Weston Brands Roma Traditional Style Pasta Macine 01-0201 - Manual (Page 6)

STEP 3: COOKING THE PASTA
Whenever cooking pasta, keep the following points in mind:
. Always use plenty of boiling water so the pasta does not stick...
. 1/2 lb (0.22 kg) of noodles will require at least 2 quarts of water, 1 lb (0.5 kg) of pasta
will require 6 quarts.
. Add 1 tsp. of salt for each quart of water.
. Always bring the water to a full, rolling boil before adding pasta or it will not cook
properly.
. Cooking time will vary based on the size, weight and ingredients of the noodles.
. Homemade noodles take very little time to cook and should be tested after 3-4 minutes.
. Pasta should be cooked Al Dente. This means it should not be mushy, but tender, yet
slightly hard to bite. Test the pasta frequently to test for doneness.
. It is better that the noodles be slightly undercooked than overcooked.
. Once pasta is cooked, drain it but never rinse.
. For the best pasta dishes, add sauce to the drained noodles and serve immediately.
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GREEN LASAGNETTE
Serves 6 people
1-1/4 lb (0.6 kg) spinach Lasagna 8-3/4 oz (0.3 L) meat and tomato sauce
4-1/4 oz (0.12 kg) grated Parmesan 1 oz melted butter
. Cook the Lasagnette in a wide, low pan in salted water
. Drain and allow to cool
. Lay the pasta on a moist, warm tea towel
. Butter an oven dish and layer with Lasagnette, covering each layer with a few tablespoons
of meat and tomato sauce, a sprinkle of Parmesan, and a drizzle of melted butter
. Brown in a 375ºF (191ºC) oven
. Sprinkle with the remaining Parmesan and serve
LASAGNA
Additional Accessory Part # 01-0206
A wider version of the Lasagnette Noodle for making
family sized Lasagna, great for special occasions.
BASIC LASAGNA
Serves 10 people
1 lb (0.5 kg) Lasagna noodles 1-1/2 lbs (0.7 kg) ground beef
16 oz Ricotta cheese 2 eggs pepper to taste
1/4 cup grated Parmesan 1 Tbsp basil 1 diced onion
16 oz (0.5 L) marinara sauce 1 Tbsp parsley 4 cloves garlic, minced
8 oz (0.2 kg) grated Mozzarella
. Boil Lasagna noodles about 8 minutes, do not overcook
. Brown the ground beef, onion and garlic in a deep pan
. Add marinara and simmer
. Mix the Parmesan, Ricotta and the Mozzarella (reserving 1/2 cup) with the eggs in a
separate bowl with parsley and spices
. In a 9”x13” (23 x 33 cm) pan spread a thin layer of the sauce mixture then place a layer
of noodles on top
. Over this layer evenly spread a layer of the cheese and a little sauce
. Top with another layer of noodles. Repeat this process layering
. Add the remaining Mozzarella to the top
. Cover dish with foil and bake at 375ºF (191ºC) for approximately one hour
. Let stand 10 minutes before serving
LASAGNA BOLOGNESE
Serves 5 people
1 lb (0.5 kg) Lasagna noodles 1/4 cup olive oil 1/2 onion
dried mushrooms, soaked and drained 2-1/4 oz butter
2 fresh ripe tomatoes, mashed 10-1/4 oz (0.3 kg) minced beef
2 -1/4 oz (0.1 kg) grated Parmesan 2-1/4 oz (01. kg) chicken livers
. Boil Lasagna noodles about 8 minutes, do not overcook
. Brown the onion in the olive oil and half of the butter
. When golden, remove from pan
. Place the minced beef and chicken livers in the saucepan, together with the tomato and
mushrooms
. Cook slowly for about an hour
. Arrange layers of Lasagna noodles and sauce in a buttered baking dish, sprinkle with
Parmesan and put the pieces of remaining butter on top.
. Bake at 375º F (191ºC) for approximately 15 minutes, and serve
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TRADITIONAL EGG PASTA DOUGH
Makes approximately 1 pound
3 eggs 2-1/2 cups all purpose flour
To Make Dough by Hand:
. Pour flour into a mixing bowl and make a “well” or pit into the center
. Break the eggs into the well
. Using a fork, slowly blend the flour and eggs until they are well blended
. If the mixture is wet, slowly add a little flour; if the mixture is dry, slowly add a little water
. Spread a light coating of flour on a table or countertop
. Place the dough mixture on the floured surface and begin to firmly knead the dough
. Continue kneading until the dough has a consistent color and texture
. Form the dough into a mound shape and cover with a damp towel
. It is important to let the dough now rest for 10-15 minutes to allow the ingredients to blend together
. After dough has rested, cut off a piece approximately 1/4” (0.6 cm) thick, re-cover
remaining dough with damp towel
. Follow dough rolling and pasta cutting instructions
PASTA DOUGH RECIPES