Share your Pasta recipes

chits007

Guys...
Share your own ..what you make in your home ..
Lets assume Pasta readily availble from store ..so lets not share on how to make pasta from dough ..

Its about white sauce/vegetable and the other steps..

machadinha

In hot olive oil, fry onion, garlic, pepper and salt to taste, until glassy.

Add broccoli, in florets; stem when cleaned (remove leaves and coarse outer end & any other coarse bits) can be coarsely chopped, as in thick matchsticks. Fry until sort of half-done, it should retain its bite in the end. (I'm assuming broccoli is available there?)

Add mushrooms, sliced or coarsely chopped (thick matchsticks again). Fry briefly, until it looks/smells/feels good to you, remember again the dish will cook for a little longer.

Add cream (sour cream or preferably crème fraîche, or whipping cream), possibly some milk if short of cream. Bring to a close boil, leave to simmer shortly. You'll presumably have started cooking your pasta by now, so leaving it to simmer it will be easy to finish them simultaneously. Pasta itself should be served as hot as possible as you should know, it quickly cools off. Serving on pre-heated plates works wonders. In any case, avoid having your pasta ready when your sauce isn't yet.

Turn off heat, add Italian herbs (several of which lose their flavor upon cooking), stir, and serve, with parmesan cheese to add on table. Coarsely chopped cashew nuts, or a variety of other nuts (peanuts even), go well with this if added in one of the final stages. They're tasty if added to the first onion stage, but will tend to sort of disappear.

A tasty and simple yet filling meal; more recipes later

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chits007

Hi machadinha..some of the vegetable and stuff may not be easily available @ home..
its good ...
lets look for some simple one

ianscott

Boil up some pasta - ideally should be angel-hair (fine spaghetti).

Fry off some garlic in olive oil (depending on how 'garlicky' you like... for us is 8-10 cloves, finely chopped), plus 1-2 dried red chillies.

Switch off heat, add to the garlic/chilli mix 2 cups finely chopped coriander plus half-teaspoon seasalt, mix well and add juice of 1 lemon (or 1-2 small limes if you can't get lemon.)

Mix coriander/garlic/chilli mix well with pasta, sprinkle over some finely grated parmesan (or gouda works well... any dry hard cheese) - enjoy!

Khandoma

Hi Friends,

We all have our favourite sauces. But if the pasta is not done well, the sauce can be good, the dish will be bad. Here are my tips for good pasta.

For 500 gr of pasta, you need at least 3 liters of water. (Don't me. Any pasta using less water can be detected just by looking at it. And that's good, 'cause I'm not eating it.) In the cold water, add 2 good pinches of salt and 1 tablespoon of olive oil.

Cover until it boils with big boils. Drop all the pasta at once (be careful not to spray yourself with the hot water). Do not put the lid back on. Stir softly with a wooden spoon. Stir again after 1 mn of cooking, and after 4 and 7 mns of cooking. For cooking times, follow label.

Once you're only a few seconds away from ready : With your wooden spoon, take 2 spoonfuls of the salted-oily water in which the pasta is cooking. Drop this into the serving platter. Turn off heat, sieve pasta but NOT TOO DRY. A bit of water should remain, otherwise you'll get a chunk of yellow glue. Pour pasta into service dish (where the water is). Add sauce IMMEDIATELY. Toss thoroughly. Sprinkle with cheese if recipe calls for it. Serve !

A few yummy sauces following. Bon appétit !

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Khandoma

This is a recipe for spaghetti or tagliatelle-like pasta: long and thin. However I confess to using it on any old shape. It's not an age-old traditional recipe, dating from the early XXth century and targeting tourists in Italy, but who cares when it's that good.

Pasta primavera
For a pack of 500 gr of pasta :
4 small or 3 medium tomatoes
2 zucchini (courgettes)
1 or 2 eggplants
2 onions (preferably red)
1 bell pepper (not hot)
1 tablespoon tomato paste
5 tablespoons of olive oil
Garlic to taste
Salt, pepper, fresh basil, fresh mint

In a pan, heat some olive oil. When hot, add the garlic and the onions. Sauté until blond. Peel your tomatoes, remove stem, add the pulp to the pan. Add the tomato paste, salt and pepper. Stir over low-medium heat until the tomatoes have dissolved to small chunks.

In another pan, heat more olive oil. Or use the grill of your oven. Slice the zucchini, eggplant and pepper until roasted. Add to the tomato pan. Stir for a couple of minutes over medium heat. Add chopped basil and mint at the very last second, toss only once. Taste for salt and pepper. Pour over pasta and decorate with basil.

Khandoma

Possibly my favourite. A recipe from Genoa, Northern Italy. Requires either an electric blender or a mortar, pestle and experience in weight-lifting.

For 500 grams of pasta :
2 bunches of fresh basil
150 grams parmigiano cheese
50 grams pine nuts
6 to 10 cloves garlic
Olive oil

In the bowl of your blender, first mix half the basil with some olive oil, then the rest of the basil. Add the cheese in small pieces, mixing in between. Add olive oil and garlic. Then add the pine nuts little by little. Add more olive oil as you see fit.

The texture should be grainy but uniform, the colour pale green.

This sauce can be stored in a box and kept in the fridge for a week, or deep-freezed for months.

I just did this sauce in Spain where parmigiano cheese is more expensive than caviar. I used aged Manchego (cow) cheese, worked well. You want the oldest, hardest cow cheese in the store.
Bon appétit !

ladyvetphd

So here's how make pasta.

I get Barilla's pasta (mostly the spiral ones).
So I boil the water with some salt and olive oil and then place the pasta in it till is just cooked.
In the interim
I make depending on my mood, either the white sauce/or the tomato sauce

For the white sauce, I take 1 heaped tblspoon of wheat flour (atta) and roast it with a little butter
then I add oregano/basil and roast it for a minute or two and then add milk or fresh cream with some water. I let it simmer,add salt and chilli flakes and chilli powder and some white pepper too,and some cheese (amul cheese).
I also boil peas and french beans with salt and keep them ready.
So once the pasta is ready, I drain and place it on the serving plate and add the boiled peas and beans and the hot sauce. Add grated parmesan if you have or amul cheese. The chilli powder and chillie flakes makes it very tasty

For the tomato sauce, I usually blanch tomatoes and amke a puree. I take 6-10 garlic pods and crush them and roast them in olive oil along with vegetables ( carrots/peas/zucchini, and add the tomato puree/salt, sugar and spices (organo, basil and simmer. Add grated parmesan /amul cheese.

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theyyamdancer

A variation of Pesto which I like very much is to use walnuts instead of pinenuts and parsley instead of basil.

50 g of walnuts
1-2 cloves of garlic (or more, to taste)
bunch of parsley
5 tablespoons olive oil
2 tablespoons very hot water
salt
black pepper
225 g of spaghetti or other pasta of your choice

You chop up the walnuts roughly either by hand or in a pestle and mortar and finely chop the parsley. Heat a couple of tablespoons of olive oil in a pan then add a couple of cloves of finely chopped garlic, careful not to let them turn brown, then add the chopped nuts and herbs stirring well. Add 3 more tablespoons of oil and 2 tablespoons of very hot water, season with salt and pepper. That's all. Add to al dente pasta and enjoy.