Pasta Yandolino Recipes

PASTA YANDOLINO

Steps:

• In sauté pan, heat oil. Add garlic, chicken and mushrooms and sauté.
• Add tomatoes, vegetable stock, herb butter, feta cheese, and season with salt and pepper.
• Add spinach, making sure not to over cook.
• Toss rigatoni.
• Garnish with feta cheese and pesto crumbs.

NO MAYO EASY PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain.
• Combine pasta, tomatoes, cucumber, and purple onion in a large bowl.
• Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.

HOMEMADE YELLOW TORTELLONI DOUGH

Steps:

• Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
• Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
• Lightly flour work surface; knead dough, adding flour as necessary, until no longer sticky, about 6 minutes. Divide dough into nine equal pieces and wrap in plastic wrap; keep at room temperature until ready to use. Roll or shape as desired.