how to make pasta?

Answer 1

first boil the pasta with 1 tsp oil and 1 tsp salt. keep it aside. saute vegetables of ur choice like capsicum, baby corn carrot ,borrocli etc add chicken if u wish. then add pasta sauce or any other sauce like sechzwan or chilli sauce and then add the boiled pasta ur pasta is ready . for garnishing add black pepper powder and salt if desired.
if u want to experipent a bit bake this mixture with black olives white sauce and cheese on it .

Answer 2

For homemade pasta - place several cups of flour (not bread flour some semolina works well) on your counter or cutting board - make a well in the middle add a couple of eggs, olive oil and water into the well - with a fork (or if you want your fingers) start to pull the flour into the middle a little at a time mixing it all together until it forms a dough - kneed the dough for at least 10 minutes turning and kneeding the dough until it becomes smooth and elastic. If you don't have a pasta machine - roll out the dough as thin as you can then cut into desirable width strips - dry the douch strips either on a pasta stick ( a broom handle actually works well - place it over a couple of chairs so that air gets all around - or make small nest like stuctures on a sheet pan to dry. Make sure you use enough flour when rolling other wise the past strips will stick together and it will be useless. When you cook the pasta be aware that homemade pasta cooks very quickly.

Answer 3

Penne Pasta with Meat

Ingredients

Penne Pasta - 1 Pkt (400-500gms)
Mutto Mince - 300-400 gms.
As we go on you will realize that this recipe is tailor made to suit your own taste buds, so no fixed measures. Onions - 3 nos. medium
Garlic Cloves - lots & lots
. Freshly ground pepper - Hold that sneeze & grind on.
Chilly - Use tabasco if cooking for self, otherwise be stingy, use plain chilly sc. or Capsico, etc.
Salt - to taste/depends.
Tomatoes - 250 gms
Tomato Puree - 200 gm. pack.
Cheese - Use 100-150 gm of Mozzarella Cheese (grated) for self & plain slices of Amul (cut into strips) for others.
Oregano - alittle (Dried will two or you can use the pouches you whacked from the Pizza shop)
Oil - a little.

Method


Put a large pan 3/4 full of water to boil.
Add a spoon or so of salt and a tbsp. of oil to the water. Once the water starts boiling, add the penne pasta or any other pasta to it. Let it cook for 3-4 minutes, stirring it occasionally or if you feel like lifting the ladle.
The past should be cooked "Al Dente", i,.e. Just Done, to check this, use this never fail formula.
Take a piece of pasta, put it on a board. Very Careful, it is hot & slippery. Cut with a knife. You will see the past end on. The outer layers will be cooked, but you should see a thin centre that should be white. If so, pasta is done.
Remove immediately from fire & upturn the contents in a large sieve. Do this only in a clean sink because you will have pcs. of pasta flying all over, which should be put back immediately, no wastage, besides you get an instant steam bath.
Run cold tap water over the pasta for afew minutes & let it cool.
Take the sliced onions. (Did I tell you to do that, if not then do so)
Heat little cooking oil in the pan. Add the onions and chopped garlic cloves (oops) and saute on medium heat.
Add the salt and the black pepper powder. Stir it a while. When you see a glaze forming on the onions (no color), add the chilly sc. Cook for a couple of more seconds. Then add the chopped tomatoes (oops again).
Swish around in the pan and add the mince. Now you need a strong arm and god help you if the mince is frozen or not thawed properly. Cook the mince well, use a wooden spatula to cook the mince tossing & turning it all the while. Once the mince gets cooked, it becomes brownish in colour and loses all its cohesion.
Add the pack of tomato puree, shake alittle Oregano and cook it till done.
Chef's Tip:

If the aroma of the sauce is neither too mincy (meaty) nor too tomatoey, that means that the salt is perfect. If you hab a gold, then use a spoon to taste it. If it is cooked properly taste once only. If no, then do not taste again, feed it to some hungry hordes.

Take a bake dish. Preferably rectangle. Take a little butter (any brand) and rub it into the bottom of the dish. Run cold water through the pasta to make it less sticky & put it in a layer in the dish. Take the mince and put in a layer on the top. Add lots of cheese on top. Bake 5-8 mts in oven or 3 mts in Micro. Open the vino Put on Pavorotti on the system. You get the picture.

Answer 4

You read the directions, but it is really simple and hard to mess up, lets see first you'll need some pasta, okay ya got that, some water ( not hard to come buy unless you live in third world country ) and a pot, and a stove with electricity, depending on the size and type of the pasta it varies, but usually 10-12 minutes does the trick, try adding just a drop of vegetable oil, or a teaspoon of butter, it keeps the noodles from sticking together or the pan as much!

Answer 5

try this oriental garlic pasta.. http://orientalgarlic-pasta.blogspot.com/
http://recipescorner.blogspot.com/

Answer 6

Have you ever heard of water? Drop it in some boiling water.

Answer 7

first of all you break and add water to boil if any things you we add like tomato or any other incredent like salt ,
them you let he done before you we it ....so fast to cook ..............Michael .

