FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
ANGEL HAIR PASTA IN GARLIC SAUCE
A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too.
Provided by Miss Annie
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in a skillet over medium high heat.
- Saute parsley and garlic in oil.
- Drain pasta well and mix with garlic mixture; top with cheese.
- Serve with pepper.
BLUSHING ANGEL HAIR PASTA
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
- In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
- Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.
HOMEMADE ANGEL HAIR PASTA
this is my recipe for home pasta. it is the only way to enjoy pasta. You will also need a hand-rolling pasta maker. I bought a cheap one from bed bath & beyond and it broke after 3 uses. I have included a link to a good one below. Learn from my mistakes - buy a decent one and never clean the machine with water. It will break like mine did, in the middle of making pasta for my team at work during our Christmas party. I also think a hand rolling one is better than electric, because it is a great workout. http://www.akitchen.com/store/vil151sm.html
Provided by christanana
Categories Spaghetti
Time 47m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Put 3.75 cups of all purpose flour in a large mixing bowl.
- Create a crater in the middle and break all 5 eggs into the middle of the crater.
- With a fork, blend the flour and eggs together.
- Once it starts to create a doughy mixture, mix it together with your hands. If the flour is not completely binding with the eggs, I add a little water to get it to a good consistency.
- Create a ball of dough from the mixture, dust with some all-purpose flour and cover with a damp paper towel. Wrap the dough and paper towel in plastic wrap and put into the fridge for 1 hour.
- Cut the dough into 3 or 4 pieces. I would suggest 4 pieces for beginners.
- Take one piece of the dough you have previously cut out of the fridge and cover the rest.
- Dust the pasta machine with flour and set the machine at the widest setting. Usually the settings are numbered 1-9, 1 is usually the widest.
- Roll the dough through the machine. Fold in half and repeat. I usually repeat this several times so that the dough has a good consistency.
- Set the pasta maker at the 2 setting and roll the dough through. Move to the next setting and repeat. Gradually the dough will get longer and you will end up with a long sheet. I stop at eigth setting (9 is way too thin).
- With semolina, Dust the dough sheet on both sides and dust a large sheet pan. Cut the sheet of dough to the width of a sheet pan.
- Run the sheets through the cutting attachment on the machine ( i like the angel hair setting, linguine is pretty doughy) and lay down on the dusted sheet pan. Repeat all steps until every piece of dough is cut into angel hair pasta.
- If you don't plan to cook immediately, cover with a well wrung out paper towel and tin foil and put in the fridge.
- Bring a large pot of water, salt and a splash of olive oil to a boil.
- Cook pasta for 2 minutes and drain.
- Mix in a small amount of olive oil to prevent sticking.
- Add to your favorite sauce and enjoy!
Nutrition Facts : Calories 345.6, Fat 4.9, SaturatedFat 1.4, Cholesterol 176.2, Sodium 59.9, Carbohydrate 59.9, Fiber 2.1, Sugar 0.5, Protein 13.3
HOMEMADE PASTARONI
Steps:
- Bring chicken broth to a rolling boil and melt butter in it. Add in uncooked pasta and cook until al dente over medium heat.
- Mix in half and half and parmesan cheese.
- Stir constantly over medium-low heat until starts to thicken.
- Add in garlic powder, salt, pepper, and italian seasoning.
- Remove from heat and let sit about five minutes.
- Serve warm and top with fresh parsley
Nutrition Facts : Calories 250 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 719 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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