Spaetzle maker

Prototype for a Spaetzle maker using a baking pan.

Pasta machine usage.

1 - cup flour
1 - large egg
Salad oil preferably olive oil. Just enough.
Salt


Mix all till homogeneous

Flatten pasta thin enough to go into the machine. Run though at widest level.

Fold into thirds to make a square. keep doing this until it is square.

The feed though the dough slowly decreasing the width till you can see though the dough. Add flour as needed to keep the dough semi-dry.

Feed the flattened pasta into one of the pasta cutters so it becomes noodles.  Some people just use a knife. Add a little flour to keep the noodles separated.

Boil several minutes till done and all the noodles have floated to the top.

Drain and then add sauce of choice.  Melted butter and sage is one simple sauce.

Hand made shapes:  http://www.instructables.com/id/Home-made-pasta-shapes/

Udon noodles:

When you get the dough to desired thickness, fold dough in thirds (like a letter fold) and slice into 1/8″ thick noodles.

Fettucine alfredo

Use prepackaged noodles ot make your own.

You can use a knife or a pasta machine to separate the noodles.

Boil the noodles

 Cream cheese and butter mixture

Tada.

Fettucine alfredo

Ingredients:
1 - stick butter
1 - cup heavy cream (or like to use condensed milk)
1 - cup mozzarella cheese
1 - pound fettucine pasta.
    1 - large egg
    olive oil
    salt
    1 - cup whole wheat flour
Pepper to taste
Garlic powder to taste.

Method:
Boil the noodles to al dente
Melt and mix cheese, cream, and butter till combined
Add pepper and garlic powder as desired.
Add to noodles.

Variation:
Substituting 3/4 cup half-and-half thickened with (1 tablespoon cornstarch) for 1 1/2 cups heavy cream, we created a lighter alfredo recipe.

Egg lasagna

Another easy dish that came out when red meat was sparse. Scramble eggs and boil noodles then you are almost done. Traditionally hard boiled eggs were used instead of scrambled eggs, but we prefer scrambled. If you really wanted to, you could use any cooked noodle,  If using standard pasta noodles,  just make sure you have enough to spread to make a layer of pasta.

Ingredients:
3 or so - cups standard white gravy.
8 - freshly scrambled eggs.
7 - 8 sheets cooked lasagna noodles.
2 or so cups of your favorite cheese,
Optional: finely chopped mushrooms, in the gravy.
              peas, spinach, or other green vegetable added to the cheese.

Method:
Preheat oven 350 degrees Fahrenheit.
In casserole dish:
Lay down dome gravy to cover.
Add lasagna noodles to cover.
Add scrambled eggs (does not have to cover).
Add cheese (does not have to cover).
Repeat process for several layers.
Last layer is just noodle, gravy and cheese.

Put casserole dish in oven for about 25-30 minutes till top is brown or solidified.
Remove and let cool for a bit.
Serve. (This is even better when you make it the day before and then reheat it for a meal.


Note: eggless Noodles are so easy to make from scratch I just usually make them myself.

Penne pasta replacement.

Pre-oil tube so the tube it comes out easily.

Pasta vedure

Ingredients:
1 - 27 oz can crushed tomatoes
1 -  box penne or rigatoni pasta
2 - can mixed vegetables (fresh are better)
Salt
Oregano
Basil
Garlic salt

Preparation:
Boil noodles per box directions. (aka 8 minutes uncovered then turn off heat and cover for a few minutes.)
Drain noodles and put in a regular bowl.
Add the rest of the ingredients.
Serve.

Note: add cheese if you wish.

Farfalle press

Couple of soda cans and maybe a home made farfalle maker, or perfect project for a 3d printer

Our pasta carbonara.

Pasta carbonara is good and custary, you would think you might be eating dessert. If your pan is hot enough, they eggs will temper (aka cook) in the sauce as you are maiking it.
Around for a zillion years, this is a simple dish that people have eaten most noticeably during and after World War II when food was hard to come by. Legend has it that powered eggs spared by solder's passing through was the basis for the eggs. They also used pig jowls for the meat of the dish. It was made in coal fired stoves or what be might called barbecue pits today. Though, we will make it on a regular stove. Rumor has it that they used penne (edges make you think of a quilled pen) shaped noodles as it was easier to toss than the long stringed pasta.
Notes: Lidia of Lidia's Italy like lots of onions in their version pasta carbonara and they only use the yolk of the eggs. She also talks about in her version of the history of pasta carbonara, that coal miner's wives who had coal dust in their hair as they cooked coal ust would fall in the dish as they were making it and that is where the name came from. Everyone has their own story.
Heard yet another story of where the lady who brought the coal around would fix this dish with lots of ground pepper so that it seemed like there was coal dust in the dish. Black pepper and cheese go good together.
Also see: http://www.instructables.com/id/Our-food-instructables/

