#pasta recipes

© John Kernick

Linguine with Red Cabbage

My ultimate homemade pasta recipe

Once per month I spend a few hours in the kitchen to create our own pasta. It’s way more delicious compared to the ones you can buy in a store. In this way I also don’t have to buy packaged pasta. 

Ingredients:

250g Durum wheat
80g Wheat
1,5dl Water
1 tsp Oil
Pinch of Salt

Step by step process:

1. Mix together the two different wheats + salt
2. Add the water and the oil
3. Then start to kneed it until it’s surface gets smooth
4. Put it in a bowl or plastic bag and let it rest for 30 mins
5. Then cut it (you can learn some fancy cutting and pasta making techniques on youtube here, but I usually just cut it in a very simple form)
6. Find some place to dry it, pay attention to keep them separated while drying - this part can be tricky, as you can see on my images I sometime use a big cloth or just hang them up somewhere

Don’t forget to keep it dry in a container after they are ready. If you want use them just cook them in boiling water just as you would like to do it with normal pasta. 

Baked Chicken & Zucchini Rigatoni

Ingredients

1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)

Directions

Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.

Enjoy!

Tagliatelle with Baby Artichokes

serves 2 as a first plate

20 baby artichokes, cleaned, the larger ones halved

120 g dried tagliatelle

1 ½ lemons + more for cleaning

3anchovies in oil, drained

1 T of the anchovy oil

1 small dried peperoncino/a pinch of dried red pepper flakes

1 T unsalted butter

1 small garlic clove, grated/pressed

2 T créme fraîche

extra virgin olive oil for serving

salt

1. Bring a large pot of water to the boil, add salt + squeeze in the juice of 1 lemon. Add artichokes and boil until fork tender, 5-7 minutes.

2. Drain artichokes, reserving water. Bring the water back up to the boil, add salt if necessary, then add the pasta. Cook two minutes less than package instructions.

3. While the pasta cooks, In a large saucepan add the anchovies, anchovy oil, and peperoncino. Cook on a medium heat until anchovies have melted, then add the butter, garlic and finally the artichokes. When the pasta is a little more al dente than you’d like, add it to the saucepan with a ladle of the pasta water and the juice of half a lemon. Turn the flame to high, and mix until the sauce has thickened. 

4. Turn off the heat and stir in the créme fraîche. Taste for salt, add if necessary. Serve immediately with a drizzle of your finest extra virgin olive oil. 

ONE-PAN ITALIAN SAUSAGE AND ORZO PASTA- A simple and hearty one-pan pasta meal with delicious bites of Italian sausage, orzo, and tender vegetables all in a tasty marinara sauce.

Get the recipe: https://www.yayforfood.com/recipes/one-pan-sausage-orzo/