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Pasta

Cauliflower & Lemon Pasta

Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.

 

EASY Roasted Cauliflower & Lemon Pasta

Serves 4 – 6

 

1 lb Orecchiette Pasta, cooked

 

1 Head Cauliflower, florets separated

Olive Oil and Salt and Pepper to coat

 

2 Tablespoons Olive Oil

½ Onion, finely dice

4 Garlic Cloves, minced

½ – 1 Cup Pasta Water

½ Cup Parmesan Cheese, grated

1 Lemon, juice and zest

2 Tablespoons Butter

1 Tablespoons Capers

¼ – ½ teaspoon Red Pepper Flakes

Fresh Parsley, chopped

 

Preheat the oven to 425 degrees

  1. Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
  2. Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
  3. In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
  4. Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
  5. Remove from heat and add Parsley and Lemon Zest.
  6. Season with salt and pepper.
  7. Serve!

How To Make The Creamiest Risotto

 

Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.

 

How To Make The Creamiest Risotto

Serves 4 – 6

 

2 Tablespoon Butter, divided into 2

1 small Onion, finely diced

1 cup Arborio Rice

¼ cup White Wine

4 cups Broth, Vegetable

1 cup Peas, frozen

1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers

4 oz Mascarpone

½ cup Parmesan Cheese, grated

2 Tablespoons Parsley, chopped

Salt, to taste

 

  1. Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
  2. In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
  3. Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
  4. Add the wine and stir until it is absorbed, should only take about 1 minute.
  5. Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
  6. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
  7. During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
  8. Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.

 

 

 

 

EASY Tortellini Cream Sauce | Weeknight Dinner

EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!

Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 4

1 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved

1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!

EASY Butternut Squash Pasta Recipes

Everyone will LOVE this Comforting Fall Favorite Easy Butternut Squash Pasta! This dish is creamy, cheesy, and so delicious. It is an EASY dinner you will be making this fall. With a few extra garnishes, you can turn this Creamy Butternut Squash Pasta home-cooked meal into the PERFECT restaurant-quality dish.

Creamy One-Pot Butternut Squash Pasta

Serves 4-6

1 Butternut Squash, cubed into 1” pieces

4 Cloves Garlic, minced

½ teaspoon Red Pepper Flakes

1 Pound Rigatoni Pasta

4 Tablespoons Butter

½ Cup Grated Parmesan Cheese

4 tablespoons olive oil

Sage leaves

Salt and Pepper to taste

Optional Garnishes

Burrata, Red Pepper Flakes, Fried Sage Leaves, Shaved Parmesan

1. Bring a large pot of salted water to a boil and add Rigatoni Pasta. Cook pasta until it is al dente. At that point, remove pasta from the water and set it aside until ready to use. Remember: save about 1 cup of pasta water – just in case.

2. In a sauté pan, add cubed butternut squash and just enough water to cover the squash. Let cook until squash is tender. Once tender, transfer the butternut squash to a blender and puree. Use the cooking water to help blend into a creamy puree. I used about 1 ½ – 2 cups of liquid.

3. To make the crispy sage leaves, In a sauté pan, heat olive oil over medium heat. Once hot, add sage leaves to the oil and cook for a few minutes on each side. Place on a paper towel to absorb any excess oil and set aside.

4. In the sauté pan with olive oil, add garlic and hot pepper flacks. Sautee until garlic becomes fragrant, about 10 – 15 seconds. Careful not to overcook as the garlic will burn and taste bitter.

5. Remove sauté pan off the heat and add butternut squash puree. Be careful as the sauce may splatter. Bring the sauté pan back to heat and continue cooking until the sauce becomes hot. If the sauce seems too thick, add pasta water to thin it out.

6. Once the sauce is hot, add the butter, and parmesan cheese and blend to well incorporate.

7. Add pasta to the butternut squash sauce and stir to coat all the pasta with the sauce.

8. Serve immediately and garnish with Burrata, Red Pepper Flakes, Fried Sage Leaves, and Shaved Parmesan.

Easy Spring Time Pasta

EASY One-Pot Spring Time Pasta Dish beings the FRESH flavors of Spring Time with all the vibrant Spring vegetable colors. Great for a QUICK weeknight dinner.

