Authentic Pasta and/or noodle recipes, please!!?

I'm doing a project and I need to make different types of pasta from many of the cultures that entertain pasta as a dish. For example, I will be making italian pasta, chinese noodles, German spaetzle, and hopefully some other countries. If anyone has a good recipe, or 5, that they wuld be willing to share, I am looking for recipes that tell you how to make homeade pasta. In other words, I was to make the pasta myself, not just the dishes. Thanks.Authentic Pasta and/or noodle recipes, please!!?
Slow-cooked honeycomb tripe with fresh green peas





Honeycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning!





This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe 脿 la Milanese.





I've added green apples, for sourness, and bacon bones (ask your butcher to saw them into slices), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.


Slow-cooked honeycomb tripe with fresh green peas.





Serves: as a main meal for 4-6


Serve with: chicken stock


Ingredients





* 3 litres (3 quarts) water


* 1/2 cup white wine vinegar


* 1 kg (2 lb) honeycomb tripe, roughly sliced


* 5 small Roma (plum) tomatoes, cut into quarters


* 10 garlic cloves


* 2 teaspoons sea salt


* 2/3 cup palm sugar


* 1/3 cup water


* 1 cup extra virgin olive oil


* 1 small baby fennel bulb, finely sliced


* 12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact


* 1 small stick of celery, sliced on the diagonal


* 200 g (61/2 oz) smoked bacon bones, sliced


* 1 cup white wine


* 1/3 cup chardonnay vinegar


* 3 cups chicken stock


* 4 small green apples, peeled and roughly chopped


* 1 cup shelled peas 鈥?about 500 g (1 lb) fresh peas in their pods


* 2-3 teaspoons salt, extra


* 1 tablespoon red wine vinegar


* 1 tablespoon chardonnay vinegar, extra





Method





Bring water and vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh under cold water, drain again and slice finely.





Meanwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl and set aside. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.





Place sugar and water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simmer, uncovered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped into a cup of cold water can be moulded into a soft ball with the fingers.)





Heat oil in a heavy-based frying pan, add reserved garlic paste and saut茅 for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bones and remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes and stir well to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by half. Pour in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tender.





Remove the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining ingredients.Authentic Pasta and/or noodle recipes, please!!?
Check this out, the recipes here are infallible, and pretty much fool proof: www.bonappetit.com.


If this fails, try: www.foodtv.com. Lots of diverse, kitchen tested recipes. If it's for something important, you might as well go with something that has been tested by professional cooks.


Good luck!
Soba





To make the Japanese Soba noodles:





INGREDIENTS


Makes 2 1/2 pounds (1.1 kg)


5 1/4 cups buckwheat flour (700 g)


2 1/4 cups wheat flour (300 g)


2 cups water (480 cc)





EQUIPMENT


Cutting boad


Rolling pin


Brad, well-sharpened kitchen knife


Plastic wrap


Large mixing bowl


Strainers





Once you have the noodles made you boil them quickly for a short amount of time, just until they are tender. Then they can either be fried in oil (after you drain the water) for Yaki soba or they can be cooled with ice and served with dipping sauce (called sauce soba or dumpling sauce) and pickled raddish.