From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: request: pasta recipes
Date: 12 Aug 92 17:10:49 GMT
Article-I.D.: jfwhome.Bsvrq3.8n0
Organization: Our Lady of Perpetual Mirth (Pacifica)

Here are some:

					Pasta
 
Robin Hood Flour Company			Semolina Bag Label
 
			Homemade egg noodles
 
2-2/14C Robin Hood Pasta Flour (Semolina)	1t olive oil
2 large eggs						1/2t salt
1/4C water
 
	Measure 2C semolina into large bowl.  Make well in center.  Set aside.
 
	Beat eggs, water, oil and salt together until well blended. 
Pour liquid ingredients into well [in flour].
 
	Stir with wooden spoon to form a dough.  Shape into ball with
hands.  If dough is sticky, gradually add enough of remaining semolina
to handle easily.
 
	Handcut method:
 
	Knead dough on lightly floured board for 5 minutes, until smooth
and elastic.  Add semolina or flour as necessary, if dough is sticky.
 
	Divide into 4 equal pieces.  Roll each piece into a 12"  X 10"
rectangle, 1//16" thick.  Cut with sharp knife into 1/4" wide noodles. 
Place on floured surface.  Let dry, uncovered, for 30 minutes.
------------------
 
Robin Hood			
 
				Basic Pasta
 
	Prepare Homemade egg noodles as directed above except  omit eggs
and increase water to 2/3C.
------------------
	Cook immediately as directed below, or  wrap and refrigerate up
to 2 days or freeze up to 4 weeks.  Makes 6 servings.
------------------
 
	To cook pasta:
 
	Drop noodles into 4 qts rapidly boiling, salted, water.  Return
water to boil and cook for 2-1/2 to 3-1/2 minutes until tender, stirring
occasionally.  Drain and rinse.
 
	If noodles have been refrigerated or frozen, cook about 2
minutes longer.
 
From: astels@fsd.cpsc.ucalgary.ca (astels)
Newsgroups: rec.food.recipes
Subject: VEGAN: Basic Pasta Dough
Summary: orig. subject: Re: REQUEST: Egg-free Pasta Noodles
Keywords: recipe vegan basic pasta dough
Date: 6 Jan 92 16:27:36 GMT
Organization: University of Calgary, Calgary, Alberta, Canada
 
In article <km9523INN1j7@mthvax.cs.miami.edu> 
hans@software.mitel.com (Hans Johnsen) writes:
 
>Having received a pasta making machine for christmas, I am now seeking
>recipes for pasta which contain no eggs. Since we have never made pasta
>before, any tips would also be greatly appreciated.
 
 
>From the September 1991 issue of Vegetarian Times:
 
Basic Pasta Dough
=================
1 cup ww pastry flour (we've found it works much better if half of this is
			unbleached white)
pinch salt			1 tsp. olive oil	1/4 cup water
 
Put it into a mixer with bread hooks or a food processor, and knead until
really smooth.  I suppose you could also do this by hand, but I haven't 
tried it!
 
We've also substituted 1/4 of the flour with kamut, buckwheat etc. to 
add extra flavor, and the recipe suggested that chopped spinach, herbs,
or tomatoe paste could be added.
 
astels@cpsc.ucalgary.ca Dave Astels              
 
 
Ma Woods, Joy of Cooking
 
 
				Basic pasta
 
2-1/2 C white flour			2/3 C water		
1t olive oil
 
	In a bowl, mix dry ingredients and make a well.  Beat liquids
and pour into well.  Mix dry until dough forms and as much of the flour
as possible is mixed in.  Turn out on a floured board or table.  Flour
your hands and knead dough until smooth and elastic, dusting your hands
as needed.
 
	Roll into a ball, wrap with plastic wrap (or cover with a wet
towel) and allow dough to rest 10 minutes. 	Cut into four pieces and
shape each piece into desired 
pasta.  If dough gets sticky, lightly dust with flour.
 
Green noodles:
puree approx. 1/4C fresh or frozen spinach
 
	with the oil and water in a blender.  Mix it with the eggs and
beat together.  Add as usual.
 
Various other colorants may be used, instead of spinach:
 
tomato paste
ground tomatoes
ground beets (drained)(or substitute liquid for water)
ground cooked carrots
1 T (roughly) spirulina algea
 
Also:
(Makes a double batch.)
 
2-1/4C all-purpose flour				2-1/4C semolina flour
1-1/3C water						2t olive oil
 
	Combine as above.  
-------------
From: lex@bcarh332.bnr.ca (Alexandra Clark)
Newsgroups: rec.food.cooking
Subject: Request: Pasta Dough Flavourings
Date: 5 Dec 91 02:40:03 GMT
Organization: BNR Ottawa, Canada
 
	I'm looking for Combination and measurements for making
Flavoured Pastas.
 
	I had a wonderful summary that someone posted at least 4 months
ago...but when I was trying to make a lemon pepper pasta from the
recipe, I found that the recipe was lost.
 
