Ronco | Pasta Maker | PASTA – PASTA – PASTA

PASTA – PASTA – PASTA
NOTE: These recipes are for pasta extruding machines like Popeil, CTC’s Pasta
Express, Cuisinart, Rival, Simac, Vitantonio, and Waring or like machines.
If mixing by hand: make a “well” in the dry ingredients and put the liquids in the
“well” and mix.
Kneed by hand and cut by hand or kneed and cut in a pasta roller.
If using a Kitchen Aid mixer or a food processor just follow their instructions for
making pasta dough.
Cooking Times for Fresh Pasta
Capellini (angel hair)
Linguine
Fettuccine
Egg Noodles
Asian Noodles
Gnocchi
Spaghetti
Thick spaghetti
Small macaroni
Large macaroni (rigatoni, penne)
Lasagna
Tortellini
Ravioli
1 to 2 minutes
2 to 3 minutes
2 to 3 minutes
2 to 3 minutes
2 to 3 minutes
2 minutes
2 to 3 minutes
3 to 4 minutes
3 to 4 minutes
3 to 5 minutes
2 minutes
3 to 4 minutes
5 minutes
SEMOLINA PASTA
This is the type of pasta you buy when you choose imported dried. Simolina flour,
ground from durum wheat, is also marketed as pasta flour. It is increasingly available
in well-stocked supermarkets and in most specialty food shops. Simolina has the biggest
gluten content of any wheat flour, and thus makes very sturdy, flavorful pasta, which
holds up to aggressive saucing.
Makes 1 pound: use for spaghetti, linguine, tubular macaroni, and lasagna
3 cups semolina four
about ¾ cup water
½ teaspoon salt
2 teaspoons olive or vegetable oil
1. Measure the flour by scooping it into a measuring cup and leveling it off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Start the machine and slowly pour ¾ cup water and the oil into die mixing
container. Process, adding additional water by tablespoons if needed, and amide
as directed in the machines manual.
3. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
BASIC EGG PASTA
This is probably the most versatile and widely used homemade pasta. Because of the
egg content, it must be refrigerated or frozen.
Makes 1 pound: recommended for all pasta shapes
3 cups unbleached flour
½ teaspoon salt
3 “large” eggs
2 teaspoons olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Break eggs into a liquid measuring cup. Add the oil and enough water to make ¾
cup. Use a fork or a small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
WHOLE WHEAT PASTA
This ratio of whole wheat to white flour results in a light brown pasta with a
delicate nutty flavor and a firm but still tender texture.
Makes 1 pound: use for spaghetti, linguine, tubular macoroni, lasagne
2 cups whole wheat flour
1 cup all-purpose unbleached white flour
½ teaspoon salt
2 “large” eggs
¼ cup milk
2 teaspoons olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Break eggs into a liquid measuring cup. Add milk, oil and enough water to make
¾. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
BASIL and GARLIC PASTA
This is a highly seasond pasta with a stand-out pesto flavor. It is particulary well
suited to creamy sauces and soups, such as Minestrone.
Makes 1 pound: use for spaghetti, linguine, tubular macoroni, lasagne
3 garlic cloves, crushed through a press
1 tablespoon olive oil
3 cups all-purpose unbleached flour
½ teaspoon salt
3 “large” eggs
¼ cup finely chopped basil
Water
1. in a small skillet or sauce pan, cook garlic in the oil over low heat, stirring
constantly, for 1 minute.
2. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
BEET PASTA
Beet pasta is similar to Tomato Pasta but is somewhat sweeter in taste, brighter
color and more delicate in texture.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
2 “large” eggs
¼ cup pureed cooked fresh beets or canned beets or baby food beets
2 teaspoons vegatable oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Break the eggs into liquid measuring cup. Add the pureed beets, oil and enough
water to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
BLACK PEPPER PASTA
Pepper gives pasta an intreging subtle taste and appearance. Use it to add zip to
nearly any sauce.
Makes 1 pound: recommended for all pasta shapes except angel hair or capellini.
3 cups all-purpose unbleached flour
1 tablespoon coarse or medium grind black pepper
½ teaspoon salt
3 “large” eggs
2 teaspoons olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the pepper and salt.
