Fresh Italian Pasta Recipe
2020-06-16
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
376 -
Fat
9 g -
Cholesterol
18 mg -
Protein
17 g -
Carbohydrate
55 g -
Sodium
208 mg -
Fiber
3 g
Fresh Italian pasta recipe. Oven baked pasta with spinach and bacon. Very delicious Italian recipe!
How to Cook Pasta
You cook fresh pasta and dried pasta in the same way; the latter cooks longer. Put a large pot of water on to boil over high heat; for 1/2 pound (240 g) of dried pasta or 3/4 pound (360 g) of fresh (enough for 3 people), you should have about 4 quarts (4 L) of water.
When the water boils add salt-about 1 tablespoon per 4 quarts (4 L). You can, if you wish, 2 tablespoons of oil, it may not do much to prevent pasta from sticking together, but it does help stop it boiling over. With the water at a full boil, put in the pasta. Separate fresh pasta a bit as it goes in. Hold dried pasta together in a bunch (or two if the bunch is more than an inch across) and push it down at an angle where the bottom of the pan joins the sides.
As you press the pasta will curve around the bottom and you will be able to put it in without its breaking. Stir the pasta to stop it sticking to the bottom of the pan and to separate the dried pasta strands.
When it comes back to the boil, start timing. Fresh pasta takes from 2 to 5 minutes (some filled pasta takes longer, particularly tortellini); dried pasta takes about 6-10 minutes. Most packages give approximate times but the only way to truly tell is by testing it. Lift out a strand and try it. Drain the pasta just before you think it is done because it will continue to cook a little after you drain it.
Drain it in a colander; do not refresh it in cold water.
Fresh Italian Pasta Recipe
Ingredients
- 1 ½ pounds (760 g) spinach
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped yellow onion
- 1 garlic clove, peeled adn minced
- 3 tablespoons all-purpose flour
- 1 cup (250 ml) half-and-half
- 1/8 teaspoon grated nutmeg
- 1 pound (480 g) fresh pasta dough, cut 1/4 inch wide
- 1/2 cup buttered doft bread crumbs (optional)
- salt and freshly ground black pepper to taste
- cooked bacon, crumbled
Method
Step 1
Preheat the oven to 350 °F. Wash the spinach carefully and cook in a covered pan in only the water clinging to the leaves until just tender. Drain and chop. Add the lemon juice.
Step 2
Melt the butter and sauté the onion and garlic in it until tender. Blend in the flour. Gradually stir in the half-and-half and bring to a boil, stirring. Season with the salt, black pepper, and nutmeg.
Step 3
Cook the noodles until barely tender and drain. Add the spinach to the sauce and mix well. Toss the noodles, spinach mixture and bacon together and place in a buttered shallow casserole. Top with the crumbs. Bake pasta for 15-20 min, or until very hot and light brown.
