The Queen of the table
To gourmets and lovers of the good table, pasta is suitable to be enjoyed on many occasions and in combination with numerous types of ingredients. To exemplify this, we present a complete menu, simple to make, in which pasta is the main ingredient.
All of the recipes are published by kind permission of Academia Barilla
Passatelli
Ingredients for 4 people
Half lb. grated Parmesan Cheese
0,4 lb. finely grated bread crumbs
0,7 oz. butter
1 oz. flour
4 eggs
2 liters of broth
Nutmeg
Salt
Knead together the eggs, bread crumbs, 5 oz. of Parmesan Cheese, butter, flour, salt, pepper and nutmeg. Wrap the dough in plastic film and let it rest for about 20 minutes. In a pot, bring the broth to a boil (preferably capon broth). With the help of a potato crusher with large holes, if you do not have the specific tool, squeeze the entire dough to obtain long strips, about the length of a finger. Drop these directly into the broth. Cook and serve in deep dishes with broth and abundant grated Parmesan Cheese.
Minestrone with Pesto
Ingredienti per 4 persone
PESTO
0,5 oz. basil
0,2 oz. pine nuts
1-2 garlic cloves
1 dl. Ligurian extra virgin olive oil
1 oz. grated Parmesan Cheese
1 oz. grated seasoned Pecorino cheese
Salt
Pepper
MINESTRONE
2,5 oz. potatoes
2,5 oz. peas
2,5 oz. squash
2,5 oz. cabbage
2,5 oz. Fava beans
2,5 oz. zucchini
2,5 oz. string beans
2,5 oz. Borlotti (brown) beans
2,5 oz. Cannellini (white) beans
1 tomato
0,5 oz. celery
0,5 oz. carrots
0,5 oz. onion
1 garlic clove
3 cl. Ligurian extra virgin olive oil
5 oz. Genoa style Pesto
1,5 oz. grated Parmesan Cheese
5 oz. Ditalini pasta
2,5 dl. water
1 tbsp. minced parsley
Coarse salt
To make Genoa Style Pesto, chop garlic and basil and add a pinch of salt to preserve the green color of the leaves. When garlic and basil are perfectly ground, place basil, garlic and pine nuts in a mortar and crush the ingredients, adding some olive oil if you wish, so to obtain Pesto. Place the pesto in a dish and mix all of the other ingredients: grated Parmesan cheese, seasoned grated pecorino cheese, any remaining oil, salt and pepper to your taste. Clean and wash all of the vegetables. Finely mince the garlic. Cut the vegetables into pieces with the exception of peas and Fava beans. Bring water to a boil in a large pot, and add the vegetables and the garlic. Cook on very high flame for a few minutes, then lower the heat and continue cooking covering it with a lid. Stir Minestrone often to avoid that the melting vegetables stick to the bottom of the pot. At halfway cooking, add oil, cheese and coarse salt. Using a spoon, coarsely crush the potatoes and the beans to gradually thicken the minestrone soup. When the vegetables are almost dissolved and the minestrone is dense and creamy, add the pasta and let it cook. Remove from heat and add pesto and chopped parsley, stirring with a wooden spoon. Let it rest for about 10 minutes and serve in soup dishes.
Farfalle fantasia
Ingredients for 4 people
About 1 lb. Farfalle pasta
0,3 oz. butter
3,5 oz. cured prosciutto cut into large slices
10 pitted black olives
5 cl. white wine
15 cl. cream
25 c. tomato sauce
1 tbsp. ground fresh oregano
Salt
Pepper
Dice the prosciutto ham and coarsely grind the olives. Place the butter in a large skillet on low heat. Brown the ham and olives for about 2 minutes, Raise the heat, douse with wine and let it evaporate completely. Mix in the cream and tomato sauce and continue cooking for about 10 minutes. Season with salt and pepper to your taste. Season the pasta with the sauce and fresh oregano. Serve.
Fusilli with tuna fish, olives and caper berries
Ingredients for 4 people
About 1 lb. Fusilli pasta
5 oz. cherry tomatoes
5 oz. black olives
3,5 oz. drained tuna fish
2 oz. cubed mozzarella
1 oz. scarce capers
1 tbsp. minced basil
5 cl. extra virgin olive oil
3 tbsp. lemon juice
Salt
Pepper
Cook the pasta, drain it when still slightly undercooked and pour on it a small quantity of olive oil. Cool and place in a refrigerator covered with plastic wrap. Mince the basil and cut the cherry tomatoes in halves or quarters depending on the dimensions. In a dish, mix the tomatoes, olives, tuna fish, mozzarella, capers, and basil. Season with the remaining oil, add salt and pepper to taste. Season the pasta with this sauce and in the end add the lemon juice. Let it rest half an hour before serving it.
