FROZEN CAVATELLI RECIPES

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HOMEMADE PASTA RECIPE - BBC GOOD FOOD



Homemade pasta recipe - BBC Good Food image

Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape

Provided by Elena Silcock

Categories     Pasta

Total Time 33 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 8

Number Of Ingredients 3

300g ‘00’ pasta flour, plus extra for dusting
2 eggs and 4 yolks, lightly beaten
semolina flour, for dusting

Steps:

  • Put the flour in a food processor with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
  • Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
  • Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

Nutrition Facts : Calories 200 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.2 milligram of sodium

CHICKEN AND MUSHROOM PASTA BAKE RECIPE - DELICIOUS. MAGAZI…



Chicken and mushroom pasta bake recipe - delicious. magazi… image

A creamy chicken and mushroom pasta bake made all the speedier by using a ready-roast chicken. We love it, and you will too. Take a look at our chicken parmigiana bake too, made with breaded chicken and a garlicky tomato sauce.

Provided by delicious. magazine

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves 6

Number Of Ingredients 11

200g quartered baby button mushrooms
4 tbsp olive oil
5 tbsp plain flour
750ml chicken stock
2 tsp dijon mustard
1kg higher welfare roast chicken, cooked
Large handful of baby spinach
150ml single cream
400g pasta
200g frozen petits pois
20g grated parmesan

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large pan over a high heat, then cook the baby button mushrooms for 5 minutes until golden. Reduce the heat to medium, add the olive oil and plain flour, then whisk until smooth and bubbling.
  • Gradually add the chicken stock, whisking well until smooth. Once all the stock is incorporated, whisk in the dijon mustard, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove the meat from the roast chicken and roughly slice. Add the chicken to the sauce along with a large handful of baby spinach and the single cream. Season well with salt and freshly ground black pepper.
  • Meanwhile, cook the pasta (we used mafalda corta) according to the pack instructions, adding the petits pois for the final 3 minutes. Drain well, then stir the pasta and petits pois into the pan of sauce.
  • Transfer the pasta mixture to a large baking dish. Sprinkle over the parmesan and bake for 20-25 minutes until golden and bubbling.

Nutrition Facts : Calories 623kcals, FatContent 22.8g (6.9g saturated), ProteinContent 39.5g, CarbohydrateContent 62.2g (2.9g sugars), FiberContent 5.9g

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