Weston Roma Traditional Style Pasta Machine - Manual (Page 10)

SHEET PASTA
Sheets pasta can be used for many recipes or run through a Pasta Cutter Attachment
to form a multitude of noodles.
NEAPOLITAN 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” (7.6 cm x 15.2 cm)
. 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
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ANGEL HAIR PASTA
Additional Accessory Part # 01-0202 Sold Separately
This attachment cuts pasta into fine round noodles strands
approximately 0.04” / 1mm.
ANGEL HAIR SOUFFLÉ
10-1/4 oz Angel Hair, cooked & drained 3 eggs, separated
1/2 cup grated Parmesan
Béchamel Sauce
. 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
ANGEL HAIR WITH MUSHROOMS
Serves 4 people
1-1/4 lb Angel Hair, cooked & 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
SPAGHETTI PASTA
Attached to the Fettucinni/Spaghetti Cutter Attachment
that is included with the Pasta Machine and also
sold separatly as an
Additional Accessory Part # 01-0203 Sold Separately
This attachment cuts pasta into round noodles strands
approximately 0.08” / 2mm.
SPAGHETTI WITH TOMATO & BASIL
1 lb Spaghetti, cooked & 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
SPAGHETTI WITH GARLIC, OIL & CHILI PEPPER
1/4 cup olive oil 5 cloves minced garlic 1/2 red chili pepper
1 lb Spaghetti, cooked & drained chopped parsley
salt to taste
. Saute the garlic in a saucepan with the olive oil
. Finely slice the chili pepper, add to the olive oil and heat over very low heat for 2 minutes
. Pour Spaghetti into the saucepan
. Add parsley, toss and serve
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FETTUCCINE PASTAS
Attached to the Fettucinni/Spaghetti Cutter Attachment
that is included with the Pasta Machine
This attachment cuts pasta into noodles into strands
approximately 0.3” / 8mm.
CREAMY FETTUCCINE ALFREDO
1/2 cup milk 1/2 cup butter
1/4 cup grated Parmesan 0.5 lb Fettuccine, cooked & 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 & SAGE
1-1/4 lb Fettuccine, cooked & 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
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PASTA ATTACHMENTS / RECIPES
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