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Blogs with Fresh Pasta Recipes

Pasta is really a meals that may be deceptively very simple to create, is economical, and it is also addictive. Several persons acquire that when they master the fine and still entertaining art of generating pasta that they never want or will need to decide to buy pasta from your store ever again. It doesn't get any less difficult than simply just mixing flour, egg, and water with each other, after which pressing it by way of a machine ahead of boiling it. As this kind of, a large number of men and women would enjoy to consider their hand at producing their very own version of pasta to serve for dinner, or for any meal, any time of day. Though someone can undoubtedly catch a cooking display on tv that instructs men and women on methods to make pasta, they can also go on-line to read about how you can make fresh pasta on an assortment of weblogs.

These weblogs are developed by property cooks, but there are actually also weblogs which have been online extension of widely used cooking shows and networks. By way of example, The Meals Network has a particularly intensive and interactive weblog practical experience. Right here, the house cook can not only seem up thousands of recipes, however they may also print the recipes. They can download these fresh pasta recipes to their computer systems, or they're able to download the recipes to their portable gadget likewise. This can be particularly handy for all those who might prefer to shop fresh pasta recipes, or other recipes correct on their computer systems and devices. The property cook may also watch instructional movies which have been posted on the weblogs also.

You will discover also weblogs which have been thought to be go-to resources, when it comes to gaining facts for ways to make fresh pasta, or other recipe thoughts. One particular of them is Cooks.com. This is a really straightforward, but successful site that attributes recipes submitted by most people from around the planet. They are primarily house cooks. 1 could say that this site is like one enormous via the internet cookbook. But past the major cooking niche blogs, you will find numerous personal blogs which have been developed by thousands of residence cooks throughout the planet. Not just do they go over options and recipes on the way to make fresh pasta, however they also put innovative spin on the operation, like how creating fresh pasta could be an imaginative and exciting venture for kids to delight in.

If an internet site surfer wishes to examine up on fresh pasta suggestions on a weblog, all they ought to do is definitely an online search using the phrase "fresh pasta blogs." Then, they're going to be led to countless blogs which have been published within the topic. Not simply will they uncover directions on the best way to make the pasta, but they is going to be able to acquire recipes for sauces that would go properly using a selection of pasta. They'll also be entertained with musings around the pasta creating approach, and how it pertains for the daily daily life of your weblog author.

Photo Source: Chicken Lasagna by vavrajj, on Flickr

If you like the cheesy lasagna, this recipe is for you. Best for party celebrations and family get-together.

Cheesy Chicken Lasagna

Ingredients:

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Procedures:

1) Cook the chicken and noodles first at the same time.

2) Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.

3) Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.

4) Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This kind of recipe is good for getting anyone involved in cooking. Youngsters could team up on everything from making the pasta dough to mashing the pumpkin to assembling the pillows of absolutely yummy flavor. This is the recipe which you could allow for versions in the shape and size of the ravioli.

That is a classy recipe so full of flavor that it's going to be required usually by relatives and buddies. For the sauce, make it of your own. It’s one of the best for numerous reasons. The creamery is actually a family-run business. The butter is manufactured out of the thickest cream from grass-fed cows raised on small community dairy farms.

Homemade Pumpkin Ravioli Recipe

Ingredients:

Pasta Dough:

• 1 1/2 cups semolina flour, finest grind
• 1 1/2 cups flour (I generally use about 50 % whole wheat flour, however whole-wheat can lead to a more dry dough, so you might need to then add moisture)
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons extra-virgin olive oil

Filling:

• 2 tablespoons butter or olive oil
• 1 onion, minced
• 2 pounds (about 2 medium) pumpkin, peeled and cubed
• 6 cloves garlic, minced
• 1/4 cup minced fresh herbs such as sage, thyme, rosemary
• 1 teaspoon nutmeg
• 2 teaspoon salt
• 1/2 cup water
• 1 cup buttermilk or yogurt

Corn Cream Sauce:

• 1/4 cup butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 cups corn kernels, cut off the cob, or frozen
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• 1 1/2 cups fresh cream

Procedures:

1. To make the pasta dough, place the flours in a food processor equipped with a metal blade. Add the salt, eggs, and olive oil. Process before the dough will begin to mass to the blade (about 1 to 2 minutes). Remove the dough from the processor and press it in a ball. Put the dough in plastic and allow it rest no less than 2 hours in the refrigerator before rolling and cutting it. Please note: The pasta dough can be made by hand or in an electric mixer fixed with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients, and mix them together slowly right until everything is combined properly.