2. Break the eggs into liquid measuring cup. Add oil and enough water to make ¾
cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
CAJIN PASTA
The intensity of flavor will very with the brand of Cajun or “blackened” spice mix that
you use. You may have to fiddle around with the amount and brand at first. The pasta
should have a hint of Cajun herds and spices, but not so much that it overwhelms the
sauce.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
1 tablespoon Cajun or “blackened” spice
3 “large” eggs
2 teaspoons vegatable oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the spice blend.
2. Break the eggs into liquid measuring cup. Add oil and enough water to make ¾
cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
CARROT PASTA
Carrot gives pasta a fabulous sunny yellow color, which makes a beautiful palette with
all sorts of green and red sauces. If you wish, add a chopped herb, such as tarragon,
for a lovely, flavorful pasta that needs little more sauce than a little more garlic and oil.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
2 “large” eggs
¼ cup pureed cooked fresh carrot or baby food carrots
2 teaspoons olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the spice blend.
2. Break the eggs into liquid measuring cup. Add the pureed carrot, oil and enough
water to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
CILANTRO PASTA
Cilantro is an important herb both in Latin America and Far Eastern cooking, making
this pasta very versatile, indeed.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
3 “large” eggs
¼ cup minced cilantro
2 teaspoons olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the spice blend.
2. Break the eggs into liquid measuring cup. Add the cilantro, oil and enough water
to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
CORNMEAL PASTA
Use yellow cornmeal to give a golden hue and pleasantly gritty texture to the pasta.
Makes 1 pound: recommended for all pasta shapes.
2 cups all-purpose unbleached flour
1 cup yellow cornmeal
½ teaspoon salt
3 “large” eggs
2 teaspoons corn or vegatable oil
Water
1. Measure the flour and cornmeal by scooping it into a measuring cup and leveling
off with the back of a knife. Sift it into the mixing container of the pasta machine
along with the spice blend.
2. Break the eggs into liquid measuring cup. Add the cilantro, oil and enough water
to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
DRIED HERB PASTA
Dried herbs have more potency than fresh, so a small amount goes a long way in pasta
dough. For best flavor, start with a newly opened jar or one that you have had on the
shelf no longer than a month. Nearly any herb will do. Tarragon, marjoram, oregano
thyme, dill and sage are good herbs to start with.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
1 tabelspoon dried herb of choice
½ teaspoon salt
3 “large” eggs
2 teaspoons olive or vegatable oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. Break the eggs into liquid measuring cup. Add the cilantro, oil and enough water
to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
JALAPEÑO PASTA
There are just enough jalapeño peppers here to give the pasta a bit of a kick but not so
many that they overwhelm a sauce. This pasta is especially good in a tandem with other
spicy ingredients, but you may like it tossed with a little oil and broth and some fresh
herbs, too.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
1/2 tabelspoon dried herb of choice
½ teaspoon salt
3 “large” eggs
1 tabelspoon minced or pickled jalapeño peppers
2 teaspoons olive or vegatable oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. Break the eggs into liquid measuring cup. Add the jalapeños, oil and enough
water to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
LEMON PASTA
Tart in flavor and light in texture, this is a perfect pasta with spring vegetables and
seafood of all kinds.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
3 “large” eggs
2 tabelspoons lemon juice
2 teaspoons olive or vegatable oil
2 tabelspoons finely grated lemon zest
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. Break the eggs into liquid measuring cup. Add the lemon juice, lemon zest, oil
and enough water to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
ORANGE PASTA
Orange and tomato are naturally good flavor combinations, so this pasta teams up well
with almost any tomato sauce as well as with seafood and vegetable sauces.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
2 “large” eggs
¼ cup orange juice
2 tabelspoons finely grated orange zest
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. Break the eggs into liquid measuring cup. Add the orange juice, orange zest and
enough water to make ¾ cup. Use fork or small whisk to lightly beat eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
POTATO GNOCCHI
Most pasta machines come equipped with a special extruder die that creates lovely little
potato gnocchi, or dumplings, complete with perfect ridges and hollows for catching
every morsel of sauce. Baking the potatoes results in just the right degree of moisture
and lightness so that you shouldn’t need to add any additional liquid, but the flour may
be need to be adjusted slightly as you mix.
