Round And Round Pasta Recipes

ROUND AND ROUND PASTA

Steps:

• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta.
• For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
• Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.

BUCATINI ALL'AMATRICIANA RECIPE

Steps:

• Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
• Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
• Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
• In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
• Adjust the seasonings with salt and pepper and serve.

PASTA ROUNDS WITH SPINACH-RICOTTA MOUSSE

Steps:

• In a food processor fitted with the steel blade, puree the ricotta, mascarpone, and half the spinach. Transfer to a medium mixing bowl and reserve.
• In a small skillet or saucepan, melt the butter. Saute the remaining spinach just until wilted, 2 to 3 minutes. Coarsely chop and let cool.
• In a small skillet, toast the pine nuts over medium heat, stirring constantly, about 2 minutes. Cool and fold into the cheese mixture with the cooled spinach, mozzarella, goat cheese, egg, salt, and pepper. Adjust the seasoning, to taste, and set the mousse aside.
• Cut the pasta dough into 4 pieces. On a surface dusted lightly with flour, with a pasta machine or by hand, roll out the first piece to a rectangle 20 inches long and 4 inches wide, keeping the remaining dough covered until needed. Trim the rectangle as needed to even the sides. Spread 1/4 of the mousse over the lower part of the length of the dough. Roll the dough over the filling, enclosing it completely, forming a 20-inch by 1-inch pasta roll. Cut the roll into approximately 1-inch pieces, yielding 20 slices. Repeat with the remaining dough and mousse.
• Preheat the oven to 375 degrees F.
• Melt the 2 tablespoons of butter and brush 8 (4-inch) tart pans with the butter. Arrange 10 of the pasta slices in a circle, cut-side up, in each pan (it will be a tight squeeze, but it can be done) and sprinkle each circle with grated Parmesan. Set the pans on a baking tray for easier handling and bake for 15 minutes. Invert each of the pasta rounds out of the tart pans onto the tray and continue to bake until both sides are golden brown. This should take another 15 to 20 minutes. The pasta will be crisp.
• To serve, heat the Tomato Garlic Basil Sauce, and spoon a little in the center of each of 10 warmed plates. Set 1 of the rounds on the sauce and serve immediately. Pass the remaining sauce in a small bowl.
• In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of water. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.
• Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
• If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice more, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
• Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
• Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
• Repeat with the remaining pieces of dough.
• Prepare the herb tea: In a very small saucepan, bring 1/2 cup water to a boil. Add the herbs and bring back to a boil. Lower the heat and reduce to 1/4 cup. Remove the pan from the heat, cover, and let steep for 15 minutes. Cool.
• In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and herb tea. Process until the dough begins to hold together, then stop the machine, and pinch the dough to test it. If it's too dry, add 1 tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, forming a smooth ball. Loosely wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
• Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
• If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure at least twice, or until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.
• Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
• Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.
• Repeat with the remaining pieces of dough.
• In a medium saucepan, heat olive oil. Over medium-high heat, saute the onion just until wilted, 4 to 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, and then the tomatoes, cook 2 or 3 minutes, and pour in the chicken stock. Reduce until the sauce thickens, 15 to 20 minutes. Strain into a clean saucepan.
• Cut the basil leaves into a chiffonade* and stir into the sauce. Whisk in the butter, piece by piece, and season, to taste, with salt and pepper. Keep warm.

ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA

Steps:

• Cook the pasta according to package directions.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
• Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
• Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
• In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
• Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

ROUND 2 RECIPE - SPINACH AND MUSHROOM PASTA

Steps:

• In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
• Preheat the oven to 350 degrees F.
• In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
• In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use).
• In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.