Answer 8

How to Make Pasta at Home

Fresh pasta is so easy to make it is surprising that most of our pasta machines are gathering dust in cupboards and closets where we never think of them. And no matter how good the fresh or dried pasta available in your shops, it doesn’t match the flavor of good homemade pasta.

A simple recipe for fresh pasta calls for two large eggs and about 1-1/4 cups of all-purpose flour with a pinch of salt. To make the dough by hand, make a well in the flour on a clean, flat surface. Break the eggs into the well and add the salt. Working with a fork, begin incorporating flour into the eggs at the center. You may need to shore up the flour walls as you work, pushing more flour toward the middle, and keeping the eggs from running out. When it becomes too difficult to keep mixing with the fork, start using your hands. Before long you’ll have a workable dough, which should be kneaded for several minutes. Because of variations in humidity and flour, you may need more or less flour, but the goal at the end of the kneading is to have a well-formed, elastic dough that is as smooth as a baby’s skin.

The dough can also be made in a food processor, a mixer with a dough hook or even a bread machine. This much dough makes four modest servings. You can make proportionately larger batches, but don’t want to wear yourself out on your first effort.

Once the dough has been made, cut it into six parts, flatten each section, and begin running them through the widest setting of your pasta machine. Fold each piece in thirds after each pass through the machine at this setting, and roll them several times, until they are very smooth. Then set the rollers one notch closer together and roll each strip of dough through them once. Continue to move the rollers closer together and roll the pasta through until your reach the thickness you desire. We find the next-to-last setting on our machine to be thin enough — the thinnest setting produces sheets of pasta that are hard to cut. After each rolling, lay the dough on clean towels, and don’t let the edges overlap, or they may stick together. Once you’ve finished rolling the strips, let them rest on the towels for 10 minutes or so to dry, turning them once or twice. Now you’re ready to use the cutting blades of your pasta machine.

The only problem you may run into in the entire pasta-making process is trying to cut the dough before it’s sufficiently dry or after it has dried too much. In the first case, the strands stick together, and need a bit more drying. In the second case, it is hard to feed the pasta into the cutting rollers and the edges may crack. If it’s on the dry side, we cut the end with a knife so that it is straight and feeds into the machine more easily. A hint of water may also be necessary to get it started in the cutter, but the best solution is not to let it get too dry. Once the pasta is cut, lay the noodles on the towels until you’re ready to cook them.

The only consideration in cooking is to remember that fresh pasta cooks much, much faster than dried. As soon as it floats to the top of your boiling water, it’s done.

And, of course, you don’t really need the machine at all — generations of Italian women stretched their pasta with wooden dowels and cut it with knives.

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How to make pasta

Fresh pasta is great fun to make, and takes quite a lot of effort but is really worth it. You'll need to invest in a pasta roller but won't regret it - and it's one of the most impressive ingredients you can feed your guests.



First things first - this is a basic recipe. If you play around with different types of flour and quantities, you will be able to achieve different effects. One thing that you can remember is that flour comes in "grades" in Italy, and these grades are specific to different types of cookery. Pasta is generally made with grade OO flour, which is quite high in gluten and leads to a firmer and more elastic consistency, but you can use durum wheat flour, semolina flour, and many others.

For this recipe we'd suggest that you use the kind of flour you'd use for making bread - so strong. You shouldn't use self-raising flour. For each 2-person serving, take 110g of sieved flour (with a pinch of salt) and one egg. Heap the flour on a smooth, non-wooden work surface and make a crater in the middle of it. Crack the eggs into this little crater - they should stay in and not spill everywhere if you've made it deep enough - and mix the flour in slowly using your fingers. Obviously you don't want this to run everywhere in a total mess so you should use your hands to bring a little flour in, mix it into the eggs, thickening it with a little more flour at a time until you're left with a smooth dough - not too moist and sticky, not dry and prone to breaking up.

Next, you'll need to knead. Remove the dough for a minute while you clean and dry your work surface, then flour it and fold, knead and twist the dough for a full ten minutes until the required elasticity is reached - it should be quite springy. A fun thing to do here is to lift the dough up a couple of times, after five minutes of kneading or so, and throw it down with force straight at the work surface - it all helps, but make sure you don't end up bouncing it round the kitchen by mistake.

Wrap the dough in clingfilm and leave to rest in a cool place for thirty minutes or so. To roll out the pasta you should really use a machine - see our Comparison shopper for details on how to pick these up cheaply - as the required rolling with a thin, long pasta rolling pin is almost too much effort and requires a practised hand. Put the dough between the sheets three or four times, starting on the widest setting and going down, in satsuma-sized lumps so as not to end up with sheets which are too long. Let the sheets rest for 15 minutes or so before you cut them - this stops them from sticking to each other - and then trim to the required shape, using a knife or the cutting rollers on your machine.

To cook fresh pasta, plunge it into vigorously boiling water for about thirty seconds. Any you don't use can be dried prior to cooking and kept for a couple of weeks.

Answer 9

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