How To Make Penne Pasta From Scratch

Make Your Own . Garganelli (home made Penne)

I make handmade pasta with “00” flour the majority of the time, as described in the previous post. This flour gives the silkiest pasta. I will use half “00” and half semolina flour, however, when creating a sauce that is a little more substantial. This will result in pasta that is a little more firm and will also allow the sauce to adhere more effectively to the pasta. After everything is said and done, any of the three flour choices described above will be satisfactory. Ali’s blog was published on May 15, 2019.

How to Make Homemade Penne Pasta Noodles

From start to finish, it takes 90 minutes. Servings:4 ‘Intermediate’ level of difficulty The following equipment is required to manufacture penne at home: a pasta machine, stand mixer with a pasta extruder attachment, as well as a disc or die designed particularly for penne in order to produce the noodles with pointed ends. You should not, however, rush to the store just yet: Garganelli pasta, a kind of penne that is less well-known, may be made entirely by hand. The most noticeable distinction between penne and garganelli is that the garganelli tube has a visible flap on the top.

Ingredients

  • 2 cups all-purpose flour, with a little extra for sprinkling 4 egg yolks, 1 cup semolina flour, 1 teaspoon salt, 2 whole eggs and 4 egg whites

Tip

If you don’t have semolina flour on hand, or if you don’t want to use it, all-purpose flour can be substituted.

Prepare the Pasta Dough

In a large mixing bowl, thoroughly combine the all-purpose and semolina flours with the salt, making sure they are well incorporated. In a separate dish, whisk together the entire eggs and the egg yolks. Begin by combining the dry ingredients with an electric hand mixer or in a stand mixer until they are well combined. Slowly pour the eggs into the flour mixture. Continue to combine the ingredients until the flour has completely absorbed the egg, resulting in a light yellow lump of dough with a homogeneous texture and consistency.

Separate the dough into four sections that are approximately the same size as one another.

Form Penne With an Extruder

Use a pasta machine or a stand mixer attachment to make the noodles. Install the penne noodle disc or die in your pasta extruder to make penne noodles. Take the first chunk of dough out of the plastic wrap and set it aside. Make sure to feed the dough through the machine in accordance with the manufacturer’s recommendations. To cut the noodles from the end of the disc, use a knife or the machine’s specific cutting tool to slice the noodles until they are approximately 2 to 2 1/2 inches long. Place the penne on a lightly dusted baking sheet and set it aside while you finish processing the remaining sections of dough.

Shape Garganelli By Hand

Flour should be sprinkled on your work surface as well as the barrel of a rolling pin. Unwrap one part of the dough from the plastic wrap and set it aside. Place the unwrapped dough on a floured surface and press it down. With the rolling pin, roll the dough into a thin disc and set aside. Do not be concerned with forming a perfect circle or oval with the disc. Test the thickness of the rolled dough by sliding your palm underneath it. While your hand should be visible through the dough, you should be able to gently manipulate it without ripping it.

  1. Wrap it in plastic wrap as you continue to roll the remaining sections.
  2. Using a pasta cutting tool, a pizza wheel, or a sharp knife, cut the disc into 1-inch-wide strips that are vertically aligned.
  3. Cut horizontally across the disc, spacing each cut approximately 1 1/2 inches apart.
  4. Pick up any bits of dough that have been cut into shapes other than 1-by-1-1/2-inch rectangles.
  5. Using a ridged pasta board, such as an agarganelli board or a gnocchi board, place a rectangle of dough on the board with one corner of the rectangle pointing toward you.
  6. Orient the pencil so that it is horizontal.
  7. Place the tip of the corner of the pencil on top of the pencil so that you can begin to roll the pencil.
  8. You should roll from one corner of the rectangle to the corner diagonally opposite it, starting at one corner and ending at the other.
  9. Place it on a baking sheet that has been lightly dusted as you continue to shape the remainder of the dough.

Roll the remaining rectangles in a tight ball. Cut and shape the remaining bits of dough, reserving the edge pieces in the covered bowl for later use. Roll the edge pieces into a new disc and repeat the process. To finish making the noodles, repeat the cutting and shaping processes one more time.

Tip

  • In the event that you have access to a pasta roller, forming dough discs with it can save time while also producing more consistent results. If you do not have access to a ridged pasta board, you can shape garganelli on a smooth work surface instead. Simply said, the noodles will be smooth rather than ridged, similar to penne.

Boil the Pasta

Fill a large stock pot halfway with water, enough to cover the pasta completely (approximately 6 quarts). Season the water strongly with salt – pasta water should have a salty taste, similar to that of the sea. Bring the pot of water to a rolling boil. In order to reduce splashing, gently drop the pasta into the water. Boil the pasta for 1 to 3 minutes, depending on its size. Remove a noodle from the water and use your tongue to detect when it is done.

Serving Suggestions

Sauces that are heavy or chunky are the greatest accompaniments to penne and garganelli. Sauces made from dairy products, such as Alfredo sauce or a creamy garlic sauce, are excellent alternatives. In addition, vodka sauce, which is a thick tomato sauce including cream and vodka, is a traditional complement. In addition, a lighter tomato sauce and a cooked vegetable or meat, such as sautéed torn spinach, sliced mushrooms, pieces of grilled chicken, or cooked sausage, can be served with the pasta.

