FareShare Recipe Exchange Group
Pasta Information and Recipes
by Hallie Du Preez
Making Fresh Pasta
Place the dough on a lightly floured surface and roll to the desired thickness with a rolling pin.
To make fettuccini or tagliatelle, roll up sheets of dough quite tightly and firmly then but the roll into slices of the desired width. Unroll the slices into strips.
For fettuccini, pass the dough through the machine with the fettuccini attachment in place.
Fresh Pasta Variations
Wholemeal Pasta (Whole-wheat)
1 1/4 cups all-purpose flour; 3/4 cup whole-wheat flour; 3 eggs
Use the same method as for plain pasta.
2 cups all-purpose flour; 1 teaspoon chile powder; 3 eggs
Use the same method as for plain pasta but mix the chile powder with the flour.
1/4 cup chopped cooked spinach; 2 1/2 cups all-purpose flour; 2 eggs
Squeeze moisture out of spinach and add with the eggs; carry on as for plain pasta.
2 cups all-purpose flour; 1 1/2 teaspoons seasoned pepper; 1 teaspoon, paprika; 3 eggs
Mix the seasonings with the flour and make the same as plain pasta.
2 cups all-purpose flour; 1/4 cup chopped fresh basil or other herbs of choice; 3 eggs
Use the same method as for plain pasta but add the fresh herbs with the eggs.
1 3/4 cups all-purpose flour; 80 gram packet of tomato soup mix; 3 eggs
Stir the soup mix into the flour and use the same method as for plain pasta.
Red Bell Pepper Pasta
2 pounds red bell peppers; 2 1/2 cups all-purpose flour; 1 large egg
Bake the peppers in a 500°F oven until the skins are blackened. You will need to turn them occasionally. This will take about 40 to 50 minutes. Cover with foil and let them cool for about half an hour. Remove the skins, seeds and stems. Puree the flesh; place into a saucepan and cook over medium heat until reduced to about half a cup. Cool.
Add to the flour with the egg and proceed as for plain pasta.
This makes about 1 pound of uncooked pasta.
1 cup all-purpose flour; 2 lightly beaten eggs; 60 grams dark chocolate, melted; 2 tablespoons cocoa powder; 1 tablespoon powdered confectioners' or icing sugar
Mix dry ingredients together; add liquids and proceed in same manner as for plain pasta.
These are a few suggestions found in the book but I can think of lots more that could be used following the same general method.
Chopped cooked broccoli florets would be good or chopped cooked Swiss chard could be used in place of spinach.
Lots of spice and dried herb combinations could be used.
Also, what about some finely chopped soft fruit? Or even not-so-soft as long as it could be rolled.
Different Pasta shapes absorb sauces differently! Cooked Pasta should be drained immediately; pots with colander inserts make the job easier! Make sure you drain all the excess moisture so you don't make your sauce runny.
How much to cook? For a 1 cup serving of long pasta, use 2 ounces of uncooked (or 1/2 inch in diameter.) For short pasta, use 1/2 cup of uncooked pasta for 1 cup of cooked.
From the Australian Women's Weekly Pasta Cookbook; 1995; ISBN 0 949128 35 X and other sources.
Three Cheese and
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