Martha Gooch Pasta Company Recipes

NO-BOIL CHEESY LASAGNA (VEGETARIAN) WITH OPTIONAL MEAT SAUCE

Steps:

• Preheat oven to 350°F.
• Combine ricotta, parmesan, and eggs and mix well.
• In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
• Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
• Repeat layering.
• Cover tightly with alumninum foil and bake covered for 45 minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 10 minutes before serving.

MAC SALAD

Steps:

• If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
• Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
• Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
• When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.

BEEF TIPS AND NOODLES

Steps:

• 1. For Noodles: Bring 4 cups water to boil. Add 8 oz. dried noodles, 1 teaspoon oil and 1 teaspoon salt after coming to a boil. Cook noodles per package directions. I cooked an additional 8 minutes.
• 2. In fry pan cook Rib Eye steak to Medium Rare. Remove from pan and slice and cube to 1/4" by 1/4".
• 3. Slice and cube Portabella Mushroom to 1/4" by 1/4" cubes, in separate fry pan sautee mushrooms in 1 teaspoon Olive Oil and 2 teaspoons Butter over medium heat for 10 minutes. Add cubed Rip Eye to Mushroom pan and keep warm. I had an equal amount of Rib Eye and Mushroom.
• 4. Add two beef bouillon cubes to 1/2 cup water and nuke for two minutes. Dissolve Bouillon cubes and add to pan steak was fried in, bring to low simmer and add additional cup of water. Add 2 tablespoons of corn starch to 1/2 cup cold water and make slurry.
• 5. At low simmer add Corn Starch slurry to pan and stir and increase heat to thicken Gravy. Add 1/4 teaspon Kitchen Bouquet to darken. Add salt and pepper to taste.Makes 2 cups.
• 6. Drain Noodles and melt 2 tablespoons of butter in them , stir and plate some. Place Cubed Rib Eye and Portabella Mushrooms on Noodles. Top with Gravy and serve. Compliment with Vegetable or Salad of your choice.
• 7. I made two single meals out of this and still have 1/2 the noodles for other offerings. I will make Chicken Noodle Soup or freeze the remaining noodles.
• 8. I could have added a quarter cup of sweet red wine to the gravy the last few minutes, but chose not to this time.
• 9. This was a Real Pleasure. I could also have added 1/3 to 1/2 cup of Sour Cream to the Gravy and I would have had an excellent Beef Stroganoff. I at times prepare this with a mild Tomato Gravy rather than a brown gravy, it is also excellent.
• 10. Note: A second Rib Eye steak and all of the very large Portabella Mushroom and the noodles would have served four people amply. You have to pay attention to discern the difference between the steak and the mushroom. The noodles were a treat, and would make the Very Best -- Chicken Noodle Soup.
• 11. Note: You could use cube roast meat for this if you slow cooked it in the oven for one to two hours in some beef juice or gravy. Rib Eye or a tender steak negates the need for this.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

TUNA MACARONI SALAD

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.