Archive for the ‘PASTA’ Category

Orecchiette,Sausage & Broccoli Rabe

December 8, 2010
 Serves 4-6
    1 lb bag or orecchiette cooked per instructions (12 minutes in lightly salted water)

4 tablespoons of extra virgin olive oil

1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid

4 Italian sweet sausages removed from casings and crumbled

½- ¾ teaspoon of red chili flakes

3 ½ tablespoons of fresh garlic thru a press

¼ cup of aged freshly grated Romano cheese

¼ cup aged freshly grated Parmesan cheese

6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces

3 tablespoons of Kosher salt

1-2 tablespoons of flat leaf parsley chopped

fresh ground pepper and salt

 

Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil

Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water  for cooking pasta

Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)

 Heat a large 12 inch sauté pan to medium

Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat

Lower heat to simmer

Drain orecchiette (reserve some liquid)

Add in rabe in with sausage and stir

Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes

Add cheese, olive oil, tomatoes and parsley. 

Salt and pepper to taste, drizzle remaining olive oil before serving

Toss , serve with extra cheese and chili flakes

Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.

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Homemade Pasta

December 8, 2010

serves 4-6

This is a beautifully textured pasta and one of my favorites. Once you start making pasta fresh, it is hard to go back to boxed. This recipe will spoil you!  Your first try making fresh pasta should not discourage you, it takes time and a bit of patience. Each time you make pasta, you will get better and better. Just remember practice makes perfect!   

2 1/4 cups all-purpose flour (plus extra)

4 large egg yolks

2 large eggs

1 teaspoon of sea salt or Kosher salt

1 silpat mat

A pasta machine, follow manufactures instructions for pasta of your choice

 

In a small bowl combine eggs, yolks, salt and whisk together and set aside

Spread flour into center of mat, make a well

Pour a small amount of egg into well and work flour into a dough. This can be done with your hands or a spoon.

Continue adding egg in small amounts untill all egg is incorporated into flour

 Knead until  firm dough forms

 Add a bit more flour if too sticky

Dough should not be sticky to the touch 

Form into ball

Wrap in Saran wrap and chill for 30 minutes or overnight until ready to use.  Consult with manufactures instructions for your pasta maker.

I use this dough for spaghetti, linguine, or for assembling ravioli.

Pasta may be cooked after drying or cooked fresh

Fresh, pasta cooks al dente in 2-3 minutes
Dried  pasta will cook in  4-5 minutes

 

 
 
 
 

 

 Note: Silpat mats are heavy-duty, fiberglass/rubber that make great work surfaces and allow for a non stick surface in both ovens and on table tops and worth the investment for any cook. Perfect for making any bread  or pasta dough or to use for baking. Silpat’s are your best friend in the kitchen , they make clean up a breeze!  Available in most kitchen stores such as Sur La Tab, William Sonoma and Crate and Barrel.