Guest guest Posted May 6, 1999 Report Share Posted May 6, 1999 Here are some dough recipes for Pasta Day. JoAnn * Exported from MasterCook * Black Pepper Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups semolina flour 2 teaspoons finely ground peppercorns -- (scant) 1/2 cup warm water Put the semolina and pepper in the work bowl of a food processor that has been fitted with the steel blade. Process for 30 seconds to combine. With the motor running, add the warm water through the feed tube. Process until a ball of dough is formed that cleans the sides of the work bowl. Remove the dough from the processor and cut by hand or with a pasta machine. Option: By eliminating the black pepper you can make a basic semolina dough. Makes a 12 ounce ball of dough, or enough pasta, when cut, to serve 4 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno Jr ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup chipotle peppers in adobo sauce -- seeded and chopped 2 cups all-purpose flour -- (2-2 1/4 cups) 3 extra-large eggs Put the chipotles, 2 cups of the flour, and salt in the work bowl of a food processor that has been fitted with the steel blade and process for 30 seconds to combine. Add the eggs and process until a ball of dough is formed. Add additional flour as needed if the dough is sticky. Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape. Makes 18 ounces of pasta, or enough, when cut, to serve 4-6 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno Jr ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cilantro Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cilantro , tightly packed -- washed and dried 1 1/2 cups all-purpose flour 3 extra-large eggs -- lightly beaten 1/4 teaspoon salt Put the cilantro and flour in the work bowl of a food processor fitted with the steel blade. Process for 30 seconds to combine. Add the eggs and the salt and process until a ball of dough is formed. Add a small amount of additional flour if the dough feels sticky. Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape. Makes an 18 ounce ball of dough, or enough pasta, when cut, to serve 4-6 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flat leaf parsley 2 teaspoons dried rosemary 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon dried basil 1 1/2 cups all-purpose flour 3 extra-large eggs -- lightly beaten 1/4 teaspoon salt Put the parsley, rosemary, thyme, oregano, and basil in the work bowl of a food processor that has been fitted with the steel blade. Pulse several times to combine. Add the flour and process for 30 seconds. Add the eggs and the salt and process until a ball of dough is formed (2 additional tablespoons of flour may be needed, depending on the liquid in the eggs). Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape. Makes a 1 pound ball of dough, or enough pasta, when cut, to serve 4 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno Jr ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Spinach Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces fresh spinach -- stems removed 2 cups all-purpose flour 2 extra-large eggs -- lightly beaten You should have about 2 cups of spinach after all the thick stems have been removed. Put the spinach in the work bowl of a food processor fitted with the steel blade and pulse several times to chop fine. Stop the machine and add the flour. Process for 30 seconds to combine. With the machine running, add the eggs through the feed tube. Stop the machine. Pinch some of the dough between your fingers. If it feels moist and forms a ball, the dough is just right. If it feels dry, add a small amount of water - with the machine running- until the dough forms into a ball. Remove the ball of dough from the processor and cut by hand or with a pasta machine into the desired shape. Makes a 1 pound ball of dough, or enough pasta, when cut, to serve 4 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno Jr ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red pepper Pasta - The Ultimate Pasta Cookbook Recipe By : The Ultimate Pasta Cookbook by Pasquale Bruno Jr Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup roasted red peppers -- chopped 2 1/2 cups semolina flour 1/4 teaspoon salt 1/2 cup warm water Roasted peppers can be fresh or bottled. Put the peppers, semolina, and salt in a work bowl of a food processor fitted with the steel blade. Process for 30 seconds to combine. With the machine running, drizzle the water through the feed tube slowly until the dough forms a ball. Do not use any more water than necessary. If the dough feels sticky, add a small amount of flour. Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape. Makes 24 ounces of pasta, or enough, when cut, to serve 6 as a main course. - - Recipe from The Ultimate Pasta Cookbook by Pasquale Bruno Jr ISBN 0-8092-3169-7 Posted to Veg-Recipe 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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