Italian recipes

Emo's Pasta

Course : Italian
Serves: 4

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Ingredients:

---egg pasta

1 pound semolina

4 whole eggs

1 large egg yolk

1 tablespoon water -- - if needed

---spinach pasta

1 pound semolina

2 whole eggs

1 large egg yolk

4 ounces raw spinach puree

1 tablespoon water -- - if needed

---tomato pasta

1 pound semolina

3 large egg yolk

6 tablespoons tomato paste

1 tablespoon water -- - if needed

---saffron pasta

1 pound semolina

3 whole eggs

1 large egg yolk

2 ounces saffron essence -- - made with 1 tbsp saffron and 1 c water reduced down to 2 ounces in volume and chilled

---black pasta

1 pound semolina

3 whole eggs

1 large egg yolk

2 ounces squid ink

1 tablespoon water -- - if needed

---egg pasta

1 pound semolina

4 whole eggs

1 large egg yolk

1 tablespoon water -- - if needed

---spinach pasta

1 pound semolina

2 whole eggs

1 large egg yolk

4 ounces raw spinach puree

1 tablespoon water -- - if needed

---tomato pasta

1 pound semolina

3 large egg yolk

6 tablespoons tomato paste

1 tablespoon water -- - if needed

---saffron pasta

1 pound semolina

3 whole eggs

1 large egg yolk

2 ounces saffron essence -- - made with 1 tbsp saffron and 1 c water reduced down to 2 ounces in volume and chilled

---black pasta

1 pound semolina

3 whole eggs

1 large egg yolk

2 ounces squid ink

1 tablespoon water -- - if needed

Preparation / Directions:

Recipe by: CHUCK OZBURN HBWK07A Preparation Time: Place all ingredients in a food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags... Note: DO NOT ADD SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!

Emo's Pasta

Ingredients:

Preparation / Directions:

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