2. In the mean time, make the filling. Heat the butter in a large skillet over medium heat and saute the onion. Add the pumpkin, garlic, herbs, nutmeg, salt, and water. Cover and let the pumpkin to cook right up until soft, about 10 minutes. Add the buttermilk and blend well, cover, and heat for another 3 to 5 minutes. Remove from the heat and let cool no less than right up until it isn't too hot to touch. Mash all of it together really well either in a food processor or by hand (a fork or sturdy wire whisk is useful for this).

3. Roll out the refrigerated pasta dough using a floured surface to at most 1/4-inch thick and cut it in uniform 2-inch squares (there are usually special instruments for cutting ravioli, and circles are usually okay too). Place a small spoonful of filling in center of a square of dough, top it with one more square of dough, and seal the edges good by using a fork. Bring a stockpot of water to a rolling bowl, drop in your ravioli pillows, and cook them for approximately 5 minutes.

4. To make the sauce, heat the butter in a saucepan, add the shallots and garlic, and saut for 2 minutes. Add the corn, salt, pepper, and thyme, then slowly pour in the cream. Continue to heat over low heat before the cream thickens. Remove the pan from the heat and spoon the sauce over the cooked ravioli.

Photo Source:Tagliatelle with chanterelles #6 by Niamheen, on Flickr">


I found this recipe at quatroformaggio that inspire my senses to post it here. Really great Italian recipe to try at home.

Italian Tagliatelle Timbale with Gravy

Timbale: ingredients for 3-4 servings

• 2 Tbsp (30 g) unsalted butter (including some for greasing)
• 7 oz (200 g) pizza dough (which can be bought in specialty stores)
• Some flour (for dusting)
• 4 oz (120 g) fresh spinach
• 6 oz (170 g) Cremini mushrooms, chopped
• ½ oz (14 g) dried Porcini mushrooms, re-hydrated and chopped
• ¼ cup white wine
• 1 Tbsp (15 ml) milk
• 2 Tbsp (30 ml) heavy cream
• 4 oz (120 g) tagliatelle pasta (either fresh or dried)
• 1 egg
• ¼ cup Parmigiano Reggiano, grated
• Some salt and pepper

Preparation:

• Bring a large pot of water to a boil.
• Preheat the oven at 350°F (180°C).
• Grease an oven-proof dish with butter.
• In a large pan, roast the fresh mushrooms in butter for 5 min at high heat.
• Add the re-hydrated mushroom, cook for another 2 min at medium heat.
• Add the wine and allow it to boil until it evaporates.
• Cook the fresh spinach in a covered pot (without any added water) at medium heat for 5 min.
• When the spinach is ready, squeeze out as much water as possible and chop.
• Add the spinach to the pan.
• Add milk and cream, adjust salt and pepper.
• Cook the tagliatelle in plenty of salted water for 2/3 of their standard cooking time.
• Drain the tagliatelle add them to the pan. Incorporate gently.
• Roll out the dough to the thickness of 1/8 inch (3 mm).
• Line the (greased) oven proof dish with the dough.
• Spoon in the filling.
• Beat the eggs with the Parmesan. Pour the mix uniformly over the filling.
• Fold the pizza dough fully wrapping it around the filling.
• Bake for 30-40 minutes at 350°F (180°C) until the top is well browned.

