Basicpastawithsemolinaegglesspasta Recipes

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Steps:

• Cook egg noodles per instructions.
• While your noodles are boiling splash a frying pan with olive oil (just enough to _lightly_ coat) and saute garlic cloves until they're lightly browned and aromatic.
• Add all ingredients together and mix until noodles are completely coated.
• Enjoy.

Steps:

• Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
• Allow the mozzarella to cool for 30 seconds.
• With a spatula, gently fold the egg yolk into the cheese.
• Turn the mixture out onto a parchment paper-lined baking sheet.
• Place another piece of parchment paper on top of the dough and press down with your hand until thin.
• Remove the top piece of parchment and cut the dough into thin strips.
• Place the "pasta" on a rack and refrigerate for four hours or overnight.
• Place the "pasta" in boiling water for one minute.
• Drain into a colander and run cool water over the pasta to prevent sticking.
• Serve with your favorite sauce and toppings.
• Enjoy!

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!