Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPasta And Pastasauces - Flavored Pasta
Famous Authors (View All Authors)
Pasta And Pastasauces - Flavored Pasta Post by :jscottgekko Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1190

Click below to download : Pasta And Pastasauces - Flavored Pasta (Format : PDF)

Pasta And Pastasauces - Flavored Pasta

Liquid mixture:
2 beaten eggs
1 tsp. salt
2 tbs. olive oil and then enough water or juice to bring up to full load line

Lemon Pepper Pasta: Add 1 tbl. lemon juice, 1 tsp. lemon zest and 1 tbl. black or white pepper to one load of basic pasta.(for best results, add these to your liquid measure).

Corn Pasta: Replace 1/4 of your flour mixture with finely ground cornmeal or corn flour. Mix before adding the liquid ingredients. Use 3 eggs, oil, and water for full load of pasta, use one of the large dies like fettuccine or rigatoni for extruding your pasta.

Southwest Chili Pasta: Use either all purpose or semolina flour. For your liquid use: 2 eggs, 1 tsp. oil, 1 tbl. chili powder, 1 tsp. salt, 1 tsp. onion powder and fill with tomato juice to top of liquid line on pasta measuering cup.

Spicy Cajun Pasta: To your flour mixture add 1 tsp. red chili powder, 1 tsp. onion powder, 1 tsp. paprika.

French Champange Pasta: Simply use champagne instead of water when adding the liquid to the egg/oil mixture. Can also be made with port wine for a stronger taste.

Sour Cream and Onion Pasta: To you flour add 1 tbl. onion powder. To your liquid add 2 tbl. of sour cream to the egg/oil/water mixture to bring it to the full load line of your pasta measuring cup. Be sure to add salt.

Garlic Pasta: Add 2 cloves garlic (crushed or pureed) to the liquid in a full load of pasta.

Spinach Fettuccine: Make your liquid for the pasta with fresh spinach juice.
If you like this book please share to your friends :

Pasta And Pastasauces - Fusilli With Creamy Walnut And Garlic Sauce Pasta And Pastasauces - Fusilli With Creamy Walnut And Garlic Sauce

Pasta And Pastasauces - Fusilli With Creamy Walnut And Garlic Sauce
2 plump cloves garlic -- degermed and minced sea salt 1 cup walnut halves -- toasted and cooled 1 cup heavy cream 1 lb. dried Italian pasta -- such as fusilli 1/2 cup Parmigiano-Reggiano cheese -- freshly grated Freshly ground black pepper In a food processor, combine the garlic, salt and the nuts, and process just to coarsely chop the nuts. Add the cream, and process to a fairly smooth sauce. Taste for seasoning. Transfer to a large serving bowl. In a large pot, bring 6 quarts of water to a rolling boil. As the water is heating, place the

Pasta And Pastasauces - Pasta -  Flaming Penne Pasta Pasta And Pastasauces - Pasta - Flaming Penne Pasta

Pasta And Pastasauces - Pasta -  Flaming Penne Pasta
1 lb. penne pasta 8 pink peppercorns 2 tbl. chopped bacon 1 tsp. vodka 2 tsp. chopped green onions 2 tsp. heavy whipping cream Pinch of salt and pepper 1 tsp. butter 1 cup marinara sauce 1 oz. chopped Italian parsley Combine butter, peppercorns, salt, pepper and onions in a saute pan over medium heat. When butter melts, add bacon. Add vodka. CAUTION: vodka will cause pan to flame! Turn heat to low and add marinara sauce. Stir in cream. Boil pasta. Add pasta to sauce and stir. Garnish with parsley. Serves 4. Recipe from Mauro Golmarvi, Assaggio Restaurant