Italian Noodles Recipes

CREAMY ITALIAN NOODLES

Steps:

• Cook noodles according to package directions; drain and place in a large bowl. Drizzle with butter. Add the remaining ingredients; toss to coat.

HOMEMADE ITALIAN PASTA NOODLES RECIPE

Steps:

• • Homemade pasta can be adjusted according to how many people will be eating- the ratio is 3 1/2 ounces flour to 1 large egg. • Have a rolling pin, knife or pasta cutter, and additional flour nearby to work with dough. • Start with a clean work surface then mound the flour creating a large well in the center to place the eggs. • Crack the eggs into the center and break the yolks for ease in mixing. • Start to mix the dough by bringing the outside edge of the flour into the center of the eggs. • Work quickly in this same way to being the dough together before the eggs can run away! • Knead for 4-5 minutes until smooth and elastic, set on freshly lightly floured surface, cover with plastic wrap to rest for 30 minutes. • Check for elasticity by poking the dough to see the indentation release. • Divide dough into 4 pieces, working them one at time, and roll or use pasta machine to sheet pasta into 4×10 inches rectangular shapes. • If you have a pasta sheeter it will make this process easier- we used an attachment for a kitchen aid mixer. • Keep hands, dough, and counters lightly floured. • Thinly slice with pasta cutter or knife, tossing with a small amount of flour, and piling in small nests to be cooked. • Roll out the homemade pasta by hand using a rolling pin instead of a pasta machine. • Roll out the dough, and rotate it constantly: turn 90 degrees and then flip it it over. • Be sure to keep your work surface, hands, and rolling pin are lightly floured- always! • Continue this process until you have a pasta sheet of the desired thickness, about 1 millimeter or less. • Bring 3-4 quarts of cold water to boiling, add 1 1/2 tablespoons salt, cook 3 minutes for al dente. • Serve immediately with your favorite sauce! ** Noodles freeze very well and easily- just lay flat to freeze and then package for long term storage.

ITALIAN CHICKEN NOODLE SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
• Top each serving with cheese.