Lindas Spinach Pasta Fresca Recipes

Steps:

• Sauté Instructions:
• In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
• Sear noodles, stirring occasionally until steaming hot.
• Add: baby fresh spinach, 1 oz. fresca sauce.
• Toss to combine, serve with freshly shaved parmesan cheese.
• FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

Steps:

• Put a large pot of water on the boil for the pasta.
• Put aside 1 cup of the tomatoes and a couple of basil leaves.
• Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
• Season.
• When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
• In the meantime cut the reserved basil into thin strips.
• Drain the cooked pasta and toss it immediately with the mozzarella.
• Add the sauce and mix well.
• Top with the reserved tomatoes and basil.
• Serve immediately.

Steps:

• Put the flour into the food processor and pulse five or six times.
• Add the eggs and pulse five or six times.
• Scrape the processor bowl and whiz the dough until it comes together. The dough should look crumbly and a little dry. Dry dough will work up faster and taste better with a wonderful texture. If dough won't hold it's shape after you squeeze it in your hand you can add a few drops of water until the consistency is good. On the other hand, you can add a few teaspoons of flour if the dough is too wet.
• Dump into a large zip lock baggie and press the dough together to form into a log.
• Refrigerate for 30 minutes to relax the gluten.
• Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days. Keep everything heavily floured.
• After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
• Choose either fettucine (my fave) or spaghetti cutters and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
• Let the pasta dry for a few minutes and separate into four servings.
• To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
• TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
• HINTS: 3/4 cups of flour and one large egg would equal one portion. Don't add salt to your dough to keep it very tender. Don't add oil to your dough or it will be more difficult to roll. Adding salt to the boiling water is important. To avoid boil-overs add the oil and salt to the water before you put the pot on the stove. Simple sauces are best with fresh pasta. I will post variations soon.

Steps:

• In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
• Stir frequently; do not allow sauce to stick; lower heat if needed.
• While sauce is cooking, brown beef and onion; drain well.
• Add hamburger to the sauce at the end of the hour.
• Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
• Simmer for additional 1/2 hour.
• Serve over your favorite pasta with Parmesan cheese.

Steps:

• Whiz the spinach and flour together in the food processor.
• Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together. It should be dry but hold together when you squeeze some in your hand.
• Dump into a large zip lock baggie and press the dough together to form into a log.
• Refrigerate for 30 minutes to relax the gluten.
• Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days.
• Keep everything heavily floured.
• After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
• Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
• Let the pasta dry for a few minutes and separate into four servings.
• To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
• TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.