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Tagliatelle Noodles (Fettucine)INGREDIENTS
• 2 cups of all-purpose flour • 3 large eggs DIRECTIONS Create a well in the middle of the flour. Add in all eggs and mix/knead well. Form into a ball, cover and let rest for a half hour. Once rested, roll dough out with a rolling pin until the desired thickness is reached. Lay flat on a towel to dry. When dry, fold dough and cut strips about 1/4 inch apart. Cook in boiling water for 4-6 minutes. Serve with your favorite sauce!
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Spinach TagliatelleINGREDIENTS
• 2 cups all-purpose flour • 3 large eggs • 1 box of frozen chopped spinach DIRECTIONS Boil the spinach for 15 minutes. Strain and squeeze out excess water prior to adding to the eggs. Create a well in the middle of the flour. Add in all the eggs and spinach, mix/knead well. Form into a ball, cover and let rest for a half hour. Once rested, roll dough out with a rolling pin until the desired thickness is reached. Lay flat on a towel to dry. When dry, fold dough and cut strips about ¼ inch apart. Cook in boiling water 4-6 minutes. Serve with your favorite sauce! |
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Spaghetti Al Prosciutto Pasticciati
INGREDIENTS
• 1 package of chopped prosciutto or 4-5 thicker deli sliced prosciutto, chopped fine • 1 box of spaghetti or pasta • 1/2 cup heavy whipping cream • 1/2 cup Parmesan cheese • Black pepper, to taste • Oil DIRECTIONS Saute prosciutto in oil for 5 minutes. Turn off heat and set aside. Cook pasta according to the package instructions - minus a few minutes of cooking time. Do not strain the pasta, remove the pasta with a spaghetti utensil. Add pasta to the prosciutto. Place the pan back onto the stove and turn the heat on medium to medium-high. Pasta should sizzle in the prosciutto, mix well. Add the heavy cream. As the cream starts to thicken, add Parmesan cheese-continuously mixing. When thick, sprinkle with black pepper. You can top the pasta with more cheese prior to serving. Enjoy! |
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Oven Baked Lasagna INGREDIENTS
• Prepared sauce (Bolognese or Tomato Sauce) • Prepared Béchamel Sauce • Homemade or store bought Lasagna noodles • Parmesan cheese Prepare your Bolognese or tomato sauce. Prepare your cream béchamel sauce. If using store bought lasagna noodles, cook according to package instructions minus a few minutes of cooking time. If making homemade noodles, watch my video “Tagliatelle/Fettucine” for the dough recipe…only instead of making Tagliatelle, roll and cut the dough into strips to fit lasagna tray. After the pasta is cooked and cooled, and both sauces are ready… put a thin layer of Bolognese/Tomato sauce on the bottom of the tray. Drizzle some cream béchamel (not too thick) over the top of the sauce. With a spoon, blend the two sauces together. Sprinkle Parmesan cheese, add a layer of noodles until you completely cover the bottom. Repeat this process until you get to the top of your tray. On the last layer, first add the cream béchamel sauce and smooth with a spoon. Then add the pasta sauce, smooth it with a spoon, sprinkle with a generous amount of Parmesan cheese. Cover the tray with aluminum foil. Bake at 375 degrees Fahrenheit for 1 hour. Uncover and continue to bake for another ½ hour. Take lasagna out of the oven and allow it to sit for about 15-20 minutes. Cut into 3-inch by 3-inch squares and serve! * Note: If you like your Lasagna more runny, add more cream sauce to each layer. |
Ricotta Gnocchi with
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