Makes 1 pound.
1-½ pounds of baking potatoes
About 1 ½ cups all-purpose unbleached flour
¾ teaspoon salt
1. Preheat oven to 400 degrees. Pierce the potatos in one or two places with a
fork and bake on a rack in the oven untiltender when pierced with the point
of aknife, 45 to 60 minutes, bepending on size. When cool enough to handle,
cut in half, scoop out the patato and put through a patato ricer. While potatos
are still slightly warm, place in mixing container of the pasta machine.
2. Measure the flour by scooping it into a meausering cup and leaveling it off
with the back of a knife. Sift it into the mixing container of the pasta
machine with the salt.
3. Start the machine. Process just until the dough begins to come together,
about 1 minute, adding additional flour by tabelspoons if necessary. Extrude
as directed in the machine’s manual.
4. Use gnocchi immediatly or spread on baking sheets and refigerate, covered,
for up to 8 hours. Or place gnocchi in a single layre on a baking sheet, freeze
until firm, then store in sealed plastic bags in the freezer.
SAFFRON PASTA
Saffron, probably the world’s most expensive spice, is also the strongest, both in
flavor and in color. Consequencly, it takes only about ½ teaspoon of crushed
threads to color a whole batch of pasta a brilliant sunny color and imbue it with
the distinstive, slightly peppery flavor that is saffron’s alone. An equal amount of
turmeric will give a similar color, though not much taste.
Makes 1 pound: recommended for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
½ teaspoon crushed saffron threads
2 teaspoons of very hot water, plus water as needed
3 “large” eggs
2 teaspoons of vegitable oil
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. In liquid measuring cup, dissolve the saffron in the 2 teaspoons of hot water;
allow to stand for 5 minutes. Break the eggs into liquid measuring cup. Add the
oil and enough additional water to make ¾ cup. Use fork or small whisk to
lightly beat eggs. Let stand for 10 minutes to allow the saffron to begin to color
the liquid.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
SCALLION PASTA
Mild scallions, also known as green onions, give this pasta both a delicate spring color
and a rather sophisticated flavor. Look for slender scallions, which have a more
delicate flavor.
Makes 1 pound: recommend for all pasta except angle hair or capellini
3 cups all-purpose unbleached flour
½ teaspoon salt
3 “large” eggs
cup very finely chopped scallions
2 teaspoons of vegitable oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt.
2. Break the eggs into liquid measuring cup. Add the scallions and oil additional
water to make ¾ cup. Use fork or small whisk to lightly beat eggs. Let stand for
10 minutes to allow the saffron to begin to color the liquid.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
SPINACH PASTA
Fresh cooked spinach can be used, but frozen chopped spinach is so much easier and
produces such good results that it should be the first choice. Be sure to squeeze out all
excess moisture from the spinach. A cheesecloth bag or a fine-mesh strainer works
well.
Makes 1 pound: recommend for all pasta except angle hair or capellini
3 cups all-purpose unbleached flour
½ teaspoon salt
teaspoon nutmeg
2 “large” eggs
2 teaspoons of vegitable oil
¼ cup thawed frozen chopped finely spinach, squeezed dry
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the herb and salt and nutmeg.
2. Break the eggs into liquid measuring cup. Add the oil and enough water to make
½ cup. Pour into a mixing bowl and add spinach. Lightly whisk to blend.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
SUN-DRIED TOMATO PASTA
With this dusky red color and rich flavor, this pasta can stand on its own sauced
only with a little butter and white wine or take any number of assertive sauces.
Makes 1 pound: recommened for all pasta shapes.
3 cups all-purpose unbleached flour
¼ cup (1 ounce) oil-packed sun-dried tomatoes, drained and rinsed
2 “large” eggs
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine.
2. Puree the sun-dried tomatoes in a food processor. Add eggs and process briefly
just to blend. Pour into a liquid measuring cup and add enough water to make ¾
cup.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
TOMATO PASTA
The difference between this and sun-dried tomato pasta is the more delicate flavor and
brighter color imparted by the tomato paste.
