TAGLIATELLE WITH BASIL SAUCE

TAGLIATELLE
WITH BASIL SAUCE

 

 



 

Tagliatelle is a classic pasta of the Emmillia-Romagna and Marche region of Italy. Tagliatelle is long , flat ribbon which is wider and thinner then Fettuccine. Tagliatelle is made with egg and flour.  

Normally people  buy tagliatelle  from grocery stores even in Italy. But it  can made at home , fresh tagliatelle is the best. I know it is exhausting work but worth it. Basic formula is 100g pasta flour and 1 egg..

This recipe is with packaged dried pasta.

 

 

INGREDIENTS

500g tagliatelle

 

3 tablespoons fresh basil , chopped

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

1 teaspoon salt

 

150g feta cheese, grated

100g walnuts ,ground (optional)

 

Blend or process basil, garlic, olive oil and salt until combine. Boil the pasta into large salted water until tender or the packet instructions. Drain and when still hot add basil sauce and mix well. Just before serving sprinkle grated feta and walnuts.

 

 

 









 

CHEESY PASTA

CHEESY PASTA

I think there are very few people who do not like pasta. Especially  for children it is  always number one food.
 Pasta is always evokes Italian cuisine. You can find many different  pasta dishes  in Italian cuisine , even desert. It is also well known as students food. Because it costs little and easily prepared.
This cheesy pasta recipe is simple.  Milk makes it soft and delicious.


INGREDIENTS
300g  thick tubular shape pasta, macaroni pasta
2 eggs
300ml milk
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon nutmeg powder
200g feta cheese, crumbled
1/2 cup Cheddar cheese, grate
1/2 teaspoon nutmeg powder

Bring to boil salted water in deep pan. Add pasta cook uncovered for half the time stated on box, drain.
Blend eggs, milk, and vegetable oil. Add feta cheese , salt and nutmeg. Stir pasta into sauce. Spread mixture into well greased ovenproof dish, smooth with spoon. Sprinkle grated Cheddar cheese.
Bake at 200C-400F for 30minutes or until top is golden brown. Let it stand 5 minutes before serving.

 

  

 

 

PASTA WITH STIR FRIED VEGETABLE

                                      PASTA WITH
                   STIR FRIED
                   VEGETABLES

Pasta, is a boiled dough of flour and water, was a staple food for many early civilizations. There are some different rumours about history of pasta. Some says Marco Polo  imported  pasta from China, some says Italians has been cooking pasta since the 1st. century.

According to historian Charles Perry , the Arabs adapted noodles for long journeys in the 5th century, the first writing record of pasta.

At first pasta was an expensive food . After machine production  pasta become affordable and popular. Today pasta is a common food .

Think of pasta I think of Italian food. Pasta is the Italian word of dough. The dough is make from durum (hard) wheat which is rich in gluten, high in protein, low in fat, contains vitamins, iron, minerals and fiber.

Commercially there are many different pasta shapes  , basically tiny  for soups (risoni ,anelli), thin and long (spaghetti, tagliatelli, linguine), short and curly (penne, farfalle) , large sheets (lasagne), tubular ( cannelloni), and ready-stuffed ( ravioli, tortellini).

There is one thing I am sure' from kids to adults love pasta'.... it is never boring.

INGREDIENTS

250g    pasta , fusilli or penne..

1 zucchini/ courgette, cut into small cubes
1 eggplant/ aubergine , cut into small cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 large onion, chunky sliced
100g mushrooms, cut into cubes
2 tablespoons vegetable oil
FOR DRESSING:
2 garlic cloves, crushed
2 Tablespoons chopped fresh basil or 1 teaspoon dried basil
2 Tablespoons parsley, chopped
1 teaspoon salt
2 Tablespoons balsamic vinegar

PREPARATION
Boil , 2lt water, 1 teaspoon salt and 1 tablespoon  vegetable oil  in a deep saucepan. Bring water to boil,  stir in pasta cook until tender but not soggy and sticky. Drain , don't rinse.
Pour 2 Tablespoons of vegetable oil into a wok (Chinese frying pan) or a deep heavy pan add zucchini stir 3 minutes and  add eggplant, stir fry until vegetable tender. Add red and green peppers, onion and mushrooms. Stir further 3-4 minutes.
Process olive oil, garlic, basil, parsley and salt. Pour over vegetables when still hot. Mix with pasta. Serve warm or cold.

TIPS:
It can be made with whole wheat pasta and baked vegetables . Process dressing , pour over vegetables, toss until well mixed. Bake in the oven uncovered ,at 200C-400F for 45 minutes or until vegetables tender. Mix with pasta , well toss. This way of cooking is much healthy but needs more time. If you wish you can add any fresh vegetables which you like.