How to make delicious Spaghettie?What's ur SECRET recipe?

Question

I've already bought the sauce(but there is no instruction on the can) and spaghettie noodles,I wanna make some very delicious spaghettie to impress my boyfriend--that's his fav!

I have never made it before and I need your help!
Thx so much!!!

Answer 1

just boil the noodles stir them until they get soft enough drain the spaghetti make some meatballs like you would meatloaf the put the spaghetti back in the pot put the sauce on the spaghetti and wait for the meatballs to get done and when they are ,heat up the spaghetti then put the meatballs in but leave some out just in case.

Answer 2

Sooooooooooo easy.
Its in the heating of the food.
You got pre-made stuff right?
Assuming you have not cooked much.
I have no intention of insulting your intelligence.
Put the sauce in a small pot (High sides). Not a frypan (wide with low sides).
On the hot plates you will have a dial. Go to about half way. Put the sauce in the pot and put it on the hotplate. Watch it for about 1 to 2 minutes. It will start to bubble. You only want it to bubble a little bit. So you may need to turn it down if it bubbles a lot.
You only need to REHEAT IT.
Once its hot, put a lid on and set aside.
At the same time heat 3 litres of water in a large pot.
Set the dial to 3/4 Add half a teaspoon of salt. This should be a gentle boil. Sort of like a jacuzzi action on the surface. Drop the spaghetti in.
About half a packet for 2 people. (The noodles will swell up from the water) Better to cook too much than too little.
You need to keep moving the noodles around and seperate them ALL THE TIME (this is the trick to good noodles). Otherwise they will stick together and not cook properly. YUCK
If you have a pair of tongs use them to seperate the spaghetti while cooking.
About 12 to 15 minutes they will be done. Dont over cook the noodles. This will suck too
If you need, you can take the noodles out and leave them for a while. Just put them back into the boiling water for a minute or two to reheat them.

Answer 3

If you have a crockpot or if your mom or anybody you knows has one this couldnt be easier for you. And EVERYBODY I KNOW LOVES THIS RECIPE. In the moring put the following ingredients into a crock pot. No need to cook cuz the crock pot does it for you.

Bob Evans Italian Sausage (comes in a roll/tube)
Bob Evans Hot Sausage
1/2 - 1 pound hamburger
One Medium onion cut up into peices
One medium zuccini cut up into thick slices then into fourths
One Green Bell Pepper
One Large Jar of Spaghetti sauce
Italian Stewed tomatoes (in can)
And add garlic powder to taste
Add all ingredients into crock pot and set on high. All you have to do is stir it occasionally through out the day. It will be done by 5pm to 6pm if you start it around 9am. Then boil your noodles as directed and pour your sauce mixer over top the noodles. Cook some New York Garlic toast as a side along with maybe a side salad. He will think your an awesome cook and think you slaved over a stove all day to make this for him and all you did was put all the ingredients into a crock pot. I guarntee you will both loves this.

Answer 4

Well if you're using sauce from a jar or tin, then there really isn't much to do. Just heat the sauce up in a pot, and as for boiling the pasta there should be instructions on the box. If not, just bring the water to a boil on high, add the noodles and a couple pinches of salt, then reduce the heat to medium or medium-high. Cook until tender. Take one out and taste it to make sure it's cooked enough.

If you want to jazz up the sauce you can add things to it like fresh veggies. Cut up some zucchini, mushrooms, onions and fry them in some olive oil. I'm a vegetarian, but you can look up a recipe for meatballs. I believe you can buy them ready made as well. Or, just add some ground beef to the frying pan and then mix it into the sauce.

Answer 5

Well Doll,,,can sauce is just that,,,canned sauce (yuk). Here is a way: It takes about 1 hour for a beginner like you...but is worth it.

scramble about 1/2 pound of ground beef...make sure it is in small pieces. Stay with this do not leave the stove,,ok? Drain off the grease in a strainer.