Makes 1 pound: recommened for all pasta shapes.
3 cups all-purpose unbleached flour
½ teaspoon salt
2 “large” eggs
½ cup tomato paste
2 teaspoons of olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Break the eggs into liquid measuring cup. Add the tomato paste, oil and enough
water to make ¾ cup plus 1 tablespoon. Use a fork to lightly beat the eggs.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
WILD MUSHROOM PASTA
While this recipe was developed with porcini mushrooms, any kind of dried wild
mushrooms can be used. The depth of the brown color will depend on the color of the
mushrooms. This is assertively flavored pasta, so use it with equally potent and earthy
sauces, or try no sauce at all save a light coating of olive oil and chopped garlic.
Makes 1 pound: recommend for all pasta except angle hair or capellini
1 ounce dried mushrooms, such as porcini
¼ cup boiling water
½ teaspoon salt
2 “large” eggs
2 teaspoons of olive oil
Water
1. Put the mushroons in a measuring cup and pour the boiling water over them,
pressing the mushrooms to submerge them in the water. Let stand until the
mushrooms are softened, about 20 minutes. Spoon the mushrooms onto a
food processor. Strain the soaking liquid into the processor, taking care not
to pour in any sediment left in the bottom of the measuring cup. Puree the
mushrooms.
2. Measure the flour by scooping it into a measuring cup and leveling off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
3. Break the eggs into liquid measuring cup. Add the mushroom puree, oil and
enough water to make ¾ cu. Use a fork to lightly beat the eggs.
4. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
5. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
CHINESE EGG NOODLES
These rich, golden noodles are great with a wide variety of sauces. This is also the
preferred dough for won ton wrappers and other Asian dumplings.
Makes 1 pound: use for angle hair, regular spaghetti, linguine and fettuccine-width
Asian noodles as well as won ton wrappers
3 cups all-purpose unbleached flour
½ teaspoon salt
cup milk
3 “large” egg yokes
Water
Cornstarch
1. Measure the flour by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine
along with the salt.
2. Measure the milk in a liquid measuring cup. Add the egg yokes and lightly
beat with a fork. Add enough water to make ¾ cup.
3. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
4. Spread the noodles out on wax paper or kitchen towels. Let dry for at least
15 minutes or up to 2 hours before using. Sprinkle lightly with cornstarch to
prevent stickiness. Store in the refrigerator for up to 24 hours or freeze up to
one month.
JAPANESE UDON NOODLES
These traditional Japanese noodles are made with high-gluton bread flour. The
doughis mixed a bit longer than most to produce a pleasantly chewy noodle.
Makes 1 pound: recommened for spaghtti and linguine
3 cups unbleached bread flour
1 teaspoon salt
About ¾ cup water
1. Measure the flour by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine
along with the salt.
2. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
3. Spread the noodles out on wax paper or kitchen towels. Let dry for at least
15 minutes or up to 2 hours before using. Sprinkle lightly with cornstarch to
prevent stickiness. Store in the refrigerator for up to 24 hours or freeze up to
one month.
ASIAN RICE NOODLES
Rice noodles are extremely popular all over Asia, where they are usually sold
dried. The fresh version is made with rice flour, which is available in health food
stores, and high-gluten bread flour. Rice noodles make a particularly delicious foil
for all kinds of Asian sauces.
Makes 1 pound: recommended for Asian noodles, thin spaghetti and linguine.
2 cups bread flour
1 cup white rice flour
1 teaspoon salt
About ¾ cup water
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine
along with the salt.
2. Start machine and slowly poor the liquid into the mixing container. Process,
adding additional water by tablespoons if needed and extrude as directed in
machines manual.
3. Spread the noodles out on wax paper or kitchen towels. Let dry for at least
15 minutes or up to 2 hours before using. Sprinkle lightly with rice flour to
prevent stickiness. Store in the refrigerator for up to 24 hours or freeze up to
one month.
PLAIN BREAD STICKS
It’s fun to watch the pasta machine kneed and shape bread dough for bread sticks.
