Pasta is the perfect Italian delicacy that has always been an absolute favorite in every household, plus the delicious variations that come along with it leaves us all wanting more and more.

Cooking pasta, however, can be quite a headache sometimes. You have to be careful about the timing, making sure your pasta is “al dente” or even making sure you’ve put enough salt and the list goes on and on. But did you know cooking fresh pasta is actually a lot easier than dealing with packaged pasta?

Well that is exactly why we’ve brought you the basics on how to cook fresh pasta at home; from the dough to the cooking and storing process and even turning that pasta into recipes for later use, we’ve got it all covered!

Check out these easy, cost friendly and step by step directions on how to cook the perfect pasta every time. Surprise your guests with some homemade deliciously and freshly prepared pasta.


Fresh Pasta Dough Recipe:


Ingredients:
  • Salt ½ tsp
  • 1 egg (beaten)
  • 2 tbsp water
Method:
  • In a bowl, combine flour and salt. Create a well in the flour with your hands, add the slightly beaten egg, and mix.
  • Mixture should form stiff dough. If needed, stir in 1 to 2 tablespoons of water.
  • On a lightly floured surface, knead dough for about 3 to 4 minutes.
  • Roll the dough out to desired thinness by hand or you could even use a pasta machine
  • Use machine or knife to cut into strips of desired width.

Storing Fresh Pasta


After cutting fresh pasta into strips, you can cook it immediately or refrigerate it. If you don’t plan on cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands do not stick together, loosely fold them, and let them dry for about 30 minutes. Then wrap and refrigerate for up to 2 days.

Pasta, however, can be frozen for up to 2 weeks.


Cooking Fresh Pasta


Ingredients:
  • Pasta 1 cup
  • Water 1.5 liters or 3 quarts
  • Salt ½ tbsp
  • 1 tbsp oil (optional- added so pasta does not stick to each other)
  • Directions:

Place water, salt and oil on high heat until it comes to a boil, then add in fresh pasta and cook for 1-3 minutes (considering fresh pasta takes lesser time than packaged pasta) so watch it carefully. To test, remove a noodle with tongs and take a bite. Pasta is best when cooked al dente (tender but firm to the bite). As soon as it is done, drain in a colander/strainer.

Note: Because ravioli and other fresh filled pastas are delicate, they should be simmered gently, not boiled, so they do not break apart


Creamy Chicken Pasta With White Sauce


Ingredients:

Pasta

  • Pre boiled and drained pasta 1 pound

Sauce

  • 6tbsp butter
  • ½ tbsp minced garlic
  • 1 tsp dried thyme
  • 5 tbsp flour
  • 4 cups milk
  • 1 cup parmesan cheese (grated)
  • 1 tsp salt
  • Dash of white pepper
Method:

Chicken

  • 2 boneless chicken breasts cut into cubes
  • 1 tbsp oil
  • 1 tsp onion powder
  • 4 minced garlic cloves
  • 1 tsp cumin
  • ½ tsp black pepper
  • Salt to taste

Sauce

  • In a saucepan melt butter, then add thyme and garlic whisk for 2 minutes.
  • Remove from heat and add flour, stir.
  • Add milk and bring to slow boil while stirring until thickened.
  • Add parmesan cheese, stir to melt.
  • Season with salt and pepper.

Chicken

  • Heat oil in skillet.
  • Add chicken to heated oil.
  • Add garlic, onion powder and cumin.
  • Sauté until chicken is cooked.
  • Once chicken is cooked drain excess oil and add to finished sauce.

Add pasta to chicken and sauce, garnish with fresh parsley. Serve immediately


Spaghetti With Marinara Sauce


Ingredients
  • Spaghetti pre cooked 1 pound
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1 cup diced onion
  • 1 tbsp dried basil leaves
  • 2 tbsp Italian seasoning (1 1/2 teaspoons dried oregano. 1 teaspoon dried marjoram. 1 teaspoon dried thyme. 1/2 teaspoon dried basil)
  • 2 tbsp sugar
  • 1 tsp red crushed chili
  • 1 tbsp lemon juice
Method
  • In a saucepan, sauté the onions, but do not let them brown.
  • To the saucepan, add the liquid drained from the diced tomatoes can.
  • Add the basil, Italian seasonings, sugar and red crushed chili. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half.
  • Add the diced tomatoes and tomato paste and cook just until heated, about 3-5 minutes.
  • Squeeze fresh lemon juice over marinara sauce and stir.
  • Finally add in pre boiled spaghetti and toss inside of marinara sauce.

Note: Before adding spaghetti in the marinara sauce, you can also sauté the spaghetti with garlic and butter for extra flavor.

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