PASTA FRESCA
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 31m
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Assign 1 guest to pit the olives and another to dice the tomatoes.
- Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
- At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
- Add the basil and stir for 30 seconds (to release their flavors).
- Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
- While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
- Warm the second loaf of bread in a preheated 325 degrees F oven.
- Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
- Serve with Parmesan. Don't forget the bread in the oven!
FILOMENA'S PASTA FRESCA
The women in my family would gather in my grandmothers kitchen to make tons of pasta. From my great-grandmother Filomena to my grandmother Esther, mother Florence, aunts Lillian, Rita and Nancy, cousins, and myself, Linda, we made pasta for all of us and this is the recipe my great-grandmother used only I have scaled it down from 50 pounds of flour to a few cups and instead of elbow grease I use my Cuisinart and my Kitchenaid. It is so simple to make that I make it every week and freeze the pasta. I tried to break down the directions into easy steps. This really is an easy recipe but I think it can be daunting if you have never made pasta before. I have been making it for 50 years, since I was a little girl. Back in those days we rolled the pasta out with my great-grandmothers huge rolling pin and cut the pasta with either a knife or a little machine. The new fangled way is faster and better.
Provided by Secret Agent
Categories European
Time 33m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the flour into the food processor and pulse five or six times.
- Add the eggs and pulse five or six times.
- Scrape the processor bowl and whiz the dough until it comes together. The dough should look crumbly and a little dry. Dry dough will work up faster and taste better with a wonderful texture. If dough won't hold it's shape after you squeeze it in your hand you can add a few drops of water until the consistency is good. On the other hand, you can add a few teaspoons of flour if the dough is too wet.
- Dump into a large zip lock baggie and press the dough together to form into a log.
- Refrigerate for 30 minutes to relax the gluten.
- Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days. Keep everything heavily floured.
- After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
- Choose either fettucine (my fave) or spaghetti cutters and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
- Let the pasta dry for a few minutes and separate into four servings.
- To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
- TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
- HINTS: 3/4 cups of flour and one large egg would equal one portion. Don't add salt to your dough to keep it very tender. Don't add oil to your dough or it will be more difficult to roll. Adding salt to the boiling water is important. To avoid boil-overs add the oil and salt to the water before you put the pot on the stove. Simple sauces are best with fresh pasta. I will post variations soon.
Nutrition Facts : Calories 412.8, Fat 5.7, SaturatedFat 1.7, Cholesterol 186, Sodium 72.9, Carbohydrate 71.9, Fiber 2.5, Sugar 0.4, Protein 16
PASTA FRESCA
Make and share this Pasta Fresca recipe from Food.com.
Provided by Missy Wombat
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put a large pot of water on the boil for the pasta.
- Put aside 1 cup of the tomatoes and a couple of basil leaves.
- Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
- Season.
- When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
- In the meantime cut the reserved basil into thin strips.
- Drain the cooked pasta and toss it immediately with the mozzarella.
- Add the sauce and mix well.
- Top with the reserved tomatoes and basil.
- Serve immediately.
NOODLES & CO. PASTA FRESCA
Pasta Fresca from Noodles & Co. Balsamic, white wine and roasted garlic-sautéed penne pasta with baby spinach, fresh tomato and red onion. Topped with parsley and parmesan or feta cheese
Provided by Chef Jerrysbear2
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté Instructions:
- In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
- Sear noodles, stirring occasionally until steaming hot.
- Add: baby fresh spinach, 1 oz. fresca sauce.
- Toss to combine, serve with freshly shaved parmesan cheese.
- FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.
LINDA'S SPINACH PASTA FRESCA
Spinach fettucine made quick and easy This is a great pasta on it's own or mixed with any of my other Pasta Fresca recipes which I have submitted to this site. If you decide to mix the pastas you should cook them separately since the cooking times will all be a little different for each batch. I hope you try this - Just make sure you use chopped frozen spinach, thawed and squeeze the spinach very dry and chop it very fine.
Provided by Secret Agent
Categories European
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Whiz the spinach and flour together in the food processor.
- Add the eggs and pulse a few times, scrape the bowl and process until the dough comes together. It should be dry but hold together when you squeeze some in your hand.
- Dump into a large zip lock baggie and press the dough together to form into a log.
- Refrigerate for 30 minutes to relax the gluten.
- Cut the log into eight slices and working with one piece at a time run each through your pasta kneader (setting #1) four or five times, folding over the ends each time to try to keep it somewhat square and uniform. The kneaded dough should be very smooth and luxurious feeling with no graininess or roughness. I will post pictures in a few days.