It takes a bit longer to mix bread dough than pasta dough, but a little practice will
teach you just when the dough is the correct consistency for extruding.
Makes 1 pound; 25 to 30 bread sticks
3 cups bread flour
1 envelope rapid-rise yeast (2 teaspoons)
1 teaspoon salt
1 teaspoon sugar
¼ cup olive oil
1 cup warm water (about 110 degrees)
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine. Add
yeast, salt and sugar to container and mix until well blended.
2. Start machine and slowly poor the oil and water into the mixing container.
Process for 3 minutes, adding additional water or flour by tablespoons if
needed until dough is almost smooth and begins to clump together into small
balls. Using the bread stick attachment, extrude as directed in machines
manual.
3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the palms
of your hands to roll each piece of dough to 9 or 10-inch lengths. Place the
bread sticks 1 inch apart on un-greased baking sheets and set aside in a warm
place for 30 minutes or until slightly risen.
4. Preheat oven to 375 degrees. Bake bread sticks until pale golden brown and
crisp, 15 to 20 minutes. Cool on wire rack. The bread sticks can be stored for 1
day well wrapped in a plastic bag, or frozen for 1 month.
HERBED BLACK PEPPER BREAD STICKS
These herd and black pepper-flecked bread sticks make a fabulous hors d’oeuvre.
Try this with your favorite soft cheese.
Makes 25 to 30 bread sticks
3 cups bread flour
1 envelope rapid-rise yeast (2 teaspoons)
1 tablespoon coarsely ground black pepper
2 teaspoons finely crumbled dried fresh herbs,
such as basil, rosemary, thyme, sage and/or marjoram
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine.
Add yeast, pepper, salt and sugar to container and mix until well blended.
2. Start machine and slowly poor the oil and water into the mixing container.
Process for 3 minutes, adding additional water or flour by tablespoons if
needed until dough is almost smooth and begins to clump together into small
balls. Using the bread stick attachment, extrude as directed in machines
manual.
3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the
palms of your hands to roll each piece of dough to 9 or 10-inch lengths.
Place the bread sticks 1 inch apart on un-greased baking sheets and set aside
in a warm place for 30 minutes or until slightly risen.
4. Preheat oven to 375 degrees. Bake bread sticks until pale golden brown and
crisp, 15 to 20 minutes. Cool on wire rack. The bread sticks can be stored for
1 day well wrapped in a plastic bag, or frozen for 1 month.
PARMESAN BREAD STICKS
Serve these crisp, cheese-flavored bread sticks as a snack or with almost ann soup
or pasta dish.
Makes 25 to 30 bread sticks
3 cups bread flour
½ cup grated Parmesian cheese
1 envelope rapid-rise yeast (2 teaspoons)
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon cayene
¼ cup olive oil
1 cup hop water (about 120 degrees)
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine.
Add cheese, yeast, salt, sugar and cayenne to container and mix until well
blended.
2. Start machine and slowly poor the oil and water into the mixing container.
Process for 3 minutes, adding additional water or flour by tablespoons if
needed until dough is almost smooth and begins to clump together into small
balls. Using the bread stick attachment, extrude as directed in machines
manual.
3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the
palms of your hands to roll each piece of dough to 9 or 10-inch lengths.
Place the bread sticks 1 inch apart on un-greased baking sheets and set aside
in a warm place for 30 minutes or until slightly risen.
4. Preheat oven to 375 degrees. Bake bread sticks until pale golden brown and
crisp, 15 to 20 minutes. Cool on wire rack. The bread sticks can be stored for
1 day well wrapped in a plastic bag, or frozen for 1 month.
SALTED BREAD STICKS
Serve these with cocktails. They look particularly striking when fanned out in of a
tall glass.
Makes 25 to 30 bread sticks
3 cups bread flour
1 envelope rapid-rise yeast (2 teaspoons)
½ teaspoon salt
1 teaspoon sugar
¼ cup olive oil
1 cup hop water (about 120 degrees)
1 egg yoke, slightly beaten with 2 teaspoons water (Egg wash)
About 2 tablespoons course kosher salt or sea salt
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine.
