Spinach Gnocchi
Mama's Fresh Pasta
Mama's Fresh Tomato Pasta
Basic recipe for pasta
Sundried Tomato Pasta
Basic Egg Pasta with Flavor Variations
...Artichoke Pasta
...Basil and Garlic Pasta
...Beet Pasta
...Black Pepper Pasta
...Cornmeal Pasta
...Curry Pasta
...Dried Tomato Pasta
...Fire-Roasted Red Pepper Pasta
...Hot Paprika Pasta
...Jalapeno Pasta
...Lemon Pasta
...Mushroom Pasta
...Orange Pasta
...Roasted Garlic Pasta
...Saffron Pasta
...Semolina Pasta
...Sweet Potato Pasta
...Tomato Pasta
...Whole Wheat Pasta

Dawn/nys (4:31:55 pm) : Spinach Gnocchi

From Trattoria Cooking by Biba Caggiano

1/2 lb. whole milk ricotta
1 1/4 C all-purpose flour
2 small eggs thoroughly beaten in a small bowl
with 2 T very finely chopped cooked spinach
1/2 C fresh grated parmigiano
1/2 tsp finely ground nutmeg
2 T salt

In large bowl combine all ingredients except 1/4 C flour and 1 T salt. Mix
with hands until everything sticks together in sort of a dough. Knead lightly
for 2-3 minutes, adding remaining flour if dough is very sticky. When dough is
soft, pliable, and just a bit sticky divide it into pieces the size of an
orange. Using both hands, roll out each piece of dough into a log the
thickness of your little finger. Cut into 1/2" pieces and place on a lightly
floured platter or baking sheet. At this point you may refrigerate uncovered
for several hours or overnight, or cook immediately in a large pot of boiling
water with the 1 T salt. Cook uncovered until the gnocchi rise to the surface,
about 1-2 minutes.
----------------------------------------------------------------------------
Bobbi,SC (6:12:18 pm) : Mama's Fresh Pasta

1 3/4 cups all-purpose flour
2 extra large eggs
3 tablespoons of chopped tarragon, chives, and parsley

Take 1 3/4 cups all-purpose flour and make into a pile on a pastry board. Make
an indentation in the middle and break the eggs into it. Lightly beat the
eggs, and begin mixing the eggs with the flour. Add the chopped tarragon,
chive and parsley mixture in along with the eggs.

Knead the dough for at least 5 minutes, turning it often, until it's smooth
and stretchy, but not too soft.
----------------------------------------------------------------------------
Bobbi,SC (6:15:29 pm) : Mama's Fresh Tomato Pasta

1 3/4 cups all-purpose flour
2 extra large eggs
1/4 cup tomato paste

Take 1 3/4 cups all-purpose flour and make into a pile on a pastry board. Make
an indentation in the middle and break the eggs into it. Lightly beat the
eggs, and begin mixing the eggs with the flour. Add tomato paste in along with
the eggs.

Knead the dough for at least 5 minutes, turning it often, until it's smooth
and stretchy, but not too soft.
----------------------------------------------------------------------------
PAM/ AZ (8:19:46 pm) : This is my BASIC recipe for the pasta...

2 PASTA MEASURING CUPS FLOUR
2 BEATEN EGGS
1t. SALT
2T. OLIVE OIL
ENOUGH WATER TO FULL LINE

SERVES 4
----------------------------------------------------------------------------
Cascader (11:39:23 pm) : Sundried Tomato Pasta

5 1/2 cups of semolina flour
1 1/2 Ounces of sundried tomato
1 tsp. salt
1 Tblsp Olive oil
1 cup water (maybe a little less than a full cup

Mix up, and extrude if you have an extruder machine. Otherwise, knead
normally and roll out....
Great in lasagna with vegetarian sauce...
----------------------------------------------------------------------------
sara (11:43:02 pm) :

Basic Egg Pasta with Flavor Variations

3 cups all-purpose flour - unbleached
5 large eggs
1 teaspoon salt
1 tablespoon water -- OR olive oil

