TOP-YOUR-OWN PASTA BAR RECIPE | LAND O’LAKES
Easy entertaining with a pasta bar: Choose from fresh roasted vegetables, a hearty Italian sausage meat sauce or a two-cheese Alfredo sauce to top your plate of pasta.
Provided by Land O'Lakes
Categories Pasta and noodles Main Course
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 15 servings
Number Of Ingredients 28
Steps:
- Cook pasta according to package directions; drain. Keep warm.
- Roasted Vegetables: Heat oven to 425°F. Combine olive oil, butter, balsamic vinegar, Italian seasoning, salt and pepper in large roasting pan. Add vegetables; toss to coat. Bake 45-50 minutes, stirring once, or until vegetables are tender and begin to brown. Yield: 8 (1/2-cup) servings.
- Hearty Italian Meat Sauce: Cook Italian sausage in 3-quart saucepan over medium heat until no longer pink. Drain; remove from pan. Set aside. Melt butter in same saucepan until sizzling; add mushrooms, onion, and garlic. Cook over medium heat 4-5 minutes or until onion is softened. Add cooked sausage, spaghetti sauce, and tomatoes to saucepan. Cook, 3-4 minutes, until mixture comes to a boil. Reduce heat to low. Cover; cook 30 minutes. Yield: 8 (1/2-cup) servings
- Two Cheese Alfredo Sauce: Melt butter in 2-quart saucepan until sizzling; stir in whipping cream, flour, salt and pepper with whisk. Cook over medium heat 4-5 minutes or until mixture comes to a boil. Reduce heat to low; cook 5 minutes. Remove from heat. Add cheeses; stir until smooth with whisk. Keep warm. Yield: 8 (1/4-cup) servings
Nutrition Facts : Calories 180 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 870 milligrams, CarbohydrateContent 9 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 2 grams
HOMEMADE PASTA RECIPE | BBC GOOD FOOD
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
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
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