Weston Brands Roma Traditional Style Pasta Macine 01-0201 - Manual (Page 8)

PASTA RECIPES
SHEET PASTAS
You can use the sheets for many recipes or run them through one
of the many cutting heads to form a multitude of noodles. The Pasta
Machine can also make sheets thin enough for even the most delicate
pastries! You can get 7 different thicknesses from the rollers, which
are 150mm (5.9”) wide.
NEAPOLITAN CANNELLONI
Makes approximately 12 Cannelloni
FILLING
10-1/4 oz diced Mozzarella 10-1/4 oz ripe tomatoes
4 salted anchovies, rinsed 2-3/4 oz grated Parmesan
SAUCE
4-1/2 lb ripe tomatoes 1-3/4 oz oil salt & pepper
sprig of basil
. Peel and slice the tomatoes
. Follow the recipe for the “Traditional Egg Pasta Dough”
. Cut the pasta sheet into 12 rectangles, so that each is about 3” x 6”
. Cook the cut rectangles for a few minutes, drain and lay on a moist tea towel
. Fill the pasta with Mozzarella, anchovies and the Parmesan, then roll carefully to seal
. Heat the oil in a saucepan, add the tomato pulp, add salt, and cook, flavoring with
minced basil
. Align the cannelloni in a buttered, oven-proof baking dish
. Cover with the tomato sauce, pepper to taste, sprinkle with grated Parmesan, and bake
for about 20 minutes in a preheated 350ºF (180ºC) oven
ANGEL HAIR PASTAS
Serves 4 people
Additional Accessory Part # 01-0202
This very fine pasta is called “Capelli D’Angelo” which means “angel’s
hair” in Italian. This attachment cuts the pasta in fine round noodles
approximately 1.4mm.
ANGEL HAIR SOUFFLÉ
10-1/4 oz Angel Hair 3 eggs, separated
1/2 cup grated Parmesan Béchamel Sauce (See Recipe in Sauce Section)
. Boil the pasta in salted water for 1 minute and drain
. Carefully stir the egg yolks and Parmesan in a bowl
. Whisk the egg whites in another bowl, then combine with the egg yolk mixture
. Pour over the Angel Hair and mix well, adding the Béchamel Sauce
. Pour into a well-buttered soufflé mold
. Bake at 300°F (150°C) until the soufflé rises
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ANGEL HAIR WITH MUSHROOMS
Serves 4 people
1-1/4 lb Angel Hair, cooked and drained olive oil
10-1/4 oz mushrooms salt & pepper 1 Tbsp chopped parsley
lemon juice
. Clean and thinly slice the mushrooms
. Cook in a saucepan with a little oil for a few minutes
. Remove the saucepan from the heat, then add salt, pepper, parsley and a few drops of lemon juice
. Flavor the Angel Hair with olive oil and pepper
. Pour the mushroom sauce over the pasta and mix
FETTUCCINE PASTAS
Additional Accessory Part # 01-0207
“Fettuccine” is an appetizing and versatile noodle that can be
used in a multitude of recipes. It is also ideal for a pesto Sauce
(see recipe in Sauce Section). The standard double cutting head
that comes with your Pasta Machine will make 8mm Fettuccine
noodles.
CREAMY FETTUCCINE ALFREDO
Serves 4 people
1/2 cup milk 1/2 cup butter 1/4 cup grated Parmesan
8 oz Fettuccine, cooked and drained 8 oz cream cheese, cubed
. In large saucepan, combine cream cheese, Parmesan cheese, butter and milk
. Stir over low heat until smooth
. Add Fettuccine and toss lightly
FETTUCCINE WITH BUTTER AND SAGE
Serves 4-6 people
1-1/4 lb. Fettuccine, cooked and drained 3-1/2 oz butter
7 oz grated Parmesan pepper sage leaves
. Put Fettuccine in a hot serving dish
. Sprinkle immediately with Parmesan and pieces of butter, mix well
. Sprinkle with a pinch of pepper and decorate with small sage leaves
SPAGHETTI PASTAS
Additional Accessory Part # 01-0203
Literally translated, “Spaghetti” means “little strings.” This cutter
makes rounded strips with a 2mm diameter and is one half of the
standard cutter that came with your machine.
SPAGHETTI WITH TOMATO AND BASIL
Serves 4 people
14 oz Spaghetti, cooked and drained basil
4 Tbsp olive oil 1 oz grated Parmesan 1 clove garlic, finely minced
salt and pepper 10-1/4 oz tomato puree
. Heat the oil in a wide saucepan, add the garlic and basil, and gently saute
. Add the tomato puree and allow to thicken
. Pour the Spaghetti into the saucepan, sprinkle with Parmesan and ground pepper
Combine well, serve hot
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.