Wine Gravy: ingredients for 3-4 servings

• 1 Tbsp (15 g) unsalted butter
• 1 Tbsp (15 g) all purpose flour
• ½ tsp vegetable stock extract
• 1 cup milk
• ¼ cup white wine

Preparation:

• Warm up the butter in a small pan at medium heat until it barely melts.
• Add the wine and the vegetable stock extract. Let it reduce.
• Add the flour, then mix until a ball of dough forms.
• Add a small amount of milk and whip until you get a creamy texture.
• Gradually add the rest of the milk, as you continue whipping.
• While stirring constantly, boil for at least 2 minutes until the mix thickens
• Pour the gravy in the bowls, then place a slice of timbale in each bowl and serve immediately.

Source: quatroformaggio

Photo Source: Bacon and Fried Egg Spaghetti by su-lin, on Flickr>

An easy pasta recipe you can cook in just a few minutes. Add the smoky and saltiness of bacon combined with eggs can be tasted with joyful ways. Serves 4 servings.

Ingredients:

• 375g spaghetti
• 2 tbs white vinegar
• 4 eggs
• 4 bacon rashers, finely chopped
• 1/3 cup (80ml) extra virgin olive oil
• 1 long red chilli, seeded, finely chopped
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/2 cup (40g) finely grated parmesan


Procedures:

1) Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.

2) Meanwhile, add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.

3) Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.

4) Divide the pasta among serving bowls. Top with a poached egg and serve immediately.

Photo Source: Cheddar, Broccoli and Pasta Bake by desertculinary, on Flickr">



Creamy Pasta Bake

A versatile pasta bake for the family and guests; and this recipe can even be made ahead and frozen for extra convenience. Serves 6 – 8 persons

Ingredients:

1liter milk
2 garlic cloves, crushed
2 bay leaves
500g dried pasta
350g broccoli , in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley , roughly chopped
200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)


Procedures:

1) Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.

2) Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.

3) Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Photo Source: "Pasta by lilacden, on Flickr">



Only cook pasta just before it is served.

Purchasing Pasta:

Before you choose to buy dried pasta, you should make sure to read the labels. If you're looking for top quality pasta, you should choose a kind that is made of 100% semolina. You might see durum, which is wheat semolina. Pasta that is made out of durum wheat keeps its shape and stays firm when it's cooked. If you cook it according to the directions, it won't get sticky or mushy, but stays firm. Pasta which hasn't been made out of semolina will likely become soft and doesn't toss well. Instead, consider a pasta that is softer if you're making a casserole.
The only pasta that is made with any kind of eggs are noodles. This makes them more colorful than other kinds of pasta.

If you're choosing to substitute another kind of pasta in a recipe, you should ensure that you choose pastas that are similar to go well with the sauce. Thinner sauces pair well with flat pasta and chunkier sauces do well with shaped pasta that has places that will catch and hold a heavier sauce.

If you consider the brand of pasta, keep in mind that an Italian brand will likely be thicker than an American brand.

The Best Way to Measure Pasta:

If you're planning a dinner for eight, you need to have to decide how much pasta you will need. Do you know how much a pound of pasta serves? Follow these general guidelines to always ensure that you have the right amount of pasta when measuring dry and serving cooked pasta. Keep in mind that some shapes differ in size depending on who makes it, so these measurements should just give you a general idea.

Small to medium: 8 oz. uncooked = 4 cups of cooked.
Examples of this pasta might include rotini, twists, wagon wheels, spirals, bow ties, penne, elbow macaroni, medium shells, rigatoni and penne.

Long: 8 oz. uncooked = 4 cups of cooked.
Examples of this kind of pasta might include fettuccine, vermicelli, angel hair, spaghetti, and linguine.

How to Cook Pasta Perfectly:

Step 1: If you're cooking a pound of dry pasta, you should boil four to six quarts of water. Use less according to how much you're making.

Step 2: Once the water has reached a rolling boil, add pasta and stir while you wait for the water to begin boiling again.

Step 3: Be sure to occasionally stir pasta while it's cooking.

Step 4: Read packaging instructions when it comes to cook times. Keep in mind that if you're using the pasta in a dish that will need to be cooked more, such as in lasagna, only cook the pasta for 2/3 of the recommended cooking time for best results.

Step 5: You should taste your pasta to decide if it's done. Pasta that is done perfectly will be firm to bite into, but will be cooked all the way through. This is called "al dente".