For example, combine penne with chopped pancetta, sautéed spinach, and blue cheese, seasoning with herbs and spices to taste, and serve immediately.

How to Make Handmade Shaped Pasta

Forget about traditional spaghetti; instead, we’re experimenting with farfalle, maltagliati, and garganelli. Having mastered our how-to primer on how to produce fresh, handmade pasta without using a machine, it’s time to take things to the next level. Consider this: If you thought making shaped pasta from home was beyond of your price range, think again: Making forms like as farfalle, maltagliati, and garganelli is much easier than it appears on the surface. We’ll show you how to do it. When you’re rolling out the dough, take attention to the visual clues that are there: You should roll out the dough until it is thin enough that the outline of your fingers can be seen through it.

  1. 1.
  2. 2.
  3. 1.
  4. 2.
  5. Pinch in the long ends of the rectangle with your thumb and index finger of the opposite hand until they reach the finger in the middle of the spaghetti, then release the pinching force.
  6. 1.
  7. 2.
  8. Remove the formed pasta from the pen and repeat the process.
  9. Formed pasta, like strand pasta, should be cooked within an hour of being shaped or frozen, same as with strand pasta.

Splashes of vodka and cream can transform a simple tomato sauce into a sumptuous restaurant dish—or into a heavy, alcoholic blunder—in an instant. We set out to make our vodka sauce the finest it could possibly be in every way.

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Homemade Garganelli {Step By Step With Pictures}

For centuries, Garganelli has been a mainstay of the Italian cuisine, particularly in the Emilia-Romagna area, and it is now loved all over the world. Garganelli and topennepasta are quite similar in appearance since they both have a tubular form. However, there are a few notable variations between penne and garganelli that should be noted.

  1. Garganelli are made with egg-based pasta dough, as opposed to eggless penne
  2. Garganelli have a visible seam where one corner of the pasta square adheres to the rest, whereas penne have a perfectly smooth cylinder shape
  3. Garganelli ridges are perpendicular to the length of the pasta square
  4. Penne ridges are parallel to one another. Both, on the other hand, may be created in a smooth variant as well

Tools to make garganelli at home

  1. It is either a straight rolling pin or a pasta machine that makes life a whole lot simpler. Board made of garganelli orgnocchi, plus a chopstick or a circular wooden pencil
  • Garganelli can be made with or without a gnocchi board, depending on how smooth you want them. Simply split the squares into quarters and roll them over the rolling pin as directed in the recipe. Listed below is a high-level overview of all of the tools, followed by detailed step-by-step instructions. Before we get to the recipe, there’s one more vital point to make: Make care to lightly dry your soon-to-be garganelli squares for a few minutes before using them. Otherwise, they will flatten out shortly after being shaped.

Homemade Garganelli

Step-by-step instructions on how to make garganelli that are simple to follow. PrintPinRate / Observation Course:PastaDinner:Italian Cuisine:6 Servings

Fresh pasta dough

  • Pour both flours onto a work surface (ideally wooden)
  • Sift together. Make a well in the center and pour in the eggs that have been softly beaten
  • A pinch of salt should be added before beginning to combine all of the ingredients with a fork or a dough scraper until a crumbly mixture forms. You may do this with your hands if you don’t mind getting a bit messy
  • Otherwise, use a tool. Use your hands to knead the dough for a further five minutes or until it is smooth, elastic, and no longer sticky. Wrap the dough in plastic wrap and let it aside for 15-30 minutes, or even overnight (in a cold area or the refrigerator), until it has doubled in size.

Rolling the dough

  • To begin, cut out a piece of dough and softly flatten it with your fingers
  • Lightly dust the surface with flour
  • A rolling pin as an alternative
  • Using a rolling pin, flatten the dough into a sheet that is approximately 1 millimeter thick
  • Set the machine to its widest setting (zero) and run the dough through it for the first time. Fold the dough in half and re-run it through the machine on the same setting
  • To get rich thickness of around 1 mm or position 6 on the Marcato Atlas Pasta Machine, adjust to the next-narrower setting until you reach that thickness. For each item, reset the machine to its original settings. Prepare the sheet by placing it on a lightly floured work area
  • Allow for 10-20 minutes of drying time between each sheet cut into 1.51.5 or 21.2 inch squares. As a result, when the garganelli are finished cooking, they will not flatten.

Shape garganelli

  • Place a pasta square on a gnocchi board (gnocchi paddle) that has been properly floured
  • Fold one of the square’s corners over the garganelli pin
  • Repeat. If you don’t have a specific pin, you may use a regular chopstick or even a wooden pencil wrapped around it. Holding both ends of the pin, roll it in the direction of your body. At the same time that you apply pressure to the garganello, seal it to prevent it from being ruined. To stop the dough from clinging to the board, avoid pressing too hard, but use sufficient pressure to seal and imprint the ridges. Repeat the procedure with the remaining squares and, eventually, with the entire dough. Allow formed garganelli to dry for approximately 15 minutes before cooking them, or allow them to dry entirely overnight and store them in a sealed plastic bag before using them.
See also:  How To Put Mozzarella On Pasta

Garganelli Cooking Time

Garganelli that have been freshly prepared cook in about 3-4 minutes. Garganelli are ready in around 7-8 minutes if they are dry.

