Pastaasciutta Recipes

PASTACHUTTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse.
• Meanwhile, melt butter in a large skillet over medium-high heat. Saute garlic, mushrooms and onion until tender. Toss with cooked spaghetti. Season with salt and pepper to taste.

PASTICIOTTI

Steps:

• In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
• Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
• In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
• Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
• Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

PASTA ASCIUTTA

Steps:

• Peel potatoes and cube (cut to 3/4-1 inch pieces).
• Boil potatoes in salted water till tender.
• Do not over-cook.
• Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.
• In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion.
• Saute till golden crisp.
• Meanwhile, cook pasta noodles in salted water.
• Cook aldente (cooked just right).
• Drain, add potatoes, string beans and toss gently.
• Add butter to heated garlic and onion sauce to melt.
• Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently.
• Serve this pasta dish with extra parmesan cheese and french bread.

PASTA CHUTA

Steps:

• Saute the ground beef in a skillet until browned. Set aside. Grind the carrots, parsley, onions, and garlic together or chop very finely. Heat the oil in a large saucepan or Dutch oven. Add the vegetables and cook, stirring, until they begin to brown. Transfer the meat to the vegetable mixture, scraping off any brown bits from the skillet. Stir in the tomato sauce, about 2 cups dried mushrooms and spices. Bring to a boil, reduce heat and simmer for 2-3 hours or until thickened. Taste and correct the seasonings. Serve over steaming pasta, passing grated cheese to be sprinkled over each serving, if desired.

LINGUINE ALL'ARAGOSTA FRESCO (LOBSTER LINGUINE)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover; bring the water to a boil over high heat. Add lobster tails, replace cover, and steam until no longer translucent in the center, about 10 minutes. Remove meat from shell and cut into bite-size pieces.
• Melt the butter in a large skillet over medium heat. Add scallion whites and garlic; cook and stir until aromatic, 1 to 2 minutes. Add tomatoes, chili powder, and basil. Cook until tomatoes have softened slightly, 2 to 3 minutes. Add wine; reduce heat to medium-low. Cook the sauce, uncovered, stirring occasionally, until wine has evaporated, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Reduce heat under sauce. Add lobster, cream, and scallion greens; cook until thickened to your desired consistency, 5 to 10 minutes. Season with sea salt and pepper. Add pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.