“Fresh pasta should be made with ‘00’ flour. This is the finest grade of durum wheat flour, so fine it feels and looks like talcum powder. Do buy an Italian flour; it will be superior to any other kind. You can find it at Italian stores and online. The eggs should be from free-range corn-fed chickens. Cheap eggs and poor-quality flour give unappetising results. Eggs should be large (approx. 63-73g). We keep our own chickens and sometimes their eggs can be small, so a splash of water makes up the difference in size. Some people add a little salt for flavour, some add water for elasticity or economy, and some add olive oil to stop the pasta drying quickly. We use only eggs and flour. The standard recipe for fresh pasta calls for 1 large egg to every 100g of ‘00’ flour.” This is an edited extract from The Long & the Short of Pasta by
Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).

Pasta fresca (fresh pasta)

tipo ‘00’ flour

eggs

Amatriciana pasta recipe (Pasta all’Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled  tomatoes.

Amatriciana Pasta Recipe | Pasta all’Amatriciana

500 g (1,1 lb) of spaghetti

g (4,4 oz) of guanciale

400 g (14 oz) of canned San Marzano tomatoes

Pecorino Romano cheese

red pepper

dry white wine (optional)

salt

in a large frying pan place the red pepper and add the guanciale.

Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min).

add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add salt to taste.

Drain spaghetti al dente and pour them into the pan with Amatriciana sauce.

Stir, add grated pecorino romano and serve

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Pasta Fagioli (Pasta and Beans)

olive oil

onion

garlic (chopped)

celery (chopped)

carrot (finely chopped)

15 oz can cannellini beans

tomato sauce tomatoes

bay leaf

tbsp basil

tbsp parsley

oregano

water

kosher salt and pepper

parmesan cheese for topping (optional

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the cup of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).

I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step.

Print: https://www.skinnytaste.com/pasta-fagioli-64-pts/

Pasta Fagioli Soup Recipe (Pasta and Beans)

This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.

Pasta Fazool (Pasta E Fagioli)

sweet bulk Italian sausage

celery,

½ yellow onion, chopped

dry elbow macaroni

tomato paste

chicken broth,

Salt and black pepper

red pepper flakes,

Swiss chard

(15 ounce) can cannellini (white kidney) beans, drained

Parmigiano-Reggiano cheese,

Pasta Fazool (Pasta e Fagioli)

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.


Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.


Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.


Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.


I have not had pasta fazool for ages, because it usually makes so much.  This is perfect for a retired couple.  I also added some crushed rosemary and boiled some ditalini noodles separately, a salad and some Italian bread.  The Swiss Chard. if you can find it in your store, is a nice change from spinach.  Thank You again Chef John.

I followed this recipe as written with one exception and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture which is why I decided to give this a try. Unfortunately it didn t work well for me. I was concerned the pasta would absorb a lot of the broth but I forged ahead anyway. I put this together just a few hours ahead and by the time I re-heated it yep nearly all the broth had been absorbed by the pasta. I had used a full four cups of broth but ended up adding another full 14.5 oz. can while re-heating. The taste was ok but I preferred it the next day as the flavors had had more time to develop. My version yielded 4 large portions not 2. If I make this again I ll cook the pasta separately and add it when re-heating.

No changes this time. I might use smaller elbow mac next time. I didn't realize I grabbed big ones. This the first time my hubs used  bread to sop up the broth. Oh, and I used Rancho Gordo beans...if you're going to eat beans, eat the best. :)

Add this to your favorites first thing. I used baby Bok Choy because they didn't have Swiss Chard. It still was still good but probably better if you used the right ingredients which is why I rated it 5 stars, not based on my subpar add ins. I like the video because he explained why you need to do certain things so it doesn't appear as a mistake, like cooking the pasta with the sausage. Which is a must. I had bought Panera's small sourdough bread bowls and made a quick salad. A very tasty and filling meal on a cool Autumn evening. You won't be disappointed. I also added a little Chèvre on top so it doesn't give you that bloated feeling. Seems to really work...

