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NOODLES ROMANOFF
PENNE PEPERONATA
BEANS & MACARONI
PASTA AND FRESH TOMATOES
BECKY'S FAVORITE PASTA
FETTUCCINE WITH ARUGULA (ROCKET)AND GARLIC
INDONESIAN FRIED NOODLES (MEE GORENG)
THREE CHEESE LASAGNA
FRIED RAVIOLI WITH WALNUT PESTO
PASTA WITH TOMATOES, BASIL AND BUTTER
ASPARAGUS AND PENNE PASTA
LINGUINE WITH RAW TOMATOES AND BASIL
QUICK AND EASY VEGETABLE PASTA
POLISH LASAGNA
JOSH'S" SPAGHETTI & MEAT BALLS
SPAGHETTI PUTTANESCA
JOOLS' BOLOGNAISE SAUCE.
SPAGHETTI WITH RED ONIONS, SUN DRIED TOMATOES, BALSAMIC VINEGAR AND
BASIL
ROMAN HOLIDAY
PASTA WITH SMOTHERED ONION SAUCE
OVERNIGHT MACARONI AND CHEESE
PASTA WITH BUTTER AND CHEESE (PASTA AL BURRO E FORMAGGIO)
PASTA WITH HAM SAUCE
ITALIAN TOMATO SAUCE:
CHICKEN BROTH WITH PASTA AND PARSLEY
PASTITSIO
RED COOKED BEEF WITH NOODLES
BUTTERNUT AND BACON PASTA
PASTA WITH BUTTER AND TOMATO SAUCE
SAUSAGE SPAGHETTI
BOLORONI
RICE NOODLE STIR-FRY
CREAMY MUSHROOM PASTA
SMOKY ROASTED TOMATO AND CRUMBED BOCCONCINI SUPPER
PASTA WITH CREAMY SMOKED SALMON
CREAMY ARTICHOKE PASTA
BASIL PESTO PASTA WITH A BACON AND MUSHROOM SAUCE
PENNE PASTA WITH TOMATO AND SWEETCORN
SPAGHETTI BIANCA
ITALIAN DELIGHT
NAPOLETANA SAUCE

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CHEESY PASTA SHELLS

TOMATO RIGATONI
HERB AND PARMESAN CRUSTED TOMATO PASTA
BEEF & SPINACH CANNELLONI
GOOD TIP FOR PASTA
GOOD TIP FOR PASTA.2

1.Noodles Romanoff
1 c cottage cheese (I use small curd, but large would be OK)
1 c sour cream
3 c drained hot boiled noodles (5 - 6 oz. uncooked)
grated onion, to taste (I like lots)
garlic, to taste (I like lots)
Worcestershire, to taste
dash of Tabasco
1/2 t salt
grated cheese (optional)
(Any kind of cheese you like is OK, but a yellow colored cheese gives
the dish a little color and a medium cheddar gives it a little zap of
flavor.)
Gently mix all ingredients and place in a greased 2 qt. casserole
dish. Let the dish sit for a few minutes for the flavors to meld a
bit and taste to see if it's flavorful enough. I usually end up
adding a little more garlic and/or onion at this point; just don't
overdo it, the flavors will strengthen as the dish cooks. Sprinkle
grated cheese on top and bake in a 350 degree F oven for about 40
minutes; do not cover.

2.Penne Peperonata
3 Tbs (45 ml) olive oil
6 - 9 red, green, and/or yellow bell peppers (capsicum),
seeded and thinly sliced
2 medium onions, thinly sliced
1 large red onion, thinly sliced
8 - 12 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
12 - 16 oz (340 - 450 g) penne or pasta shape of your

choice, cooked according to package directions

Freshly grated Parmesan cheese (optional)
Heat the oil in a large skillet over moderate heat. Saute the
peppers, onions, and garlic until tender, about 5 minutes. Add the
oregano, fennel seeds, sugar, salt, pepper, optional red pepper
flakes, and cook uncovered over low heat until the mixture is very
soft and lightly browned, about 20 minutes. Serve over penne,
garnished with cheese if desired. Serves 4 to 6.
3.Beans & Macaroni
500g macaroni
250g sugar beans
2 medium onions, roughly chopped
2 T salt
60ml oil
water
Wash beans in cold water, drain and put in a large pot. Add enough
water to cover the beans plus an extra 5cm on top. Add onions and
bring water to the boil. Turn heat down to medium (the water still
needs to be boiling but not too rapidly). Allow to cook for
approximately 2 hours until beans are soft. If water cooks away, add
a little more. You'll notice that as the beans get softer they start
to make a brown "gravy" which is runny and not thick. Now you add the
salt, oil and macaroni and enough water to just cover the macaroni.
Bring to the boil and allow to boil rapidly for 5 minutes, turn down
to medium heat and cook until macaroni is soft. Add extra water if
necessary while macaroni is cooking. At the end of the cooking
process you should have the gravy just below the top of the macaroni.
Serve while hot as it is or with rice. Serves about 6-8.