Step 6: Drain pasta right away. Don't leave it sitting in the hot water, as this causes stickiness and complete your dish.

Add the Right Pasta Sauce:

When you're choosing a sauce for your pasta, keep these points in mind:
Angel hair or thin spaghetti work well with thin and light sauces.
Pasta shapes that are thick, such as fettuccine will do well with sauces that are a bit heavier.

Shapes of pasta that have ridges or holes such as radiatore or mostaccoli work best with chunky sauces.

It's important not to put too much sauce in pasta. Many Italians will tell you that Americans are drowning their pasta in loads of sauce.

Italians prefer to toss their pasta with just the right amount of sauce to coat it and not leave a large puddle on the plate.

How to reheat pasta:

When reheating pasta that's already been cooked, you should dish out only the amount you need. Place it in boiling water. You can make it easier to drain by putting the pasta in a colander that won't melt and putting it in the boiling water. Stainless steel works well for this. Once you've got your pasta in the water, you only have to keep it in for about forty to sixty seconds per serving of four ounces. Once it's hot, take the pasta out, drain it well and add your sauce, then serve right away.

You can also reheat your pasta in the microwave by heating a single serving for about 45 seconds and checking it before heating it again.

How to Warm a Serving Bowl:

When you're warming the bowl that you'll be serving your pasta in, you simply need to pour hot water into it and leave it in there until you're ready to use it. When you're ready to add your pasta, pour the water out and dry the bowl. Or, you can warm bowls and plates by putting them in an oven that's been heated to 250 degrees for about ten to 15 minutes before you serve the pasta.

Preparing Pasta Ahead of Time:

When making pasta ahead of time, you simply cook the pasta as you usually would, but only cook it until it's just done, or al dente. Then you should drain it very well and run cold water on it. This will stop the cooking of the pasta. Drain it well again and toss about two teaspoons of oil with it to prevent it from sticking.

Properly Storing Pasta:

Uncooked Dry Pasta:

Uncooked dry pasta can be stored in the cabinet for as long as a year. Keep it cool and dry. You should apply the rule of "first-in, first-out". In other words, use the pasta that you've had the longest first so you'll always have fresh pasta.

Pasta that's Already Cooked:

Cooked pasta should be stored in the refrigerator in a container that's airtight. You can keep it for about three to five days. Add a little bit of oil or one to two teaspoons per pound so that the pasta doesn't stick. Since cooked pasta absorbs flavors and any oils that sauces might have in them, you should keep them separate.

How to Freeze Pasta:

Different shapes of pasta are better for freezing than others. The best pastas to freeze are those that you use when baking, such as jumbo shells, ziti, lasagna and manicotti. You'll find that you get the best results by making the whole recipe and putting it in the freezer before you bake it. Then, when you're ready to eat it, you just thaw it out and bake it according to the recipe.

Photo Source: "Smoked Salmon Pasta with cream sauce by yoshiko314, on Flickr">



An easy Italian recipe with smoked salmon as the main ingredient.

Ingredients:

• 1 pound (454g.) smoked salmon
• 8 oz.(227g.) heavy cream
• 3 cloves of garlic, crushed
• 1 pound (454g.) linguine pasta
• 4 tablespoons grated parmesan cheese
• 1 onion, chopped
• 1 tablespoon of fresh basil
• 2 tablespoons of butter
• 1 teaspoon of crushed red pepper
• Salt to taste

Procedures:

1) Bring salted water to boil in a large pot. Add the pasta and cook for 8-10 minutes or until almost tender. Drain.

2) Cut thin slices of salmon and set them aside.

3)Cook garlic and onion in butter in a large skillet until they are tender. Add the salmon slices and cook the mixture for 3 minutes. Mix in basil, red pepper, and heavy cream. Continue cooking the mixture uncovered, bring it to a boil, and cook until the sauce begins to thicken before removing the skillet from the heat. Once removed from the heat, add parmesan cheese to the mixture and stir.

4 ) To serve, place the pasta on a large dish and spoon the salmon and sauce mixture over the pasta.

5) Serves 8 persons