Prepare Three-Step Homemade Pasta; set aside.
In a 4-quart Dutch oven, cook onion in butter over medium heat for 7 minutes or until golden brown, stirring frequently.
Add broth and pepper. Bring to boiling.
Stir in the pasta.
Top with spinach.
Cook, covered, for 1 to 2 minutes more or until spinach and pasta are tender.
To serve, ladle pasta into a bowl.
Top with cheese. Makes 4 main dish servings.
In a large Dutch oven, lightly brown the meat in oil and garlic at medium-low heat.
Slowly mix in water and tomato paste. Add onions, celery and bell peppers. Simmer, covered, 3 to 5 hours until meat is very tender. Check often and add water as needed, making certain there is about a quart of thin sauce when ready to add the pasta.
Add salt, pepper and homemade pasta.
Simmer, uncovered, 20 minutes to 1/2 hour, stirring often, until broth is absorbed.
Stir in parsley. Serves 6.
Pasta Sauce:
In dutch oven
>Roll out the pasta dough into thin sheets
ith the rest of the recipe, stirring occasionally with a wire
NOTE: Good pasta dough should be
boil. Stir in the pasta, and boil over medium-low
Boil, drain and cool pasta.
Chop vegetables and olives and mix into pasta.
Chop meats and cheeses and add to pasta, mixing well.
In a separate bowl or jar, combine Vinaigrette dressing with mayonnaise; mix well.
Stir this mixture into pasta salad. Mix and add extra dressing, if needed.
If making this in advance, do not add scallions until you are ready to serve it.
Homemade Italian dressing with fresh chopped basil leaves works especially well with this recipe.
Cook pasta for 12 minutes; then drain. (
lives may be added to recipe or substituted for mushrooms.
Recipe can be doubled, tripled, etc.
etter than grated for this recipe), basil, oregano, the rest of
wl, and whiz until the pasta starts coming together.
If
ake mix: Use in any recipe calling for a yellow cake
y-21-inch sheets cooked pasta on top, barely overlapping, to
ill mixed well
fill pasta sheets every 2 inches with
d cook the fresh fettuccine pasta until just tender, about 3
ake mix: Use in any recipe calling for a white cake
side.
Roll out the pasta on a floured work surface
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.