4.Pasta and Fresh Tomatoes

Prep. time: 15 minutes
Cook time: 10 minutes
Serves: 6
3 fresh ripe large tomatoes
1 fresh garlic clove, crushed, minced
1 fresh small onion, minced
2 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
1/2 tsp. dried rosemary, crumbled
3 Tbs. olive oil
1/4 cup fresh lemon juice
1/8 tsp. red cayenne pepper
1/4 tsp. black pepper
8 oz. uncooked spaghetti
Wash and cut tomatoes into small diced pieces. Mince garlic, finely
chop onion and chop fresh herbs. Gently stir together all

ingredients. Meanwhile, cook 8 oz. dry spaghetti according to

package instructions. Rinse with cool water and drain well. Toss
fresh tomato mixture with cooked pasta in a bowl and serve
immediately.

5.Becky's Favorite Pasta

3 tablespoons olive oil
1 medium onion, chopped
4 - 6 cloves of garlic, minced
1 12 oz. can of tomatoes, whole or chopped
Salt and pepper to taste
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
Fresh mushrooms
A pinch of red pepper flakes
1 lb. pasta, any shape
In a large skillet, saute the chopped onions and garlic in olive oil
until tender. Add the tomatoes, breaking apart if whole tomatoes are
used. Add the remainder of the ingredients and let simmer for about
15-20 minutes. If the sauce starts to thicken too much (fresh
mushrooms absorb a lot of liquid), add a little water to the sauce
while it's simmering. Serve over any type of pasta.
This is a great recipe for experimenting with. In season, fresh
tomatoes can be substituted for canned. Various herb/spice
combinations can be used (adding ginger is my personal favorite), and
adding a bit of diced salami really adds a nice touch.
Serves 6 - 8, if served with green salads.

6.Fettuccine with Arugula and Garlic

2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) butter
1 red onion, thinly sliced
4 - 6 cloves garlic, finely chopped
2 bunches arugula (rocket), about 2 cups (500 ml) packed
Salt and freshly ground pepper to taste
12 oz (335 g) fettuccine or other noodle shape, cooked
according to package directions and drained
Heat the oil and butter in a large skillet over moderate heat and
saute the onion until tender but still firm, about 3 minutes. Add the
garlic and saute 2 minutes. Add the arugula, salt, and pepper, and
saute for 2 minutes. Serve over drained fettuccine

This elegant but simple dish can also be made with raisins, dried
peaches, or chopped dates.

7.INDONESIAN FRIED NOODLES (Mee Goreng)

1 pound package spaghetti or dry Chinese egg noodles,
if available
1/4 c. vegetable oil, or less if you prefer less greasy
noodles
1 medium onion, chopped
3 cloves garlic, chopped
1 green chili, chopped (optional if you don t like hot
food)
1 carrot, cut in small squares, about 1 cm across
fresh green beans, chopped in small pieces to equal
about 1/2 cup (or use frozen)
fresh cauliflower, chopped to equal about 3/4 c.
1/2 a small cabbage, shredded
1 cup fresh or frozen peas, cooked
1 cup bean sprouts, if available
1/4 c. ketchup
1/4 c. ketcap manis, an Indonesian condiment available
in some oriental food stores; if this is not
available, I have successfully substituted 2 tbs. soy
sauce and 2 tbs. brown sugar
1 tbs. vegetable oil for frying the noodles
half a cup of fresh coriander leaves, if available
For a non-vegetarian version, add some or all of the
following:
1 cup diced, cooked chicken
1/2 - 1 cup diced ham
8 oz raw shrimp
chopped, leftover cooked pork or beef works as well
Start boiling the noodles, though you don t want them
to be finished cooking until the rest is ready. In a
large skillet, saute the onion, garlic and optional
chili in the oil. When they begin to soften, stir in
the carrots and green bean pieces. Cook about five
minutes they should still be crunchy. Add cauliflower
and cabbage and cook until the cabbage softens. Stir
in peas and meats, if you are going to use them and
cook just until heated through (or until shrimp turn
pink if you are using shrimp). Stir in the ketchup and
ketcap manis. Turn off the heat and stir in the bean
sprouts. Drain pasta. Heat 1 tbs. vegetable oil in
the spaghetti pot. Add cooked noodles and quickly
stir. Put in the ingredients from the skillet and stir
until mixed. Turn off the heat and stir in fresh
coriander. Serves about 4 people.

8.Three Cheese Lasagna

(serves 8-12)
16 oz ricotta cheese
16 oz mozzarella cheese (shredded)
1/2 cup grated Parmesan cheese
1-lb. lasagna noodles (cooked)
Home-made sauce
Mix all cheeses. Place a small amount of sauce, a half a cup or so,
in the bottom of a lasagna pan, mine is 16X11 inches, but use whatever
size you have. Make a layer of noodles and a layer of cheese and
repeat with noodles and cheese ending with a layer of noodles. Place
a layer of sauce on the top. Cover with foil and bake at 350 degrees
for about an hour. Let cool for about twenty minutes before cutting.
Serve with extra sauce and freshly grated cheese. Don't forget a nice
salad and crusty bread.
Sauce
1 28oz can tomato puree
1 28oz can crushed tomatoes
1 onion, finely chopped
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary
1-3 cloves garlic, crushed
1 Tbs. olive oil
Saute onion in olive oil until translucent. Add herbs and saute a few
minutes more and then add garlic. Don't let garlic over brown or
burn. Add the contents of both tomato cans and approximately one-half
can of water. Bring to a simmer and allow to simmer several hours or
until it has reduced and thickened, stirring occasionally. If a
sweeter sauce is desired, use a little more onion and/or omit garlic.
If this seems like too much work buy a can of Hunt's Traditional, or
whatever is available in your area, the Chef will never know.

