Small Pasta Molds Timballini Di Pasta Recipes

Steps:

• Heat the oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, 2 minutes. Add the shrimp, oregano, basil and pepper flakes and cook, stirring occasionally, until the shrimp turns pink, 4 to 5 minutes. Add the marinara sauce and wine and simmer until it thickens a little, 3 to 4 minutes. Meanwhile, cook the pasta in boiling salted water according to package directions, then drain. Divide the pasta among serving dishes and top with the shrimp sauce. This recipe yields 6 servings. Each serving: 610 calories; 1,167 mg sodium; 369 mg cholesterol; 18 grams fat; 3 grams saturated fat; 49 grams carbohydrates; 48 grams protein; 5.12 grams fiber.

Steps:

• Preheat the oven to 350 degrees. Wrap the beet in foil and bake for 20 minutes, or until a fork pierces the flesh easily. Let cool, then peel and puree in a food processor. Set aside. Meanwhile make the filling: In a medium skillet, melt the butter. Add the parsley and prosciutto and cook until the prosciutto begins to crisp. Add the pine nuts and cook, stirring, until golden, about 3 minutes. Remove the mixture to a bowl and add the cheese, mashing it with a fork until the mixture is smooth and well blended. Cover and refrigerate until ready to use. To make the pasta, combine 2 cups of the unbleached flour, the semolina flour, and salt and mound on a work surface. Make a well in the center of the flour and add the beet and eggs. Mix the beet and eggs together with a fork until well blended, then gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands until a ball of dough forms that is soft but no longer sticky. Push aside the excess flour. Knead the dough for about 5 minutes, adding additional flour as needed. Cover the dough with a bowl and let rest for 10 minutes. Divide the dough into 5 pieces. Work with one piece at a time, keeping the rest covered. Flatten each piece with a rolling pin, then roll the dough out through a pasta machine into 1/8-inch-thick strips 40 inches long and 4 inches wide. Cut twenty 2-inch-wide strips from each piece. Or roll the dough out by hand. Spread a scant 1/2 teaspoon of the filling over each strip, leaving a 1/2-inch border all around. Fold each strip lengthwise in half and pinch the edges to seal. Twist the ends to resemble a candy wrapper. Place the caramelle on clean kitchen towels in a single layer. To make the sauce, place all the ingredients except the olive oil in a food processor or blender and pulse until blended. With the motor running, drizzle in the olive oil. Pulse until a smooth paste is obtained. Transfer to a small saucepan and set aside until ready to use. (The sauce can be made ahead and refrigerated for up to 4 days.) Bring 8 quarts of salted water to a boil in a large pot. Carefully add the caramelle and cook until al dente, about 4 minutes. Carefully remove the caramelle with a slotted spoon and place them on a warm serving platter. Meanwhile, heat the parsley sauce. Pour the sauce over the caramelle, toss gently, and serve immediately. To make ahead and freeze: Place the caramelle in single layers on a floured cookie sheet between sheets of plastic wrap. Cover with foil and freeze until hard. Transfer to plastic bags, seal tightly, and freeze for up to 2 months. Cook without thawing, until al dente, about 6 minutes. This recipe makes about 10 dozen pasta twists, yields 12 servings.

Steps:

• In a large skillet, heat the olive oil. Add the leeks and pancetta or bacon and cook over medium heat until the leeks begin to wilt and the pancetta starts to brown. Add the parsley and cook for 1 minute. Add the peas and cook for 1 minute. Add 2 cups of the tomato sauce and stir well. Add the salt and pepper, cover the pan and set aside. Preheat the oven to 350 degrees. Lightly oil the aluminum foil cups. Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook just until al dente. Drain the pasta well and place it in a bowl. Add the leek mixture and cheese and mix well with a wooden spoon. Add the remaining 1 cup tomato sauce and mix again. Divide the mixture among the foil cups, making sure to distribute it evenly. Press down the pasta lightly with the back of a spoon to compact the ingredients. Place the cups on cookie sheets. Cover loosely with foil and bake for 15 to 20 minutes, or until the timballini are heated through. To unmold, using a potholder or oven mitt, carefully invert the molds onto a large platter or onto individual dishes. Variation: Instead of making timballini, use the leek mixture to sauce 1 pound of farfalle bow ties or other pasta for a simple supper for four. This recipe yields 20 timballini.