Wild Garlic Pasta | Tasty Business
Wild garlic puree
4 litre tub of loosely packed wild garlic leaves
Remove the stalks
Blanch in boiling salted water for 10 seconds
Remove and put straight in iced water, when cold remove and squeeze dry.
Blend until smooth puree. Place the puree in muslin cloth (or a tea towel) and squeeze as much liquid out as possible. It is now ready to use in the pasta dough
Wild Garlic pasta dough
Flour 500g
Olive oil 20g
Egg Yolk 120g
Wild Garlic Puree 160g
Put the flour and salt in a food processor and turn it on.
Mix the nettle puree, yolks and olive oil, pour into the machine whilst it’s running, through the funnel.
Once all the nettle mix has been incorporated, pour the dough (which will be crumbly) out on to a clean work surface. Gather the dough together with your hands and begin to knead the dough quickly until it comes together. Wrap the dough in tin foil and put in the fridge for a minimum of 30 minutes (it can be made the day before using).
Take the dough from the fridge and allow to come to room temp, approx. 30 mins.
Set up your pasta machine.
With a rolling pin roll out the dough so it is thin enough to go through your pasta machine.
Pass the dough through the widest setting on the machine, then fold your dough from each end into the middle to create neat rectangle. Then continue to pass you dough through the machine make the setting narrower each time, until the desired thickness is achieved.
I like to cut the pasta into 12” sheets and then pass through a tagliatelle cutter attachment. Place on a tray lined with semolina, and toss some more semolina over the top of the pasta.
Wild garlic butter (optional)
Butter 500g (soft)
Wild garlic leaves 2 large handfuls (stalks removed)
Maldon salt 1 tsp
Blend in food processor for 3 mins until vibrant green
Store in the fridge or freezer
To finish
Parmesan 200g
Butter or (Wild garlic butter) 100g
Juice ½ lemon
Black pepper & salt
Cook the tagliatelle in boiling salted water for 2 mins
Place butter in a sauté pan with a ladle of pasta water and bring to a boil.
Add the tagliatelle to the garlic emulsion and toss until the sauce is a coating consistency for around 1min, you may need to add a little more pasta water as you go. Add half the freshly grated parmesan to the pasta toss well and season with lemon juice, black pepper and salt.
Place on hot plates and generously cover with freshly grated parmesan
How to Make Pasta - Without a Machine
Learn how to make pasta WITHOUT a machine. Homemade pasta is easy to make with a few ingredients you already have at home and the best part is, you don't need a machine or any expensive equipment. For this basic pasta recipe, all you need is flour, eggs, oil and salt. If you head to the grocery store and see that there is no pasta, don't stress, don't panic, just take a few extra minutes and make some chewy, delicious pasta at home for yourself or your loved ones.
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BASIC PASTA DOUGH RECIPE
2 cups flour
3 eggs
1 tbsp olive oil
1 tsp salt
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So, don't worry! Just make your own pasta at home, it's super easy I swear and cooking is a great way to pass the time while you're self isolating.
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Tortiglioni With Pistachio Pesto: Not Your Ordinary Pasta | Relaxing Home Cooking
Elevate your usual pasta by turning the classic basil pesto into a flavourful pistachio pesto. With a reduced amount of basil and the addition of toasted pistachios, this homemade pesto combined with pancetta provides an amazing texture to the pasta.
These pistachio pesto tortiglioni will quickly become your go-to recipe for a quick and comforting meal with a unique flavour and texture. Toss your favourite pasta in a super tasty pesto made with fresh basil, parmesan cheese, and pistachio. Done in under 30 min, it is the perfect dinner for busy weeknights.
Oh, today this is Alex cooking :)
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???? FULL WRITTEN RECIPE ➡️
???? INGREDIENTS (for 2 pers.)
200g (7 oz) pasta
200g (7 oz) pancetta
20 cherry tomatoes
½ onion
½ tsp paprika
Pesto:
100g (¾ cup) unsalted pistachio
30g (⅓ cup) parmesan
5-6 basil leaves
30ml (⅛ cup) olive oil
A pinch of salt
Ground black pepper
125ml (½ cup) starchy water
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Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
Giada combines tomatoes, capers, ziti, and cheese for a fresh Italian dish!
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pasta Ponza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
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Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
Cottage Cheese Alfredo Sauce with Chicken and Broccoli
RECIPE (gluten free option*):
-olive oil
-1 lb chicken breast, cut into bite sized pieces
-1/2 lb pasta (*sub gluten free)
-1 lb broccoli florets (cut down any that are really large)
for the alfredo sauce:
-1 cup full-fat cottage cheese
-1 cup milk (i used 2%)
-1/2 cup packed grated parmesan + more to top
-1/2 tsp garlic powder
-1/2 tsp onion powder
-salt + pepper to taste
-1/2 tbsp arrowroot starch (or corn starch) + 1/2 tbsp water (increase both to 1 tbsp if you want the sauce thicker)
bring a large pan to medium heat. once hot, add oil. then add chicken & season with salt + pepper. let cook, undisturbed for 3-4 minutes. flip and continue cooking for another 4 minutes or until done through. remove chicken from pan. cook pasta according to package directions and steam broccoli until tender. meanwhile, add all alfredo sauce ingredients to a blender (except for the arrowroot + water) & blend until smooth. pour the alfredo sauce into the pan that you cooked the chicken in and bring it to medium-low. let that warm up for a few minutes and then add in the arrowroot starch slurry. stir until smooth and let that thicken for about 5 minutes. then, add in cooked broccoli, chicken and pasta. toss it all together and garnish with fresh parm & pepper. enjoy!
California Dreaming Pasta Toss
This ain't your grandma's old-fashioned spaghetti. While grandma's traditional pasta is always delicious, sometimes we want to try something new. Our California Dreaming Pasta Toss is one of the best pasta recipes you've never heard about.
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