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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
MACARONI MINCE RECIPE 4 Ingredients - Greg's Kitchen
I know how much you guys love the simple things in life, and this here is another great meal for all you students and bachelors out there, hardly any ingredients and super easy to make, l hope you enjoy the macaroni mince!
What l used was:
500g ( 1.1 lb beef)
1 packet french onion soup mix (40 grams)
1 tin condensed tomato soup (400grams)
2 cups macaroni pasta
2 cups water
basil, oregano, thyme, garlic powder, pepper, cheese and butter!
cook the macaroni for 15 to 20 minutes or until cooked
DO NOT ADD ANY SALT, the onion soup mix and the tomato soup are salty enough. Add some later if you need to.
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POOR MANS SPAGHETTI AND MEATBALLS RECIPE - Greg's Kitchen
10 minute Spaghetti and Meatballs, yes it is possible! Let me show you this simple yummy dinner idea for 4 people that will cost about $4.00!
SPAGHETTI BOLOGNAISE RECIPE Beyond The Farm Gate - Greg's Kitchen
Today l make a recipe from a book one of my friends authored, Danielle lives in Western Australia now, but we catch up every year when she is over in Queensland visiting family. The recipes in this book are from chefs all around the southern part of Western Australia. I hope you enjoy the video :D
Also available from independent bookshops.
Ingredients:
500g minced beef
1 small onion
1 clove garlic
1/3 cup red wine
1 tin (approx 400g) tomatoes
2 tablespoons tomato paste
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
salt and pepper to taste
Simmer on a low heat with lid on for approx 1 to 2 hours
then add a dash of milk with 10 minutes to go before serving.
Serve with your favourite pasta.
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.
Greg's Kitchen - Shrimp Scampi with Linguini Featured on Paula Deen
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Shrimp Scampi with Linguini
This is Trina and I's Shrimp Scampi with Linguini recipe that was featured on Paula Deen's Love and Best Dishes Channel. Trina did more of the recipe ideas than I did, but in the end we came up with our own great version of Shrimp Scampi. Let me know what you think about her version and y'all enjoy.
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So here ya go.
Here's how to make our Shrimp Scampi with Linguini
Ingredients:
1 box linguine, cook per box directions.
2 pounds pealed and deveined shrimp
1 tablespoon olive oil
1 medium onion chopped
3-4 tablespoons finely chopped garlic
1 1/2 cups white wine
Juice from half a lemon
1/2 cup shrimp stock (optional)
2 teaspoons Old Bay Seasoning®
1/2 cup softened butter
1 bunch fresh parsley chopped
1/2 cup grated Parmesan Cheese
1 teaspoon salt
1 teaspoon ground black pepper
1. Heat cast iron skillet and add olive oil
2. Add shrimp and cook until tender and not longer translucent. Remove Shrimp and set aside.
3. Reduce heat and add onion and cook till tender, then add garlic and sauté 1-2 minutes. Watch garlic carefully so it doesn't burn.
4. Add white wine, lemon juice and shrimp stock. Cook until reduced by half, then add Old Bay®
5. Reduce heat to low and add butter. If pan is too hot the butter may separate.
6. Add shrimp back into the sauce, add parsley and season with salt and pepper to taste.
7. Add cooked linguine and the Parmesan Cheese. Adding the Parmesan cheese to the hot linguine will help it stick to the pasta and the sauce to the pasta.
8. Toss to combine.
Print full recipe here:
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Greg's Kitchen - Creamy Garlic Chicken Pasta
Welcome to Gregs Kitchen / Greg Kantner
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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
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.