Fresh Pasta

Fresh Pasta

Recipe courtesy of Mario Batali

Yield:1 pound of pasta, 4 servings

Level: Easy

Ingredients

  • 3 1/2 cups unbleached all-purpose flour
  • 4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

 

 Recipe courtesy of Mario Batali

with the Food Network

How To Make Fresh Pasta from Scratch

How To Make Fresh Pasta from Scratch

~ COOKING LESSONS FROM THE KITCHN

 

Note ~ I don’t have a pasta machine so I roll with hand cut, pun intended 😉

In this guide, I’m walking you through every single step in detail, but in reality, fresh pasta comes together quite quickly. Mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes. You can use this resting time to pull together the ingredients for the pasta sauce. After resting, rolling out and cutting the dough takes maybe another 10 to 20 minutes, depending on how fast you go and how many helpers you have.

Speaking of helpers, it helps to have a few. You can definitely do it by yourself, but it’s really nice to have an extra set of hands, especially if you’re hand-cranking the dough through a counter-top pasta roller. Whether working by yourself or with someone else, I find that you fall into a rhythm of rolling the sheets of pasta, cutting the noodles, and sprinkling everything with flour.

Ready? Let’s make some pasta.

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Fresh Egg Pasta

From The Kitchn – via Emma Christensen
Makes enough for about 4 to 6 servings

What You Need

Ingredients
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs

Equipment
Mixing bowl
Fork or dough whisk
Pasta machine (see Additional Notes for rolling pasta by hand)
Baking sheet
Clean dishtowel

Instructions

1. Combine the Flour and Salt: Whisk together the flour and salt with a fork in a medium mixing bowl.

2. Add the Eggs: Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.

Note: You can do this on the counter-top “Italian Grandmother Style” if you prefer, but I find it’s easier and less messy to do it in a bowl. For food-processor instructions, see below.

3. Begin Combining the Flour and Eggs: As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don’t rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don’t worry if you haven’t used all the flour.

4. Knead the Pasta Dough: Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.

5. Rest the Pasta Dough: Clean and dry the mixing bowl. Place the ball of dough inside and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.

Note: At this point, the pasta dough can be refrigerated for up to 24 hours. Let it come back to room temperature before rolling.

6. Divide the Pasta Dough: Sprinkle a baking sheet generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.

Note: The name of the game at this point is to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you’re not working (rolled, cut or otherwise) with and keep it covered with a dishtowel.

7. Begin Rolling Out the Pasta: Set your pasta machine to the thickest setting (usually marked “1”). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers (see picture). Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

8. Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don’t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, I normally go to 6 or 7 on the KitchenAid attachement; for angel hair or stuffed pastas, I go one or two settings thinner.

9. Cut the Pasta: Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.

Note: I find it easiest to roll all the pasta at once before proceeding to cutting it into noodles. I sprinkle the sheets of pasta liberally with flour and overlap them on a floured baking sheet, covered with a towel.

10. Cooking, Drying, or Freezing the Pasta: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.

Additional Notes:

Pasta Dough in the Food Processor: Combine all the ingredients in the bowl of a food processor. Pulse until combined, then run the processor continuously until a dough is formed. Proceed with kneading and shaping the dough as directed.

Rolling and Cutting Pasta by Hand: It can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn’t stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.

Green Sauce No. 4

Green Sauce No. 4

– via Bon Appétit

 

 Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Ingredients:

MAKES ABOUT 1 CUP

  • 3 tablespoons white miso
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey, preferably raw
  • 2 cups cilantro leaves with tender stems
  • ⅓ cup sliced chives
  • 1½ teaspoons grated peeled ginger
  • 1 teaspoon ground coriander
  • Kosher salt, freshly ground pepper

Preparation:

 Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Recipe by Alaina Sullivan
Photograph by Alaina Sullivan

I posted both versions (same just drafted differently), Bon Appétit’s AND the original source; because I like how BA goes straight to point with recipe AND the OS’s words about it. ENJOY!

The Greenest Green Sauce That Goes on Everything

– via Bon Appétit

BY ALAINA SULLIVAN APRIL 19, 2017

If there’s one thing I do to make my life easier during the week, it’s make a sauce. I fix a small jar’s worth, stick it in the fridge, and rest easy knowing that I’ve got a dependable, phone-a-friend lifeline for after-work meals. A sauce breathes life into humble rice and perks up roasted vegetables. It complements rich meats, makes salads sing, and completes a grain bowl in one swoosh.

There are a million ways to make an herb sauce; this is the version I’ve got on speed dial right now. It’s basically a combination of the ingredients I reach for most often (miso, tahini, honey) blended together with herbs into a single condiment. The result is tangy, vibrant—I may go as far as to say it’s addictive. The flavor is complex, but the process isn’t. If you have 15 minutes and a food processor, you’re there. And it’s very forgiving. I only roughly measure, and I’d urge you to play around and make it your own.

