Category Archives: Pasta

Homemade Pasta

how-to-make-homemade-pasta-the-little-kitchen-4494

http://www.thelittlekitchen.net/how-to-make-homemade-pasta-with-kitchenaid/

Yield: 1 1/4 lbs dough

Prep Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Ingredients:

  • 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 2 Tablespoons water

Directions:

  1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don’t do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It’s usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.

Zucchini Noodles & Lemon “Ricotta”

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http://www.loveandlemons.com/2015/06/25/zucchini-noodles-lemon-ricotta/

Serves: serves 2 with extra sauce
Ingredients
  • 2-3 large zucchini
  • 1 cup cherry or grape tomatoes, sliced in half
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • hemp seeds & microgreens, for garnish (optional)
lemon-macadamia ricotta:
  • ½ cup raw macadamia nuts, soaked at least 4 hours
  • ¼ cup raw sunflower seeds, soaked at least 4 hours
  • ¼ cup hemp seeds
  • 2 tablespoons fresh lemon juice + ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove
  • handful of fresh herbs – basil, mint, oregano or tarragon
  • ½ teaspoon sea salt
  • ¾ cup water, more as needed
Instructions
  1. Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
  2. Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
  3. Toss zucchini “noodles,” with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
  4. Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it’s cohesive again.