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Posts tagged ‘simple pasta dish’

Homemade Pasta

I grew up eating homemade pasta, my Mom made it all the time, she did it all by hand the rolling, cutting etc… no recipe she dumped flour on a work surface added eggs in a well she made in the middle of the flour and that was it. I remember seeing her knead the dough, roll it out and it was a lot of work but homemade pasta has always been one my favorite things to eat and a cherished childhood memory.

I take advantage of modern appliances and use my food processor to make the dough and have a pasta machine which really makes quick work of it all. One of my favorite ways to enjoy this pasta is simply with fresh tomatoes, basil, olive oil and garlic. For this dish I wanted to use some leftover very soft tomatoes and a friend gave me some tiny grape tomatoes and some basil from her garden. I planted 8 tomato plants this year and 2 basil plants, I was so optimistic about the tomatoes and had some beautiful  fruit on the plants, unfortunately I only got 1 tomato the squirrels got the rest and my basil died, both plants. I am lucky that the farmers market has beautiful heirloom tomatoes so like every year I will rely on my trips to the market for my tomato fix.

the almost ripe tomato that the squirrels decimated

Homemade Pasta

Serves 4-6 depending on serving size

2 1/2 cups flour

4 eggs

2-4 tbs water (start with 2 add more if needed)

2 tbs olive oil

I used my food processor it’s so easy, put all the ingredients in the bowl of your processor and pulse until it becomes a cohesive dough. Take the dough out and knead until it’s smooth and elastic, cover with a kitchen towel and let rest for at least an hour.

Homemade pasta

After resting, cut the dough into 4 pieces. Keep dough you are not working on covered with a tea towel. Use your pasta machine according to manufacturers directions. I start on 1 and work my way up, folding and re rolling as I go. I decided on fettuccine for this dish. After cutting the pasta place on baking sheet and toss with flour so it doesn’t stick together. Cover with towel while making each portion. Note: Pasta freezes beautifully so you can freeze whatever you don’t want to cook.

The pasta dish is so simple to make. I roasted tomatoes drizzled with olive oil and seasoned with salt and pepper in a 375 degree oven for about 20 minutes. Put a large pot of water on to boil, add about 1 tbs of salt, the water should be like sea water. In a skillet or sauté pan add some olive oil add some sliced garlic and sauté until the garlic is lightly browned and soft, add the roasted tomatoes. When water boils add the pasta, fresh pasta only takes a few minutes to cook. Using a strainer or pasta fork add it directly to the pan with tomatoes and garlic. Toss and cook for about 2 minutes. Add some fresh cherry tomatoes and some torn basil, grate some cheese, parmigiana or Romano or both, and enjoy!

I’m A Finalist On Food 52- Pasta Piselli

pasta piselli

pasta piselli

I am so happy and thrilled to be a finalist in the latest contest on Food52, the challenge “Your best recipe with 5 ingredients or fewer”. I submitted my recipe for Pasta Piselli. See below the Food 52 review and my introduction. This dish is so ridiculously easy and quick but very tasty. If you don’t mind voting for me if you are so inclined. I would really appreciate it if you are not already registered you will need to, I guarantee it’s painless, you will not get inundatd with junk at all, I have been a part of the community since 2011 click here to vote, thank you so much I really appreciate it.

Food52 Editors’ Comments: WHO: Sdebrango currently lives in Brooklyn, NY and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta for springtime. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup’s depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your pantry. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.

I first had this when I lived in Italy. I was invited to a friend’s house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend’s grandmother make this soup as it took her just a few minutes and a handful of ingredients: Chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.

Pasta Piselli

Serves 2 to 4 depending on serving size

32 ounces (4 cups) chicken broth or stock
1 cup fresh or frozen peas
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don’t have fresh, dried works great, also.)
1 large egg, beaten
1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
Salt and pepper, to taste
Pinch of lemon zest (optional)

Directions:
If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

Photo by Bobbi Lin for Food52

Photo by Bobbi Lin for Food52