Easy Spring Time Pasta

1 lb Fettucini pasta

5 Cups Water

2 teaspoons Salt

½ Purple onion, sliced

3 cloves Garlic, minced

2 Zucchini, ribbon slices

1 Carrot, ribbon slices

1 bunch Asparagus, cut in 3 inches on the bias

1 pint Baby Tomatoes

1 Cup Peas, frozen Sauce

1 Lemon, Juice and Zest, plus extra lemons for garnish

1 Tablespoons Butter

4 Leaves Fresh Basil, chiffonade

½ cup Parmesan cheese, grated, plus extra for garnish Salt and Pepper to taste

1. In a sauté pan with high sides, place fettuccini, water and salt. Cook over medium heat.

2. After 5 minutes of cooking, add sliced onions and chopped garlic and stir to incorporate.

3. At the 7-minute point of cooking, add zucchini ribbons, carrot ribbons, asparagus, baby tomatoes, and peas. Mix to incorporate and cover with lid. Continue cooking until pasta is fully cooked.

4. Remove from heat and add Lemon juice and zest, butter, basil, parmesan cheese, and any additional seasoning of salt and pepper.

5. Garnish with lemon slices and parmesan cheese.

Easy One Pot Lasagna Soup

Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.

30 minute One Pot Lasagna Soup

1 lb Ground beef

1 Onion, finely diced

4 cloves Garlic, finely chopped

2 Tablespoons Tomato Paste

1 28-ounce can tomatoes, diced

3 cups Chicken Broth, possibly more if a brothier soup is desired

10 Lasagna Noodles, broken into pieces

1 teaspoon Oregano, dried

Salt and Pepper to taste

Garnish

Ricotta Cheese

Mozzarella, shredded

Parmesan Cheese, grated

1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.

2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.

3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.

4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.

5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.

EASY Best EVER Mac and Cheese Homemade | Comfort Food

The BEST and EASY comfort food ever, Mac and Cheese. It is the ULTIMATE winter comfort food. Loaded with lots of CHEESY goodness. As sure hit with the family!

Best EVER Mac And Cheese

1 pound Elbow Noodles, cooked and drained (save 1 cup pasta water)

3 Tablespoons Butter

3 Tablespoons Flour

4 cups Milk

4 ounces Sharp Cheddar Cheese, shredded

4 ounces Gruyere Cheese, shredded

½ cup Parmesan Cheese, grated

¼ cup Mascarpone Cheese

2 teaspoon Onion Powder

1 teaspoon salt

1/2 teaspoon white pepper

1. In a sauté pan, add butter and flour. Once butter is melted, cook the flour for about 1 minute.

2. Slowly add milk and continue to whisk until incorporated. Continue to cook over medium heat until milk thicken.

3. Add all the cheeses and whisk until all the cheese is melted.

4. Taste for salt and pepper.

5. Add cooked pasta, mix to evenly spread cheese mixture.

6. Serve and enjoy!

How to Make a Classic Three Cheese Lasagna

Celebrate National Lasagna Day! Classic Three Cheese Lasagna is the best Italian comfort dish to make at home. All the ooey, gooey melty strings of cheese in your mouth screams comfort food. Classic homemade Cheese Lasagna is filled with ricotta, mozzarella and parmesan cheeses making it the perfect and easy weeknight dinner. Simple to put together. Make one to bake and the second to freeze for another night. The Tomato Sauce is ridiculously easy to make as well. Also, check the lasagna video for quick tips on how this all comes together.

Classic Three Cheese Lasagna

1 Box Lasagna Noodles

Parmesan Cheese, as desired amount

Mozzarella, shredded, as desired amount

Ricotta Filling

15 oz Ricotta, I prefer whole milk

¼ Parmesan Cheese, grated

2 eggs

2 Tablespoons Parsley, finely chopped

Tomato Sauce

28 oz can whole peeled tomatoes plus ¼ cup water to rinse out can/jar

2 Garlic cloves

1 Teaspoon each of Onion Powder, Oregano and Salt

½ Teaspoon Pepper

Preheat oven 400 degrees

1. Prepare lasagna noodles. They can either be cooked traditionally in a pot of hot water or you can use my quick tip. Quick Tip: In a shallow baking dish, place Lasagna noodles and pour over boiling hot water, enough to cover the noodles and let sit for 30 minutes to soften. Note: These noodles are not the parboiled type noodles.