Cut up 2 stalks of celery in very small pieces, one small onion and one green pepper into small pieces. Scramble these in a big fry pan with some good quality olive oil. Use low to med heat. Put in a can of sliced mushrooms (drained), a few garlic cloves (use garlic press if you have one...if not then peel off skin and chop very finely)...toss in with the green pepper and onion and mushrooms. Put the cooked ground beef in with this and also the can of sauce that you bought. If you want spicey get a small can of rotel tomatoes with green chilis and put in with all of this, stir this and cook gently on low heat for about 30min until all the flavors blend...if your mom is not at home to help then,,,,,toss in some spices!! about 1/2 tea spoon each of : rosemary, thyme, parsley, Italian spices, and about 3 cloves, stir it up gently and keep on the heat for another 15-20 minutes...if it seems too thick add some water or a small can of diced tomatoes.....use a wooden spoon when you cook this and taste it as you go...you will discover other things to add to it. Hope that this helps...oh yes...when you boil the spaghetti put in about 1 tablespoon of the olive oil in the water...after cooking drain in a strainer and toss it with some butter or margarine but do not rinse it in water (that is a secret!!). Serve with some french bread...You can slice this and spread some butter on and then toast it on a cookie sheet.

Hope that your boy friend likes it !

Answer 6

I use my crockpot for mine
1-1 1/2 lbs ground beef
onion chopped
garlic clove chopped
breadcrumbs
parmesean cheese (kind in the container not fresh)
salt pepper
egg
mix together
roll meatballs and roll in a mixture of flour and parsley
brown in some olive oil and drain
in crockpot add
1 can tomato sauce
1 can stewed tomatoes chopped
1 small can of tomato paste
in empty can from tomato paste add water and some sugar(about a teaspoon) mix together and add to sauce
oregano and basil
stir together and add meatballs
set crockpot on low for at least 4-6 hours. (or longer if you want to)
cook spaghetti and serve
very good

Answer 7

Nonni's Spaghetti Gravy

2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 – 5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes

Heat the olive oil in a large sauté pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.

You can add meat if you want~this is just a basic sauce (actually Italians call it gravy).
Source(s):
Husband is Italian~This is his mother's recipe. It is a southern Italian recipe. I hope you like it :)
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Grandmas spagetti sauce

extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides

Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
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NICK'S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.

extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.

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Source(s):
http://www.olivegarden.com/recipes/......
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Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg

2 cloves of garlic

Mix very well add a little water if too dry. Shape into 2-inch balls.

Fry in a heavy skillet spayed with Pam.

Added chopped garlic as you fry

when browned add to sauce.

Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce

Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves


Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
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NICK'S SPAGHETTI SAUCE

olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)

Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.

Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.

When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.

Serve over your favorite pasta or use for manicotti or lasagna.
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Got a couple good ones for you:

** Mark Strausman’s Tomato Sauce **
--Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.

--Martha Stewart website (pre-jail)

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** Basic Tomato Sauce**

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV
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** Amazing Homemade Spaghetti Sauce **

2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp. dried Italian seasoning
1 Tbsp. salt
1 Tbsp. dried basil
2 tsp. black pepper
1 tsp. dried crushed red pepper

Saute onion and garlic in hot oil in Dutch Oven over medium heat for 10 minutes or until onion is tender.

Stir in diced tomatoes and remaining ingredients.

Bring to a boil, reduce heat, and simmer uncovered, stirring often, 2 hours.


Spaghetti Sauce and Meatballs

Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg

2 cloves of garlic

Mix very well add a little water if too dry. Shape into 2-inch balls.

Fry in a heavy skillet spayed with Pam.

Added chopped garlic as you fry

when browned add to sauce.

Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce

Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves


Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
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LASAGNA SUPREMO: (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.

Answer 8

Here are two recipes

The first one is for eggless noodles

This recipe is as simple as they come since all you need to make this pasta is All-purpose flour and water. Apparently during the war when eggs were scarce, this pasta became very popular, often topped with a vegetable based sauce..


: Serves 4 to 6 :

by Deborah Mele


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It goes great with almost any sauce, but my Mother-In-Law likes to serve it with a fresh pea sauce or a light fresh tomato sauce. The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead. This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature of the water, and even atmospheric humidity.


All-purpose Unbleached Flour

Dash of Salt

Water


Make a mound on the counter with the flour and create a well in the center. Add the salt. Start slowly pouring in the water, mixing with your fingers between each addition. You know you have added enough water when you can bring the flour together in a ball. Begin to knead the dough until it is smooth. At this point the dough should resemble stiff bread dough. Wrap in plastic and let sit 20 minutes before rolling.