- Keep everything heavily floured.
- After you have all of your dough rolled on setting #1 proceed to roll the pieces to your desired thickness, starting on setting #2 and going up one or two settings at a time. I like them rolled to number 6 on my Kitchenaid Pasta attachement and number 7 on my Atlas Pasta maker. Keep the pasta floured to avoid sticking.
- Choose the fettucine cutter for this recipe and run the strips through the cutter making sure to keep them well floured and keep your work surface floured very well. Make sure the strands are all separated. In this case there is no such thing as too much flour.
- Let the pasta dry for a few minutes and separate into four servings.
- To eat right away, boil a large pot of water with a tablespoon of olive oil and two or three tablespoons of kosher salt. Check the pasta after one minute and continue checking until it is done to your liking. Most pastas are al dente in under three minutes. Drain, sauce and serve.
- TO STORE: Curl the pasta into little nests and freeze in small containers to avoid crushing and sticking together. Remember, you can't use too much flour.
Nutrition Facts : Calories 537.8, Fat 6.2, SaturatedFat 1.8, Cholesterol 186, Sodium 102.4, Carbohydrate 97.4, Fiber 4.5, Sugar 0.8, Protein 20.6
CAJUN PASTA FRESCA
This is such a yummy, spicy dinner! Sometimes, if I'm in a hurry, I will use a large can of diced tomatoes instead of chopping up the fresh. You could also add some chicken to this dish if you would like.
Provided by Photo Momma
Categories Cajun
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil.
- Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork.
- Stir in parsley, reduce heat and simmer 5 minutes more.
- Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Nutrition Facts : Calories 409.3, Fat 10.4, SaturatedFat 3.6, Cholesterol 14.7, Sodium 1359.7, Carbohydrate 62.5, Fiber 4.1, Sugar 5, Protein 16.4
More about "filomenas pasta fresca recipes"
15 MINUTE EASY PASTA FRESCA - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 616 per serving
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in onions and mushrooms. Season with salt and pepper and saute for about 5 minutes.
PASTA FRESCA RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (3)Total Time 23 minsEstimated Reading Time 2 mins
- In a small bowl, whisk together vinaigrette ingredients (olive oil, balsamic, white wine, parsley and salt) until well-blended.
- Meanwhile, bring a large pot of generously-salted water to a boil, and cook pasta al dente (just slightly chewy) according to package instructions. Drain.
- In a large skillet, heat 2 tsp. olive oil over medium-high heat. Add garlic, and saute for one minute. Then add in the tomatoes, onion, cooked pasta and your protein (shrimp, meat, etc.) and continue sauteing for 5 minutes until the pasta just slightly begins to brown.
- Then add in the spinach and vinaigrette, and continue stirring and sauteing for another 3-5 minutes, until the spinach begins to wilt.
PASTA FRESCA (NOODLES & COMPANY STYLE) | I DELICIATE.
From ideliciate.com
NOODLES & COMPANY PASTA FRESCA RECIPE - SECRET …
From secretcopycatrestaurantrecipes.com
Cuisine ItalianCategory Lunch, Main CourseServings 4Total Time 40 mins
COPYCAT NOODLES AND COMPANY PASTA FRESCA - MIDWEST FOODIE
From midwestfoodieblog.com
FILOMENA’S FUSILLI / FUSILLI ALLA FILOMENA | CIAO ITALIA
From ciaoitalia.com
FILOMENA’S TOMATO SAUCE | CIAO ITALIA
From ciaoitalia.com
FILOMENA'S PASTA FRESCA (KITCHENPC)
From kitchenpc.com
FILOMENA’S TOMATO SAUCE / SALSA ALLA FILOMENA | CIAO …
From ciaoitalia.com
FILOMENA’S FUSILLI WITH TOMATO SAUCE / FUSILLI ALLA …
From ciaoitalia.com
FILOMENA'S PASTA FRESCA RECIPE - ITALIAN.FOOD.COM
From pinterest.com
PASTA GRANNIES ENJOYS FILOMENA'S 'SFUSELLATI' HAND-ROLLED
From youtube.com
FILOMENA’S PASTA FRESCA - LUNCHLEE
From lunchlee.com
PASTA FRESCA - PROFUSION CURRY
From profusioncurry.com
PASTA FRESCA - TASTING WITH TINA
From tastingwithtina.com
PASTA FRESCA - 15 MINUTE FRESH AND HEALTHY PASTA RECIPE - IOWA …
From iowagirleats.com
You'll also love