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Pasta! Pasta!! Pasta!!!

My Favorite Things About Pasta

It's actually easy to make
It's works in any phase of a meal
It's more variable than Professional Sports

Pasta links

The name says it all
Manigiare bene
the Italian chef
ah, pasta la bella!
Back to the other room
Try lasagne from the crockpot; hoo hoo
Meatballs, Sausages, and other Pasta sides
Look here for variety pastas (spinach, carrot, &c.)

Thank you for being patient with us, we just opened this room and I'm truly going to be quickly adding recipes. Please note that this room is devoted to pasta, NOT sauces. Links to recipes will follow. 12/18/02

....First, some cooking times for fresh pasta

Cannelloni (2 to 3 minutes)

Cappelletti (10 minutes)

Farfalle (1&1/2 to 2 minutes)

Fettuccine (1&1/2 to 2 minutes)

Filled Stars (8 to 10 minutes)

Lasagna (2 to 3 minutes)

Linguine (1&1/2 to 2 minutes

Manicotti (2 to 3 minutes)

Noodles (1&1/2 to 2 minutes)

Ravioli (6 to 8 minutes)

Tortellini (10 minutes)

Pasta asciutta
- - the basic pasta recipe from which all the noodle doughs are contrived. This is the BASE from which all the variations derive.
Many may be the forms, many are available commercially prepared in "fresh/dry, bulk or packaged", canned with sauces, and over 40 varieties. "Boy, are de varieties out dare!" (I'm sorry, as a product of my culture I couldn't help myself. That was not an endorsement whatsoever and was of course only intended tongue-in-cheek, so to speak. Pasta is for the tongue and cheek)

Pasta asciutta Part 40
Like they made it in the "old country"
In a noodle dough, the consistency depends upon the type of flour and the size of the eggs used. Hence, you must make a judgement as to whether or not you'll add WATER. Because salt makes the dough tough and more difficult to roll, I suggest adding it later to the cooking water. You also need to know, hey alright already, the humidity in your kitchen area to know how to best respond
4 cups flour.......................................................1 Tablespoon melted butter or olive oil
3 large eggsMix thoroughly, and work into a soft dough, adding more flour or water as necessary. Place a bowl over the dough and let rest a 1/2 hour. Use as desired. Just do not whip anybody with it, please.

More recipes to follow.

Here is another classic dish Americans may be more familiar with: MEATBALLS and SPAGHETTI- -
(from the region of Lucania:)
Polpette Con Spaghetti
Mix thoroughly and form into balls the size of a golf ball the following items:
1 and 1/2 lbs ground beef
1 and 1/2 lbs ground pork
2 eggs
5 slices of bread, soaked in water and squeezed
1/2 cup chopped parsley
1 clove garlic, minced
1 tsp crushed basil
1/2 cup grated Romano cheese
salt&pepper to taste.

Brown well in just enough olive oil to cover the bottom of the kettle.
Remove the drippings and add:
1 clove garlic
1/2 cup minced onion
1/2 cup minced parsley
2 small cans tomato paste
3 cups water
1 pint mashed tomatoes
1 tsp crushed chili pepper
2 cups broth(or water)
salt&pepper to taste.
Let the meatballs cook slowly, at least 2 hours, until they are tender and the sauce is medium-thick. Fifteen minutes before eating, cook the spaghetti.
Pour the sauce over the cooked spaghetti, sprinkle grated cheese atop it all, put extra sauce in a gravy boat, and serve the meatballs separately.

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