To roll, take a 6 inch ball of dough and place on a lightly floured surface. Begin to roll into a flat disc. Roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin. Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go. Keep the dough well floured to prevent sticking. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut. Ensure the surface of the dough is lightly floured, and start to roll it up into a tube. You can either cut it into fettuccine or into triangular pieces. To cut it into fettuccine, cut as shown above, shaking out the pasta after it has been cut. Place on a floured baking sheet and let dry until you are ready to use it.

To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end. Continue to cut until complete, and dry as described for the other pasta. To complete the pasta, cook in boiling salted water until al dente. Top with your favorite sauce and serve piping hot.



This one has eggs in it

Egg Pasta:

3 Extra Large Eggs

2 Cups All-Purpose Flour


Mound the flour onto a large board, making a hollow in the center. Break the eggs one at a time, mixing the egg into the flour with a fork. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic. Cover with plastic wrap and let sit 30 minutes before using.


Whole Wheat Pasta:

1 1/2 Cup All-Purpose Flour

1 1/2 Cups Whole Wheat Flour

2 Teaspoons Olive Oil

4 Extra Large Eggs

Follow the above directions, adding both the eggs and the oil into the center hollow.


Pasta Verde:

2 Pounds Fresh Spinach (Stems Removed)

3 Cups All-Purpose Flour

4 Extra Large Eggs

Wash and dry the spinach. Place it into a food processor, and pulse until it is well chopped. Add the flour to the blender and pulse. Lightly beat the eggs in a small bowl, and then add a little at a time to the flour mixture, pulsing briefly between additions. Once the dough has come together into pellet sized pieces, remove and knead by hand until smooth.

To Roll Pasta With A Pasta Machine: Break off a fist sized piece of the dough and flatten into a disc. Flour well, then pass it through the widest openings of your pasta machine. Remove, fold into thirds and repeat. Do this 4 or 5 times, dusting with flour between each time. Now start to decrease the rollers by turning down one notch each time. Put the dough through each setting twice until you have reached your desired thickness. For stuffed pastas, you will generally roll it to the thinnest or second thinnest setting.


Making Pasta At Home - Part One
Making pasta at home is much easier than most people would imagine. By making your own pasta dough, you have an unlimited number of options available to you to create your own personal pasta dishes. Imagine delicate layers of egg pasta nestled between a spicy tomato sauce and meltingly tender cheese for unforgettable lasagna. Or maybe you'd prefer soft pillows of ravioli stuffed with a tasty ricotta and spinach filling. You too can prepare dishes like this, and many others once you learn the basic technique of making pasta.

You don’t need a kitchen full of equipment to make pasta, but a hand-rolling machine that also cuts is a big time saver. The Atlas model from Italy is the one I have, and it can be found in most department or kitchen stores. At around $30-40 it is well worth the investment if you think making pasta is something you’ll enjoy. There are many ravioli forms available, but I find it is just as easy to make ravioli by hand. A dough scraper is helpful particularly if you make your dough on the counter or on a pastry board as I do. I also have a few hand cutters that crimp, cut, and seal as you roll them over the prepared dough. Of course having a good pasta pot is very important, and makes preparation much easier. An eight-quart size seems to be the average size available.

The two principle ingredients for making a basic egg pasta are flour and eggs. I use all-purpose unbleached flour as it has high gluten content, which creates fairly firm pasta dough. Large, fresh eggs are the only other ingredients unless a splash of warm water is needed to form workable dough. Generally, I would use 3/4 cup of flour for every large egg added. You can increase this recipe as needed depending on the type of dish you are making, or the quantity of people you need to feed.

To start, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 8 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

We will continue with this lesson in Part Two, where I will discuss the rolling and the cutting of the pasta. Future articles will deal with the many variations of this basic recipe that will produce numerous different flavored pastas. You might want to check my recipe links under Fresh Pasta Recipes, for more ideas using fresh pasta. Check back often, and you’ll learn how easy it really is to make your own pasta dough at home.


Making Pasta At Home - Part Two
Now that you have made your dough in Part One, it is time to start rolling and cutting it. You have your choice of either using a hand-cranked machine, or rolling it by hand. To use the machine, begin by cutting off a piece of the dough the size of your fist. Flatten by hand, flour well, and start by rolling this piece through the rollers at their widest setting. Fold the dough in from each end reducing its size to 1/3. Repeat this process for about 6-7 times, folding, and flouring the dough as needed to prevent sticking. The dough is now ready to be thinned.

