Tag Archives: pasta

Sweet Potato Gnocchi

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  • 2 medium sweet potatoes
  • 2 cups flour + 1/2 a cup
  • 2 tsp. salt

Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.

Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.

Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.

Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This could take a decent bit of extra flour if your potatoes were on the larger side.

Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.

Using a gnocchi board or fork, press grooves into each piece of gnocchi.

Freeze gnocchi individually on a tray for a couple of hours, then bag them for freezing.

Hangover Noodles

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  • egg noodles
  • 3 tbsp vegetable oil
  • 1 garlic clove, peeled and sliced into matchsticks
  • 1 small thumb ginger, peeled and sliced into matchsticks
  • 2 carrots, peeled and shredded
  • 6 spring onions,trimmed and thinly sliced
  • 100g celeriac, peeled and julienned

For the sauce
1½ tbsp soy sauce
½ tbsp sesame oil
½ tbsp hoisin sauce
1 tbsp rice vinegar

To garnish
2 tbsp vegetable oil
2 eggs
2 tsp sesame seeds, toasted
Chilli oil, to serve

Cook the noodles according to packet instructions, then rinse and leave to air-dry in a colander.

In a large frying pan or wok, heat a tablespoon of the oil and stir-fry the garlic and ginger over a medium-high heat. The moment they start colouring, add the vegetables except for the beansprouts and cook, stirring constantly, for a few minutes until just wilted. Empty into a bowl and keep to one side. Stir together the sauce ingredients in a small bowl.

Wipe the pan clean, turn the heat up to medium-high and add the remaining two tablespoons oil. Once sizzling hot, add the noodles and spread them out across the pan. Fry for a few minutes a side, until they are looking delicious and golden. Now return the vegetables to the pan along with the beansprouts and pour in the sauce. Stir briefly to combine, then turn the heat to low to keep warm while you cook the eggs.

In a small frying pan, heat the vegetable oil over a medium heat and, once sizzling, crack in the eggs. Cook for one to two minutes, spooning the hot oil over the whites, until the edges are golden and crisp, then use a slotted spoon to scoop on to kitchen paper to drain.

Serve the eggs over the noodles sprinkled with sesame seeds and the chilli oil.

Creamy Orzo

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  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound dried orzo pasta (about 2 1/2 cups)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 2 cups packed baby spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  1. Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
  2. Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions. (If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.)
  3. Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.

Instant Pot Spaghetti

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  • 1 Pound Lean Ground Beef
  • 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
  • 1 Pound Spaghetti Noodles
  • 1 (24 Ounce) Jar Spaghetti Sauce
  • 36 Ounces Water
  • 1 1/2 Jars
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • Set the Instant Pot to saute’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  • Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.  
  • Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately.

Notes

NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.NOTE:  Some people have had an issue with their noodles “clumping” together.  Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal, simply use a fork to pull any noodles apart that have stuck together. 

Fettuccine Alfredo

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  • 1.5 cups heavy cream
  • 1/4 cup fresh lemon juice
  • 6 tbsp. unsalted butter
  • 1-2 tsp. grated lemon zest
  • Pinch of freshly grated nutmeg
  • Salt
  • 9 oz. fresh fettuccine
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp. pepper

In a large, heavy skillet, stir 1 cup of the cream and the lemon juice to blend. Add the butter and cook over medium heat, stirring occasionally, just until the butter melts, about 3 minutes. Stir in the lemon zest and nutmeg. Remove from the heat.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until tender but still firm to the bite, about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, the Parmesan, and 1/4 tsp. each salt and pepper to the cream sauce in the skillet. Toss over low heat until the sauce thickens slightly, about 1 minute. Season with more salt and pepper to taste.

Sausage, Orzo and Broccoli Skillet

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  • 2 tablespoons olive oil
  • 8 ounces fully cooked hot Italian chicken sausage, cut into 1/4-inch-thick rounds
  • 2 bunches broccolini (about 1 pound), coarsely chopped
  • kosher salt
  • Pepper
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup grated Parmesan, plus more for serving

Heat the oil in a 10-inch regular or cast iron skillet over medium-high heat. Add the sausage and cook until evenly browned on both sides, 3 to 4 minutes. Add the broccolini, season with salt and pepper, and sauté until vibrant green and almost tender, about 5 minutes. Add the garlic and orzo and sauté until fragrant, about 1 minute.

Add the chicken broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes or according to your orzo’s package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.) Stir in the 1/2 cup of Parmesan and season as needed with salt and pepper. Garnish with additional grated cheese if desired.

Skillet Macaroni and Cheese

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  • 1/2 tsp salt
  • 2 cups elbow macaroni
  • 2 Tbsp butter
  • 3/4 cup evaporated milk
  • 1/2 tsp Dijon mustard
  • Pinch of cayenne pepper
  • 1.5 cups shredded sharp cheddar 
  1. Fill the skillet two-thirds full of water, add the salt, and bring to a boil over medium-high heat.
  2. Add the macaroni, turn the heat to medium, and cook, stirring occasionally, until just shy of al dente. This should take about 10 minutes, but check the pasta package for recommended cooking times and aim for the lower end if a range is given. (The macaroni will continue to cook a bit in the sauce.) When the macaroni is ready, biting into a piece should reveal a very thin core of uncooked pasta.
  3. Drain the macaroni and return it to the skillet. Turn the heat to low. Add the butter and stir until it melts.
  4. Add the evaporated milk, mustard, and cayenne and stir well to combine. Add the cheese in three batches, stirring frequently as each batch is added and waiting until the cheese has melted before adding the next batch.

Butternut Squash Fettucine

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3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds)
3 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
Pinch ground nutmeg
1 pound dry fettuccine
2 tablespoons finely chopped fresh parsley

Arrange a rack in the middle of the oven and heat to 425°F.

Toss the cubed squash with the garlic and olive oil in a large bowl and season with salt and pepper. Transfer the mixture to a rimmed baking sheet and spread into an even layer. Roast until tender and caramelized, about 30 minutes.

Remove the squash from the oven and let cool for 10 minutes. Transfer to a blender or food processor. Add the cream, broth, cheese, and nutmeg, and blend until smooth. Season with salt and pepper as needed; set aside

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the Alfredo sauce and toss with the pasta. If needed, add some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and evenly coat it with the sauce. Sprinkle with the parsley and more Parmesan and serve immediately.

Shrimp Pasta

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  • 1 pound large shrimp, peeled and deveined
  • 1 tsp. dried crushed red pepper flakes
  • 3 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 can diced tomatoes with juices
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 tsp. dried oregano leaves
  • 3 tbsp. chopped fresh flat-leaf parsley
  • 3 tbsp. chopped fresh basil

In a medium bowl, toss the shrimp with the red pepper flakes.  In a large, heavy skillet, heat the oil over a medium-high flame.  Add the shrimp and saute until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the skillet and saute until translucent.  Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp to the tomato mixture and toss to coat.  Remove from the heat and stir in the parsley and basil.

Spoon the shrimp mixture over pasta.

Fresh Pasta

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3 cups all-purpose flour
4 large eggs
1 tsp. salt
4 tbsp. water

To make pasta dough by hand:
Mound flour on a work surface, and make a well in the centre.  Add eggs, salt and water to well.  With a fork, gently beat eggs and water until combined.  Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.  Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky).  Knead dough until smooth and elastic, 8 to 10 minutes.  Cover with an inverted bowl and let stand 1 hour.