To make by hand: Pour the flour (reserving 1/2 cup to add as necessary) into a
mound on a floured work surface and make a well in the center of the mound.
Crack the eggs into the well, then add the oil or water, salt and optional
flavoring. With a fork, carefully beat the liquid ingredients within the well,
then gently incorporate the flour into the liquid as fast as you can. Begin
kneading the dough by folding, pushing, and turning it, adding the reserved
flour, 1 tablespoon at a time, until dough is smooth and not sticky. Shape
dough into a ball and wrap in plastic wrap. Let rest for 20 minutes. To make
in food processor: Insert metal blade and place all ingredients EXCEPT for 1/2
cup of the flour. Process, adding enough of the remaining 1/2 cup of flour, 1
tablespoon at a time, until the dough is smooth and not sticky. Let the
machine knead the dough for a couple minutes. Remove from work bowl and shape
into a ball on a floured work surface. Wrap in plastic wrap and let rest 20
minutes. Roll small amounts of the pasta and cut into desired shape or use
manual pasta machine (following directions). Dry on a pasta rack or lay it out
on a tea towel dusted with rice flour for 1 to 5 hours or until dry.

To the basic egg pasta recipe, add what is listed below, taking careful not of
changes to the number of eggs used or amount of water or oil included.

Here are the variations for that recipe:

Artichoke Pasta: Use 3 eggs. Add 1 6oz jar of artichoke bottoms, drained
and pureed.

Basil and Garlic Pasta: Add 3 tablespoons minced basil and 6 large garlic
cloves, chopped fine.

Beet Pasta: Use 2 eggs. Add 1 cup drained canned beets, pureed.

Black Pepper Pasta: Add 4 tablespoons cracked black pepper.

Cornmeal Pasta: Substitute 1 cup cornmeal for 1 cup of the flour.

Curry Pasta: Omit water or oil. Add 1 to 4 tablespoons curry paste, to
taste.

Dried Tomato Pasta: Omit water or oil. Use dried tomatoes that are not
bottled in oil Reconstitute 1/3 cup dried tomatoes in 1/2 cup very hot
water. Squeeze dry and puree with eggs. Add to rest of ingredients.

Fire-Roasted Red Pepper Pasta: Use 2 eggs. Add 6 ounces (small jar)
roasted red pepper, drained and pureed.

Hot Paprika Pasta: Add 2 to 4 teaspoons hot paprika, to taste.

Jalapeno Pasta: Use 2 eggs. Add 1 4oz can of diced jalapenos, drained
and pureed.

Lemon Pasta: Use 4 eggs. Add 6 tablespoons lemon juice and 3 tablespoons
lemon zest.

Mushroom Pasta: Use 3 eggs. Cook 1 cup sliced washed mushrooms in a pan
until water in mushrooms evaporates. Puree mushrooms, and blend with
eggs. Add to remaining ingredients.

Orange Pasta: Use 4 eggs. Add 6 tablespoons frozen orange juice
concentrate and 3 tablespoons orange zest.

Roasted Garlic Pasta: Use 3 eggs. Roast 2 whole garlic heads. Squeeze
garlic from cloves, and blend with eggs. Add to rest of ingredients.

Saffron Pasta: Add 1 teaspoon saffron.

Semolina Pasta: Substitute 1 cup semolina flour for 1 cup of all purpose.
Spinach Pasta: Use 3 eggs. Cook 1 10oz package of frozen spinach, drain,
and squeeze dry. Puree spinach with the eggs. Add mixture to remaining
ingredients.

Sweet Potato Pasta: Use 2 eggs. Add 1/2 cup cooked and pureed sweet
potato (or 6oz jar sweet potato baby food).

Tomato Pasta: Use 2 eggs. Add 1/4 cup tomato paste.

Whole Wheat Pasta: Use half all-purpose flour and half whole wheat flour.
----------------------------------------------------------------------------
END OF FILE

The Kitchen Link
http://www.kitchenlink.com