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How to Cook Pasta
Fill large saucepan or stock pot, with
3 quarts of water for every 4-8 ounces
of pasta. Bring to a boil on "Sear."
You may add 1 teaspoon salt and
1 tablespoon olive or cooking oil to
prevent pasta from sticking (optional).
Add pasta a little at a time so water
continues boiling. Reduce heat to
Medium-High (375°) and continue
boiling uncovered, stirring occasionally
according to the specifications below,
or until pasta is al dente (firm). Drain
in colander. When cooking dry pasta,
check package directions because they
tend to vary by brand. When preparing
pasta salad, cool noodles with cold
water then add a small amount of oil to
prevent from sticking.
To store noodles, spread on wire
cooling rack; let noodles dry overnight
or until completely dry. Place in an
airtight container and refrigerate for
up to 3 days or freeze up to 2 months.
The time needed to dry pasta will vary,
depending on size and shape of pasta.
Cooking Times
for Homemade Pasta
• Bow Ties
2 - 3 minutes
1½ - 2 minutes
• Fettuccine
• Lasagna
2 - 3 minutes
• Linguine
1½ - 2 minutes
• Spaghetti
1½ - 2 minutes
• Ravioli
6 - 8 minutes
8 - 10 minutes
• Tortellini
58 • NuWave
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Basic Pasta Dough
Yield: 1 pound
2 cup all-purpose flour, divided
½ teaspoon salt
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 teaspoon olive oil
Directions:
1. In large bowl, stir together 1¾ cups
of flour and salt.
2. Make well in center of flour mixture.
3. In separate bowl, beat egg yolks,
egg, water and oil.
4. Pour egg mixture into bowl with flour,
stirring to incorporate.
5. On clean surface, sprinkle remaining
flour and remove dough from bowl.
6. Knead dough for 8-10 minutes, until
smooth and elastic.
7. Cover and let dough rest for
30 minutes.
8. Flour working surface and divide
dough into 4 equal portions.
9. Roll each portion into round
shape and cut into your
favorite pasta shape.
10. Let stand uncovered for
20 minutes.
11. Boil water on Max/Sear and
cook according to guide,
"How to Cook Pasta".
Tip: 1 pound of uncooked pasta
serves 6-8 people
Roasted Red Pepper Sauce
over Tortellini
Serves: 6
2 (9-ounce) packages cheese or
meat tortellini
4 red peppers, roasted
2 tablespoons butter
1 cup onion, small diced
4 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 teaspoons sugar
Directions:
1. In medium stock pot, cook tortellini
according to package directions.
2. Meanwhile, using food processor,
process red peppers until smooth;
set aside.
3. In medium saucepan, heat butter
until melted.
4. Sauté onion and garlic until fragrant
and tender.
5. Add pureed pepper, thyme, oregano,
and sugar.
6. Cook and stir until heated through.
7. Pour sauce over tortellini; toss and
coat.
Tip: If you don't have freshly roasted
red peppers, substitute with 2 jars
of roasted red peppers.
• If you don't have fresh thyme,
substitute with 1 teaspoon dried.
If you don't have fresh oregano,
substitute with ½ teaspoon dried.
Mushroom Stroganoff
Serves: 4
8 ounces wide egg noodles
2 tablespoons butter
2 medium onions, cut into ¼-inch slices
4½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 vegetable bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)
Directions:
1. In large stock pot, heat
water for pasta.
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender,
stirring occasionally.
6. Add flour to mushrooms; continue to
cook to remove raw taste.
7. Deglaze with bouillon and water
8. Bring to simmer and lower
temperature to Medium-Low (175°F);
cook for 10 minutes.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes to
incorporate flavors.
12. Pour sauce over pasta and sprinkle
with chives.
Pasta, Grains & Rice • 59
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