Home made pasta recipes?

HOMEMADE PASTA DOUGH





Use 1 cup flour and 1 egg per person (i.e., 8 cups flour, 8 eggs).


For 8 cups flour add a small handful of salt. Make a well in the flour adding eggs and scramble them with flour. Add 2 cups of water gradually until dough is mixed well. It should be on the hard side, not soft. Knead on floured board and cover. When ready to cut pasta, cut dough into manageable balls.





Using one ball, cover remaining with cloth. Roll out dough into a large circle about 1/4 to 1/2 inch thick. Cut into strips about 3 inches wide. Roll these through the flat roller of your spaghetti machine to desired thickness. You may have to cut them in half for a shorter length.Home made pasta recipes?
RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE





6 tbsp. olive oil


2 medium yellow onions, sliced


1 yellow bell pepper, diced


1 lb. sweet Italian sausage, cut into 1” pieces


2 garlic cloves, chopped


10 oz. mushrooms, sliced


1/2 tsp. dried oregano


Salt %26amp; pepper


1-28 oz. can of Italian crushed tomatoes, with juices


1 box rigatoni


2 tbs. butter


1/2 c. fresh basil leaves, chopped


1/2 c. freshly grated Parmigiano-Romano cheese (or Kraft Parmesan-Romano Cheese)





In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Ad onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and Pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni on a serving platter and pour the sauce over it. Sprinkle the cheese on top and serve immediately. Accompany your rigatoni dish with plenty of salad and crusty bread.








FETTUCCINE ALFREDO*





1/2 stick unsalted butter


1 C. heavy cream


Pinch of freshly grated nutmeg


Salt


Black pepper


12 oz. fettucine


1/3 C. grated Parmigiano-Reggiano cheese (or Parmesan-Romano cheese)





Bring 4 quarts of water to a boil. While water is heating, combine the butter, cream, nutmeg, salt and pepper (to taste) in a saute or frying pan, and bring to a simmer over medium-low heat. Add 1 heaping tablespoon of salt to the boiling water and the fettuccine. Cook according to the directions on the box, but do not let it get soft. Drain the pasta but reserve 1/2 cup of the cooking water. Add the pasta to the sauce and toss. Sprinkle with the cheese and toss gently. If the sauce is dry, add some of the reserved pasta water.








Rigatoni recipe-CarolSandytoes





*The Fettuccine recipe is called American Style, because we use heavy cream to make it, whereas the original Italian recipe uses no cream.'; - John and Galina Mariani (authors of ';The Italian American Cookbook.';Home made pasta recipes?
Not enough info.


Do you want to make it from scrach, pasta sheets. Or do you want one with boxed noodles.
I have an Imperia pasta maker. Here are some of the recipes (%26amp; prep) that came wwith. Enjoy.





http://fantes.com/imperia.htm
Well pure some water on the big pot and then boil it for few minute and when the water is boil put some pasta in the pot and if it just for u then half three pasta in and it has to be bunch of the pasta to make it half and if u have pasta source then cook it with other pot with onion and fresh gar leg and put some red beans as well and it will be so good to eat.
try to saute some garlic in olive oil,, 1-2pcsanchovies,add diced eggplants,mushrooms,red pepper flakes, chopped parsley,and pasta of your choice..or saute garlic with butter add 1-2pcs anchovies,2tbsp cream salt and pepper to taste.sprinkle some parmesan cheese on top and parsley!