Pasta Machine Recipe

Spaghetti

Spaghetti is a long, thin, solid, cylindrical noodle pasta made from durum wheat semolina and water, serving as a staple food of traditional Italian cuisine.
Spaghetti with tomato sauce

Fresh pasta
~ 320 g ( 0.72 lb) durum spaghetti


Tomato Sauce
olive oil
2 small onion,chopped
4 stalks celery,chopped
2 carrot (160 g / 5.64 oz),chopped
4 sprigs rosemary leaves,chopped
4 cloves garlic,finely chopped
48 g(2tbsp+4tsp)tomato puree
4 tbsp balsamic vinegar
optional:160ml(5.64oz)red wine
400 ml(1.6c)sieved tomato sause
0.8tsp chicken or vegetable stock
power ground black pepper , to taste


Topping:
Parmesan cheese, grated
optional:fresh basil, chopped


Preparation
1.Bring a large pan of salted water to the boil.
2.In a skillet add some oil. Add the onion,celery,and carrot, and fry on a medium heat for 5minutes or until the onion is transparent. Add the tomato puree, stock powder and rosemary.
3.Deglaze with balsamic vinegar and wine or cooking water.
4.Add the sieved tomato sause and simmer for 10 minutes until thickened.
5.Cook the pasta for 5-6minutes . Drain and portion on plantes . Add a generous serving of the sauce and sprinkle with basil and cheese.

Fresh pasta
~320 g (0.72 lb)durum spaghetti


Carbonara Sauce
110 g (4 oz)pancetta or bacon | small cubes
6 egg yoiks
224 ml (8 oz)cream
2 red pepper , finely chopped
fresh thyme
Parmesan cheese,grated


Topping
fresh curly parsley , chopped
Parmesan cheese , graed
ground black pepper , to taste


Preparation
1 Bring a large pot of salted water to the boil.
2 Meanwhile, mix the egg yolks, cream and grated cheese and set aside.
3 Fry the pancetta and red pepper in a large skillet for 5 minutes. Lower the
heat and add thyme.
4 Cook the pasta, drain but keep part of the cooking water.
5 Quickly add the warm pasta to the skillet. add the egg yolk mixture and 3
tablespoons of cooking water, and toss well . The sauce should be creamy.
6 Add topping and serve immediately.

Ingredients
~320 g (0.72 lb)spaghetti


Dressing
160 g pecorino romano cheese ( grated )
Pepper, to your liking


Preparation
1 Bring salted water to a boil.
2 Cook the spaghetti " al dente "
(cooked to be frm to the bite)
3 Meanwhile , put the pecorino cheese in a bowl and add a few tablespoons
of the cooking water.
4 Mix well until the sauce becomes creamy
5 Drain the spaghetti and add to the bowl with the pecorino sauce.
6 Stir and add the pepper to your liking,


Suggestion: portion the pasta on individual plates and add more grated pecorino cheese.

Fresh pasta
~320 g (0.72 lb) thin egg noodles


Meat mixture
160 g (5.6 oz) pork or beef , ground
2 tbsp peanut oil
4 cloves garlic , minced
2 tsp ginger , minced
48 g (1.6 oz) white cabbage , thinly sliced
4 scallions (or use leek) , chopped
2 red pepper , chopped
2 tbsp Chinese rice wine
1 tsp salt , or salt to taste
optional : roasted peanuts, crushed


Sauce
80 ml (6 tbsp + 2 tsp) chicken stock
4 tbsp soy sauce
1 tbsp sesame paste or tahini
4 tsp sesame oil
chili oil to taste
2 tsp sugar
2 tbsp black rice vinegar
1 tsp Sichuan pepper, ground

Preparation
1 Bring a large pot of salted water to the boil.
2 For the sauce: whisk together the ingredients. Set aside.
3 Heat a wok or skillet over medium-high heat. Heat oil. Add garlic, ginger, white
parts of the scallions and cabbage. Cook until fragrant about 1 minute. Add the meat
and stir-fry until crispy and brown. Add rice wine to deglaze the pan. Season.
4 Meanwhile, boil the noodles, drain, rinse shortly under cold water to stop the
cooking process, but stay warm. Drain and transfer to a serving dish.
5 Pour the sauce over the noodles and serve with the meat, topped with the chopped
scallion greens and optional peanuts.

You can use balsamic vinegar instead of black vinegardry sherry instead of Chinese rice wine, and white pepperinstead of Sichuan pepper.

penne

Penne is a type of short, tube-shaped pasta with diagonally cut ends, resembling the nib of a quill pen.
Spinach penne with calamaretti and scampi

Fresh pasta
~320g(0.72 lb) spinach penne


Calamaretti and scampi
3-5 tbsp olive oil
5 scampi, in their shells, deheaded
9 calamari, cleaned and gutted
Juice of one lemon
2 pinch sea salt, freshly ground pepper
2 sprig of basil


Preparation
1 Sweat the olive oil with garlic in a pan
2 Add the scampi and fry for about a minute.
3 Now add the calamaretti and fry for another two minutes.
4 Add the lemon juice to the scampi and calamaretti and simmer for about
two minutes.
5 Add sea salt to the sauce to taste and mix in basil.

