FRESH PASTA RECIPE RECIPES

Name: Super-quick fresh pasta
Total time: 15 min
Yield: 2

SUPER-QUICK FRESH PASTA | JAMIE OLIVER RECIPES

Super-quick fresh pasta | Jamie Oliver recipes image

My easy homemade pasta recipe is great for emergencies. You don’t need a pasta machine, just a rolling pin.

Total Time 15 minutes

Yield 2

Number Of Ingredients 1

Ingredients

2 large handfuls of plain flour plus extra for dusting

Steps:

1. Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
2. Knead for just a couple of minutes, or until smooth and shiny.
3. On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
4. Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
5. Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.

Nutrition Facts : Calories 167 calories, FatContent 0.4 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 7 g protein, CarbohydrateContent 33.8 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 1.3 g fibre

FRESH TOMATO PASTA SAUCE RECIPE - FOOD.COM

Fresh Tomato Pasta Sauce Recipe - Food.com image

This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 7 cups

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 brown onion (large)
2 garlic cloves, crushed
2 kg medium tomatoes, peeled and chopped
1 teaspoon salt
1/2 cup dry red wine
2 teaspoons brown sugar
2 tablespoons tomato paste
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1/2 teaspoon cracked black peppercorns
2 bay leaves

Steps:

Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
When cooled refrigerate for up to 3 days.
Use sauce as desired.

Nutrition Facts : Calories 118, FatContent 4.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 385.4, CarbohydrateContent 15.9, FiberContent 4.1, SugarContent 10.2, ProteinContent 3.1

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1. Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
2. Knead for just a couple of minutes, or until smooth and shiny.
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1. Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
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2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
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