Step 1: What's needed:

Ingredients:
1 tablespoon cooking oil.
4 ounces (1/2 cup) turkey bacon, diced. (4 to 5 strips).
1/2 pound (1 cup) spaghetti or pasta. (if using dried spaghetti and the package is one pound, use half a package).
1 1/2 cups of the water from the cooked pasta.
3 large eggs at room temperature and lightly beaten.
3/4 cup grated home made cheese.
Good grinding coarse black pepper.
Salt to taste.

Step 2: Pasta:

Boil your pasta in plenty of water till it is to the tooth of your preference.

Step 3: Bacon prep.

Cut up the bacon in small but not too small pieces.
Put oil in the pan and fry the bacon till semi crisp.
Turn off and remove from the heat while you prepare the eggs.

Step 4: Egg preparation.

Step 5: The main event.

Take about a cup of water from the pasta pot.
Drain the pasta and then put in the pan with the cooked warm bacon.
Add a bit of water to moisten the pan and make it easier for the eggs to be tossed in.
Stir that around.
Add the creamy eggs to the pan and mix well.
Grate the home made cheese into the pan.
Add a generous amount of pepper, but not too much. Cheese loves pepper.
Add a tiny bit of salt to taste.

Hint: If you put too much water, you can always toast some bread and grind it up. Then put it in the dish to absorm the liquid. You can also heat the pan back up gently as to not scramble the eggs but evaporate the liquid.

Step 6: Serve.

On the plate, add a salad or vegetables if you have some.
Serve out the pasta/
Add more cheese if you like.
Eat.

A penne for your thoughts

Pasta with sage-butter sauce.

Simple pepper butter pasta dish.

Ingredients:
8 to 12  ounces uncooked capellini pasta (angel hair)
6 - turkey bacon strips
1 - gallon water )for boiling noodles)
1 - stick butter (1/2 cup)
1 - teaspoon sage
1 - teaspoon black pepper
1 - slice swiss cheese
1 - dash garlic powder

Method:

Start to boil the water in a large pot.
When boiling, add the dried pasta and cook for several minutes.
In a skillet fry  the bacon strips till semi-crisp, the remove for skillet.
Melt the stick of butter gently.
Add the pepper and sage.
Tear bacon into small pieces and add back to the pan.
Remove the pasta from the water and add to the skillet and toss well.
Tear a slice of swiss cheese and add to the skillet.
Add garlic powder to taste.
Stir well and server while hot.

Pasta soup

Super easy pasta dish to make.

Ingredients:

12 - ounces Angel hair pasta
4  1/2 -cups water
1 - can tomatoes
1 - green pea
Garlic power
Pepper,
Basil
Oregano
Parmesan Cheese

Method:

Thrown everything into a pot except the cheese.
Turn heat on high.
Cook till pasta is tender.
Turn off heat and let simmer.
Add the cheese when serving.

Mafalde

Mafalde pasta

Ingredients:

• 1 - can spinach
• 1/2 - 1 cup of ricotta cheese
• A pinch of nutmeg
• 1/2 to 1 cup of peanuts
• Handful of raisins
• Handful of Parmesan cheese.
• 1/2 to 1 pound of  fettucine
• Salt
• Pepper
• Basil
• Garlic powder.

Method:

Bring a large pot of salted water to boil for pasta.
When the water is boiling, start on the sauce.
Finely grind up some peanuts with some cooking oil.
Put the mixture in a saute pan.
Let it heat for a minute or two.
Add the spinach.
Once the spinach is mixed in, then add the ricotta cheese.
Let the cheese melt and mix in.
Add the spices.
Add a little water if needed.
Add  the raisans.
Keep stirring to make a cohesive mix.
Top with the Parmesan cheese.
Add the pasta and serve warm.