Recipes with Garganelli

Are you looking for the right sauce to accompany your garganelli? Garganelli in a creamy spinach sauce is a must-try! The outcome is always a positive one. Cheers to a good meal!

Home-made Penne Pasta

We were fortunate enough to obtain a large quantity (40kg) of ripe roma tomatoes a few of weeks ago, and so, on very short notice, we enlisted the assistance of a number of friends and completed a task that we had not completed in years. Today was the day for cooking Tomato Passata! After 40 bottles of sauce, we have enough to sustain us for a short period of time, if not longer. and in order to put it to the test, I had to prepare some fresh pasta! I’ve cooked a variety of homemade pasta dishes in the past, including Ravioli, Tortellini, Tagliatelle, Parpardelle, and many more, but I’d never made Penne before.

  1. Pasta Because they must be manufactured at home in order to obtain this tubular shape, I turned to YouTube for help, which provided me with lots of instructions on how to create them!
  2. I made a mistake, and I should not have!
  3. This works fine if you’re making pasta that doesn’t need to retain its form or that includes a filling to help it hold its shape, such as ravioli, tagliatelle, or anything similar; however, using this exact dough to make penne works perfectly until the pasta is immersed in water!
  4. Gluten, found in semolina, provides it the firmness it needs to hold up to rich sauces without sacrificing the delicate delicacy required to bend and twist into complicated pasta forms.
  5. Ingredients: per person, per serving: SEMOLINA (100 g) Flour A teaspoon of salt and 1 egg Method – Form a pile of flour and make a huge well in the center of it (big enough for the eggs).
  6. If desired, season with a pinch of salt.
  7. If the mixture is excessively sticky, a tiny amount of flour can be added to make it less sticky.

To make the dough smooth, solid, and quite elastic, knead it for ten to fifteen minutes until it is smooth, firm, and pretty elastic.

– Wrap the dough tightly with plastic wrap and place it in the refrigerator for at least 30 minutes before using.

– Roll out the dough in parts until it reaches a thickness of 6, then cut the sheets into 2.5cm square pieces.

Penne is best served with the following sauce: A well-known meal called Penne Arrabiata is made by cooking the passata with some garlic, a little onion, finely diced, CHILLI (for the arrabiata flavor), and basil, which is the ideal herb for cooking with tomatoes!

Season with salt towards the conclusion of the cooking process.

Making penne takes time and patience; even I admitted that I should have made tagliatelle instead of penne halfway through since it would have been much more efficient. Regardless of the collapsed spaghetti, the flavor was excellent, and we thoroughly enjoyed our supper anyway!

Learn how to make Garganelli pasta

Garganelli are a beautiful, yet simple, handmade pasta that goes well with a range of sauces and can be prepared in minutes. Prepare yourself for the accolades that will inevitably come your way by following my step-by-step instructions. The delicious garganelli pasta is ready to be devoured.

Why you’ll love this recipe

This is a classic pasta dish from the Emilia Romagna area of Italy, which is where my father was born. While each area takes pleasure in its own unique variety, Emilia Romanga’s are well-known and respected across Italy for its quality and consistency. Garganelli are a type of pasta that looks like ribbed quills with points at both ends, comparable to penne. These, like other handcrafted items (thinkbusiateorcavatelli), are perfect for special events like as Christmas and family reunions, among other things.

Each square is formed into a hollow tube by using a dowel and a tiny grooved board to create a hollow tube shape.

Sauce adheres to the ridges of the pasta and fills the tube, ensuring that you get more sauce with each mouthful!

Both the smaller and larger ones are excellent when cooked in chicken broth, while the larger ones absorb all of the meaty richness of aragu sauce when served over pasta.

Ingredient notes

These are the ingredients you’ll need to prepare this garganelli pasta. There are a few of additional components added to this pasta dough, in addition to the normal wheat and eggs. The following components, which are traditionally used in the preparation of various dishes at home, provide a delectable flavor and scent to the completed meal.

  • Parmesan cheese – this should be finely shredded so that it may be easily incorporated into the pasta dough. Nutty flavor comes from entire nuts, which should be grate finely for this dish. peppercorns that have been freshly ground

Instructions

To begin, you will need to prepare handmade pasta (which will be identical to preparing tagliatelle) and set it aside to rest. After then, the sculpting process begins.

  • Fill the well in the flour with the remaining ingredients
  • Mix thoroughly. Using a fork, mix the flour and the eggs until smooth. Form a ball out of the dough and lay it aside to rest
  • Create the handmade pasta by rolling out the dough, cutting it into little squares, and rolling it out again.

How to create this shape

  • Place the square of dough on the grooved board or sterilized comb so that the point of the dough is pointing in your direction. Make marks with a wooden dowel or a clean pencil before rolling the paper. Flick the dowel over the spot that is nearest to you
  • Using your hands, press and roll the dough up, uniting the ends. Continue until all of the dough has been consumed.

Recruit the assistance of friends and family members. Garganelli will be ready in no time, and you will have plenty to feed everyone!

