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How To make Greg's Favourite Pasta
1 1/2 c unbleached flour;
(do not use all purpose, it's too soft) 1 c semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)
Mix dry ingredients on a board forming a well in the center . Add olive oil and eggs to well. Mix with a fork by gradually blending in the dry to the egg. When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff) If necessary, add warm water in small increments.
Allow dough to rest while covered for at least 10 minutes. Using a floured board, cut off pieces of dough about the size of an egg. Flatten with the palm or your hand. Process through pasta machine by starting on the thickest setting. Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta. (this helps to incorporate the ingredients) At this point I gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes. (this makes cutting easier) Attach cutting head for the desired pasta type. Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further. Can be cooked now or rolled in freezer paper and frozen for later.
Remember, fresh pasta cooks a lot faster than the cardboard box variety. Don't over-cook. If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.
By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta. For those more health conscious, I believe that the number of eggs can be reduced and replaced with water. A little Saffron will put back the great rich looking color.
Concocted by Greg Smith - Cleveland, Ohio - LiveTV@en.com
How To make Greg's Favourite Pasta's Videos
CREAMY GARLIC PASTA RECIPE - Greg's Kitchen
I was really sick today and i needed something to kick the flu right out of my body, this did the trick!
Ingredients
4 tablespoons butter
2 - 3 garlic cloves, minced
2 tablespoons flour
3⁄4 cup chicken broth or 3⁄4 cup beef stock / broth
3⁄4 cup milk
1/2 cup of cream
a bunch of parsley flakes
salt and pepper, to taste
1⁄3 cup grated parmesan cheese
CHICKEN AND MUSHROOM PASTA BAKE - Greg's Kitchen
Ingredients
1 litre Chicken Stock (4 cups - 34 ounces)
300g dried macaroni or penne pasta (10.5 oz - 0.66 pound)
2 tbsp oil
500g skinless chicken breast fillet, thinly sliced (1.1 pounds)
200g button mushrooms, sliced (0.4 pound)
2 tbsp plain flour
2 cups shredded tasty cheese
1/2 cup dry breadcrumbs
Preheat oven to 220°C.
Reserve 1 cup of stock. Pour remaining stock into a large saucepan & bring to the boil. Add pasta, partially cover, and cook for 7 mins or as directed on pack. Do not drain. Remove from heat.
Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta.
Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 min. Add reserved stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 mins or until golden.
How To Make Spaghetti Carbonara in a Pressure Cooker - Greg's Kitchen
Buy the Super Awesome Pressure Cooker I use!
Today i show you How To Make Spaghetti Carbonara in a Pressure Cooker! I use the recipe from the machine to see it it will work, i'm not sure it will, so let's find out!
Ingredients:
1 clove garlic
1 small onion
4 or 5 strips of bacon... or maybe 1 billion!
540ml water (2 and a 1/4 cups)
180ml thick cream (3/4 cup)
200g pasta (7 ounces)
Phillips Pressure cooker
SUPER CHEESY PASTA BAKE ZITI - Greg's Kitchen
If you like ricotta cheese you will love the baked ziti! l use a meaty spaghetti sauce and mix it in with a plethora of cheeses and tubular pasta, bake it in the oven an give it the old taste test for you, l hope you enjoy my video!
Ingredients
about 350 - 400 grams of tube pasta
about 30 to 50 grams of salted butter
400 grams ricotta cheese
3 cups mozzarella cheese
salt and pepper to taste
3 cups, 700 ish grams meaty pasta sauce, or your normal pasta sauce
1/2 to 1 cup parmesan cheese
pre heat oven to 175c - 350f
bake for 20 to 30 minutes
Greg's Kitchen - Creamy Garlic Chicken Pasta
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Creamy Garlic Chicken Pasta
Why go out to a fancy restaurant for a great chicken pasta dish when you can make it right in your own kitchen. This is my Creamy Garlic Chicken Pasta and I promise you that it is restaurant quality at a home kitchen price. Your family will honestly think you got take out from their favorite restaurant. Give it a try and let me know what you think.
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So here ya go.
Ingredients:
10 ounces dry pasta
2 tablespoons olive oil
4 chicken thighs cut in 2 inch cubes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon smoked paprika
salt & pepper to taste
2 tablespoons garlic minced
1 can diced tomatoes ( I used fire roasted)
2 1/2 cups spinach chopped, optional
2 cups heavy cream
1/2 - 3/4 cups Parmesan cheese shredded
salt & pepper to taste
Cook pasta about 1 minute less than box says so it is al dente
Sauté the chicken till browned well over medium heat with the olive oil
Add in the garlic powder and diced tomatoes and cook for 2-3 minutes
Add in spice mixture and stir to combine
Add in spinach and let wilt down 3-4 minutes
Add cream and Parmesan Cheese
Let it cook 4-5 minutes to thicken
Using a spider, dip the pasta from the pot into the chicken/tomato mixture and stir to combine (don't discard pasta water)
If the dish does not have enough sauce, add in a bit of the pasta water at a time to increase sauce, it will thicken as it cooks.
Transfer to serving dish and top with chopped fresh basil and grated Parmesan Cheese.
For full recipe :
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Spicy Cayenne Pork Spaghetti Sauce Recipe - Greg's Kitchen
Today I felt like something nice and spicy using my 3rd favourite meat, pork! So I decided to whip up some of my favourite Spicy Cayenne Pork Spaghetti Sauce, I hope you enjoy this Recipe, cooked with love, right here on Greg's Kitchen!
Ingredients:
500g pork mince
1 diced onion
garlic
1/2 teaspoon Basil
1/2 teaspoon Rosemary
1/2 teaspoon Thyme
a pinch on Cumin
1 teaspoon Cayenne pepper, (1/2 a teaspoon for the less adventurous)
1 tin tomatoes
1 jar your favourite pasta sauce
1/4 cup wine
Butter!
2 anchovies
And remember folks, everything is optional!