BOB'S PIZZERIA'S HOMEMADE PASTA
1 pound flour
enough water to make a hard dough
salt to taste
3 eggs
2/tablespoons olive oil
Mix dough together and blend well by hand. Make a hard dough.
Roll dough out with rolling pin on floured paper. Roll the dough then into one big roll, like a gigantic cigar. At this point the dough may be placed in the freezer in a bag or in the refrigerator for 7 days " although it will turn dark.
When ready to use pasta dough, slice the rolled dough into thin strips with the meat slicer (this works better then spaghetti or pasta machines) (or use a knife).
Uncurl the slices and drip the spaghetti into rapidly boiling, salted water. Remove spaghetti, drain off water and serve on hot platter and top with favorite sauce.
Makes 4 portions of spaghetti
From: Recipelink.com vintage recipe clippings
Source: Bob's Pizzeria, Denver, Colorado, 1950's
1 pound flour
enough water to make a hard dough
salt to taste
3 eggs
2/tablespoons olive oil
Mix dough together and blend well by hand. Make a hard dough.
Roll dough out with rolling pin on floured paper. Roll the dough then into one big roll, like a gigantic cigar. At this point the dough may be placed in the freezer in a bag or in the refrigerator for 7 days " although it will turn dark.
When ready to use pasta dough, slice the rolled dough into thin strips with the meat slicer (this works better then spaghetti or pasta machines) (or use a knife).
Uncurl the slices and drip the spaghetti into rapidly boiling, salted water. Remove spaghetti, drain off water and serve on hot platter and top with favorite sauce.
Makes 4 portions of spaghetti
From: Recipelink.com vintage recipe clippings
Source: Bob's Pizzeria, Denver, Colorado, 1950's
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Domino's Bread Bowl Pasta (2 copycat recipe)
- Pasta, Cheese, and Trees Rachael Ray's Mama's Way (using broccoli and ricotta)
- Creamy Blue Cheese Tortellini (using baby peas and cream cheese)
- Lasagna with Zucchini and Walnuts
- Skillet Spaghetti (using ground beef, crushed tomatoes and cheese)
- Super-Easy Chicken Manicotti (make ahead)
- Tortellini Alfredo with Roasted Red Peppers
- Spaghetti and Chicken Meatballs
- Chicken Carbonara Deluxe (using cooked chicken)
- Rotini with Cherry Tomatoes and Feta
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!