Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master Index

Pasta Information and Recipes

Search our Recipe Archives.  Click Here!

 

by Hallie Du Preez

 

 

 

 

Pasta! Pasta! Pasta! It seems to be just about everyone's favorite dish.

The information you will find here has been provided by our co-founder Hallie Du Preez, taken from her favorite pasta cookbook, The Australian Women's Weekly Pasta Cookbook; 1995;
ISBN 0 949128 35 X.

Pasta Shapes
Making Fresh Pasta
Fresh Pasta Variations

At the end of this information you will find some outstanding and different pasta recipes, taken from the same source. Click on the Menu button on the right.

And, if you would like to have the information and recipes at your fingertips, you can have it all in MasterCook format by pressing the Download Button on the right.

 

Making Fresh Pasta

Basic Ingredients

  2 cups all-purpose flour
  3 eggs

By Hand:
Sift the flour into a bowl or onto a clean work surface. Make a well in the center and put the eggs into the well. With your fingers, gradually mix the flour into the eggs until incorporated. Form the mixture into a ball. Knead for about 10 minutes until the dough is smooth and elastic. Cover and let rest for 20 minutes.

Place the dough on a lightly floured surface and roll to the desired thickness with a rolling pin.

To make fettuccini or tagliatelle, roll up sheets of dough quite tightly and firmly then but the roll into slices of the desired width. Unroll the slices into strips.

By Machine:
Combine the ingredients in a food process and process until a ball is formed. Transfer the dough to a lightly floured surface and knead until smooth. Cut in half and run each half through the pasta machine on the thickest setting. Fold in half and pass through the machine again. Repeat this folding and rolling process several times until the dough is very smooth and elastic. Dust the dough with a little flour when necessary. Keep passing the dough through the machine, adjusting the thickness each time until the desired thickness is reached.

For fettuccini, pass the dough through the machine with the fettuccini attachment in place.

Top of Page

 

 

 

 

Fresh Pasta Variations

Your Selections

Wholemeal Pasta
Chilli Pasta
Spinach Pasta
Pepper Pasta

Herbed Pasta
Tomato Pasta
Red Bell Pepper Pasta
Chocolate Pasta

 

Wholemeal Pasta (Whole-wheat)

1 1/4 cups all-purpose flour; 3/4 cup whole-wheat flour; 3 eggs

Use the same method as for plain pasta.

Back to Pasta Variations Selections

 

Chile Pasta

2 cups all-purpose flour; 1 teaspoon chile powder; 3 eggs

Use the same method as for plain pasta but mix the chile powder with the flour.

Back to Pasta Variations Selections

 

 

Spinach Pasta

1/4 cup chopped cooked spinach; 2 1/2 cups all-purpose flour; 2 eggs

Squeeze moisture out of spinach and add with the eggs; carry on as for plain pasta.

Back to Pasta Variations Selections

 

 

Pepper Pasta

2 cups all-purpose flour; 1 1/2 teaspoons seasoned pepper; 1 teaspoon, paprika; 3 eggs

Mix the seasonings with the flour and make the same as plain pasta.

Back to Pasta Variations Selections

 

 

Herbed Pasta

2 cups all-purpose flour; 1/4 cup chopped fresh basil or other herbs of choice; 3 eggs

Use the same method as for plain pasta but add the fresh herbs with the eggs.

Back to Pasta Variations Selections

 

 

Tomato Pasta

1 3/4 cups all-purpose flour; 80 gram packet of tomato soup mix; 3 eggs

Stir the soup mix into the flour and use the same method as for plain pasta.

Back to Pasta Variations Selections

 

 

Red Bell Pepper Pasta

2 pounds red bell peppers; 2 1/2 cups all-purpose flour; 1 large egg

Bake the peppers in a 500°F oven until the skins are blackened. You will need to turn them occasionally. This will take about 40 to 50 minutes. Cover with foil and let them cool for about half an hour. Remove the skins, seeds and stems. Puree the flesh; place into a saucepan and cook over medium heat until reduced to about half a cup. Cool.

Add to the flour with the egg and proceed as for plain pasta.

This makes about 1 pound of uncooked pasta.

Back to Pasta Variations Selections

 

Chocolate Pasta

1 cup all-purpose flour; 2 lightly beaten eggs; 60 grams dark chocolate, melted; 2 tablespoons cocoa powder; 1 tablespoon powdered confectioners' or icing sugar

Mix dry ingredients together; add liquids and proceed in same manner as for plain pasta.

Back to Pasta Variations Selections

Hallie's comments:

These are a few suggestions found in the book but I can think of lots more that could be used following the same general method.

Chopped cooked broccoli florets would be good or chopped cooked Swiss chard could be used in place of spinach.

Lots of spice and dried herb combinations could be used.

Also, what about some finely chopped soft fruit? Or even not-so-soft as long as it could be rolled.

REMEMBER!

Different Pasta shapes absorb sauces differently! Cooked Pasta should be drained immediately; pots with colander inserts make the job easier! Make sure you drain all the excess moisture so you don't make your sauce runny.

How much to cook? For a 1 cup serving of long pasta, use 2 ounces of uncooked (or 1/2 inch in diameter.) For short pasta, use 1/2 cup of uncooked pasta for 1 cup of cooked.

From the Australian Women's Weekly Pasta Cookbook; 1995; ISBN 0 949128 35 X and other sources.

Top of Page

 

 

 

 

 Click here to join the FareShare Recipe Exchange Group

 

Click Here For Some Great Pasta Recipes

Three Cheese and Mushroom Lasagna
Noodles and Vegetables with Satay Dressing
Creamed Mushroom and Pastrami Pasta
Deep-Dish Eggplant and Pasta Torte
Salmon and Risoni Bonbons
Coconut Cannelloni Snaps with Kiwi Fruit Sauce
Marzipan Ravioli with Mocha Sauce
Sweet Pink Pasta with White Chocolate Sauce

Use your Back Button to Return to this List of Recipes

Pasta Shapes
Fresh Pasta Variations
Great Pasta Recipes | Sauces | Pasta Information

 

 

Press here to see some outstanding and different pasta recipes.
Click here to download the pasta information and recipes in MasterCook format.

 

 

Return to the FareShare Recipe  Master Index

Return to the FareShare Recipe  Master Index

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
Search our Recipe Archives.  Click Here!