add to bowl.





2. Meanwhile, cook pasta in a 4-quart pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta cooking water and drain pasta. Add pasta and chard leaves to bowl with cooking water and gently toss to combine. Transfer pasta mixture to a shallow 2-1/2-quart casserole dish and sprinkle top with cheeses. Bake pasta in middle of oven, uncovered, until golden on top, about 20 minutes.





3. Serve pasta from dish at table. Makes 6 servings.


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Taco-Night Pasta





Makes: 6 servings Prep: 10 minutes


Cook: 12 minutes








Ingredients





* 1 pound wagon wheel-shaped pasta


* 1 can (15-ounces) great northern beans, drained and rinsed


* 1 can (14-1/2-ounces) no-salt-added stewed tomatoes


* 1 can (10 ounces) mild enchilada sauce (such as Old El Paso)


* 1 teaspoon hot chili powder


* 1/2 teaspoon ground cumin


* 1/4 teaspoon salt


* 1 package (12-ounces) soy crumbles (such as Morningstar Farms)


* 1 cup shredded reduced-fat sharp cheddar cheese





Directions





1. Cook pasta following package directions. Drain and return to pot.





2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, en
spaghetti pie with ground beef and Mozzarella cheese.


Ingredients:


6 ounces of uncooked spaghetti


2 eggs, lightly beaten


1/4 cup grated Parmesan cheese


1 pound lean ground beef


1 small onion, chopped


8 ounces sliced mushrooms


1 jar (approximately 16 ounces) spaghetti sauce


1 can (11 to 15 ounces) whole kernel corn, drained


1 green bell pepper, cut in rings


1 cup shredded mozzarella cheese


Preparation:


Cook spaghetti as package directs; drain and rinse with cool water. Combine spaghetti, eggs, and Parmesan; toss lightly; place in a greased 9-inch square baking dish or deep-dish pie plate. Press over the bottom and up sides of pan to form a ';crust.'; In a large skillet over medium heat, brown ground beef with onion and mushrooms; drain. Stir in spaghetti sauce and corn. Spoon beef-sauce mixture over spaghetti ';crust.'; Top with bell pepper and sprinkle with mozzarella cheese. Bake at 350掳 for 25 minutes.


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FRITTATA DI PASTA





1 lb. spaghetti


4 tbsp. butter


1/3 c. freshly grated Parmesan cheese


3 tbsp. chopped parsley


4 tbsp. extra-virgin olive oil


1/2 chopped onion


1/2 c. drained, chopped imported Italian tomatoes


1/2 c. diced fresh Mozzarella


1/2 c. diced mild Italian salami


3 eggs


Salt and freshly ground pepper to taste


4 tbsp. extra-virgin olive oil





Cook the pasta in boiling water until al dente. Be careful, the pasta is quite firm, as it will be cooked again later. Drain; place in a large bowl and mix in the butter, half the Parmesan cheese, and the parsley. Season with salt and pepper to taste and set aside.





Put 4 tablespoons of the olive oil in a small skillet. Add the onion and cook slowly until limp and golden brown. Add the tomatoes and cook, stirring occasionally, about 15 minutes, or until the liquid has evaporated. Set aside to cool, then mix in the Mozzarella and salami. Season to taste with salt and pepper.





Bread the eggs in a bowl and beat lightly, seasoning with salt and pepper. Add to the pasta and mix together thoroughly.





Heat the remaining 4 tablespoons of oil in a large non-stick skillet, spreading it up the sides. Then remove the skillet from the stove and carefully spread half the pasta on the bottom. Spread the filling over the pasta, leaving a half-inch border around the edge. Sprinkle the rest of the Parmesan cheese over the filling and spread on the remaining pasta, completely covering the filling.





Put back on the burner and cook for a few moments, until the bottom begins to sizzle lightly. Place in the center of the oven and cook 7-10 minutes or until the frittata is set and nicely browned. Remove from the oven and allow to settle for a few minutes, then cut in wedges and serve


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A restaurant recipe for spaghetti carbonara, purportedly similar to an Olive Garden recipe.





4 ounces sliced mushrooms


3 tablespoons chopped green onions


3 tablespoons bacon drippings or olive oil


15 slices bacon, diced and cooked


1 pound penne pasta, cooked and drained


1 teaspoon finely minced fresh parsley


freshly ground black pepper


salt to taste


2 tablespoons grated Parmesan cheese


Sauce:


8 tablespoons butter


3 tablespoons all-purpose flour


1 1/2 cups whole milk





Heat the reserved bacon drippings or the olive oil in a heavy skillet over medium heat; add the mushrooms and green onions. Saut茅 until they tender. Add the diced cooked bacon, blend well, and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm sauce (below), pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan cheese.


Sauce: In a heavy saucepan, melt butter; add flour and cook on medium-low heat for 2 minutes, stirring constantly. Add milk continue cooking and stirring just until sauce begins to bubble. Remove from heat and keep warm.





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Rigatoni alla Carbonara





. Serve with a chewy, semolina pasta shape that does not grab too much sauce: spaghetti, spaghettini, penne or bucatini.';





Preparation





Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.





Zuni Pasta Alla Carbonara





Ingredients





6 Qts. water


2 tbs. salt


4 to 5 slices bacon, cut into 1/4- to 1/2'; segments


5 tbs
Tomatoes and Bacon Pasta


鈥?2 tablespoons kosher salt


鈥?16 ounces spaghetti pasta


鈥?1 pound thick-cut bacon or pancetta, chopped


鈥?3 tablespoons extra-virgin olive oil


鈥?1 cup red onion, diced


鈥?1 teaspoon red chili flakes


鈥?3 tablespoons garlic, minced


鈥?2 cups Roma tomatoes, diced


鈥?1/4 cup red wine


鈥?4 tablespoons basil,


鈥?1/4 cup freshly grated Parmesan


鈥?Salt and freshly ground black pepper


Directions


In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.


In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.


Drain pasta and add to the tomato mixture pan. Add basil and bacon to mixture Add basil and bacon. Toss, add parmesan and salt and pepper to taste.


.
i like cajun alfredo.........


i make it the simple way..... store bought packet of alfredo sauce(cook as packet says) and while simmering in pan add a spicy cajun seasoning to taiste..... i put this sauce over boe tie pasta with grilled bellpeppers and chicken sometimes....its yummie and brainless....lol