Begin by washing some herbs: a small bunch of cilantro and/or parsley and a small bundle of chives. Don’t sweat exact amounts. Trim away the tough part of the stems and then toss the herbs right into your food processor. Next, grate a knob of ginger (about a 1″ piece) and add that. Squeeze in the juice of 1 lemon and 1 lime, and add 1 Tbsp. apple cider vinegar. Add 3 Tbsp. miso (I like either sweet white or chickpea miso), 2 Tbsp. olive oil, 2 Tbsp. tahini, and 1 Tbsp. raw honey.

I grind up some coriander seeds and throw that into the mix. Pulse it together (to help control the consistency), and pour in a little water to thin it if needed; it should be pourable but not too runny. Season with salt and pepper, taste, add a little more of whatever it needs, and then put it on everything.

 

2-Ingredient Slow Cooker BBQ Chicken | Gimme Some Oven

https://www.gimmesomeoven.com/slow-cooker-bbq-chicken-recipe/

Especially here in Arizona, when the heat is on & it’s just getting started. No oven after it hits 100°. 

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AND IT’S ON!

Easy Appetizer – Slow Cooker Glazed Bacon Wrapped Sausage Bites

Easy Appetizer – Slow Cooker Glazed Bacon Wrapped Sausage Bites


My daughter made this recipe – from  Merry About Town & loved it. Well…now she has moved in with me (it’s a “village for Lily” thing) and made it for all of “us”. Everyone loves it. What’s not to love about pork on pork?
i 💓 🐷 🐖 ️ ✓
🐽 ️
Another reason to love it…it’s EASY, it’s easy and it’s easy  Did I say it’s easy? ️ 😆
 Ingredients

3 large links of pre-cooked sausage such as Kielbasa or Mennonite sausage (~1 1/2 pounds)
Raw Sliced bacon (~1/2 pack)
1 cup brown sugar
3 Tbsp grainy mustard
toothpicks

 Instructions

Cut sausage into rounds about 1 inch thick.
Cut bacon slices in half both ways so that you get 4 long thin pieces.
Wrap each piece of sausage with one of the 1/4 bacon pieces, secure with a toothpick and place in a regular size crockpot.
Continue until all your sausage is wrapped and in the crockpot.
Add brown sugar and mustard to the crockpot.
Gently stir so the sausage is covered with brown sugar and mustard (it will not be over all of it but you don’t want one big clump of sugar at the top).
Cover and cook on low for 6- 8 hours or on hight for 4 hours.
Pour in to a dish to serve or serve straight from the crockpot.

.”our” personally preferred bacon for this recipe 😀

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Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

Slow-Cooker Twenty-Garlic Chicken Dinner

Slow-Cooker Twenty-Garlic Chicken Dinner

– from Pillsbury 

Ingredients

1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon pepper
1
teaspoon olive oil
3
to 3 1/2 lb cut-up frying chicken
1
large onion, sliced 
1
medium bulb garlic (about 20 cloves)

 

Steps

  • 1In small bowl, mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.

  • 2In 5- to 6-quart slow cooker, place onion slices. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.

  • 3Cover; cook on Low setting 7 to 8 hours.

  • 4With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.

Expert Tips

toggle

This sounds like a lot of garlic, but the garlic flavor dissipates during the long cooking. Plan to serve the cooked garlic with another part of the meal. It is delicious on bread or mashed potatoes.

LONGBOY CHEESEBURGER

LONGBOY CHEESEBURGER


My dad use to make these regularly when I was growing up; but I thought he made it up 😀

Ingredients

  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/4 cup chopped onion
  • 1/2 cup crushed cornflakes
  • 1/2 cup heavy whipping cream
  • 2 loaves brown ‘n’ serve French bread
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. In a 2-quart bowl, mix together first eight ingredients. Cut each loaf of bread in half lengthwise; spread one-fourth of meat mixture over each half, covering all the way to edges. Place on baking sheet.
  2. Bake at 350° for about 25 minutes or until meat is cooked, sprinkling with cheese during the last 5 minutes of baking. Cut into slices to serve. Yield: 8 servings.



I found the recipe via an old cookbook…still available on Amazon. 

CITRUS CAPRESE

CITRUS CAPRESE

citrus-caprese

CITRUS CAPRESE
– from the Queen Creek Olive Mill

INGREDIENTS

1 Arizona navel orange

1 Arizona pink grapefruit

Fresh Mozzarella

Queen Creek Olive Mill Fig Balsamic Reduction

Queen Creek Olive Mill Robust Extra Virgin Olive Oil

Fresh basil leaves

Sea salt

INSTRUCTIONS:

This is a perfect recipe for the Arizona citrus season. Use your fresh, seasonal oranges and grapefruits for a healthy and delicious antipasti salad.

