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jbsflower10
2 Posts |
 Posted - 05/23/2006 : 10:55:14 AM
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I'm new at this...I just bought the Artisan mixer and I'm looking for a good pasta recipe. Please help... |
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KitchenAidKrystal
2048 Posts |
Posted - 05/23/2006 : 3:13:31 PM
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Have you started with the simple Basic Egg Noodle Pasta
4 large eggs (7/8 cup eggs)
1 tablespoon water
3 1/2 cups sifted all-purpose flour
Place eggs, water, and flour in bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
Remove flat beater and attach dough hook. Turn to Speed 2 and knead 2 minutes.
Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest 15 minutes before extruding through Pasta Maker.
Or do you want to try something unique for your first dish 
KA-Leah |
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KitchenAidKrystal
2048 Posts |
Posted - 05/25/2006 : 09:32:33 AM
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LEMON PASTA
1-1/2 cups unbleached all-purpose flour
2-1/2 teas salt
2 medium eggs, lightly beaten
1-1/2 teas grated lemon zest
½ teas fresh lemon juice
In mixer bowl, put the flour, 1 teaspoon salt, eggs, lemon zest and lemon juice. Using a sturdy spoon, stir the mixture until the flour is moist.
Attach the mixer bowl and the dough hook. Turn to speed 2 and knead the dough for 1 minute. Turn the mixer off and scrape down the sides of the bowl.
Turn the mixer to speed 2 and knead for 1 minute more. If the dough seems dry, add a drop of water. If it seems wet, add just enough flour to the side of the bowl so that the dough comes together. Turn the mixer off and transfer the dough to a lightly floured work surface.
Knead the dough by hand for about 2 minutes. To prevent the dough from drying out, do not handle it too much. Divide the dough into 4 pieces, cover them with plastic wrap, and allow to rest for 20 minutes or overnight, before rolling out.
KA-Leah |
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S1eepygrl
51 Posts |
Posted - 07/11/2006 : 01:19:43 AM
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More pasta recipes please.
Sauces TOO!
The Devil and Demon eat like Mikey--but need a change.
Mommy of 2 girls--Devil 5 and Demon 2
Costco Professional 5--Big Red, SNFGA, KPRA and KRAV, but wanting more |
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S1eepygrl
51 Posts |
Posted - 07/28/2006 : 02:35:04 AM
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The lemon pasta was great!
Thanks for the recipe.
Mommy of 2 girls--Devil 5 and Demon 2
Costco Professional 5--Big Red, SNFGA, KPRA and KRAV, but wanting more |
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Sandradee
341 Posts |
Posted - 07/29/2006 : 11:45:26 AM
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SPINACH PASTA
5 oz frozen spinach, thawed
2 1/4 cup flour
1 tsp salt
3 eggs
water if and when needed
Squeeze out as much water as possible and finely chop the spinach (if using fresh cook about 8 oz and let cool and squeeze dry). Place flour and salt in your mixer bowl and stir together then add your eggs
and let dough form a ball if not add little amounts of water slowly about a teasppon to a tablespoon at a time. If it is too sticky then add flour. Just make sure it all comes together in a ball. Then knead for about 2 mins and allow dough to rest 20 mins. Then it's ready to roll. Good Luck!
Happy Cooking And Bon Appetit
Sandra
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Sandradee
341 Posts |
Posted - 07/29/2006 : 12:09:36 PM
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BECHAMEL SAUCE
1 1/2 oz of butter
2 TBSP flour
1 1/4 pints milk (heated)
salt
pepper
and in some cases nutmeg or a bay leaf
The right amount of butter is essential to making a good bechamel.Melt it in a thick pan. when it bubbles but before it changes color add your flour. Stir it gently with your spoon until you have a thick creamy mass. Now add a little of the hot milk. Stir vigorously, and as soon as it is absorbed by the flour add more until all the milk is added. By this time the sauce should be quite smooth but still requires 15 - 20 mins cooking or you'll taste the flour. Season with salt pepper and a little nutmeg; or if using the bay leaf add it to the milk when heat it and discard because it might becaome too intense and overpowering.
The quanities I gave makes a bechamel of a right consistency for most dishes, but it can be thicker or thinner by using more or less milk. Always remember to sieve your bechamel incase there are some lumps, and to prevent a skin put a little melted butter over the top.
