Cupboards to open while here in Alien Guide's Kitchen
Our original pasta containers
With most noodle dishes, you need some SAUCE off our shelves in here.
Meatballs, sausage, other pasta-sides...
Our site for vegetarian recipes
We are going to list here a variety of vegetable pastas you CAN make at home, especially if you are doing noodle soups, lasagna, or fettucinni... because those are the easiest applications for homemade pastas for beginners or those wanting just to throw something quick together. note: we have a recipe for crockpot-lasagna, and we recommend you try just making crockpot sized pieces of noodle.
MODERN SPINACH PASTA:
Ingredients: 2and3/4 cups all-purpose flour
1/2 tsp salt
2 beaten eggs
1/4 cup very finely chopped cooked spinach, well drained
3/4 cup water
1 tsp olive oil*(or if you prefer, an ordinary cooking oil.)
In a mixing bowl stir together the salt, and all but a 1/2 cup of the flour. make a well in the center and in there pour the combination of eggs, spinach, water and olive oil. Mix well.
Sprinkle the kneading surface with the remaining 1/2 cup of flour. Turn the dough onto floured surface and knead until the dough is smooth and elastic (about 8 to 10 minutes). Cover and let rest 10 minutes.
Divide the dough into thirds or fourths.
On a lightly floured surface roll each third section of dough into a 16x12 inch rectangle or every fourth section into a 12x12 square. Dust with additional flour, as necessary to prevent sticking as you roll the dough out to 1/16th inch thick. Cut and shape as desired. Cook as directed here at our Pasta-Central, in the fresh section
This recipe makes 1and1/4 lbs fresh pasta.
Work and knead eggs, spinach, and flour into a smooth fine dough. Roll out 1/8-inch thick, and cut into 5-inch squares, leaving 1 large piece of dough for top of casserole. Parboil the noodle squares, and drain.
In a butter-lined casserole dish, place 2-3 noodle squares, and begin building with sauces, cheeses, etc., according to the recipe you want to try, repeating until you get to the top layer which you will cover with a discardable noodle top to act as your sealing layer. Bake in oven at 375 for 1/2 hour. Remove and discard top noodle cover, serve immediately.
Note: In the Emilia region they prefered to layer it with two sauces, Ragu con Fegato di Pollo (red), covered with Besciamella (white), covered with grated Romano cheese; this is repeated as mentioned above.
Work and knead eggs, spinach, juice and flour into a smooth noodle dough. Roll out paper-thin, and cut into 1/4 inch strips
Cook in rapidly boiling salt water until tender.
Strain and serve with a sauce; OR as they were ken to do in Genoa, serve with abundant grated Parmesan cheese and plenty of melted butter.
Note: if you eat it in the Genoa style, should you close one eye while you eat you'll only see 1/2 the calories, don't cha know. hehe