2. In a large bowl, add all the components of the Ricotta filling and blend well until incorporated.

3. In a blender, add all the components of the Tomato Sauce and blend well pureed.

Assemble (The number of noodles and filling will vary depending on the size and depth of the baking dish used for this recipe.)

1. In a baking dish, add enough sauce to coat the bottom. Add the first layer of lasagna noodles.

2. Evenly add a thin layer of Tomato Sauce.

3. Dollop spoonful’s of Ricotta Mixture across the first layer.

4. Sprinkle a layer of Parmesan Cheese.

5. Add a layer of Mozzarella Cheese.

6. At this point, the second layer of Lasagna Noodles will be placed. This layer will place noodles in the opposite direction of the first layer.

7. Repeat steps 2 through 5.

8. If the baking dish used is deep, a third payer can be created. For this layer, place the noodles in the same direction as the first layer.

9. Top the final layer with Tomato Sauce only.

10. Before placing the lasagna in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent the noodles from sticking to the foil. Place the side with the cooking spray on top of the noodles. Seal the foil around the baking dish and place in the oven.

11. The cooking time will vary depending on the depth of the lasagna. Generally, 50 – 60 minutes for a 2-layer lasagna and 1 hour to 1 hour and 15 minutes for a deep dish lasagna.

12. You will know when the lasagna is ready when it is bubbly around the edges. At this point, remove foil from baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.

13. Finally, remove from the oven and let cool about 10 minutes for the lasagna to set.

Note: any ingredients that are leftover can make a second lasagna dish which is perfect for freezing for dinner another night.

Pasta all’ Amatriciana | Pantry Staples | Dinner Hero

Pasta all’ Amatriciana

Serves 4 – 6

3 ounces pancetta (about ½ inch thick if cutting from the round), finely chopped

8 garlic cloves, thinly sliced

1/2 teaspoon red pepper flakes

1 14½-ounce can whole peeled tomatoes

1-ounce parmesan cheese, grated

2-3 Tablespoons Olive Oil

1-pound spaghetti Salt and pepper, to taste

1. In a sauté pan over medium heat, add the pancetta and cook until golden-brown and crisp. Once cooked, using a slotted spoon, transfer pancetta onto a paper towel-lined plate and set aside.

2. Return the sauté pan to medium heat and add the garlic and cook, stirring often, until light golden brown.

3. Add red pepper flakes and cook until fragrant, about 30 seconds.

4. Add tomatoes and begin to break up the tomatoes into small pieces. Cook the tomato sauce for 5 – 7 minutes until most of the liquid is absorbed.

5. Meanwhile, in a large pot, bring 2 quarts of water and 2 tablespoons of salt to a boil. Stir in spaghetti and continue to cook stirring often until shy of al dente, about 9 minutes depending on the brand of spaghetti. Once pasta is cooked, reserve 1 ½ cups of pasta water and strain spaghetti.

6. In sauté pan, add spaghetti and pasta water. Continue to toss the spaghetti in the sauce to coat spaghetti and continue cooking pasta for 5-6 minutes or until all the pasta water is absorbed and pasta is cooked. Add parmesan cheese. Olive oil and Pancetta to spaghetti and evenly distribute. Season with salt, pepper.

7. To serve, garnish with parmesan cheese, and drizzle with olive oil.

Note: Traditionally this dish is made with Guanciale and Pecorino cheese. For the simplicity of Pantry COVID cooking, we are using Pancetta and Parmesan cheese.

Pantry Staple Pasta and Lentil Recipe – Quarantine Cooking

This Pantry Pasta and Lentils Recipe is the perfect Italian comfort food. Serve this hearty meal with crusty bread and a side salad and you will be tonight’s dinner hero!

Pantry Staple Pasta and Lentil Recipe

Serves 4 – 6

4 Slices of Bacon, Thinly Sliced

1 Onion, Diced

3 Cloves of Garlic, Crushed

6 Stalks of Celery with Tops, If Possible

——–

1 Cup Lentils, Rinsed

3 Cups Water

1 Teaspoon Salt

——–

8 Oz Spaghetti, Cut Into 2-3 Inch Pieces

3 Cups Water

½ Teaspoon Salt

———

½ Cup Parmesan Cheese

2 Tablespoons Butter

Olive Oil

Salt & Pepper, To Taste

1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.