Tips for success and FAQ’s

It is necessary to have certain tools in order to produce this form. First and foremost, a pasta machine is convenient; nevertheless, a rolling pin will do the job just as well – you may just need a little extra muscular power! Second, you’ll need a grooved board (also known as a gnocchi or gargnelli board), as seen in the photographs, as well as a dowel. 14inch/6mm dowel is used to get the size you see here on the screen. A new comb and pencil, on the other hand, are an excellent alternative.

  • This form is not difficult to produce, however, I’ll be honest, it does take some time.
  • What is the definition of garganelli pasta?
  • With the help of a short dowel and a little grooved board, each tube is constructed from a small square of fresh pasta.
  • In contrast to penne, which is extruded, the tubes feature a flap at the point where the square of pasta connects.
  • Mix add about a teaspoon or more of water at a time, kneading constantly, until it forms a cohesive mass.
  • Is it possible to make the dough in a food processor or an electric mixer?
  • Simply combine all of the ingredients in a large mixing basin until well-combined.
  • What is the most efficient method of cutting the squares?
  • When it comes to storing pasta, what is the best method?
  • Freeze for up to one month if you need to keep it for a longer period of time.

Cooking from frozen is possible. What is the yield of this recipe in terms of pasta? This recipe yields 10oz/280g fresh garganelli pasta, which is great for tossing into a broth for four people. The recipe, on the other hand, may easily be doubled or quadrupled.

Serving suggestions

To prepare the dish, heat it in salted water for 3-5 minutes, or until it is just cooked through. The easiest method to determine if something is finished is to taste it. Drain the noodles and toss it with your favorite spaghetti sauce. Garganelli are often used to make a delectable soup. Simply boil in chicken stock before serving with a generous amount of parmesan Parmesan! The original version of this recipe, which has been revised and enhanced, was published on April 16, 2013. Homemade Egg PastaHomemade Busiate PastaPasta with AsparagusCavatelli with BroccoliPasta with AsparagusPasta with AsparagusPasta with Asparagus

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  • Rolling pin or pasta machine
  • Wooden gnocchi board or sterilized comb
  • Wooden dowel or clean round pencil
  • Rolling pin or pasta machine
  • 2 big eggs
  • 12 cup (1 oz/30 grams) finely shredded Parmesan cheese
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed black pepper
  • 112 cups (7 oz/185 grams) all-purpose flour

Make the pasta dough

  • 2 tablespoons of flour should be removed and placed aside. If the dough becomes too moist, you will need this later on. Place the remaining flour, parmesan, nutmeg, pepper, and salt on a work surface and mix well. Set aside. Toss the eggs into a well that has been dug in the centre. Using a fork, lightly beat the eggs, gradually adding flour from the edges in until you get a shaggy dough that is not runny. Knead the dough for 5 to 10 minutes, or until it is smooth and pliable, depending on your preference. If the mixture is not coming together, add a teaspoon of water at a time, being careful not to add too much. Alternatively, if the dough is too moist, add some of the saved flour. Set aside for 10 minutes to 1 hour to relax after wrapping in plastic wrap.

Make the garganelli

  • Working with a quarter of the dough at a time is recommended. Keep the remainder of the dough tightly covered in plastic
  • Lightly dust the rollers of the pasta machine and push the dough into a level surface. Make use of the widest setting on the pasta maker and move the dough through the machine as much as possible. Fold and reroll the paper numerous times until it is smooth and uniform. Then progressively narrow the width of the rollers until you can see through the sheet to the color beneath it. Cut the 1 or 1 12 inch squares of thinly rolled pasta dough into 1 or 1 12 inch squares. If there is any leftover dough, it can be incorporated back into the main ball and re-used. Place the square on the gnocchi board or sterilized comb such that the point of the square is pointing in your direction. Make marks with a wooden dowel or a clean pencil before rolling the paper. Flirt the dough over the pencil with the point nearest to you and carefully roll the dough up, pushing to seal and unite the ends
  • It simply takes a small bit of experience to get a functioning garganelli production line up and running
  • To prepare, boil the noodles in salted water for 3-5 minutes, or until just cooked through, and then serve with your favorite sauce. As an alternative, simmer in broth to make a delectable soup.

How many servings of pasta does this recipe yield? This recipe yields 10oz/280g fresh garganelli pasta, which is plenty for 2 serves or may be used to bulk up a broth to serve 4 people. The recipe, on the other hand, may easily be doubled or quadrupled. Use a food processor or an electric mixer to make the dough. instructions Simply combine all of the ingredients in a large mixing basin until well-combined. Once the dough has come together, remove it from the mixer and knead it by hand until it is smooth and elastic.

You may get pasta cutter wheels with four or more rollers, which will assist you in cutting squares that are consistent in size.

Freeze for up to one month if you need to keep it for a longer period of time.

