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LINGUINI PASTA
Additional Accessory Part # 01-0204 Sold Separately
This attachment cuts pasta into fine round noodles strands
approximately 0.12" / 3mm.
LINGUINI WITH WHITE CLAM SAUCE
1 lb Linguini, cooked & drained
4 cloves chopped garlic
1-1/2 dozen Cherrystone Clams, shelled and chopped with juices reserved
. Heat olive oil in large saute pan over medium heat. Add garlic, cook until lightly browned
. Add Clams with their juices, bring to a boil, then lower heat to a simmer and cook for 5 more minutes
. Add some of the sauce to the Linguini and mix well
. Plate the past, spooning remaining sauce over top
. Garnish with chopped parsley
LINGUINI WITH RED CLAM SAUCE
4 to 6 cloves fresh garlic, minced
1 large can tomato sauce
2 cans minced clams
1 lb Linguini, cooked and drained
. Cover bottom of saucepan with oil and brown the garlic. Add butter and melt.
. Add parsley, basil and pepper; stir well.
. Add clams and tomato sauce.
. Stir well and cover. Let sauce simmer for 20 minutes. Pour over Linguini.
LASAGNA & LASAGNETTE PASTA
Lasagna Additional Accessory
Part # 01-0206 Sold Separately
This attachment cuts pasta into 3 fancy strip noodles
approximately 1.7" / 4cm wide.
Lasagette Additional Accessory
Part # 01-0205 Sold Separately
This attachment cuts pasta into 11 fancy strip noodles
approximately 0.4" / 1cm wide.
GREEN LASAGNETTE
1-1/4 lb spinach Lasagna
4-1/4 oz grated Parmesan
. Cook the Lasagnette in a wide, low pan in salted water
. Drain and allow to cool
. Lay the pasta on a moist, warm tea towel
. Butter an oven dish and layer with Lasagnette, covering each layer with a few tablespoons
of meat and tomato sauce, a sprinkle of Parmesan, and a drizzle of melted butter
. Brown in a 375ºF (191ºC) oven
. Sprinkle with the remaining Parmesan and serve
3/4 cup olive oil
2 Tbsp chopped parsley
4 Tbsp butter
olive oil
pepper
2 Tbsp basil
2 handfuls chopped fresh parsley
8-3/4 oz meat & tomato sauce
1 oz melted butter
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PASTA DOUGH RECIPES
BASIC PASTA DOUGH
2 cups all purpose flour
2 eggs
TRADITIONAL PASTA DOUGH
2 cups all-purpose flour, sifted
1 tsp salt
2 Tbsp olive oil
DOUGH INSTRUCTIONS
. Form a mound with the flour and salt. Make a well in the center of the mound.
. Add the eggs and oil (depending on the recipe used) into the well. Using a fork or bench
scraper, mix the dry and liquid ingredients by dragging the dry ingredients into the center.
Keep doing this until you have formed a sticky dough ball. Add water as needed, the
dough should have a soft texture. It should feel moist, but not stick to your fingers.
. On a floured surface, knead the dough ball by pushing down with the heel of your hand
then give the dough a quarter turn. Repeat this until the dough is smooth, elastic,
even in color and no longer sticky.
. Set the dough aside to rest for 15-30 minutes. While resting, wrap it in cellophane wrap or
cover it with a damp towel (or paper towel) to keep it from drying out.
FLAVORED PASTA DOUGH
Pureed vegetables can be added to pasta dough to enhance the noodle color. Generally,
the flavor of the vegetable is not very pronounced in the pasta.
LEMON PASTA DOUGH
2 Tbsp lemon juice
. Follow the recipe for the basic "TRADITIONAL EGG PASTA DOUGH" substituting 2
eggs and one egg yolk
. Add the lemon juice and the lemon zest to the flour and egg mixture and continue recipe
SPINACH PASTA DOUGH
8 oz fresh spinach
. Remove the stems from 8 oz. of fresh spinach
. Cook the spinach in boiling water for about 2 minutes or until the spinach is wilted
. Rinse the spinach to cool it quickly
. Squeeze the spinach dry, then puree it in a blender Add the 2 eggs to the pureed spinach
and blend well
. Follow the recipe for the basic "Traditional Egg Pasta Dough" using only 2 eggs
. Pour flour into a mixing bowl and make a "well" or pit into the center
. Pour the spinach and egg mixture into well and continue as in "Traditional Egg Pasta Dough" recipe
1 tsp salt
4 Tbsp water (use as needed)
1 cup semolina flour, sifted
3 eggs plus 3 additional egg yolks
1/2 cup water (use as needed)
3 Tbsp finely grated lemon zest
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