Pasta & Variations

---------- Recipe via Meal-Master [Recipe Buster]

Title: Pasta & Variations
Categories: :Italy, Pasta, Sauce, ethnic
Yield: :6

3 c All-purpose flour*
1 ts Salt
3/4 c Plus 2 Tablespoons water

Instructions:
*Or unbleached flour.
Place flour in a mound on a large flat surface.
Make a well in the center. Add water and salt.
Using a fork, gently start to work flour from the side of the well
into the liquid mixture. Continue until dough becomes sticky and
difficult to work with the fork. Knead by hand to make a rough-looking
dough. Let dough rest 10 minutes. Knead dough until most of the flour
is used and dough is smooth and elastic, about 10
minutes. Divide dough into 3 or 4 balls and place balls in a plastic
bag; set aside to rest 30 minutes before rolling by hand. Roll out 1
ball at a time to desired thickness and cut into desired shape and
width.
Yield: Makes about 6 servings
Source: Sophie Kay's Pasta Cookery
BEET PASTA: Drain 1 (8-oz) can cooked sliced beets.
Puree in blender with 1 Tablespoon vegetable oil.
Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon beet
puree into well. Add 1 teaspoon salt. Continue as directed above.
Makes about 4 servings.
BROCCOLI PASTA: Cook 10 ounces frozen chopped broccoli; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 2-1/2
cups all-purpose or unbleached flour. Spoon broccoli puree into well.
Add 1 teaspoon salt. Continue as directed above. Makes about 4
servings.
EGG NOODLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Break 3 room temperature, large eggs into the well. Add 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes
before working in flour.
Continue as directed above. Makes 4 servings.
EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina or
whole wheat flour. Break 4 room temperature large eggs into the well.
Add 1 Tablespoon
vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. Beat mixture
in the well with a fork about 10 strokes before working in Continue as
directed above.
Makes about 6 servings.
LEMON PASTA: Make a well in 2 cups all-purpose or unbleached flour.
Add 1/3 cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt
to the well. Continue as directed above. Makes about 4 servings.
ONION PASTA: Make a well in 2-1/2 cups all-purpose or unbleached
flour.
Break 4 room temperature, large eggs into the well. Add 2 Tablespoons
vegetable oil and 1 (1-1/4 oz) package dry onion soup mix. Beat
mixture into the well with a fork about 10 strokes before working in
flour. Continue as directed above. Makes about 4 servings.
PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice
concentrate and 1/4 cup sugar to the well. Beat mixture in the well
with a fork about 10 strokes before working in flour. Continue as
directed above. Makes about 4 servings.
SEMOLINA FLOUR PASTA: Make a well in 2 cups semolina flour. Add 1/2
cup plus 3 Tablespoons water, 2 Tablespoons vegetable oil and 1
teaspoon salt to
the well. Continue as directed above. Makes about 4 servings.
SPICY ITALIAN PASTA: Make a well in 2 cups all-purpose or unbleached
flour.
Break 1 room temperature egg into well. Add 1/4 cup water, 2
Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 (.06-oz) package
dry Italian salad dressing mix. Beat mixture in the well with a fork
about 10 strokes before working in flour. Continue as directed above.
Makes 3 to 4 dozen chips.
SPINACH PASTA: Cook 10 ounces of fresh or frozen spinach; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 3 cups
all- purpose or
unbleached flour. Break another room temperature large egg into well.
Add 1-1/2 teaspoons salt. Beat mixture in the well with a fork about
10 strokes. Add spinach puree and beat before working in the flour.
Continue as directed above. Makes about 6 servings.
WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour.
Break 2
room temperature large eggs into the well. Add 2 to 3 Tablespoons
water, 1 Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in
the well with a fork about 10 strokes before working in flour.
Continue as above. Makes about 4 servings.
ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2 cup
boiling water until tender; drain. Puree in blender with 1 room
temperature, large egg and 1
Tablespoon vegetable oil. Make a well in 4 cups all-purpose or
unbleached flour. Break another room temperature, large egg into well.
Add 2 teaspoons sugar and 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes.
Add zucchini
puree and beat before working in the flour. Continue as above. Makes
about 8 servings.
Posted to MM-Recipes Digest V4 #123 by BobbieB1@aol.com on May 3, 1997


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