First time ever making soup...think I overdid it with the Sausage.  Instead of using two links, I used four.  My family said it wasn't salty, but I had to use extra broth and water to off-set the Sausage because I thought it would be too salty.  I overcooked the elbow noodles so they were pretty mushy by the time I served the dish.   I also used spinach instead of what was recommended.  I think next time I stick with the recipe exactly as written.  One thing I highly recommend to people like me who are just starting to cook, prepare veggies and things that go into the soup ahead of time before combining them.  I threw the sausage into the oil like the recipe called, but I had to ask my Son-in-Law to cut the onion and celery because I was too busy breaking up the sausage in the pan.  As time goes on I'll get better in my preparation.  This was a "live and learn" experiment.

I made this soup exactly as writtten this evening and served it to my husband,  who could not believe that it took so little time to produce something so DELICIOUS.  

Many thanks to Chef John for making me look like I know what I'm doing in the kitchen!

I made it straight the first time and the second time substituted kale for chard and leeks for the onion. Even better! This is a super yummy soup I fantasize ahead about eating!

Delicious! I made exactly as directed, except that I doubled it (we are in for several days of cold and rainy weather). As always, I highly recommend watching Chef John’s video, he cracks me up plus you get a little more information on how or why he recommends doing something a certain way (like why to add uncooked mac instead of cooking it first). So, make this recipe and enjoy a hug from an Italian grandmother. UPDATE: I made this 3 months ago and had a good 2 full servings leftover that I put in Tupperware and threw in the freezer. Yesterday, I set it in the fridge to defrost for 24 hours. Tonight, I put it in a saucepan with 1/2 a cup of chicken broth for 15-20 min and it was awesome! So just wanted to add a comment that is freezes very well!

Chef John's Sausage Pasta Fazool

Heat the oil in a pan. Add the onions and minced garlic. Sautee till the onions turn translucent.  . Add the spinach along with the salt. Keep tossing the spinach while it cooks. Don't overcook!  . Blend the spinach and onion mix till you get a smooth consistency.  . Bring a pot of water to a boil and add salt. Cook the pasta till al dente (firm with a bite). Drain the pasta, saving some of the pasta water.  . Add the spinach sauce back in the pan with 1/4 cup of the pasta. water.  . Add the cream or milk and stir till incorporated.  . Turn the heat off and add your cooked pasta.  . Add parmesan cheese and toss till the sauce fully coats the pasta.  . Top with additional cheese and serve

Creamy Spinach Pasta | Palak Pasta

pasta

tbsp parmesan cheese

whipped cream

spinach

garlic cloves

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Pasta alla Norma (Eggplant Pasta)

eggplant

extra virgin olive oil, divided

garlic

(18 ounce) can whole peeled tomatoes

salt and black pepper

(16 ounce) package spaghetti

(8 ounce) container ricotta cheese,

Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.


In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.


Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.


Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.


Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.


Super delicious. Rich flavors. I grilled the eggplant to save on oil. Definitely a keeper

This was a great, easy recipe.  The family loved it for dinner. The only change I made that I added only 2 eggplants, because that’s all I had. It was definitely enough in my opinion. Will make it again.

This felt overly complicated, I think it might be much easier to grill slices or roast dices of the eggplant instead of pan frying - and you might get deeper flavor on the eggplant those ways too. In the end the final result was a little bland considering all the effort.

A Japanese-invented pasta, Mentaiko Pasta is a spaghetti coated with marinated spicy cod roe with Japanese seasonings and butter. It is a very quick and simple pasta, and so tasty. Mentaiko Pasta is a must-try yōshoku (Japanese-style Western food)!Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Mentaiko Pasta (Cod Roe Pasta)

spaghetti

grams/1 ounces mentaiko ((1 small sack, note 1))

unsalted butter (, melted (note 2))

½ tsp shiro dashi ((note 3))

Julienned nori ((roasted seaweed sheet, note 4))

Boil water in a pot and cook spaghetti to al-dente. I cook for a slightly shorter duration than recommended on the pack of the spaghetti as I like firm textured pasta.