513 calories|73 grams of carbohydrates|25 grams of protein|12 grams of fat|6 grams of saturated fat|1 gram of trans fat|186 milligrams of cholesterol|592 milligrams of sodium|194 milligrams of potassium|3 grams of fiber|1 gram of sugar|457 international units of vitamin A|1 milligram of vitamin C|317 milligrams of calcium|5 milligrams of iron

See also:  How To Make Pasta Sauce From Tomatoes

Reader Interactions

I have the impression that there are a plethora of things out there that I want to produce but never have the opportunity to. In all seriousness, let’s be honest: I probably do have the time; I simply don’t have the motivation to do so. It takes a great deal of motivation to convince me to really follow through with any of my many ideas, so it came as a pleasant surprise when I eventually prepared these handmade garganelli from scratch! I’ve made garganelli in the past, but they were the smooth variety, not the ridged kind.

  • They are similar in appearance to penne, with the exception that penne are extruded and are a totally smooth cylinder.
  • Garganelli are quite simple to prepare at home.
  • If you don’t already have a favorite pasta dough, I’ve included one below; however, this recipe is adaptable to any and all pasta doughs as well.
  • I generally roll my out to a thickness of 5 or 6, which results in fluffy huge spaghetti forms that are extremely delicious.
  • Then it’s only a matter of cutting everything into squares after your pasta has been rolled into sheets.
  • Everything after that is just a matter of rolling.
  • If you do not have one, you may just make smooth garganelli instead of ridged garganelli.
  • How to make: create a square on your work surface that is diagonally oriented (either a wooden cutting board or a gnocchi board).
  • Using your hands, roll the spaghetti and the rod together tightly, pushing down when the two corner edges come together.
  • All you have to do is cook them until they float, then serve them with your favorite sauce.

They are incredibly easy to make! With: creamy cacio e pepe; lemon sauce; norcia pasta; or garlicky brown butter parmesan; we prefer them with: Serves1portion Preparation time: 10 minutes 1 hour 10 minutes of resting time 1 hour 10 minutes of total time

  • 100 grams of flour with a little more for dusting
  • 1 big egg
  • 1 extra egg yolk
  • 1 teaspoon of salt
  • In a large mixing bowl, place 100 grams of flour and form a well in the center. To make the dough, place the flour in a well and whisk the eggs with a fork until they begin to form a dough – alternatively, pulse the flour and eggs together in a food processor until they resemble coarse bread crumbs (about 30 seconds). Turn the dough out onto a lightly floured surface and knead until smooth and elastic, then cover it in plastic wrap and let it aside for 1 hour. After the pasta has been allowed to rest for an hour, lightly sprinkle it with flour and push it into a rectangular form with your fingers. Roll out the dough in stages, starting with the thickest setting and gradually decreasing the thickness after each roll. On the pasta roller, you may roll it to a thickness of between 5 and 7 inches. Maintaining its shape after cooking is more probable if you roll it out thicker, so keep that in mind while you’re rolling out your dough. Using a sharp knife, cut the pasta sheet into 1.25-inch squares, making sure to wrap the leftover pasta dough (as well as the cut squares) in plastic wrap to prevent it from drying out. Take your gnocchi board and draw a diagonal line in the center of each square. Pick up the corner of the pasta square that will be used and wrap it around a dowel (I used the handle of a wooden spoon) while pressing down to make the ridges. Repeat with the remaining corners. Press a little harder to seal the area where the corner edges come together. Remove the dowel and lay it aside on a tray or work surface that has been lightly floured or sprinkled with cornmeal. Allowing them to dry out somewhat after they’ve been created will aid in keeping their shape when they’re being cooked in the oven. Continually repeat the process until you have used up all of your pasta dough.

Penne With Tomato Sauce Pasta Recipe by Tasty

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • 395g) crushed tomato (1 can)
  • Salt to taste
  • 12 lbpenne pasta (225g)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 12 teaspoon red chili flakes
  • 1 clove garlic, minced
  • 14 ozcrushed tomato (395g) 1 can
  1. Using a large sauté pan, cook the ingredients over medium heat. Cook for 8-10 minutes, until the onion is transparent, with the olive oil, before adding the garlic. Cook for another 2 minutes, or until the pepper flakes and garlic are fragrant, before adding the tomatoes. Sauté for 20 minutes, uncovered, after which add the tomatoes. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Drain the pasta, reserving 12 cup (120 mL) of the cooking water
  2. Add the pasta to the sauce once it has been drained. Stir well, adding a little amount of pasta water if necessary to loosen the sauce. Season with salt to taste
  3. Serve immediately.

How to Make Handmade Pasta in Different Colors and Flavors

Medium heat should be applied to a big sauté pan. Cook until the onion is transparent, 8-10 minutes, in the olive oil and onion mixture. Cook for a further 2 minutes, or until the chile flakes and garlic are aromatic. Sautee over medium heat for about 20 minutes, stirring occasionally Prepare a big pot of salted water by bringing it to a rolling boil. The pasta should be cooked according to the package directions unless otherwise specified. Drain the pasta, reserving 12 cup (120 mL) of the water.

Re-stir the sauce, adding a little amount of pasta water if necessary to loosen the consistency.

  • A big sauté pan should be heated over medium heat. Cook for 8-10 minutes, stirring occasionally, until the onion is transparent. Cook for another 2 minutes, or until the chile flakes and garlic are aromatic. Cook, uncovered, for 20 minutes after adding the tomatoes. Prepare a big pot of salted water to come to a rolling boil. Prepare the pasta according to the package directions. Save 12 cup (120 mL) of the pasta water before draining
  • Toss the pasta with the sauce once it has been drained. Toss thoroughly, adding a little amount of pasta water if necessary to loosen the sauce. Taste and season with salt to your liking
  • Serve.

