Posts tagged pasta

HOMEMADE Herbed Fettuccini

 

 

 

 

 

 

 

 

ingredients:
1 cup all purpose flour
2 eggs
2 tbsp snipped fresh parsley
1 tbsp vegetable oil (we used safflower oil, no veggie oil in the house)
1 tsp salt
1 garlic clove, pressed

**we doubled the recipe – so everything up top x2

what I did:
1. place flour in a large mixing bowl
2. whisk eggs, then mix in parsley, oil, salt and garlic
3. create a well in the flour mixture and pour in the egg mixture
4. mix well until dough ball forms
5. knead for a few minutes on a lightly floured surface, till dough firms up
6. let sit covered for 30 mins
7. divide your dough into 4 ~equal balls  
8. roll each ball to a dimension of 12×4 (or as close as you can get it)

9. cut (I found using a pizza cutter worked well for this) into ¼ inch strips and then separate

10. allow noodles to dry for 30 mins or more

11. place in boiling water for ~3 mins, or until desired firmness
12. toss with desired toppings and serve

We tossed our noodles with sautéed leeks, spinach and asparagus, then dusted with fresh parmesan.  We sautéed in mainly olive oil, with a hint of butter… it tasted great with a fresh butter lettuce salad.  It wasn’t too heavy or to light, it was perfect for our 67 degree evening. 

**Pampered Chef: Cooking for two & more – page 11

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Turkey – Broccoli Filled Lasagna Rolls

4 dried lasagna noodles
6oz ground turkey, chicken, meat of your choice
¼ cup chopped onion
1 cup broccoli
¼ cup water
1 beaten egg
1 cup ricotta cheese (or cottage cheese)
½ tsp thyme (or fresh thyme – 1 ½ )
1 ½ cups spaghetti sauce
¼ cup shredded parmesan

1. cook ground meat for a few mins, toss in chopped onion and continue to cook until meat is cooked all the way through and onion tender ~5 mins
2. add broccoli to the above mixture with a bit of water and allow the broccoli to soften, drain and set aside
3. cook lasagna noodles in boiling water for ~10-12 mins, take out and lay flat and allow them to cool, this will make working with them easier
4. whisk your egg in a bowl and stir in ricotta, stir in your broccoli/meat/onion mixture into the egg/ricotta
5. place ¼ of this filling on a lasagna noodle and roll up **here is the messy part, some may come out the sides, it is going to get on your hands… keep going, you’ll cover it up with sauce anyways!**
6. place seam side down in a baking dish and cover with spaghetti sauce
7. bake at 375 covered for 30 mins then top with parmesan and serve

**adapted from BHG: New Cookbook – page 355

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