Basta Recipes

BASIC PASTA

Steps:

• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

BASTA

Steps:

• Mill the peanuts.
• Melt butter and sugar, and mix in peanuts.
• Brush 1 sheet phyllo with a little melted butter.
• Add small blobs of peanut mix over the top half of the phyllo pastry.
• Roll up the pastry into a sausage, starting from the nut covered end.
• Repeat with all sheets of phyllo.
• Bake for 40 minitess in oven at 220°C on baking sheet.
• Put sugar, water and lemon in pan and boil until becomes syrupy.
• Cut pastries into 2cm pieces, but leave them lying in their strips.
• Cover in the sugar syrup.
• When cool transfer onto some newspaper to absorb excess liquid.
• Eat and enjoy.

ITALIAN BAKED PASTA

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.