Create a mound of flour on your work area and use a spoon to scoop out a well in the center, forming a “volcano” shape. In a separate bowl, whisk together the eggs and flour until smooth, adding only a few drops of water if required and no more. Pour the mixture into the prepared crater and set it aside. To finish kneading, allow the dough to rest for 10 to 15 minutes or until it is smooth, firm, and somewhat elastic. It is important not to scrimp on the kneading, because the dough may tear while you are rolling it out.

  1. Start by flouring your work surface (marble worktops are great for this, but wood or Formica work will also work) and rolling out the dough, starting in the centre and rolling out from there, flipping it over regularly, and flouring it as needed to keep it from adhering to the surface.
  2. Continue to rotate and roll the sheet until you have a sheet that is practically transparent—as thin as a penny, or even thinner if you are able to handle (the pasta will almost double in thickness while cooking).
  3. Once the sheet has been rolled out, you may use it to make packed pasta, such as ravioli or tortellini, or to make lasagna, or you can cut it into wide strips to use as a decorative element.
  4. The second part of dough should be rolled out and cut in the same manner as the first.
  5. Due to the fact that it is fresh, it will cook in about 3-5 minutes.
  6. Soft wheat flour contains far less gluten than the durum wheat used in commercially manufactured dry pastas, and as a result, if it is overcooked, it will become spongy and flabby.

Makingpasta by hand takes time and practice, and if you make it on a regular basis, you may want to consider investing in a pasta machine. There are two sorts of these:

  • Hand operated: These are clamped to your work area and need you to prepare the dough yourself. Afterwards, you run it through the rollers until it reaches the required thickness, and then through the desired cutters to create noodles. Tagliatelle, taglierini, and lasagne are the only flat varieties of pasta that they can manufacture (which may then be used to make filled pasta such as ravioli and other similar dishes). Motorized: With electric versions, you simply feed the eggs and flour into the machine, and the machine takes care of the rest. Additionally, depending on the nozzle you choose, cylindrical varieties of pasta such as spaghetti or penne can be produced as well. Attachments for producing ravioli and other types of filled pasta are available as well.

While pasta machines aren’t always necessary (tortelli di patate, for example, are prepared with larger sheets of dough), they may be a tremendous help in the kitchen when you’re short on time. One of the most enjoyable aspects of creating fresh pasta at home is that it is simple to incorporate pureed veggies, almonds, chocolate, fresh herbs, and other things into the dough to produce a variety of wonderful colours in the finished product. Remember that the addition of some components will change the texture of the dough, making it less elastic and hence more difficult to roll out.

As a result, you may not be able to achieve the same thinness of the sheet as you would with a sheet produced just of wheat and eggs.

If the dough comes out too wet and sticky, add more flour (you’ll become better at estimating how much flour you’ll need as you gain expertise).

Green Spinach Pasta

To make pasta paglia e fieno (straw-and-hay pasta), combine green and yellow tagliatelle and cook until al dente, then serve with cream sauces or salsa ai funghi, this is the traditional color to use (mushroom sauce). When creating lasagna or ravioli, green pasta is a great alternative to regular spaghetti. To prepare it, you’ll need the following ingredients:

  • 7/8 pound/400 grams/3 1/3 cups flour
  • 8 ounces/220 grams fresh spinach
  • 3 eggs
  • A sprinkling of salt
  • 7/8 pound/400 grams/3 1/3 cups flour

Make sure to wash the spinach well before chopping it finely and heating it in a saucepan with just the water that adheres to the leaves. Stir in a sprinkle of salt until the spinach is completely wilted (5 minutes), then set it aside to cool before squeezing it well to remove as much moisture as possible. When you’re ready to prepare the dough, puree the spinach and incorporate it with the other ingredients. You may also experiment with wild greens or nettles as alternatives (use gloves when you pick and wash them).

Red Carrot-Tomato Pasta

These are the proportions for green pasta, which are comparable to those for brown pasta:

  • 3 1/3 cups flour
  • 7/8 pound/400 grams carrots
  • 3 eggs
  • 1 tablespoon tomato paste
  • 3 1/3 cups flour Take it with a grain of salt.
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Peel and dice the carrots, then cook them till soft in a small amount of gently salted water. Drain the vegetables thoroughly, purée them, and then return them to the saucepan. Add the tomato paste and cook on a low heat, stirring regularly, until it has thickened and become firm. When you’re ready to make the dough, combine the veggie combination with the rest of the ingredients. The carrots are optional if you want the pasta to be a deep red color. Instead, boil down a tube of tomato paste, which will produce a spaghetti that is fairly acidic and in need of a cream sauce to balance it out, as shown in the photo.

Chocolate Pasta

A relatively new addition to the pasta menu, this dish is created with unsweetened cocoa powder and is described as follows:

  • 1 7/8 pound/400 g/3 1/3 cups flour
  • 3 ounces/80 g unsweetened cocoa powder, 4 eggs, and a pinch of salt

Combine all of the ingredients in a large mixing bowl and prepare pasta as you normally would.

