Pasta and Variations

INGREDIENTS

INSTRUCTIONS

*Or unbleached flour. Place flour in a mound on a large flat surface. Make
a well in the center.  Add water and salt. Using a fork, gently start to
work flour from the side of the well into the liquid mixture. Continue
until dough becomes sticky and difficult to work with the fork. Knead by
hand to make a rough-looking dough. Let dough rest 10 minutes. Knead dough
until most of the flour is used and dough is smooth and elastic, about 10
minutes. Divide dough into 3 or 4 balls and place balls in a plastic bag;
set aside to rest 30 minutes before rolling by hand. Roll out 1 ball at a
time to desired thickness and cut into desired shape and width. Yield:
Makes about 6 servings Source: Sophie Kay's Pasta Cookery BEET PASTA: Drain
1 (8-oz) can cooked sliced beets. Puree in blender with 1 Tablespoon
vegetable oil. Make a well in 2-1/2 cups all-purpose or unbleached flour.
Spoon beet puree into well.  Add 1 teaspoon salt. Continue as directed
above.  Makes about 4 servings. BROCCOLI PASTA: Cook 10 ounces frozen
chopped broccoli; drain. Puree in blender with 1 room temperature, large
egg.  Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon
broccoli puree into well. Add 1 teaspoon salt. Continue as directed above.
Makes about 4 servings. EGG NOODLE PASTA: Make a well in 2-1/4 cups
all-purpose or unbleached flour. Break 3 room temperature, large eggs into
the well. Add 1 teaspoon salt. Beat mixture in the well with a fork about
10 strokes before working in flour. Continue as directed above. Makes 4
servings. EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina
or whole wheat flour. Break 4 room temperature large eggs into the well.
Add 1 Tablespoon vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt.
Beat mixture in the well with a fork about 10 strokes before working in
Continue as directed above. Makes about 6 servings. LEMON PASTA: Make a
well in 2 cups all-purpose or unbleached flour. Add 1/3 cup lemon juice,
grated peel of 2 lemons and 1/2 teaspoon salt to the well. Continue as
directed above.  Makes about 4 servings. ONION PASTA: Make a well in 2-1/2
cups all-purpose or unbleached flour. Break 4 room temperature, large eggs
into the well.  Add 2 Tablespoons vegetable oil and 1 (1-1/4 oz) package
dry onion soup mix. Beat mixture into the well with a fork about 10 strokes
before working in flour. Continue as directed above. Makes about 4
servings. PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or
unbleached flour.  Gently add 1 (6 oz) can thawed, frozen pineapple juice
concentrate and 1/4 cup sugar to the well. Beat mixture in the well with a
fork about 10 strokes before working in flour. Continue as directed above.
Makes about 4 servings. SEMOLINA FLOUR PASTA: Make a well in 2 cups
semolina flour. Add 1/2 cup plus 3 Tablespoons water, 2 Tablespoons
vegetable oil and 1 teaspoon salt to the well. Continue as directed above.
Makes about 4 servings. SPICY ITALIAN PASTA: Make a well in 2 cups
all-purpose or unbleached flour. Break 1 room temperature egg into well.
Add 1/4 cup water, 2 Tablespoons vinegar, 1 Tablespoon vegetable oil and 1
(.06-oz) package dry Italian salad dressing mix. Beat mixture in the well
with a fork about 10 strokes before working in flour. Continue as directed
above. Makes 3 to 4 dozen chips. SPINACH PASTA: Cook 10 ounces of fresh or
frozen spinach; drain. Puree in blender with 1 room temperature, large egg.
Make a well in 3 cups all- purpose or unbleached flour. Break another room
temperature large egg into well. Add 1-1/2 teaspoons salt. Beat mixture in
the well with a fork about 10 strokes. Add spinach puree and beat before
working in the flour. Continue as directed above. Makes about 6 servings.
WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour. Break 2
room temperature large eggs into the well. Add 2 to 3 Tablespoons water, 1
Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in the well with
a fork about 10 strokes before working in flour. Continue as above. Makes
about 4 servings. ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in
1/2 cup boiling water until tender; drain. Puree in blender with 1 room
temperature, large egg and 1 Tablespoon vegetable oil. Make a well in 4
cups all-purpose or unbleached flour. Break another room temperature, large
egg into well. Add 2 teaspoons sugar and 1 teaspoon salt. Beat mixture in
the well with a fork about 10 strokes. Add zucchini puree and beat before
working in the flour. Continue as above. Makes about 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”