{"id":3836,"date":"2013-11-13T15:09:25","date_gmt":"2013-11-13T15:09:25","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3836"},"modified":"2020-08-25T16:50:42","modified_gmt":"2020-08-25T23:50:42","slug":"pasta","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pasta\/","title":{"rendered":"Pasta – COLLECTION INDEX"},"content":{"rendered":"

See also: Lasagna – COLLECTION<\/a><\/span><\/p>\n

\n

Different Pasta Recipes<\/span>
\nPasta – Tips and Tricks<\/a> – START HERE<\/span>
\nPasta Brief<\/a><\/span>
\nQuick Pasta<\/a><\/span>
\nMaking your own pasta<\/a><\/span>
\nSpinach Pasta from Scratch<\/a><\/span>
\nFrom the Atlas Pasta Machine<\/a><\/span>
\nNoodle Tips<\/a><\/span>
\nPasta Carbonara<\/a><\/span>
\nLydia’s Pasta<\/a> (and Cannelloni)<\/span>
\n Lydia’s Pastata<\/a><\/span>
\nHomemade Pasta<\/a><\/span>
\nPasta Dough<\/span><\/a><\/p>\n

\n

Different Types of Pasta by Size and Shape<\/h1>\n

Pasta notes
\nFlour, salt, eggs \u2013 and then EVOO
\nApprox 100 gm 00 flour per egg
\nApprox 2 C flour for 3 eggs
\nAdd 2 TBL EVOO
\nMake nest of flour and salt mixture
\nBeat egg in well\/nest
\nBench knife until it starts to come together
\nAdd another egg yolk if necessary
\nDrizzle water if necessary, but it will probably be OK
\nIf too sticky, add a bit more flour
\nKnead on floured surface until it becomes springy
\nRoll into a thick rope, and wrap in plastic for 30 minutes \u2013 This is a must<\/p>\n

Cut into equal sized pieces, depending on how you will use the pasta
\nGolf ball sized pieces is a good size if you are going to cut strips manually,
\nTennis ball sized if you will put them through a roller
\nRoll, fold, repeat about 8 times
\nCut and flour
\nLet dry for about an hour
\nCook in large pot of boiling water
\nFresh pasta only needs to cook 3-5 minutes<\/p>\n

Angel Hair<\/h2>\n

1\/32 inch wide<\/p>\n

Annuletti \/ Annolini<\/h2>\n

Cappilachi<\/h2>\n

Capoletti \/ Cappiletti<\/h2>\n

Cavatelli<\/h2>\n

Use fork to shape thick 1×1 pieces into ears<\/p>\n

Farfalle<\/h2>\n

Cut into 1.5 inch squares
\n. One side is wavy . Pinch into bow tie<\/p>\n

Fazzoletti<\/h2>\n

Roll to thin sheets – Cut into 1.5 inch squares
\nUsing single chop stick, Roll into tube (on the bias) on textured surface<\/p>\n

Fettucchini<\/h2>\n

Fettuccini \u00bc inch wide<\/p>\n

Garganelli<\/h2>\n

Lasagna Noodles<\/h2>\n

Lasagna Noodles About 2 inches wide.  There is American and Italian lasagna noodles.   Semolina wheat flour.  American has thick.  Italian noodles are thinner and have less chew… which is good.<\/p>\n

Linguini<\/h2>\n

Linguini 1\/8 inch wide<\/p>\n

Papperadelli<\/h2>\n

About 1 inch wide<\/p>\n

Ravioli<\/h2>\n

Cut in 4 inch squares, or 3 inch rounds
\nPut small amt of filling – Ricotta, meat, cheese, etc.
\nSeal edge with egg white – Boil till they float to the top<\/p>\n

Spaghetti<\/h2>\n

Spaghetti 1\/16 inch wide<\/p>\n

Tagliatelli<\/h2>\n

Tagliatelli \u00bd inch wide<\/p>\n

Tellulini<\/h2>\n

Tortelli<\/h2>\n

2 inch squares – Ricotta in center
\nFold to make triangle, then bow tie around finger
\nLay flat to dry<\/p>\n

Toyatelli<\/h2>\n

Trofie<\/h2>\n

Roll thin strips of pasta into curls<\/p>\n

\n

Different Ways to Prepare Pasta – Pasta Dishes<\/h1>\n

Uova da Ravioli<\/a><\/h2>\n

Spinach and Ricotta Lasagna<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

See also: Lasagna – COLLECTION Different Pasta Recipes Pasta – Tips and Tricks – START HERE Pasta Brief Quick Pasta Making your own pasta Spinach Pasta from Scratch From the Atlas Pasta Machine Noodle Tips Pasta Carbonara Lydia’s Pasta (and Cannelloni) Lydia’s Pastata Homemade Pasta Pasta Dough Different Types of Pasta by Size and Shape … Continue reading “Pasta – COLLECTION INDEX”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,196],"tags":[],"class_list":["post-3836","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-collection-index"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3836"}],"version-history":[{"count":33,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3836\/revisions"}],"predecessor-version":[{"id":20144,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3836\/revisions\/20144"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}