Four Cheeses Rigatoni
Ingredients for 4 people
About 1 lb. of Rigatoni pasta
3 oz. Gorgonzola cheese
3 oz. Edamer cheese
3 oz. Swiss cheese
3,5 oz. Parmesan Cheese
3,5 oz. butter
Salt
Pepper
Dice the Gorgonzola cheese, the Dutch Edamer cheese (or substitute with Emmenthaler), the Swiss cheese and half of the Parmesan Cheese; the other half must be grated. Dissolve the butter in half a liter of very hot water and leave it in a warm bain-marie. Cook pasta in a pot with abundant salted boiling water. Drain when it is still slightly undercooked and season with all of the diced cheese, half of the grated Parmesan Cheese and half of the melted butter. Place the dressed Rigatoni pasta on a plate; add the other half of the grated Parmesan Cheese and the remaining butter. Serve immediately so that the four types of cheese do not have time to melt completely.
Vermicelli with red pesto
Ingredients for 4 people
About 1 lb. Vermicelli pasta
5 oz. dried tomatoes in oil
1,5 oz. pine nuts
1 clove of garlic
3 dl. extra virgin olive oil
1,4 oz. grated Parmesan Cheese
Salt
Pepper
In an aluminum skillet, cook the drained tomatoes, the garlic clove and the pine nuts on moderate heat. Brown them and keep stirring. When the pine nuts begin to change color, turn off the heat, collect everything and place it in a blender adding the grated Parmesan Cheese and blend to obtain a homogenous cream. Add a generous pinch of pepper and incorporate oil slowly: the result must be a fluid but compact sauce. Cook the pasta in salted boiling water and drain when slightly undercooked. Season with the sauce you prepared and serve.
Egg Chitarrine with Prosciutto of Parma
Ingredients for 4 people
PASTA
14 oz. flour
4 eggs
SEASONING
3,5 oz. butter
5 oz. Prosciutto of Parma
2 oz. grated Parmesan Cheese
Form a fountain with the flour, add eggs and knead until obtaining a homogenous dough. Let it rest 20 minutes. Roll out the dough into a thin sheet, cover it slightly with flour, fold it several times on itself, and cut the Chitarrine pasta using a knife. These should be about 5 millimeters wide. Spread the pasta on a lightly floured tray and let it dry. Put the butter in a skillet on low heat and as soon as it melts, add the prosciutto ham cut in strips, paying attention that the butter does not fry and the ham does not brown. Cook the pasta in boiling salted water and drain when slightly undercooked. Pour it into the pan with butter and prosciutto, add Parmesan Cheese and mix it, then serve.
Tagliatelle pasta with Truffle
Ingredients for 4 people
PASTA
14 oz. flour
4 eggs
SEASONING
1,5 oz. grated Parmesan Cheese
3,5 oz. butter
1 garlic clove
3 leaves of Sage
½ broth cube
2 oz. truffle
Salt
Pepper
Form a fountain with the flour, add eggs and knead until obtaining a homogenous dough. Let it rest 20 minutes. Roll out the dough into a thin sheet, cover it slightly with flour, fold it several times on itself, and cut the Tagliatelle pasta using a knife. These should be about 5 millimeters wide. Spread the pasta on a lightly floured tray and let it dry. Crush the sage leaves by hand, and then warm them with the garlic clove and butter in a skillet over medium heat. Add ½-broth cube, a ladle of water and reduce to low heat. Add the Parmesan Cheese and season with salt and pepper to taste. Cook the Tagliatelle in boiling salted water, drain when still slightly undercooked and season with the sauce you prepared. Top it with the truffle cut into thin slices and serve.
Tortiglioni pasta pie
SHORTCRUST PASTRY
3,5 oz. sugar
7 oz. flour
1,7 oz. butter
1 tbsp. bitter almonds liquor
1 egg
2 grams yeast
TAGLIOLINI PASTA
7 oz. flour
2 eggs
FILLING
3,5 oz. peeled almonds
1,7 oz. candied citron
Lemon peel
3,5 oz. sugar
Butter as needed
SHORTCRUST PASTRY
In a bowl, knead butter and sugar, add liquor and egg, then the flour mixed with the yeast. Work it until obtaining a smooth and homogenous dough and let it rest for 30 minutes in the refrigerator. Using a rolling pin, roll it into a circular sheet about half a centimeter thick, and use it to cover a circular cake dish of the appropriate dimensions.
TAGLIOLINI PASTA
Form a fountain with the flour, add the eggs and knead it until obtaining a homogenous dough. Let it rest for 20 minutes wrapped in plastic film and then using a rolling pin or the appropriate machine, roll it into 1-millimeter thick sheets. Sprinkle with flour and fold several times, then cut them with a knife to make Tagliolini, about 1 centimeter wide. Then, spread the Tagliolini opening them on a lightly floured tray and let them dry for a few minutes. In the meantime, grind the peeled almonds and the candied citron, the yellow part of a lemon peel and add sugar, mixing to obtain an almost powdery compost. Place a thin layer of the ground mix you just made on the bottom of the pie dish, placing a layer of Tagliolini on top of it, and continue to make layers alternating the seasoning and the Tagliolini, ending with these. Cover the top of the pie with some butter and cook in a preheated oven at 430° F for 30 minutes until the base is thoroughly cooked and the top is golden. Once ready, take the Tagliolini pie out of the oven and let it cool, sprinkling the bitter almond liquor on top.