Pasta and pasta-based recipes

Pasta is the Italian word for "dough," won Latin pulp of the same importance. Although these days is a generic term for an Italian version of pasta with a mixture of flour and water are produced (usually wheat flour), which may also contain eggs and various flavorings and colorings, such as cheese and spinach.

If the dough is usually made several times by a series of rollers that progressively elastic dough for him to do. The mixture isthen cut or shaped in different forms, which can immediately be cooked in boiling water or can be dried for storage.

Today there are over 350 different types of Italian pasta, ranging from large sheets like lasagna pasta for small soups, such as barley determined.

Here is the recipe for creating their own homemade noodles (pasta) with nettles for color and taste. You can substitute spinach for nettles, if you wish, or you can use a mixture of 60 ml of olive oilOil and 40g grated parmesan, or simply add 60 ml of olive oil and more water to bind.

Nettle Tagliatelle

Nettle puree 120ml
360g wheat flour
2 eggs
pinch of salt
pinch of black pepper

Method:
Start with the mashed nettle. Take about 200g of bits of nettles, add a pot of boiling water and blanch for 2 minutes. Take a cloth and wring out to dry. Tansfer a food processor and process until smooth. Hold 120ml andFreeze the rest for later use.

Pour the flour and add the nettle puree, salt and black pepper. Mix well, form a central fountain and eggs in it. The mixture quickly with your hands into a smooth ball. Cover with a cloth and let stand at room temperature for 30 minutes together.

At the end of this time the ball into three equal pieces and a step machine lightly floured past (number 3 setting) until youfilm will have a smooth and elastic. Now pass this disc by the cutting knife on noodles, it's not too far away. Put them on a cloth and can be at room temperature for 15 minutes to dry.

This type of cooking pasta is simple, just add it to a pot of salted water for 2 minutes and drain well and serve.

To cut the pasta in just right of the long forward deck you've done.

The following recipe is for a classicItalian soup of pasta:

Potato soup and pasta

25g mixed dried pasta (eg macaroni, shells, butterflies, 5cm length spaghetti, etc.)
1 large onion, chopped
450g of chopped tomatoes with juice
1 large potato, diced
Salt and black pepper to taste
Small amounts of olive oil
Parmesan or pecorino cheese, finely grated

Method:
Fry the onion in a little olive oil for frying. Add the canned tomatoes and season with salt and pepperbring to a boil, reduce to a simmer and cook for about 1 hour. Meanwhile, cook pasta and potatoes in a large pot. Drain a little 'water (but enough to let the pasta is covered.) Add the tomato and onion mix, let the pasta and potatoes, and a return to a simmer. Add the grated cheese into the pot, check the ingredients and serve in soup plates, garnish with a sprig of basil.