HOMEMADE PASTA (FROM BETTER HOMES AND GARDENS)
This is the recipe that we use to make pasta and it always turns out so delicious. We don't have a pasta machine (yet!!!), so time to make reflects mixing everything in the beginning to draining the pasta.
Provided by Recipe Junkie
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt.
- Make a well in the center of the dry mixture.
- In a small mixing bowl, combine eggs, water and oil.
- Add to dry mixture.
- Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary).
- Sprinkle kneading surface with the remaining flour.
- Turn dough out onto floured surface.
- Knead till dough is smooth and elastic (8-10 minutes total).
- Cover and let the dough rest for 10 minutes.
- Divide dough into 4 equal portions.
- On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12" square (about 1/16" thick).
- Let stand, uncovered about 20 minutes.
- Cut as desired.
- If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
- Cut as desired.
- To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack.
- Let pasta dry overnight or till completely dry.
- Place in an airtight contairner and refrigerate up to 3 days.
- Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container.
- Freeze up to 8 months.
- My directions from "cut as desired" (step 15).
- Place pasta in four neat clumps (we use cookie cooling racks).
- Get large pot of water with olive oil in it to a rolling boil.
- Place pasta in the boiling water and stir immediately for several minutes to prevent sticking.
- Thicker pieces of pasta will take longer to cook.
- Drain.
- Serve with your favorite sauce!
- Enjoy!
Nutrition Facts : Calories 312.5, Fat 4.3, SaturatedFat 1, Cholesterol 105.8, Sodium 327.6, Carbohydrate 55.9, Fiber 2, Sugar 0.4, Protein 10.7
BETTER HOMES AND GARDENS LEMON CHICKEN PASTA TOSS
Make and share this Better Homes and Gardens Lemon Chicken Pasta Toss recipe from Food.com.
Provided by MissFit13
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
- Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
- Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
- Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
- Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Nutrition Facts : Calories 382.2, Fat 10.5, SaturatedFat 1.7, Cholesterol 54.4, Sodium 580.6, Carbohydrate 48.8, Fiber 6.3, Sugar 0.5, Protein 24
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