It’s not as sweet as you may imagine, contrary to popular belief. When used with rich, wild game-based spaghetti sauces, it makes for an excellent combination.

Parmesan Cheese Pasta

In terms of color, this isn’t much that different from normal, but the flavor is a delightful departure from usual:

  • 3 eggs
  • 1/2 pound/225 g/1 4/5 cups flour
  • 1/2 pound/200 g grated Parmigiano-Reggiano

Because of the salt concentration of the Parmigiano-Reggiano, you shouldn’t need to add any salt. Combine the ingredients and cook the pasta according to package directions, flavoring with unsalted butter and sage or a mild tomato sauce if desired. One word of caution: due to the presence of cheese, this pasta does not store well.

Orange Squash Pasta

Because of the salt level of the Parmigiano-Reggiano, you shouldn’t need to add any more salt. Combine the ingredients and cook the pasta according to package directions, flavoring the completed dish with unsalted butter and sage or a little tomato sauce if desired, and serve. Please note that, due to the cheese, this pasta does not store well after cooking.

  • 3 1/3 cups flour
  • 7/8 pound/400 g orange-colored squash
  • 2 eggs
  • Sprinkle of salt

Boil the squash pieces for about 30 minutes in mildly salted water after peeling and dicing it. Discard the seeds and threads before serving. Drain the pieces thoroughly and purée them; if the mixture is too liquid, boil it in a saucepan over medium heat, stirring constantly, until it has thickened somewhat. Make the pasta by combining the paste with the water.

Speckled Fresh-Herb Pasta

Despite their simplicity, they are an unexpected treat, and because the strengths of herbs vary from batch to batch, no two will ever be exactly same.

  • 1/4 cup finely minced fresh herbs (for example, sage, parsley, rosemary, thyme, or anything else you choose)
  • 7/8 pound/400 g/3 1/3 cups flour
  • 7/8 pound/400 g/3 1/3 cups butter
  • 7/8 cup flour
  • A total of four eggs
  • Take it with a grain of salt.

7/8 pound/400 g/3 1/3 cups flour; 1/4 cup or to taste finely minced fresh herbs, such as sage, parsley, rosemary, thyme, or anything else takes your fancy; 7/8 pound/400 g/3 1/3 cups flour; There are four eggs in all. Take it with a grain of salt

Black Squid-Ink Pasta

Although they appear to be a little unnerving the first time you see them, they pair perfectly with cream or fish-based sauces.

  • 7/8 pound/400 g/3 1/3 cups) flour
  • 4 tablespoons squid ink (fresh is ideal, and may be obtained from your fishermen
  • However, it is also available in sachets at well-stocked delicatessens)
  • 1 teaspoon salt
  • 4 eggs
  • A teaspoon of salt
  • A pinch of sugar

Combine the ingredients and prepare the pasta according to package directions.

Porcini Mushroom Pasta

Chestnut flour is a great addition to pasta recipes. The proportion of chestnut flour to white flour you’ll need is 1/3 chestnut flour to 2/3 white flour; the number of eggs you’ll need is the regular number. Another alternative for making light brown pasta is to use a 50-50 combination of whole wheat and normal flours to create the pasta. The use of dried porcini is a third, more extravagant option:

  • 7/8 pound/400 g/3 1/3 cups flour
  • 60 g (about a packed cup) dried porcini mushrooms
  • 3 eggs
  • A sprinkle of salt

Pour a little quantity of boiling water over the porcini and let them steep for 10 minutes, then drain them carefully, saving the liquid. Porcini should be blended. Fill a saucepan halfway with the liquid, discarding any bits of sand, and add the porcini. Heat, stirring frequently, until the mixture has thickened. Allow the mushrooms to cool before combining them with the rest of the ingredients while preparing the spaghetti. When served with unsalted butter and a sprinkle of cheese, or with a simple cream sauce, this pasta will be delectable.

Purple Beet Pasta

For supporters of Florence’sViola (violet) soccer team, who have worn purple jerseys since the washing service made a mistake with their red jerseys in the 1920s, this shirt is the ideal gift.

  • 1 medium-sized beet (you may buy it already cooked)
  • 2 eggs
  • A sprinkling of salt
  • 7/8 pound/400 g/3 1/3 cups flour
  • 1 medium-sized beet (you can buy it already cooked)

Cook the beet if necessary, peel it if necessary, dice it, mix it, put the paste in a fine muslin bag, and squeeze out as much liquid as you can from the bag before serving.

Preparing the pasta is as simple as combining the paste with the rest of the ingredients. This pasta has a tendency to break as it dries, so use it as soon as possible after rolling the sheet.

Pasta Embossed with Fresh Herb Leaves

Chef Gualtiero Marchesi, Italy’s most renowned chef, demonstrated these techniques on a culinary show a couple of years ago, and they are quite spectacular. Use them to make large ravioli, the sort that are basic squares with the edges tamped down over the filling, and serve them simply, with unsalted butter and grated cheese, so that the pattern does not get covered by the sauce. To press the pasta, he employed a pasta machine that was controlled by hand. Prepare the pasta according to the standard recipe provided on page 1 of this article, then roll it out to the standard thickness recommended by the manufacturer.