In the meantime, remove the roe out of the sack (note 5) and place it in a small bowl.

Add the rest of the Mentaiko Mixture ingredients to the bowl and mix well.

When the pasta is done, drain it through a sieve, then return it to the pot.

Add the mentaiko mixture and olive oil to the spaghetti and toss to coat the pasta evenly. You can leave a little bit of small chunky mentaiko, if you prefer.

Transfer the pasta to a serving plate, piling up like a tall mound, then top with shredded nori. Serve immediately.

The ever so popular Baked Feta Pasta! It&#39;s a hearty dish made with roasted tomatoes, creamy lightly tangy feta, al dente pasta, and fresh spinach and herbs. One of the easiest and tastiest recipes!

Baked Feta Pasta (TikTok Pasta)

(20 oz) grape tomatoes

garlic cloves, (peeled and halved)

(and black pepper)

feta cheese ((sheep's milk variety,

dry pasta

spinach, (roughly chopped (8 packed cups))

basil

Tbsp parsley

red pepper flakes, (or more to taste)

pasta water

Preheat oven to 400 degrees.

Add grape tomatoes and garlic to a 3 quart baking dish. Toss with olive oil and a few pinches of salt and pepper. Place feta in the center of tomatoes, turn to coat with oil.

Bake in center of preheated oven for 30 minutes.

Then remove the baking dish, raise oven rack up to upper 1/3 of the oven. Return baking dish to oven and increase oven to 450 degrees. Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer.

Meanwhile boil pasta to al dente in salted water (I use 1 Tbsp salt and about 3 or 4 quarts of water), according to time listed on pasta package.

Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly). Drain pasta and spinach.

Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon. Toss pasta in with mixture along with basil, parsley and red pepper flakes.

Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency. Season with salt and pepper as needed. Serve warm.

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don&#039;t have any, there&#039;s other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly &quot;meaty&quot; vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Pasta alla Norma (Eggplant pasta)

tbsp extra virgin olive oil

salt and pepper

garlic (, finely minced)

onion (, very finely chopped (or 2 eschallots))

dry white wine

/ 24 oz tomato

herbs

tsp red pepper flakes (,

/ 10 oz spaghetti or other pasta, long

basil leaves

Parmesan cheese (, grated (or ricotta salata

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.

Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.

Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).

Roasted eggplant:

Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.

Cooking pasta:

Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.

Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)

Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.

Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn&#039;t turn into complete mush!).

Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Sauce:

This lovely Red Sauce Pasta is a delicious recipe of pasta and mixed vegetables in a lovely homemade tangy and bright tomato sauce. You can even make this Red Pasta without the veggies.

Red Sauce Pasta (Red Pasta)

pasta ((macaroni)

vegetables beans

corn kernels

white button mushrooms (- chopped)

capsicum (- chopped (green bell pepper))

olive oil (- can use butter oil

tej patta (- small to medium-sized or 1 small bay leaf)

garlic (- small to medium, peeled and finely chopped)

onions

tomatoes tomato puree)

½ teaspoon sugar (or add as required)

nutmeg powder ((ground nutmeg) or grated nutmeg)

black pepper powder

red wine (or white wine, optional)

basil leaves (- chopped)

cheddar cheese (- grated,

Firstly steam or cook 1 cup of the mixed chopped vegetables till they are softened and fork tender. They should not be over cooked. You can steam or cook them in a pressure cooker for 1 whistle or steam in a steamer pan adding water as needed.

For the veggies I have used a mix of cauliflower florets, carrots and potatoes. I have also added some sweet corn (⅓ cup). You can also add some green peas instead of sweet corn or a mix of both.

Cooking veggies

Heat 2.5 cups water, ¼ teaspoon salt and ¼ teaspoon oil in a pan till the water comes to a boil.