Specifically   Lemon Pepper Pasta  (used a lemon essence)
               Tomato Pepper Pasta
	    Garlic Herb Pasta
 
Anything else would be GREAT
 
Thanks in advance.
Alexa
 
stability is all in your mind.    Opinions expressed are my own, unless they're
so why bother.                    worth money, in which case, BNR owns them.
Alexa Clark, BNR, Ottawa, ON.     (613) 765 4998. (real)
..uunet!bnrgate!bcarh332!lex     (613) 765 2353. (a good facsimile)
 
 
Ma Woods, Joy of Cooking
 
				Egg pasta
 
3 eggs				1t olive oil (or a little more)
(5-6T Cornell triple-rich formula)	2-1/2C all purpose flour
1/4C water
 
	Proceed as for basic pasta.
-------------------
 
			High protein pasta (whole wheat)
 
1/2C whole wheat flour				3 eggs
1/2C gluten flour					1/4C water
1/2C soy flour or soy powder			1t olive oil (or 2/3C
1/8C wheat germ					  water+1t olive oil)
3/4C white flour 
(or 1-3/8C white flour, no wheat germ)
 
	Proceed as for basic pasta.
 
 
				High protein pasta II
				(whole wheat)		
 
 
2/3 C +2-3T whole wheat flour
2/3 C +2-3T soy powder (or soy flour)
2/3 C +2-3T gluten flour
 
	same liquids, although it may need a little more water.  Work as
for Basic Pasta.
-----------------
 
From "The Joy of Cooking", pp. 149-150		 Marion Rombauer Becker
 
				Fettuccini
 
"White  or green noodle dough or Fettuccini"
 
[About 1/2 lb. dry or 4C cooked noodles]
 
(The authors write: "If you are a beginner, do not try to make noodles
in damp weather.")
 
I.  On a large pastry board or marble table top make a well of:
	2/3C all purpose flour
 
Drop into it:
	1 egg		
 
		barely combined with:	
				1 T water	(1/2 t salt)	1 t oil
 
	Work the mixture with your hands, folding the flour over the egg
until the dough can be rolled in a ball and comes clean from the hands. 
 If you want to make green
noodles, at this point, add:
 
(2-4 T very well pressed and dried, finely chopped cooked spinach)
 
	Knead the dough as for bread, about 10 minutes.   Then let it
stand, covered, for about an hour.  Now roll the dough, pulling it as
you wrap it around the rolling pin, stretching it a little more each
time.  Continue to sprinkle it with flour between each rolling and
stretching to keep the dough from sticking to the pin or board or
developing holes.  Repeat this procedure about 10 times or until the
dough is paper thin and
translucent.  Let it dry for about 30 minutes.  You can hang it as the
Neopolitans do - like laundry on a line - over a piece of foil or
plastic.  Before it is brittle, roll it up like 
a scroll and cut it on a bias into strips of any width you prefer:
 
1/8" for soup or 1" for lasagna
 
	Allow about 3T uncooked noodles for each quart of soup.  Cook
the noodles in rapidly boiling water for about 10 minutes.  Drain and
quickly add them to the soup.  If stored for future use, keep them dry
and uncooked, in a closed jar.
 
II.  If making these for Won Ton or Ravioli, do not allow dough to dry
before cutting.  Cut 	into 3" squares, fill and use at once.
		
 
From "The Joy of Cooking", pp. 176-177 		Marion Rombauer Becker
 
				Manicotti Dough
 
Make a well and mix together:
2C flour		2 eggs		(3/4 t salt)		2-4 T water
 
	Knead for 10 minutes or until the dough is smooth.  Rest the
dough covered under a cloth about 10 minutes.  Divide dough in half and
roll each part paper thin.  Cut into 4"X6" squares.  Have ready in a
large pan:
 
8 quarts (2 gallons) boiling water
 
	Cook 5 squares at a time by dropping them into the boiling
water, reducing the heat at once and simmering about 5 minutes.  Remove
with a skimmer, and when drained place between towels until  all the
dough is cooked and ready to fill.
 
From: munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH)
Organization: Oklahoma State University
Date: Wed, 10 Jun 92 18:41:09 GMT
Newsgroups: rec.food.veg,rec.food.cooking
Subject: Re: want eggless pasta recipe
 
From article <AeAdA5600iUx42TxcV@andrew.cmu.edu>, by Alison Rebecca
Colman <ac10
+@andrew.cmu.edu>:
> In article <1992Jun5.210319.26883@meteor.wisc.edu>
bhatt@meteor.wisc.edu (Uma
B
> hatt) writes:
>>I would like to get a recipe for making pasta (to use with a pasta
>>machine) with semolina flour that does not use eggs. I have not
>>been able to find any so far!
>
> I don't know how to make pasta, eggless or otherwise, but if you are
> interested in eggless noodles, you can go to an oriental food store and
> buy rice noodles. They are very good, and you can make a very good miso
> soop with them.
>
> Big Al
I have adapted a recepie using an egg substitute, like the egg-beaters by
fleishman's recepie.  Here it is:
 
1/2 cup egg substitute		1 1/2 to two cups flour		1 tsp salt.
 
	Combine all ingredients until a ball is formed in the center of
the mixing
bowl.  Make sure mixture seems very dry, or it will not extrude well in
the pasta machine.  After you mix it, extrude it using pasta maker...
 
Hope this helps, btw;  tastes the same to me!
 
 __^__                                                              	
        __^__
 ( ___ )------------------------------------------------------------(
___ )
    | / |          Thomas J. Munn       @@@@@@@            | \ |
 
 
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
Newsgroups: rec.food.cooking