2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.

3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.

4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,

5. Once cooked, finish the pasta with butter and parmesan cheese

6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.

Note: Broth can be used instead of water. If no Celery tops, parsley can be substituted

Chickpea alla Puttanesca

A one-pot, quick and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea alla Puttanesca also makes for the perfect side dish to chicken breast.

Chickpea alla Puttanesca

Serves 6

2 Tablespoons of Oil

1 Yellow Onion, sliced

3 Garlic Cloves, Minced

5-6 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Diced Tomatoes

2-15-Oz Cans Chickpeas, rinsed and drained

1-16 oz Jar Marinated Artichoke Hearts

1 Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

1 teaspoon Thyme, dried

1 teaspoon Oregano, dried

1/2 teaspoon Red Pepper Flakes

Salt And Pepper To Taste

¼ cup Fresh Parsley, Chopped

1 Juice of Lemon, plus extra lemons for garnish

1. In a sauté pan, heat the oil over medium-high heat. Once hot, add the onion and garlic. Cook until they begin to soften.

2. Add anchovies and tomato paste and cook for 1 minute.

3. Add tomatoes, chickpeas, artichoke hearts, Kalamata olives, sundried tomatoes, capers, thyme, oregano, red peppers and salt and pepper to taste.

4. Once sauce comes to a boil, reduce heat to medium-low and cover sauté pan with a lid. Cook and stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes.

5. Stir in the parsley, lemon juice and season with salt and pepper to taste.

6. Serve immediately with a lemon wedge.

How to make delicious Italian spinach lasagna roll ups

This delicious Italian Spinach Lasagna Roll-Ups is super simple to make. This will become your family’s new Italian Lasagna dish. As a bonus, a delicious carb-free Lasagna Roll-Ups version is included at the end.

Lasagna Rollatini aka Roll-Ups

Yields 6 Servings

12 Lasagna Noodles

2 Teaspoons Olive Oil

12 Ounces Mushrooms, Chopped

4 Cups Tomato Sauce (Recipe Link on YouTube) or Store Bought Marinara Sauce

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella Cheese, Grated

1/4 Cup Parmesan, Grated

1 Egg Salt and Pepper, To Taste

Preheat the oven to 375°F.

1. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

2. Heat the oil in a large sauté pan over medium-high heat.

3. Add the mushrooms and cook, occasionally stirring, until browned and all the liquid has evaporated, about 5 minutes. Season with salt.

4. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.

5. In a medium bowl, combine the ricotta cheese, spinach, egg, the 1/4 teaspoon salt and pepper.

6. To assemble: Spread 1 cup of tomato sauce on the bottom of a 13 x 9 inch baking dish.

7. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle, roll and place seam side down into baking dish. Repeat with the remaining slices.

8. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

9. Cover loosely with foil and bake for 45 minutes.

10. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Carb-Free Version – Eggplant Rollatini aka Roll-Ups

Yields 6 servings

2 Medium Italian Eggplants, Cut Lengthwise Into 1/4-Inch Slices

4 Cups Tomato Sauce or Store Bought Marinara Sauce

1 Large Egg

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella, Shredded

1/2 Cup Grated Parmesan Cheese (Plus More for Serving)

1 Garlic Clove, Minced Salt and Pepper, To Taste

Preheat oven to 400°F.

1. Cut both ends off of the eggplants. Then cut the eggplants lengthwise, about 1/4-inch thick slices, until you have about 10 slices.

2. Lay eggplant slices onto a parchment-lined baking sheet.

3. Drizzle oil onto eggplant as well as season with salt and pepper.

4. Place in the oven for 5 minutes or long enough to soften the slices.

5. In a medium bowl, combine egg, ricotta, Parmesan, spinach, mozzarella and garlic.

6. To assemble: Spread 1 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

11. Spread about 2 tablespoons of the ricotta mixture onto an eggplant slice, roll and place seam side down into baking dish. Repeat with the remaining slices.

12. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

13. Cover loosely with foil and bake for 45 minutes.

14. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Tomato Sauce Link: https://youtu.be/AildtKWAKj8

Pasta and Beans ITALIAN Style | QUICK Family Dinner

Pasta and Beans is a quick and flavorful dish that is perfect for weeknight dinners. Don’t let the simplicity of this dish mislead you, it is a very hearty authentic Italian meal.
Pasta and Beans, also known as Pasta e Fagioli, was a staple in my grandmother’s life when she grew up living in Italy. It is also the same dish that was passed down to my mother when she grew up. It has become one of those dishes I love to make on a cold day, wearing my comfy clothes, relaxing on the couch in a warm blanket wrapping me up and eating out of a big soup bowl. Yum Yum

2 -3 Tablespoons Olive Oil
2 Garlic Cloves, crushed
½ Onion, diced
1 Celery stalk, finely diced
1 cup Tomatoes, diced
1 14 oz can Beans
1 Bay Leaf, Optional
1 cup Water, more can be added if thinner sauce is preferred
8 oz Pasta
Salt & Pepper to taste

1. In a large sauté pan, add olive oil, garlic, and celery. Cook over medium-high heat until onions are translucent, about 3-5 minutes.
2. Add tomatoes and cook for 15 minutes on low heat.
3. Add Bay leaf and beans and water. Cook for another15 minutes on low heat.
4. While the beans are cooking, pasta can be cooked in salted water.
5. Once pasta is cooked, add to bean sauce. Pasta water can be added to the dish is you prefer it juicier.
6. Bring to a boil, remove bay leaf and taste for seasoning
7. Garnish with parmesan cheese.

Grandma’ s Guitar Pasta and Marinara Sauce

Homemade Spaghetti Pasta Shape made with an Antique Guitar Maker and Fresh Tomato Marinara Sauce Recipe, In this video, I get to make homemade pasta with my 94 year old grandmother, Grace, who is using an old fashioned pasta making tool called a Guitar. Throughout this video my grandma shares her experiences growing up during the war and how the family survived. Something that was done for survival so many years ago is still part of her everyday life. I am so blessed to have my grandmother still around sharing these wonderful memories with me.

Basic Pasta Dough
Yields about 1 ¾ lb dough

2 – 2 ½ Cups Flour
1 tsp Salt
3 Large Eggs
1 Tbsp Olive Oil

1. Incorporate all ingredients in a food processor and blend until the mixture forms a ball.
2. Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute to two until smooth. The dough should feel leathery as opposed to sticky.
3. Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.

Rolling out the Dough

1. When you are ready to roll out your dough, divide the dough into 4 pieces. Take one of the pieces and generously dust with flour. Place you pasta machine (varies models will vary in setting) on the widest setting “number 0” position, put the dough in between the rollers and begin to turn the handle. Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.
2. At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.
3. Set the machine at the “Number 1” position, take the dough and begin to run it through the rollers.
4. Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers. You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.

Marinara Sauce
¼ cup olive oil
2 cups Fresh Tomatoes, chopped
2 garlic cloves, minced
½ small onion, finely diced
Salt and pepper
½ cup water, reserved from cooking pasta if needed

1. Add oil to coat bottom of pot.
2. Add onions and garlic. Cook until onions are translucent
3. Add tomatoes, salt and pepper. Cook for 30 – 45 minutes.
4. Taste for additional seasoning and add basil.
5. Stir in pasta and toss to coat. If too dry to coat, add pasta water to thin sauce.

Most Delicious Baked Ziti

Pasta al forno, simply put, is a pasta dish baked in the oven. This is more of an American dish since in Italy, pasta is not a main meal. It is often served first in small quantities and in a light sauce. Baked Ziti is a wonderful and easy dish to prepare when you want a warm, comfort dish for dinner. I always make two of these; one my family eats for dinner – and leftovers for the next day or two, and the other one I freeze for that meal I need a quick dish and don’t have time. I hope you enjoy this dish as much as my family does!