Ingredients
~320 g(0.72 lb) penne


Dressing
2 mozzarella
4 tomatoes
56 g seasoned savoury ricotta cheese Basil
Extra virgin olive oil
Pepper, to your liking


Preparation
1 Use the penne shaping disc and cut the dough into pieces of approximately
1 cm in length.
2 Chop the mozzarella into cubes together with the tomatoes and the basil.
3 Season with oil , salt and pepper.
4 Bring salted water to a boil and cook the ditalini.
5 When cooked , drain quickly.
6 In a bowl , toss the ditalini with mozzarella, tomatoes and basil .
7 Grate the savoury ricotta cheese and add to the ditalini .
8 Stir well and serve


Suggestion : season the dish with a drizzle of extra virgin olive oil and a pinch of pepper.

Fresh pasta
~ 320 g (0.72 lb) multicolored penne


For the salad
136 g (4.8 oz) green beans , blanched
112 g (4 oz)asparagus, blanched
2 red bell pepper , chopped
136 g (4.8 oz)cherry tomatoes , halved
fresh basil / fresh parsley , chopped


Dressing
juice of 1 lemon
2 tbsp white wine vinegar
6 tbsp olive oil
2 tsp honey
ground black pepper , to taste


Topping
walnuts or other nuts,roasted
120 g(4.8 oz)goat cheese, crumbled


Preparation
1 Bring a large pan of salted water to the boil and cook the penne in 10-12
minutes. Drain and wash cold . Drain well.
2 Prepare the dressing in a large salad bowl . Add all the salad ingredients and
the pasta and toss together.
3 Top with nuts and cheese
4 Eat right away.

Fettuccine

Fettuccine is a type of flat, ribbon-shaped pasta, traditionally made with egg and flour, that originates from Roman cuisine in Italy.
Fettuccine with salsiccia, garlic and chilli oil

Fresh pasta
~320 g(0.72 lb)Fettuccine


Sauce
3-5 salsiccia sausages, sliced
1 clove of garlic, crushed
224 g courgettes, chopped
Juice of one lemon, lemon zest


Preparation
1 Fry the chopped salsiccia in a pan on medium heat. Don't add any
additional oil as you can use the fat of the sausage to cook it.
2 Add the garlic and sweat this in the pan.
3 Now add the courgettes and heat them up.
4 Add lemon juice to the sauce and season totaste with salt and pepper.
Mix in lemon zest to taste.
5 Finally, sprinkle with the chopped oregano.

Fresh pasta
~320 g(0.72 lb)Fettuccine


Sauce
6 medium vine tomatoes
32 g icing sugar
2 shallot
1 clove of garlic
6 tbsp olive oil
4 thumb-sized pieces of fresh ginger, sliced
4 tbsp brown sugar
56 ml white wine
112 ml veal broth
224 g strained tomatoes
4 sprigs of thyme, plucked
2 sprig of basil, chopped
32 ml cream
112 g soft goat's cheese


Preparation
1 Cut the top off the tomatoes , hollow out the flesh with a spoon and put
aside.
2 Stuff the tomatoes with some icing sugar and olive oil and cook in the oven
at 120°C(248°F) for 10 minutes.
3 Chop the shallots and the garlic . Dice the onion and slice the garlic.
4 Heat the olive oil in the pan , sweat the shallots , garlic and ginger in this
and caramelise everything with brown sugar .
5 Pour white wine over the ingredients, add the veal broth , tomato flesh and
strained tomatoes and simmer the sauce .Stir occasionally .
6 Add the thyme, basil and cream and season the sauce to taste with salt,
pepper and chilli .
7 Stuff the tomatoes with the tomato sauce, add the goat's cheese and cook in
the ovenat 160°C(320°F) for five minutes.


Fresh pasta
~320g(0.72 lb)fettuccine


Pesto
2 clove garlic
16 g(2 tbsp) pine nuts, roasted
4 hand full fresh basil
80 ml (5 tbsp + 2 tsp) extra virgin olive
oil
32 g(4 tbsp) Parmesan cheese, grated
ground black pepper, to taste
sea salt to taste


Garnish
tomatoes, chopped
fresh basil leaves, chopped
1 red bell pepper, chopped
Parmesan cheese


Preparation
1 Bring a large pan of salted water to the boil
2 Prepare the pesto. Using a processor ormortar and pestle, blend the pine
nuts with the garlic, add the basil and, slowly, the oil.Finally add the
cheese and pepper to taste
3 Cook the pasta until tender in about 8 minutes.
4 Serve the pasta with a generous helpingof the pesto, top with the garnish
and serve immediately.


Add fried chicken breast,zucchini or fennel to make thisdish into a complete meal.