valutazioni - 5, GPA: 4.2
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Facilità d'uso
Simmer on a low boil for 30 minutes, stirring frequently. Salt to taste. Combine chesses, except mozzarella and seasonings. Lightly grease a lasagna pan. Layer pasta in pan, spread half ofsauce over pasta then cheese mixture. Repeat layers. Top with mozzarella. Bake inoven at 375° Ffor 40 -45 minutes. Remove at 6-8. 10 Fig. 2 Roller HolesFig. 1 How to Prepare the Mixture for the Dough For 1-1/8 lbs pasta Ingredients: 2 cups all purpose flour 2 eggslightly beaten Do not add any salt! Directions:Pour the flour into a bowl and make a wel in the middle of flour. (Fig. 3) Place eggs into this well. Gently mix flour and eggs until well blended. Knead mixture with your hands, until dough is a consistent texture. (Fig. 3) NOTE: If the mixture is too dry, add a small amount of water, if it is too soft, add some flour. When dough has reached desired consistency, cover and allow to rest for a few minutes. A good dough will not stick to your fingers. Remove dough from bowl and place on a lightly floured surface. (Fig. 5) If necessary, continue to kneed the dough, then divide into small pieces. (Fig. 6) NOTE: Do not use eggs straight from refrigerator. It is best to allow eggs to come to room temperature for best results. For Colored Pasta Green: Boil spinach and squeeze all the water out when cooked, and mash into a puree. Incorporate into flour and eggs to create colored pasta dough. Proportions: 2 cups flour to 8 . oz spinach puree. Red: Cook tomato paste in a saucepan, with a pinch of salt and pepper. Proportions: 1 Tbsp of puree for every 3. oz flour. 4 RECIPES Fettuccine Butter and Sage Ingredients: 1. lbfresh fettuccine pasta 3. ozbutter 7 ozparmesan 3 Tbspfresh sage pepper to taste Directions: Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place in a warmed large pasta bowl. Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some whole sage fresh sage leaves. Serve very hot after. Serves 4-6 Fettuccine Madeira Ingredients: 9 oz. fresh fettuccine pasta 2 Tbspbutter 1. cups finely chopped green onions. 8 oz fresh mushrooms, sliced 1/ 3cup Madeira wine 1 cupheavy cream 1 Tbspfinely chopped fresh parsley . tspsalt (or to taste) 1/ 8tsp pepper 8 ozcan sweet peas (optional) Directions: Allow pasta to rest on a clean cloth. In a saucepan melt butterover low heat. Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and pepper. Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual plates and top with sauce Add chopped parsley and serve. Serves 4-6 9 Fig. 3 Fig. 4 Fig. 5 Fig. 6 How to Prepare Pasta 5 RECIPES Spaghetti with Tomato Basil Ingredients: 14 ozfresh spaghetti pasta 5 ozolive oil 1garlic clove (minced) 10. oztomato pulp 1 ozparmesan cheese fresh basil minced salt and pepper to taste. Directions: After preparing the pasta, heat the olive oil in a wide saucepan, add the finely minced garlic, basil, salt and pepper. Sauteover med.- low heat for 2-3 minutes. Add the tomato pulp and allow to thicken. Boil spaghetti and drain when slightly underdone. Pour pasta into the saucepan, sprinkle with parmesan cheese and ground pepper. Combine all ingredients wel, and serve. Serves 4 Spicy Garlic Spaghetti Ingredients: 1/ 8lb. fresh spaghetti pasta 1. cups olive oil. . red chili pepper, finely sliced 5cloves garlic, minced 2 Tbsp fresh parsley salt to taste Directions: Allow pasta to rest on a clean cloth. Add minced garlic cloves and olive oil to a saucepan. Sautefor 1 minute, add chili pepper and sauteon low setting for 2 minutes. Boil spaghetti in salted water, drain when slightly underdone and pour into the saucepan. Add chopped parsley, mix over high heat for 2 minutes and serve. Serves 4-6 8 • Set the adjustment knob to position 1, by pulling the knob outwards and turning it so that the two smooth rollers are completely open, approximately 3mm. (Fig 7) Fig. 7Adjustment Knob• Pass a piece of the dough through the smooth rollers by turning thehandle. (Fig. 8) Fig. 8• Fold the flattened piece of dough over and pass through smooth rollers again. Repeat this operation 5 or 6 times. • If the dough is too soft, add some flour between the folds. (Fig. 9)Fig. 9• When the dough has taken on a more- or-less rectangular shape, pass it through the rollers once only with the regulators set on number 2. (Fig 10) • Set adjustment knob on number 3 and pass pasta sheet through rollers again. Continue this process until you have passed the dough through each of the adjustment knob settings and the dough has the desired thickness. NOTE: Minimum thickness on setting number 9 of adjustment knob is approximately 0.2 mm. Fig. 10• Using a knife, cut the dough crossways into pieces approximately 10” ( 25 cm) in length. • Let the pasta sheets rest for approxim...