Then add the macaroni pasta or your preferred pasta variety.

On a medium to high heat cook till the pasta are al dente or you can opt to cook them more until they are soft, but do not overcook them.

Then in a colander or strainer, strain the pasta and set aside.

Cooking pasta

In a food chopper, food processor or in a mixer or blender, crush 2 large tomatoes (220 grams) to a fine puree. Keep aside. There is no need to blanch the tomatoes before pureeing them.

Heat 2 tablespoons olive oil in a pan or wok or frying pan or sauté pan. Add the bay leaf or tej patta and finely chopped or minced garlic.

Sauté for some seconds till the raw aroma of garlic goes away. No need to brown the garlic.

Add ⅓ cup finely chopped onions and begin to sauté the onions on a low to medium heat.

Sauté till the onions turn translucent and are softened.

Then add the prepared tomato puree. If using ready store brought tomato puree, then add 1 cup of it.

Mix very well and begin to sauté the red sauce mixture.

Stir at intervals and sauté till you see the oil leaving the sides and the sauce has thickened a bit. This means that the tomato puree has cooked.

Then add the chopped button mushrooms.

Mix very well and saute for 6 to 7 minutes on a low to medium heat.

Next add the chopped capsicum. Mix well.

Sauté the capsicum for 4 to 5 minutes on a low to medium heat. By now the capsicum will be half cooked and the mushrooms will be cooked.

Add ½ teaspoon sugar or as required.

Then add ⅛ teaspoon nutmeg powder &amp; ¼ to ½ teaspoon black pepper powder.

Next add salt as per taste. Mix very well. If using white or red wine, then you can add at this step. So thus add 1 tablespoon white or red wine.

Making red sauce

Add the steamed veggies and ⅓ cup boiled sweet corn kernels.

Then add the cooked pasta.

Gently toss and mix everything very well, so that the red sauce coats the pasta as well as the veggies. At this step you can also opt to add some grated cheese or cream and mix.

Lastly turn off the heat. Add 1 teaspoon chopped fresh basil leaves. Mix well.

Serve red sauce pasta hot or warm or cold. This pasta tastes good even when served at room temperature. You can garnish it with some grated cheddar cheese while serving.

Making red sauce pasta

https://content.jwplatform.com/videos/7BJKswLe.mp4

Red sauce pasta is a delicious recipe of pasta and mixed veggies in a homemade red tangy tomato sauce. This red sauce pasta dish is especially good for kids who like pasta but refuse to eat vegetables.

Red Sauce Pasta (With Veggies)

Pastas

Pastas

Pastas - recipes from across the web

Pasta fresca (fresh pasta)

Amatriciana Pasta Recipe | Pasta al...

Pasta Fagioli (Pasta and Beans)

Pasta Fazool (Pasta E Fagioli)

Creamy Spinach Pasta | Palak Pasta

Pasta alla Norma (Eggplant Pasta)

Mentaiko Pasta (Cod Roe Pasta)

Baked Feta Pasta (TikTok Pasta)

Pasta alla Norma (Eggplant pasta)

Red Sauce Pasta (Red Pasta)

Pasta Fagioli (Pasta and Beans)

PASTA SOUP- VEGETABLE SOUPY PASTA

Pink Sauce Pasta (Tiktok Pasta)

Pasta Alla Norma (Eggplant Pasta)

Rose Pasta Recipe | Pink Sauce Past...

Lemon Pasta

Bowtie Pasta

Miracle Pasta

Pasta pesto

Southwestern Pasta

Basic Pasta

Pasta Puttanesca

Homemade Pasta

Ratatouille Pasta

Pasta Carbonara

Pasta Frittata

Lobster Pasta

Mushroom Pasta

Homemade Pasta

Eggless Pasta

Eggplant Pasta

Pasta Fagioli

Pasta Soup

Za'atar Pasta

Pasta Puttanesca

Homemade Pasta

Sardine Pasta

Pasta Primavera

Taco Pasta