GRATED PASTA WITH GREEN BEANS AND CHEDDAR
7 oz. semolina flour (about 1 cup)
1 egg
1 egg white
1/2 tsp. salt
1 to 2 tbsp. cold water
4 oz. green beans, thinly sliced on the diagonal
16 oz. skim milk
1/4 tsp. ground white pepper
1/8 tsp. ground cayenne pepper
3 oz. cheddar cheese, grated, divided use
1/4 cup bread crumbs (I used seasoned)
TO MAKE THE PASTA:
Put the flour in a bowl and form a well in the center.
Briefly beat the egg, egg white, and 1/4 tsp of salt in another bowl; pour this into the flour. Mix with a large spoon until clumps form. Add 1-2 tablespoons of cold water to allow to form the mixture into a ball. Knead the dough on a floured surface until it is firm and smooth (about five minutes). Wrap the dough in plastic film and place it in the freezer for at least 1 1/2 hours.
WHEN READY TO COOK:
Remove the dough, unwrap it and grate in on the coarse side of a hand grater.
Blanch the beans for 2 minutes, then refresh under cold water.
Preheat the oven to 350 degrees F (180C).
Bring the milk to a simmer over low heat. Add the grated noodles, peppers, and the remaining 1/4 tsp of salt. Simmer, stirring occasionally, until the noodles have absorbed almost all of the liquid - about five minutes.
Add the green beans and half of the cheddar. Transfer the contents of the saucepan to an over-proof casserole.
Combine the remaining cheese with the bread crumbs and sprinkle that mixture over the top.
Bake until the crust is crisp and golden (about 20-30 minutes).
My notes: I used non-fat dry milk and frozen green beans (skipped the blanching step); that worked fine.
I started mixing the dough in a mixer, but there wasn't enough dough for the mixer to knead it. Next time, I might double the recipe and let the mixer do all the work. The kneading was easier than I anticipated. The grated pasta ended up in a lump, and I was afraid it would stay that way. It didn't - it separated nicely once it started cooking.
When I was making this, I thought "this is too much work. I won't do this again." Well, I intend to make it again. Next time, I will freeze the dough longer - holding it softens it. I will also make several smaller balls of dough - that should make it easier to grate. I'm going to try to grate it in a food processor instead of doing it by hand.
Why am I making this again? It has the consistency of macaroni & cheese without the calories & fat. I really liked it, and it was even better as leftovers. I may add more vegetables and play with the seasonings a bit.
Serves 6 as a side dish, 4 as the main event.
Nutritional breakdown:(for 1/4 of the total, not the 1/6th serving size): Calories: 365; total fat: 9.6 gm; saturated fat: 5.2 gm; cholesterol: 84 mg
7 oz. semolina flour (about 1 cup)
1 egg
1 egg white
1/2 tsp. salt
1 to 2 tbsp. cold water
4 oz. green beans, thinly sliced on the diagonal
16 oz. skim milk
1/4 tsp. ground white pepper
1/8 tsp. ground cayenne pepper
3 oz. cheddar cheese, grated, divided use
1/4 cup bread crumbs (I used seasoned)
TO MAKE THE PASTA:
Put the flour in a bowl and form a well in the center.
Briefly beat the egg, egg white, and 1/4 tsp of salt in another bowl; pour this into the flour. Mix with a large spoon until clumps form. Add 1-2 tablespoons of cold water to allow to form the mixture into a ball. Knead the dough on a floured surface until it is firm and smooth (about five minutes). Wrap the dough in plastic film and place it in the freezer for at least 1 1/2 hours.
WHEN READY TO COOK:
Remove the dough, unwrap it and grate in on the coarse side of a hand grater.
Blanch the beans for 2 minutes, then refresh under cold water.
Preheat the oven to 350 degrees F (180C).
Bring the milk to a simmer over low heat. Add the grated noodles, peppers, and the remaining 1/4 tsp of salt. Simmer, stirring occasionally, until the noodles have absorbed almost all of the liquid - about five minutes.
Add the green beans and half of the cheddar. Transfer the contents of the saucepan to an over-proof casserole.
Combine the remaining cheese with the bread crumbs and sprinkle that mixture over the top.
Bake until the crust is crisp and golden (about 20-30 minutes).
My notes: I used non-fat dry milk and frozen green beans (skipped the blanching step); that worked fine.
I started mixing the dough in a mixer, but there wasn't enough dough for the mixer to knead it. Next time, I might double the recipe and let the mixer do all the work. The kneading was easier than I anticipated. The grated pasta ended up in a lump, and I was afraid it would stay that way. It didn't - it separated nicely once it started cooking.
When I was making this, I thought "this is too much work. I won't do this again." Well, I intend to make it again. Next time, I will freeze the dough longer - holding it softens it. I will also make several smaller balls of dough - that should make it easier to grate. I'm going to try to grate it in a food processor instead of doing it by hand.
Why am I making this again? It has the consistency of macaroni & cheese without the calories & fat. I really liked it, and it was even better as leftovers. I may add more vegetables and play with the seasonings a bit.
Serves 6 as a side dish, 4 as the main event.
Nutritional breakdown:(for 1/4 of the total, not the 1/6th serving size): Calories: 365; total fat: 9.6 gm; saturated fat: 5.2 gm; cholesterol: 84 mg
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