Add cheese, yeast, salt, sugar and cayenne to container and mix until well
blended.
2. Start machine and slowly poor the oil and water into the mixing container.
Process for 3 minutes, adding additional water or flour by tablespoons if
needed until dough is almost smooth and begins to clump together into small
balls. Using the bread stick attachment, extrude as directed in machines
manual.
3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the
palms of your hands to roll each piece of dough to 9 or 10-inch lengths.
Place the bread sticks 1 inch apart on un-greased baking sheets and set aside
in a warm place for 30 minutes or until slightly risen.
4. Preheat oven to 375 degrees. Using a small brush, paint the tops of the bread
sticks with the egg wash and sprinkle heavily with salt.
5. Bake bread sticks until pale golden brown and crisp, 15 to 20 minutes. Cool
on wire rack. The bread sticks can be stored for 1 day well wrapped in a
plastic bag, or frozen for 1 month.
WHOLE WHEAT BREAD STICKS
These nutty, whole wheat bread sticks are wonderful served with soups or salads.
For a delicious twist, brush the bread sticks with an egg wash and sprinkle with
sesame seeds just before they go into the oven.
Makes 25 to 30 bread sticks.
2 cups bread flour
1 cup whole-wheat flour
1 envelope rapid-rise yeast (2 teaspoons)
1 teaspoon salt
1 cup olive oil
1 tabelspoon molasses
1 cup hop water (about 120 degrees)
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine.
Add cheese, yeast, salt, sugar and cayenne to container and mix until well
blended.
2. Combine the olive oil and molasses in a measuring cup. Start the machine
and slowly pour the oil and molasses mixture and the water into the
container. Process for about three minutes, adding additional water or flour
by the tablespoons if needed, until the dough is almost smooth and begins to
clump together into small balls. Using the bread stick attachment, extrude as
directed in machines manual.
3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the
palms of your hands to roll each piece of dough to 9 or 10-inch lengths.
Place the bread sticks 1 inch apart on un-greased baking sheets and set aside
in a warm place for 30 minutes or until slightly risen.
4. Preheat oven to 375 degrees. Bake bread sticks until pale golden brown and
crisp, 15 to 20 minutes. Cool on wire rack. The bread sticks can be stored for
1 day well wrapped in a plastic bag, or frozen for 1 month.
CHOCOLATE PASTA
Use your pasta machine to make this surprisingly delicious desert pasta.
Makes 1 pound: use for fettuccine or linguine
2 ¾ cups all-propose flour
½ cup unsweetened cocoa powder
½ cup sugar
¼ cup salt
3 “large eggs”
Milk
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine
along with the cocoa, sugar and salt.
2. Break eggs into a liquid measuring cup. Add enough milk to make ¾ cup.
Use a fork or small whisk to lightly bear the eggs.
3. Start the machine and slowly pour the liquid into the mixing container.
Process, adding additional milk if needed, until the dough begins to clump
together. Extrude as directed in machines manual.
4. Spread pasta out on wax paper or kitchen towels. Let dry at least 15 minutes
or for up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours.
SWEET MARSALA PASTA
This slightly sweet dough is used to make delectable Italian-style cookies and
pastries
Makes 1 pound: use to make lasagna strips for cookies and pastries.
3 cups all-purpose flour
3 tablespoons confectioners’ sugar
¼ teaspoon salt
6 tablespoons butter, softened
3 “large” eggs
¼ to cup Marsala or other sweet wine
1. Measure the flours by scooping it into a measuring cup and leveling off with
the back of a knife. Sift it into the mixing container of the pasta machine
along with the sugar and salt. Cut butter into small pieces, distribute over the
flour, and turn the machine on to mix until the butter is evenly distributed.
2. Break eggs into a liquid measuring cup. Add enough Marsala to make ¾
cup. Use a fork or small whisk to lightly bear the eggs.
3. Start the machine and slowly pour the liquid into the mixing container.
Process, adding additional wine if needed, until the dough begins to clump
together. Extrude as directed in machines manual.
4. Loosely cover the dough with plastic wrap or kitchen towel until ready to
use.
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