PASTA COOKING TIPS - COOKING TIPS

Pasta Cooking Tips - Slow Cooking A Roast

Pasta Cooking Tips


pasta cooking tips
    cooking tips
  • (Cooking Tip) Want to learn more about how to make a really great bisque? Check out our All About Bisque Soups page for great cooking tips and a little bit of soup history too.
    pasta
  • a dish that contains pasta as its main ingredient
  • A dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water
  • Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs and vegetable extracts.
  • shaped and dried dough made from flour and water and sometimes egg

Spinach, ricotta and pine nut ravioli
Spinach, ricotta and pine nut ravioli
~° RECIPE °~ Ingredients For the pasta dough: • 75g pasta flour (very fine semolina) • 75g T45 flour • 1 egg • water For the filling: • 2 tbsp olive oil • 2 garlic cloves, peeled and finely chopped • 500g spinach leaves • 150g ricotta cheese • 75g Parmesan, freshly grated • 75g pine nuts, lightly toasted • Squeeze of lemon juice, and ? of lemon's peel • ? tsp freshly grated nutmeg • Sea salt and black pepper Preparation For the pasta, mix flours together, then add the egg. Tip into a bowl and press into a ball with your hands. Add a little water if the mixture is too dry. Knead until smooth. The dough should be soft but not sticky; if it feels too wet, knead in a little more flour. Wrap in cling film and chill for 1 hour in fridge. To make the filling, heat the olive oil in a large frying pan and fry the garlic until lightly golden. Add the spinach and cook for 2-3 minutes until the liquid released has been absorbed. Increase the heat slightly and stir in nutmeg and seasoning. Drain and roughly chop the spinach. In a large bowl, beat together the ricotta, Parmesan and toasted pine nuts. Stir in the spinach and a touch of lemon juice. Taste and adjust the seasoning if necessary, then cover and chill for at least 30 minutes. Cut the pasta into 2-3 pieces, roll into balls and keep each wrapped until needed. Using a pasta machine, roll each ball into a long sheet, passing it repeatedly through the rollers and narrowing the setting gradually until you reach the thinnest setting. Cover with a damp tea towel. Put 1 teaspoon of filling at a time on half of the pasta sheet, separating by 2-3 cm. Top with remaining pasta. Remove air from the ravioli, press firmly to seal and use a cutter dough. For the sage butter: • 75g unsalted butter, diced • 2 tbsp double cream • 6 sage sprigs, leaves shredded Melt the butter in a saucepan and heat until it begins to brown. Take off the heat, add sage, and let stand for 1 minute. Heat slowly, then stir in the cream. Bring a large pan of lightly salted water to the boil, add the ravioli and cook for 2-3 minutes. Drain well and toss with the sage butter. Grate over some Parmesan and serve. Enjoy!
Pasta with fresh tomato and bocconcini
Pasta with fresh tomato and bocconcini
Ingredients (serves 4) * 10 vine-ripened tomatoes * 3 tbs sundried tomato paste * 1/3 cup (80ml) extra virgin olive oil * 12 fresh basil leaves, torn, plus extra for garnish * 1/2 tsp dried chilli flakes * 500g orecchiette (or other short pasta) * 150g buffalo mozzarella* (or bocconcini) * Grated parmesan, to serve Method 1. Coarsely grate tomatoes into a large bowl, making sure you catch all the juice. Stir in tomato paste, oil, basil and chilli. Season with salt and pepper. 2. Cook pasta in boiling salted water until al dente. Drain, reserving 1/4 cup (60ml) cooking water. Mix pasta, sauce and cooking water, check seasoning. 3. Break mozzarella into bite-sized pieces and toss with pasta. Place in serving bowls, garnish with parmesan and extra basil. Serve immediately. Notes & tips * * From selected delicatessens. Source delicious. - October 2004 , Page 78 my notes: - this was ok, nothing really special. - i heated the oil, chilli (which I increased the amount of) and tomato as its cool here currently and a cold dish seemed a bit daft for dinner tonight - grating tomatoes is a really stupid exercise (its like wtf?) - maybe it will be nicer after a day in the fridge

pasta cooking tips
Similar posts:
cooking silverside
cooking schools in hawaii
academy cooking online
cooking with yogurt recipes
cooking games 24 7
canola cooking oil
cooking theme party
gammon joint cooking times
Comments