1 lb Penne (or Ziti if you can find it) Pasta (uncooked)
1 lb Ground Pork or Italian Sausage
1 lb Mushrooms, sliced
1 lb Ricotta
2 each Eggs
1 cup Parmesan Cheese
2 tbsp Parsley, chopped
1 lb Mozzarella, shredded
3 cups Sauce, homemade or store bought

Preheat oven 350 degrees.
1. Boil Penne Pasta in salt water until cooked. Drain in cold water to stop the cooking. Place in a large mixing bowl.
2. In a frying pan add a few tbsp of olive oil and place the ground pork in the pan once the oil is hot.
3. Once the ground pork is cooked, place in the same mixing bowl as the pasta.
4. Now place the sliced mushrooms in the frying pan and continue to cook until the mushrooms are done.
5. Place the cooked mushrooms and the juice from the mushrooms in with the pasta and ground pork.
6. Now add the Ricotta, Eggs, Parmesan Cheese, Parsley, Mozzarella and Sauce to the pasta mixture and incorporate well.
7. Place in a greased baking dish and bake until the sides start to bubbly or the center is hot – about 30 minutes.
8. A few minutes before taking the Baked Ziti out of the oven, top with mozzarella and place back in oven until the cheese is melted.
9. Let sit for 10 minutes before serving.

Fresh Homemade Creamy Pesto

I have an abundance of basil in my garden right now and in this video, I will show you how incredibly easy it is to make the Creamiest Homemade Pesto. In this process, I use a mortar and pestle; this is the traditional way Homemade Pesto is made in my Italian hometown. Typically, Pesto is prepared right before the meal, at its freshest. The aroma of the basil and garlic is breathtaking as you begin to mash the ingredients together. Making Homemade Pesto this way, gives you the control of the consistency while building the flavors, as you mash the basil leaves, releasing the aromas which results in the Creamiest Pesto. This Creamy Pesto is great served with pasta, spread on a slice of bread for an incredible addition to a sandwich, smeared on a chicken breast, a dollop on a grilled steak or steamed vegetables.

Serves 4-6

1 Garlic clove, thinly sliced
1 teaspoon Salt
¼ cup Pinenuts, fresh or toasted
40 Basil leaves, small leaves preferred
2 Tablespoons Parmesan cheese, grated
1 -2 Tablespoons Extra Virgin Olive Oil

1. In a mortar, place garlic and salt. Begin the process of mashing the two together until a paste is formed. Do not pound with the pestle; use a rotation method to mash the ingredients together.
2. Add the pinenuts and continue mashing until all the nuts are broken down in a paste like form.
3. Add basil leaves in 2 or 3 increments, continuing to mash in a rotation method until a paste texture is achieved.
4. Add parmesan cheese in 1 or 2 increments, continuing to incorporate all ingredients.
5. Slowly drizzle Olive Oil while mixing all ingredients. Once all the olive oil is added and emulsified transfer pesto into a bowl.
6. Mangia (eat) and Enjoy!

How to Make Homemade Pasta

Basic Pasta Dough Recipe

Yields about 1 ¾ lb dough – Serves 4 – 6

Ingredients:

2 cups All Purpose Flour, plus more for dusting
3 large Eggs
1 teaspoon Salt
1 tablespoons Oil

1. Incorporate all ingredients in a food processor* and blend until the mixture forms a ball.

2. Once the ball is formed, place dough on your work surface that has been lightly floured and knead the dough for a minute or two until smooth. The dough should feel leathery as opposed to sticky.

3. Place the dough in a bowl, which has also been lightly floured, cover with plastic wrap and let sit for 1 hour so that the glutens can relax and make rolling the dough easier.

* If you do not have a food processor, please watch the Homemade Pasta video on how to make dough by hand. If you are using the GreenOlive Rolling Pin Spacers to roll out dough, use the 1/8” Magenta color spacer.

Steps in rolling out the dough:

1. When you are ready to roll out your dough, divide the dough into 6 – 8 pieces.

2. Take one of the pieces and generously dust with flour. Place your pasta machine on the widest setting, “number 1” position, put the dough in between the rollers and begin to turn the handle.

3. Once the dough has come out of the other end, fold the dough in half, dust both sides of the flattened dough with flour again and run through the rollers again. Repeat this one more time.

4. At this point it is very important to dust both sides of your dough with flour before you run it through the rollers, if you don’t, the dough will stick to the rollers and rip as it goes through.

5. Set the machine at the “Number 2” position, take the dough and begin to run it through the rollers.

6. Set the machine at the “Number 3” position, take the dough and begin to run it through the rollers.

7. You will continue to do this until you get the desired thickness of your pasta. It can then be cut or molded into different shapes.

Note: The “Number” positon may vary from different machines. Always remember to start on the widest setting and work towards the narrow setting at one step at a time.

 

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