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  PASTA RECIPES

 

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Low Fat Pasta Recipes

Low Sodium Pasta Recipes

Basic Pasta Dough

Comments or Information: .

3 1/2 to 4 cups unbleached all-purpose flour
4 extra-large eggs
1/2 teaspoon extra-virgin olive oil

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover crusty bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Basic Spaghetti Sauce

Comments or Information: .

1/2 medium onion, diced
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
8 ounces no salt added tomato puree
6 ounces no salt added tomato paste
2 cups water
1/2 teaspoon dried basil, or 4 fresh leaves
dash cinnamon
dash oregano
pepper and sugar to taste

Saute onion and garlic in oil until golden brown. Add tomato puree and paste and stir until combined. Add the water and stir well, then add seasonings. Cook for about 1 hour until thickened. If desired, add cooked ground beef before serving (nutrition information does not include information for meat).

8 servings
Calories 59
Sodium 19 mg
Fiber 1.4 g
Protein 1.2 g
Carbohydrates 6.8 g
Fat 2.2 g

Bright Red Tomato Sauce

Comments or Information: .

1/4 cup olive oil
1 1/2 cups finely chopped onion
1 tablespoon very finely chopped garlic
35 ounce can Italian tomatoes, undrained
6 ounce can tomato paste
1/4 cup fresh basil, chopped
2 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon ginger
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper
1 1/2 cups water

In large saucepan, heat olive oil over medium heat. Sauté onion and garlic 5 minutes. Put tomatoes in a food processor and pulse on and off for a few seconds. Leave chunky. Add to saucepan along with the tomato paste and all remaining ingredients and bring to a boil. Reduce heat, cover mixture, and simmer, stirring occasionally, for 1 hour. Makes approx 5 cups.

Burmese Coconut Noodles

Comments or Information: Burma.

Chicken Stock 3-4 pound chicken, cleaned and cut into serving pieces 5 stalks lemon grass, trimmed 1/4 cup fish sauce 1 tablespoon salt 10 cups water Seasoning Paste 6 large onions, peeled and quartered 10 cloves garlic, peeled 2" piece fresh ginger 1 tablespoon paprika 1/2 cup water Soup 1 pound yellow split peas, soaked in cold water to cover for 6-12 hours 10 cups water 1/3 cup vegetable oil, preferably peanut oil 2 tablespoons cayenne pepper 4 cups coconut milk 1 cup evaporated milk (opt) 3 tablespoons sugar salt to taste fish sauce to taste 3 large eggs, beaten (opt) Accompaniments 2 pounds fresh or 1 pound dried Chinese wheat or Thai rice stick noodles, cooked 1/4 pound rice vermicelli, fried until golden and crumbled 3 large onions, peeled and thinly sliced 1 lemon or lime, cut into 8 wedges 1/2 cup cayenne pepper 3-4 hard-boiled eggs, quartered

Stock Combine the ingredients in large stockpot and bring to a boil. Cook for about 40 minutes. Remove from the heat and let chicken cool. Remove meat from bones and set aside. Reserve stock. Seasoning Paste Combine onions, garlic, ginger, and paprika in blender. Add just enough water to process and blend to a coarse paste. Soup Combine split peas and water in large saucepan and bring to a boil. Reduce the heat to medium-low and cook 25-30 minutes until soft. Transfer to blender along with some water and blend until smooth. Heat oil in large wok or saucepan over medium heat. Add the seasoning paste and cook, stirring, about 5 minutes or until fragrant. Add the cayenne pepper and stir well. Add the chicken and cook, stirring occasionally, for 20 minutes. While the chicken is cooking, whisk the pureed split peas into the stock and set over medium-high heat. Bring to a boil, and add chicken mixture. Add milks, sugar, salt and fish sauce. Reduce heat to medium-low and cook until the oil from the coconut milk appears on the surface, about 20 minutes. If using the eggs, whisk some of the hot liquid into the beaten eggs. Slowly pour the eggs in a thin stream into the soup, stirring constantly. Reduce heat to low, cover and cook for 15 minutes. Arrange the accompaniments in individual serving bowls. Place a portion of noodles in each soup bowl and ladle the soup over the noodles. Add accompaniments as desired. Makes 6-8 servings.

Cannelloni Stuffed with Cheese in Tomato Sauce

Comments or Information: Campania.

Cannelloni or lasagna pasta

Sauce
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds ripe tomatoes, chopped
1 teaspoon sugar
Salt and pepper (black or red)
1/3 cup chopped basil or parsley or both

Filling
1 1/4 cups ricotta
2 eggs
1/2 cup grated parmesan or pecorino
Salt and pepper
1/2 cup finely chopped parsley
1/2 pound mozzarella, diced
3 ounces cooked ham, finely chopped

1/2 cup grated parmesan or pecorino for sprinkling

Sauce
Fry garlic in oil until golden; add the tomatoes, sugar, salt and pepper and simmer gently for about 10 minutes, or until reduced to a thick consistency. Then add the basil and/or parsley.

Filling
Mash the ricotta with the eggs. Add the parmesan, salt, pepper, parsley, mozzarella and ham, and mix well. Boil the pasta rectangles, a few at a time, in plenty of salted boiling water with oil to keep them from sticking. Drain while still a little firm and lay on a damp cloth. Place 2 tablespoons of filling in a line in the center of each and roll up. Spread a few tablespoons of sauce on the bottom of a baking dish and arrange the rolled cannelloni in a layer on top. Sprinkle with parmesan or pecorino and cover with the rest of the sauce. Bake at 400F for 30 minutes, or until browned. Serve very hot.

Can also use béchamel sauce on top.

Campania region

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