RECYCLED PASTA PATTIES
My inspiration came from The Chew when Mario Batali made taco's out of various leftovers. I went a few steps further and came out with a mouth watering, addictive pasta patty.
Provided by Lynn Socko
Categories Other Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. The pasta I used for this dish was leftover from supper the night before and this is what it was: linguine with a butter, garlic and fresh grated Parmesan sauce with sliced Italian sausage links. This is a "feel as you go" type of recipe, the amount of eggs and bread crumbs used to bind it will depend on the amount of pasta you have.
- 2. Bread crumb mixture: I ended up using 4 c of bread crumbs to about 1 c of jar Parmesan and 1 1/2 tsp of Mrs. Dash tomato and basil seasoning.
- 3. I chopped up my cold pasta and sausage (about 4 c), then placed in a bowl and added 3 eggs and about 1/2 c of bread crumb mixture. You will want to start with just egg(s)and mix well with pasta. When it feels good and coated add bread crumb mixture a little at a time until the pasta starts sticking together. Form a patty.
- 4. Then coat your patty with the bread crumb mixture.
- 5. Fry in about 2" of oil over med-med high heat, flipping once to brown on each side.
HOMEMADE PASTA
Looking for a classic Italian dinner? Enjoy this homemade pasta - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)
- Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil. Let stand 15 minutes.
- Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)
- In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 3/4 cup), Sodium 160 mg, Sugar 0 g, TransFat 0 g
ANGEL HAIR PASTA PATTIES
These delicious little babies are easy to put together and everyone loves them. My kids couldn't get enough of them when they were growing up.
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain pasta.
- Heat 1 teaspoon oil in skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally. Remove vegetable mixture from skillet.
- Mix together cooked pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Heat 1 teaspoon oil in skillet over medium-high heat. Drop pasta mixture by 1/2 cup mounds into the hot oil. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.
- Top patties with spaghetti sauce and veggies.
Nutrition Facts : Calories 509.2, Fat 15.8, SaturatedFat 5.6, Cholesterol 126.9, Sodium 1146.8, Carbohydrate 70, Fiber 6.2, Sugar 18.3, Protein 22.8
ANGEL HAIR PATTIES
Egg, cheese and angel hair pasta patties get a tasty vegetable and spaghetti sauce topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat 1 teaspoon oil in 10-inch skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally, until carrots are crisp-tender. Remove vegetable mixture from skillet; keep warm.
- Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.
- Top patties with vegetable mixture and spaghetti sauce.
Nutrition Facts : Calories 480, Carbohydrate 71 g, Cholesterol 170 mg, Fat 2, Fiber 7 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1020 mg
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