Another variation:

Ingredients

kosher salt
3 cups crushed tomatoes
1 cup condensed milk
1 pound fettuccine
1 - can green beans
½ cup grated Parmigiano-Reggiano
Salt
Pepper
Basil
Garlic powder.

Directions

Bring a large pot of salted water to boil for pasta. Bring the red sauce to a simmer in a large skillet. Stir in the condensed milk, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is to the tooth and sauce is ready, drop the pasta directly into the sauce. Add the green beans with the other spices,  then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

serves: 6

I had this dish at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh, the local restaurant that caters to the neighborhood crowd, not too far from our restaurant, Lidia’s, on Smallman Street. This velvety combination of tomato and cream sauce is good on any pasta. The day we were there, it was offered with shells. But I think it is even better served with fettuccine.

kosher salt
3 cups Marinara sauce
1 cup heavy cream
1 pound fettuccine
10 large fresh basil leaves, shredded
½ cup grated Grana Padano or Parmigiano-Reggiano

To make the marinara sauce, Lidia's recipe for Salsa Marinara is available on her website and in Lidia Cooks from the Heart of Italy.

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring to a simmer, and cook until thickened, about 5 to 6 minutes.

Slip the fettuccine into boiling water. When the pasta is al dente and sauce is ready, drop the pasta directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese, and serve immediately.

- See more at: http://www.lidiasitaly.com/recipes/detail/1060#sthash.QqI1GsjE.dpuf

One pot pasta.

 First saw this done in one of those infomercials. Sounded like a good idea to try.  This dish is not good for uncooked meat. Though I might use canned tuna added at the last minute as an exception. You also want to use dried pasta instead of fresh pasta as the fresh pasta will cook too fast. As a side note, Sicilians on occasion do eat fish with cheese.

Ingredients

12 - ounces your favorite pasta such as angel hair. (Dried pasta works best.)
12 - ounces tomatoes, halved or quartered or crushed
1 - onion, thinly sliced (about 2 cups)
4 - cloves garlic, thinly sliced Garlic powder could be a substitute
2 - teaspoons basil, plus torn leaves for garnish
2 - teaspoons oregano,
2 - tablespoons extra-virgin olive oil, plus more for serving
Mushrooms to taste.
Coarse salt and freshly ground pepper
4 to 5 - cups water
Good amount of freshly grated Parmesan cheese, for serving

Directions:

1. Combine pasta, tomatoes, onion, garlic, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with a large pasta fork, until pasta is al dente (aka to the tooth) and water has nearly evaporated, about 9  to 10 minutes.

2. Season to taste with salt and pepper and then garnish with fresh basil if available. Serve with oil and Parmesan.

Poorman's pasta

Most Italian's are very frugal especially Sicilians. Here is a dish to me is better than Ramen noodles. The Bologna is just used as flavoring. You have to remember that Europeans do not eat that much meat. Part of the Mediterranian .diet I suppose In any case, it is quick and easy to fix.

Note: normally this dish is covered with bread crumbs sauteed with onions, but I think there is already enough starch in the dish. The breadcrumbs were used as a substitute for cheese when cheese was unavailable or too expensive, Despite the naked pasta look, it is filled with tons of flavor! So eat!

Also see: http://www.instructables.com/id/Coffee-maker-pasta/

Step 1: Ingredients:

Ingredients:

1 lb. of your favorite spaghetti/pasta. Eggless pasta is cheap and easy to make. (angel hair pasta cooks fairly quickly). (http://www.instructables.com/id/Pasta-hold-the-eggs/)
1/2 c. cooking oil
Several teaspoons Garlic powder
2/3 tsp. black pepper
1 tablespoon finely chopped Bologna or other luncheon meat. (just butter or tunafish could be used in a pinch)
Salt to taste
1/4 - 1/2 c. finely chopped green beans. (any vegetable should work)

Step 2: Cook it all up.

Heat olive oil or cooking old  in skillet; add garlic powder and saute enough to heat the oil. Add black pepper, Bologna, salt and pepper and cook over low heat until the Bologna in part of the sauce (Make sure you don't burn the garlic or the Bologna.)

Meanwhile, cook the spaghetti as desired; drain, reserve one cup of the cooking water. Toss spaghetti with the sauce. If it appears too dry, add cooking liquid and sprinkle with chopped green beans. Makes 4 servings.

Step 3: Mealtime.

You have prepared a dish that only costs pennies that can feed several people. Enjoy!.