Parrothead Pasta Recipes

Steps:

• For the pasta: You can prepare the dough either using a stand mixer or by hand.
• Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
• By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
• Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
• For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
• Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

Steps:

• 1. Cook pastas until al dente-tender but still firm to bite. 2. Drain pasta thoroughly. Set aside. 3. Add white wine to hot sauté skillet and cook over high heat until half the wine evaporates. 4. Add olive oil, garlic, lemon juice, shallots, herbs and salt, sun dried tomatoes, mushrooms, Parmesan cheese, and all the seafood to the skillet. Sauté on high heat until hot all the way through. Approximately 3-4 minutes. 5. Add pasta an heat thoroughly. 6. Finish by tossing in roma tomatoes, garden onions, chopped spinach and butter. Cook until butter has melted into the sauce. 7. Serve hot with more Parmesan cheese sprinkled on top.

Steps:

• Add water and pasta to a small pot.
• Add the cayenne, hot pepper flakes, and cumin to the water and pasta.
• Bring to a boil at high heat. Reduce to med-high to med and allow to cook for 8-10 minute Stirring occasionally.
• While pasta is cooking, use a steamer on the stove or via microwave to cook or heat up the veggies. (You can use veggies from your own dinner before adding butter Etc).
• Drain pasta. DO NOT RINSE PASTA.
• Place pasta in an appropriate bowl, add veggies and meat.
• Allow "meal" to cool for about 5-10 minute.
• Serve and watch your parrot enjoy! ❤️.

Steps:

• Cook and drain spaghetti, rinsing it cold water.
• Chop green peppers, green onions and tomatoes and put in deep salad bowl.
• Add cooked & cooled noodles.
• Add olives and Parmesan cheese, mix well with other ingredients all ready in the bowl.
• Combine salad dressings with sugar and pour over salad bowl mixture. Mix well.
• Add salt & pepper, mix again.
• Cover with a lid and let sit for 12 hours or overnight before serving.

Steps:

• Cook pasta according to package directions, drain.
• Rinse pasta with cold water, drain again and set aside.
• Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside.
• In a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat.
• Cover and chill about 2 hours.
• Points figured on 1 cup per serving.

Steps:

• Add all ingredients to a food processor.
• Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
• You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
• Wrap ball in plastic wrap and let rest for about an hour.
• Then make your pasta using your pasta machine or rolling out. Enjoy -- .

Steps:

• Cook noodles, drain and coat with oil.
• Mix sugar, vinegar, salt, pepper, Accent, garlic powder and mustard; pour over noodles.
• Add veggies and toss to evenly coat.
• Refrigerate. Best if marinated atleast 1 day, if not 2.
• "Cooking time" on recipe reflects marinating time.