Decreasing the roller notches by one each time, pass the dough through the rollers until you have the thickness required for your recipe. Once it is finished, lightly flour this piece, and then cut it as desired. You can choose to pass it through the cutting tool on your machine for fettuccine or tagliarini, or cut it into sheets to be used for lasagne or ravioli. Continue in this manner using up the rest of the dough. Hang on a pasta dryer, or lay out on clean towels to dry. If making ravioli, do not let dry before stuffing.

To roll by hand, flatten your dough ball into a disc shape, and on a lightly floured surface, begin to roll back and forth with your rolling pin, exerting a fair amount of pressure. Continue rolling from different angles to obtain a rectangle type of shape. Dusting with flour as needed to prevent sticking, turn the dough over a few times while rolling. Continue in this fashion, reducing the pressure exerted on the dough as it begins to thin. Once it has reached the desired thickness, dust well with flour.

To cut into fettuccine or tagliarini, begin rolling the dough away from you by hand into a fairly firm tube. Using a sharp knife, cut into the desired shape, either fettuccine or tagliarini. Unroll the pasta as soon as they are cut, and hang on pasta dryer or twirl into small nests to dry.

Remember, fresh pasta cooks very quickly. To cook your pasta, drop into boiling, salted water and watch it carefully. If your pasta has been made within the last hour, it could take less than 1 minute to cook! The longer it was left to dry, the longer it will take to cook. Test it frequently to prevent overcooking. Your pasta is now ready to be topped with your favorite sauce.

I hope you will give making pasta at home a try, and let me know how you make out. Please check out my Pasta Sauce Recipes for some ideas to top your pasta. Next time I will discuss the various flavorings you can add to change the taste of your pasta, and create interesting new dishes in Part Three.

Making Pasta At Home - Part Three


Now that you've mastered the basics of making fresh pasta from Part One and Part Two, it's time to experiment with different flavorings. Everyone is familiar with spinach-flavored pastas, but have you considered lemon and black pepper pasta, pasta made with beets, or even herb pasta?

The purpose of making flavored pasta is to add a touch of subtle flavor and color, so you don’t want to over do it. Just remember flavored pasta should enhance a dish, not over power it. The two main sources for flavorings are usually vegetable purees and herbs. The following are suggested additions to produce many types of colored pasta dough. Try one of these, or experiment on your own. All recipes use unbleached all-purpose flour and extra-large eggs, with just a pinch of salt.

Red Pasta- Generally pureed roasted beets or tomato paste are used to color the pasta dough. You would use about 3 tablespoons of tomato paste or beet puree with 3 1/2 cups of flour and 3 eggs.

Green Spinach Pasta- Stem 4 oz. of fresh spinach and wash well. Puree in a blender with 4 eggs, and then mix with 1 pound of flour to make the dough.

Pumpkin Paste Pasta- Pumpkin will tint your pasta a pretty orange color. Puree 6 oz. of cooked pumpkin with 3 eggs in a blender. Use 1 pound of flour to prepare the dough. I generally put the pureed pumpkin in a strainer over the sink for an hour before using, to remove excess water.

Saffron Pasta- The addition of saffron produces bright yellow dough. Add 1/2 teaspoon of saffron to 4 eggs and three cups of flour.

Paprika Pasta- I use this recipe for one of my lasagne dishes from Tuscany. Mix 3 teaspoons paprika to 5 eggs and 4 cups of flour.

Herb Pasta- Clean 2 oz. of fresh herbs of choice and combine with 5 eggs in a blender and puree. To prepare the dough add 1 pound of flour. You can also use fresh whole leaves such as parsley or sage and press them between two sheets of egg pasta by rolling them through your pasta machine.

Black Pepper Pasta- Add 1 tablespoon coarsely ground black pepper to 3 cups of flour and 4 eggs. This pasta is great with just a simple tomato sauce made with fresh parsley.

Lemon-Flavored Pasta- Add 2 tablespoons grated lemon peel to 3 eggs and 2 1/2 cups of flour. I sometimes add black pepper to this and serve with a simple shrimp sauce.

Chocolate Pasta- Yes, we are talking chocolate pasta here! This would be used for dessert of course, perhaps even fried and topped with honey as it is seen in Tuscany during carnival season. Add 2 tbsp semi-sweet cocoa powder to 3 cups of flour, 3 eggs, and 4 teaspoons of sugar.



Ciao! and good luck bella!