Peel orange and grapefruit, slice against the sections. Slice fresh Mozzarella. Arrange on plate by alternating orange and Mozzarella then grapefruit and Mozzarella slices. Drizzle with Fig Balsamic Reduction and finish with Robust EVOO. Garnish with basil leaves and sprinkle with salt.

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Products Used:
Fig Balsamic Reduction, Robust EVOO

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RELATED PRODUCTS

FIG BALSAMIC REDUCTION

Fresh Mountain figs are reduced then added to our barrel aged balsamic. Whether drizzled lovingly on red ripe heirloom tomatoes, marinating a fine filet mignon, or served over fresh berries and ice cream, this versatile reduction syrup is sure to make any meal delightful!

Ingredients: Balsamic vinegar, Grape must, Organic fig puree
Sizes: 250ml
Gluten Free, Vegan, Contains naturally occurring sulfites, Arizona Made with Balsamic vinegar from Modena, Italy

Another awesome recommendation :

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CARAMELIZED RED ONION & FIG TAPENADE

caramelized_tap_overhead

Their tapenade is a unique combination of flavor. Savory, yet subtly sweet! We simmer the freshest sweet red onions and figs in Italian balsamic vinegar with a touch of port to create this unique recipe.

Ingredients: Red onions, Water, Raisins, Figs, Olive oil, Balsamic vinegar, Salt, Lemon juice, & Spices.
Sizes: 9oz
Gluten Free, Vegan, Kosher, Made in the USA

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Speaking of #figs and #balsamic. ..

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BAMM! BULLSEYE 😀

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Italian Sausage with Grapes and Balsamic Vinegar

Italian Sausage with Grapes and Balsamic Vinegar

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Italian Sausage with Grapes and Balsamic Vinegar

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Photo courtesy of Cook’s Illustrated

– adapted from America’s Test Kitchen

*I was intrigued, tried it, LOVED it. I do believe in using the best quality ingredients you can get. Once you try the right (the good stuff) balsamic…it’s game over. DELICIOUS!  BTW, my enamel cast iron skillet/pot/casserole worked excellent! AND now that I made it, I know I will again but not be afraid 😀 Now I’ll have a better grasp of how high to have the heat, amounts of ingredients, etc..

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Why This Recipe Works
Italian sausage with grapes is a great example of the affinity that pork and fruit flavors have for one another. We wanted to pay homage to this simple Italian dish and highlight the attributes that make it so appealing. Taking inspiration from a potsticker cooking method, we use a combination of sautéing and steaming to produce sausages that are nicely browned but moist and juicy. Building the sauce in the same skillet, we cook down seedless red grapes and thinly sliced onion until caramelized to create a sweet but complex sauce. White wine, in addition to balsamic vinegar, lends the dish acidity and complements the grapes. Oregano and pepper contribute earthiness and a touch of spice, while a finish of fresh mint adds brightness.
*NOTE FROM THE TEST KITCHEN Our favorite supermarket balsamic vinegar is Bertolli Balsamic Vinegar of Modena. Serve this dish with crusty bread and salad for a heartier meal.

Ingredients:

1 tbs vegetable oil
1 ½ lbs sweet Italian sausage
1 lb seedless red grapes, halved lengthwise (3 cups)
1 onion, halved and sliced thin
¼ cup water
¼ tsp pepper
⅛ tsp salt
¼ cup dry white wine
1 tbs chopped fresh oregano
2 tsps balsamic vinegar
2 tbs chopped fresh mint

Instructions

* 1. Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Tilt skillet and carefully remove excess fat with paper towel.

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Distribute grapes and onion over and around sausages.

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Photo courtesy of Cook’s Illustrated

 

Add water and immediately cover. Cook, turning sausages once, until they register between 160 and 165 degrees and onions and grapes have softened, about 10 minutes.

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* 2. Transfer sausages to paper towel–lined plate and tent with aluminum foil. Return skillet to medium-high heat and stir pepper and salt into grape-onion mixture. Spread grape-onion mixture in even layer in skillet and cook without stirring until browned, 3 to 5 minutes. Stir and continue to cook, stirring frequently, until mixture is well browned and grapes are soft but still retain their shape, 3 to 5 minutes longer. Reduce heat to medium, stir in wine and oregano, and cook, scraping up any browned bits, until wine is reduced by half, 30 to 60 seconds. Remove pan from heat and stir in vinegar.

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* 3. Arrange sausages on serving platter and spoon grape-onion mixture over top. Sprinkle with mint and serve.

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The Right Way to Cook Sausage

SAUTÉ AND THEN STEAM

Moderate heat develops flavorful browning without burning. Then, adding a little water to the pan and covering it gently steams the sausages so they cook up juicy.

The point of this recipe is to cook sausage so that it is done (160°-165°), with good color and FLAVOR, but not burst/split open. And it worked…was great!

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