Fresh Pasta Recipes

Aglio Olio


Aglio Olio


There is beauty in the simplicity of this classic pasta dish Spaghettini Aglio e Olio.  The clean flavor of the garlic and herbs ring true for those who prefer to taste and bite of pasta but don't want a sauce to overwhelm the experience.

Feel free to modify this recipe and add chicken or shrimp to the saute pan as well, or keep it simple.

Continue reading "Aglio Olio" »

Crepe Batter (Recipe)

Crepe Batter

Many recipes for Cannelloni call for crepes instead of pasta.  I personally like pasta, but for those who desire "Crespelle" here is a recipe.

I use a hot 10 inch non stick pan.  Brush it with oil then add 1 oz or so of batter to the pan.  I swirl it around and pour off the remainder assuring that the bottom of the pan is coated.  When the crepe begins to brown on the edge I take peak.  If its golden brown on the bottom I turn them and cook for just a moment on the other side.

I then take them and stack them onto a plate.

You may use them right away or refrigerate till needed for your favorite recipe.

Continue reading "Crepe Batter (Recipe)" »

Fresh Pasta




Fresh Pasta

Here is another version of fresh pasta which you may also consider for your recipe file.

This is a large restaurant recipe that may come in handy during the holidays!

It makes about 7 1/2 lbs

Egg Pasta


30 ea large eggs

1 cup olive oil

2 oz sea salt

2½ lb  flour

3½ lb  semolina


Spinach Pasta

Makes about 8 lbs


1 lb   frozen spinach thawed and chopped fine

30 ea   large eggs

1 cup  olive oil

2 oz sea salt

3.5 lb semolina

2.5 lb flour


Because this is a large quantity I would divide the recipe in half  or in four if you don't have a Hobart mixer that is large enough to make the whole batch.

You could, I guess make a giant well of the flour and go for it but I would not advise it.

When making pasta in a mixer you add the dry ingredients in the mixer then on low speed add the spinach ( if making spinach pasta) followed by the beaten egg and oil mixture slowly until it starts forming a dough. I use the paddle.

Remove it from the mixer and place the pasta dough onto the bench and knead it by hand until it is smooth.  Add more flour if necessary.

Divide into manageable portions to work with and refrigerate for a few hours before using.


Here is another fresh pasta recipe as well.

Pasta Types (Recipes)

Corzetti stamp


 For many of us Pasta Types are the basic types that you find in the grocers.

Spaghetti, Penne, Linguine, Lasagna and  Rigatoni plus some soup Pastas.  The reality is that there are so many Pastas Types volumes can be written about them!

Some are specialized for a particular style of sauce and others are fanciful creations like the Ligurian specialty Corzetti which is shaped and stamped in the form of ancient coins.!  Has presented recipes for Fresh Semolina Pasta and Ricotta Cheese Gnocchi .  Today I will cover just a few of the dry Pasta Types that are out there.


The names may be different from what you know or there may be some that are missing that are your favorites.  If so, I would love to know so please leave a comment and share!

Dried Pasta is simply created with flour and water.  Some types of Pastas have egg, as in Parparadelle egg noodles. Other Pastas are infused with spices, vegetables and even squid ink!

Authentic Imported Italian Pasta legally can only be made with Durham Flour or Durham Semolina.  If dried pasta is made with other than Durham flour it will be a softer style Pasta lacking the desired bite when cooked ("al dente" to the touch of the tooth). You will also see pastas made with Buckwheat, Whole Wheat as well as the growing in popularity Gluten Free Pasta.

The origin of pasta can be traced back to the Greeks and is mentioned in Muslim and Christian writings alike.

  Contrary to belief, China was not the origin of pasta but rather derived from Arabs who conquered Sicily in the late 7th century.   Marco Polo's travels were used by food industries as PR to get people in the United States to eat Pasta. See Wikipedia or for more history.

Cooking Pasta

Italians prefer their pasta cooked "al dente" where some Americans prefer it cooked scotta. (overcooked)

When cooking Pasta I use lots of salted boiling water.  I don't add olive oil to my Pasta water, I feel it adds no value.  I boil my Pasta (what ever shape it is) to the point where if I bite it gives resistance to my teeth but is not crunchy.  The interior of the Pasta will have a slightly under-cooked appearance and texture.

Once finished I drain the Pasta immediately but never rinse it.  In then toss the Pasta with a bit of olive oil, only enough to coat the Pasta and prevent it from sticking.  This procedure is great for cooking Pasta ahead of time and reheating it when needed either in sauce or in boiling water to bring it back to temperature.

The classic method is to drain the Pasta reserving about a cup of water in the pot and adding that to your sauce.

  The water adds back water due to evaporation in cooking as well as adds body to your pasta due to the starch in the pasta water. (as in this recipe Shrimp Fra Diavolo)

As far as what sauces to use with what Pastas there are a few rules.  Pasta recipes that call out the shape should be respected as in Spaghetti Arrabiata 

This guide to the most popular pasta shapes that follows is courtesy of the National Pasta Association. 

Continue reading "Pasta Types (Recipes)" »