Tag Archives: Pasta

Orecchiette with Cauliflower Anchovies and Pistachios

Orecchiette with Cauliflower, Anchovies, and Pistachios
Serves 6
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Ingredients
  1. 1/2 cup unsalted pistachios
  2. 1 head cauliflower, cut into small florets
  3. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  4. 5 oil-packed anchovy fillets, drained and minced
  5. 1 1/2 cups chicken stock or canned low-sodium broth
  6. 1 pound orecchiette
  7. 1/2 cup coarsely chopped flatleaf parsley
  8. 1/2 cup freshly grated Parmesan cheese
  9. 1 teaspoon crushed red pepper
  10. Salt and freshly ground pepper
Instructions
  1. Preheat the oven to 350°F. Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted. Let cool, and then coarsely chop.
  2. In an All-Clad 3 Qt. Sauce Pan, blanch the cauliflower florets for 1 minute. Drain and set aside.
  3. In an All-Clad 3 Qt. Sauté Pan, cook the butter over moderate heat until golden brown, about 4 minutes. Add the cauliflower and cook over moderately high heat until golden. Add the anchovies and cook, stirring, for 2 minutes. Stir in the stock and cook until the cauliflower is tender, about 3 minutes.
  4. Meanwhile, in an All-Clad 8 Qt. Stockpot of boiling salted water, cook the orecchiette until al dente. Drain the pasta and add it to the skillet. Stir in the parsley, Parmesan and crushed red pepper and season with salt and pepper. Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.
Notes
  1. © 2016, All Clad and Barbara Lynch
Cooks Recipes http://recipe.cookswarehouse.com/

Carbonara

Carbonara
Serves 5
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Ingredients
  1. • 1/4 lb. bucatini
  2. • 1/4 cup pancetta
  3. • 1/4 cup onion (white)
  4. • 1 egg
  5. • 1 cup parmesan – grated
  6. • 1/2 cup reserved pasta water
Instructions
  1. Cut the pancetta into a small dice and add to a sauté pan. Cook this over medium heat.
  2. Cut the onion into a small dice and add to the pan with the pancetta. The fat from the pancetta will cook the onion.
  3. Bring a pot of salted water to a boil. Add in the bucatini and cook until al dente, about 9 minutes. (Be sure to reserve 1/2 a cup of pasta water.)
  4. Beat the egg in small bowl.
  5. Add the pasta to the sauté pan with the egg, pasta water, and cheese.
  6. Slowly sauté all of the ingredients together over low heat until the sauce becomes thick, about 30 seconds. (Please note that the egg should not be scrambled.)
Cooks Recipes http://recipe.cookswarehouse.com/

Fresh Pasta

Fresh Pasta
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Preparing the dough by hand
  1. 500 g soft-wheat flour
  2. 5 eggs
  3. a small amount of water
Preparing the dough with the 3 Facile Mixer
  1. 500 g soft-wheat flour
  2. 4 eggs
  3. a small amount of water, so that the liquids reach 250ml
Alternatives
  1. Instead of using 500 g of soft-wheat flour: 250 g of superfine flour and 250g of durum wheat flour
  2. Instead of 5 eggs: 250ml of water
Preparing the dough
By hand
  1. Create a well with the flour in a bowl; pour the eggs and water into the middle of it
  2. Mix the flour, the eggs and the water with a fork and knead the dough
  3. Keep kneading the dough by hand until it is smooth and sticks together. If the dough is too dry, add some water, if it is too sticky add some flour
  4. ake the dough out of the bowl and place it on lightly floured table. Continue, if necessary, to knead the dough by hand; then, cut it into four pieces.
With the 3 Facile Mixer
  1. Measure the flour and eggs out separately into the measuring cup ("Misurone")
  2. Measure out the flour in part 1 of the measuring cup ("Misurone"). Break the eggs into part 2 of the measuring cup and add water so that the liquids reach 250ml
  3. Pour the flour, the eggs and the water into the 3 Facile mixer; start the Mixer and knead for 5 minutes
  4. Take the dough out of the mixer and place it on a dish. If the dough is too dry, add some water, if it is too sticky add some flour; then, cut it into four pieces.
Preparing the sheet
  1. Set the pasta machine thickness-adjustment to 0 and pass one of the four pieces of dough through the smooth rollers. If you are using the 3 Facile mixer, fit the Sfoglia 150 accessory with smooth rollers to the mixer
  2. Lightly dust both sides of the sheet of pasta with flour and fold it in half. Feed the sheet of pasta back through the smooth rollers again: repeat these operations several times until the sheet of pasta has a long and regular shape
  3. Cut the resulting sheet into two pieces, and sprinkle them lightly with flour on both sides
  4. Set the thickness-adjustment to 1 and pass the sheet through just once; then, set the thickness-adjustment to 2 and pass the sheet through once more; then, set the thickness-adjustment to 3, and so forth until you achieve the required thickness
  5. Fit to the Atlas pasta machine or to the Mixer, if you are using the 3 Facile mixer, the selected cutting accessory and pass the sheet through the cutting rollers to achieve the required paste shape
  6. (No cutting accessories can be assembled on the Ampia pasta machine)
  7. Lastly, cook the pasta that you have made, or store it once you have left it to dry on our Tacapasta accessory for at least one hour.
Tips Fresh Pasta
  1. Do not use cold eggs straight from the fridge
  2. Do not add salt in the preparation of the dough
  3. The dough is the perfect consistency when it does not stick to your fingers
  4. The recommended thickness of the dough sheet for fettuccine is 5 on the thickness-adjustment
  5. The recommended thickness of the dough sheet for tagliolini is 7 on the thickness-adjustment
  6. The thinnest pasta sheet thickness is achieved by setting the machine on 9 and feeding the sheet of pasta through twice
  7. If the rollers are not able to cut the sheet it means that the dough is too soft. Add flour
  8. If the dough is too dry the rollers will not be able to take it in. Add water
  9. Cook the pasta in a large amount of hot water (4 liters for 1/2 kg of pasta)
  10. Recipe Courtesy of Marcato USA, ©Copyright 2016
Cooks Recipes http://recipe.cookswarehouse.com/