Happy Cooking And Bon Appetit
Sandra
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Sandradee
341 Posts |
Posted - 07/29/2006 : 12:17:36 PM
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Shrimp Sauce
1 small onion
parsley
4 oz of cooked shrimp (shelled)
1/2 oz pine nuts
oil
butter
Chop the onion and melt it in 1 TBSP each of oil and butter. Add 1 heaping tablespoonful of parsley and the shrimps. Roast the pine nuts, and then ponud them with a mortar and add them to the shrimp. Add 5 - 6 TBSP warm water and simmer very slowly for 15 mins. THe sauce can be sieved or served as is.
Happy Cooking And Bon Appetit
Sandra
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COgirl
692 Posts |
Posted - 07/29/2006 : 1:18:52 PM
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| I've got some leftover beef and I can just picture using it in some sort of sauce poured over fresh pasta. Any ideas on how to make a sauce using leftover beef? |
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kitchenaidkelly01
6384 Posts |
Posted - 07/31/2006 : 11:43:01 AM
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Here's another thought on using left over beef..For this meal you may use just about any cooked left over meat. and your KA Food Grinder!
Left over meat, (pork, beef, turkey) ground in your FGA..
Add to the ground meat COLD mashed potatoes, onion if you'd like..
Add a little nutmeg, parsely, garlic, salt, pepper (to taste)..and mix everything with an egg..So it's kind of like making meatloaf..it's that kind of consistency.
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Make small balls or croquettes out of the meat mixture & roll them in bread crumbs..brown them in olive oil in a deep fry pan.
These croquettes can be served with a nice red sauce..or nibbled alone! Make them ahead of time..even eat them for breakfast!
KitchenAidKelly
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Sandradee
341 Posts |
Posted - 07/31/2006 : 1:09:45 PM
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Oooooh that's a good idea KA KELLY. One step further is using all the ingredients that you mentioned and turning it into a sheperadrs pie. YUMMY! And those croquettes sound fantastic!
Happy Cooking And Bon Appetit
Sandra
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kitchenaidkelly01
6384 Posts |
Posted - 07/31/2006 : 2:37:00 PM
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It's kindof off topic..not being a pasta recipe!  But the day after Thanksgiving these are a great way to clean up those leftovers!
KitchenAidKelly
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Sandradee
341 Posts |
Posted - 07/31/2006 : 6:39:09 PM
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Tomato Chive Pasta
This is very interesting pasta because it works superb with a tomato sauce but could work with a tasty pesto and the contrast would be amazing. Add as many chives to suit your taste and you could use garlic juice instead of the minced garlic.
1 cup flour
1 1/2 tsp dried chives
1 - 2 garlic cloves minced
1/4 - 1/3 cup tomato juice
Knead the ingredients by hand for several minutes add additional flour 1 TBSP at a time only if you find it sticky.
The dough should be smooth. Allow dough to rest 15 minutes before you roll out.
Happy Cooking And Bon Appetit
Sandra
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GinaB
18 Posts |
Posted - 09/13/2006 : 6:26:51 PM
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Hi, I'm reading these pasta recipes (thanks for supplying the mixer instructions, I was wondering!) and I'm curious about the use of all-purpose flour. I've always used bread flour or semolina because I thought that for pasta, the more gluten, the better. I use a manual pasta roller so the semolina is no problem.
Does anyone have the answer?
GinaB in Chipman NB
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COgirl
692 Posts |
Posted - 09/14/2006 : 11:16:32 AM
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| I haven't been making pasta that long, but I love semolina and think it's the best. Otherwise I've used all purpose flour. |
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Sewwhatsports
479 Posts |
Posted - 09/14/2006 : 12:47:17 PM
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I was looking at the recipe that Kelly posted about using up leftovers to make croquettes. How about using the basic mixture and make ravioli or pierogies with it? You could make the dough and just use the ravioli attachment. For those of us who have not gotten that yet, we could roll out long rolls of dough, make the filling and drop by teaspoonful onto the dough, cover it with a 2nd length of pasta dough, seal around the filling and then cut with a serrated cutter. WHEW!!  I may have to get the ravioli maker just to save time. I have a potato cutter I use to make crinkle cut french fries that is wavy that would work great to make these. I may have to do that with some chicken I made yesterday. As Rachael Ray would say-- "Yummo!"
Rena in Delaware
"White Queen" Classic, "Chrome Explorer" Pro 5 Plus , Pasta roller&cutters, RVSA, Ultra Power 5 Speed Blender |
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Pasta recipes