Cut the spaghetti into strips that are approximately twice the width of the leaves, brush one side of each strip with a little cold water, and put a row of leaves on top of the pasta, spacing them about half an inch apart.

Through the spaghetti, you will be able to see the leaves.

Last but not least, a certain pasta shape: Orecchiette A popular pasta dish from the Puglia area, formed in the shape of small ear-shaped ears.

Creamy Penne Pasta

In an episode of Gualtiero Marchesi’s cookery show a couple of years ago, he demonstrated these techniques, which are rather astounding. Utilize them to produce huge ravioli, the type that are basic squares with the edges tamped down around the contents, and serve them simply, with unsalted butter and grated cheese, so that the pattern is not obscured by the sauce. He did the pressing with the help of a hand-operated pasta machine. Prepare the pasta according to the usual recipe provided on page 1 of this article, then roll it out to the standard thickness recommended on the package.

To assemble, cut the spaghetti into strips approximately twice the width of the leaves, brush one side of each strip with a little cold water, and arrange a row of leaves about half an inch apart on top of the strips.

Through the spaghetti, the leaves will be visible.

After that, there’s a certain pasta shape: Orecchiette Puglia’s traditional pasta dish, shaped like small ears, is a popular dish across Italy.

Recipe notestips:

  • Because this is a fairly basic garlic cream sauce, you may certainly season it with other ingredients if you so choose. Cream sauces require a significant quantity of salt (otherwise they might be tasteless), so don’t be afraid to use a generous amount. Taste and adjust as needed
  • Shredding your own parmesan cheese is recommended. There is no similarity between the powdered material and the liquid stuff! When I make this, I usually have a block in my fridge and shred it with my Microplane
  • I don’t advocate substituting the cream with a lower fat option since the sauce may curdle and/or not thicken as well
  • The small amount of lemon juice makes the sauce a bit less one-dimensional in flavor, which is beneficial. You might make this sauce even more delicious by adding some cooked chicken or shrimp. Alternatively, you can substitute another type of pasta for the penne if you want. If the sauce becomes too thick, thin it up with a dash of boiling pasta water if necessary. Please keep in mind that cream sauces will thicken even further when allowed to cool.

What to serve with creamy penne?

Try garlic bread/knots or a side salad as an alternative (try myEasy Caesar Salad Dressing).

You may also like:

  • Quick and Easy Alfredo Sauce
  • Quick and Easy Creamy Tomato Pasta
  • Creamy Garlic Spinach Orzo
  • Quick and Easy Creamy Lemon Pasta
  • Quick and Easy Creamy Tomato Sauce

Do you have any questions regarding this penne pasta dish with cream sauce?

Please share your thoughts with me in the comments section below!

Creamy Penne Pasta

This creamy penne pasta recipe is a quick and easy meal that can be prepared in just 20 minutes! This dish is excellent as a vegetarian main meal or side dish. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories521kcal

  • 6 cups uncooked penne, 2 tablespoons butter, 1/2 teaspoon flour, 3 cloves minced garlic, 1/4 cup dry white wine or chicken/veg broth, 1/4 teaspoon lemon juice, 1 cup heavy/whipped cream, 1/4 teaspoon Italian spice, 1/3 cup freshly grated parmesan cheese season with salt and pepper to taste
  • Optional: finely chopped parsley (to taste)
  • Prepare the pasta by boiling it in salted water until it is al dente according to package recommendations
  • In a large pan, melt the butter over medium-high heat until the pasta is approximately 10 minutes from from being finished. Serve immediately. As soon as the butter has melted, sprinkle in the flour and cook for about 1 minute, stirring often
  • After you’ve added the garlic, pour in the wine (or broth) and squeeze in the lemon juice. Allow it to bubble for 30 seconds to 1 minute, or until it has decreased by half. Whisk in the cream until the flour is completely dissolved, then whisk in the Italian spice until well combined. Cook, stirring constantly, for a few minutes, or until the sauce has thickened to your preference. Removing the pan from the heat after stirring in the parmesan cheese Season with salt and pepper to taste (I use a lot of salt and pepper). Using tongs, gently mix in the drained pasta until well coated (I like to add a tablespoon or two of pasta water to the sauce before draining it, especially if the sauce has grown a little too thick). If desired, garnish with more parmesan and a sprinkling of chopped parsley. Serve as soon as possible
  • Serving size is between 2-4 people, depending on how hungry people are and what else you serve it with. This is a really basic pasta sauce made with garlic and cream. You can certainly make it more interesting by flavoring it with additional spices if you so choose. I do not advocate substituting low-fat cream for the heavy cream in this recipe. It is possible that it will not thicken in the same way, and you will need to increase the cooking time or add additional flour. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:521kcal Carbohydrates:46g Protein:12g Fat:31g 19 g of saturated fat Cholesterol:104mg Sodium:205mg Potassium:201mg Fiber:2g Sugar:2g 1122 International Units of Vitamin A 1 milligram of vitamin C Calcium:147mg Iron:1mg Keyword penne pasta with creamed garlic sauce, creamed penne pasta

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