9.Fried Ravioli with Walnut Pesto

12 oz (335 g) cheese-filled ravioli, cooked according
to package directions and thoroughly drained
2 Tbs (30 ml) olive oil or butter
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed flat-leaf parsley
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped walnuts
1/3 cup (80 ml) grated Parmesan cheese
1 - 3 cloves garlic, chopped
Salt and freshly ground pepper to taste
Fry the ravioli in the oil in a skillet over moderate heat until they
are light golden brown on both sides. Drain on paper towels.
Meanwhile, combine the remaining ingredients in an electric blender or
food processor and process until thoroughly blended. Spoon the sauce

over the ravioli or serve it on the side. Serves 6 to 8 as an

appetizer, 4 to 6 as a first course.

10.Pasta with Tomatoes, Basil and Butter

While your pasta (whatever kind you want) is cooking, saute a whole
lot -- and I mean a WHOLE LOT: maybe as much as a cup per serving -of roughly chopped fresh tomato in some butter (preferred, for the
flavour, but oil would work, too) with a good sprinkle of sugar and
freshly ground black pepper. Just let it cook down, and when your
pasta is done, drain and add it to the tomatoes with a handful of
chopped fresh basil* and a few tablespoons of grated parmesan or
Romano. If there aren't enough lumps left in the tomato, you can add
a handful more at this point. Toss and serve garnished with a leaf or
two of basil. Pass the cheese.
*Dry is OK, too, but in that case add it to the tomatoes as they cook
down. Also feel free to try other herbs.
Add a tot of sherry for flavour

11.Asparagus and Penne Pasta

one pound of asparagus, washed well and cut into 1" pieces
2-3 cloves of garlic, sliced, chopped or minced
one dried chile pod, optional
one pound penne (or any pasta you like, but the penne work
well) cooked, BARELY drained
In a large skillet, saute the garlic and chile pepper and asparagus in
2 tsp. olive oil. Only cook the asparagus till barely tender-you
want them still crisp and bright green. Add this to the drained
penne. You want to leave a little water in the pasta to keep the
pasta/asparagus juicy. So how much water you leave is a matter of
taste. If you want them drier, drain them more.
That's all there is to it. Serve with grated cheese. I also like
more kick to mine, so I had red pepper flakes to my own serving.

12.Linguine with Raw Tomatoes and Basil

3 pounds very ripe tomatoes
1/4 cup red wine vinegar
4 tablespoons extra virgin olive oil plus 1 tablespoon pure olive oil
1/2 cup coarsely chopped fresh basil leaves
2 to 3 tablespoons finely chopped garlic (depending on taste)
Salt and pepper to taste
1 pound linguine
1/2 cup freshly grated Parmesan cheese
Coarsely chop the tomatoes, making sure to reserve the juice. Place
tomatoes and juice in a large bowl. Add vinegar, 3 tablespoons extra
virgin olive oil, and the basil. Add the tablespoon of pure olive oil
to a small saute pan and place over medium high heat. Saute the
garlic for 3 minutes, stirring constantly. Do NOT allow it to brown!
Remove from heat and pour contents of pan into tomato mixture. Season

to taste with salt and pepper. Stir well and let mixture sit at room
temperature for at least 4 hours so that the flavors can blend. When
ready to serve, cook linguine in a large pot of boiling, salted water.
When pasta is al dente, drain in a large colander, then transfer to a
large bowl. Toss the linguine first with the remaining tablespoon of
extra virgin olive oil and then with the Parmesan cheese. Divide
linguine among 4 to 6 bowls. Top each bowl with about 1 cup of tomato
chunks. Ladle the tomato liquid around the linguine in each bowl.
Garnish with a sprig of basil, if desired.
Yield: 4 to 6 servings Serve with: your favorite red wine, a green
salad, and a crusty loaf of french bread

13.Quick and Easy Vegetable Pasta

Est. preparation time: 22 min
Est. cooking time: 20 min
This recipe serves 4 people
1 tablespoon vegetable oil
8 ounces bow tie or shell pasta
2 teaspoons butter
2 garlic cloves, minced
1 red or green bell pepper, cut into chunks
1/4 cup sun dried tomatoes in oil, drained, chopped
8 medium white mushrooms, sliced
1/4 cup low fat milk
1/4 cup vegetable broth
4 ounces cream cheese, at room temp.
3 tablespoons fresh basil, minced
3 tablespoons fresh chives, minced
1 pinch salt
1 pinch pepper
Fill a large pot with water. Add oil and bring to a boil over high
heat. Add pasta and cook according to package directions; drain and
set aside. Melt butter in a large skillet over medium-high heat. Add
garlic, bell pepper, sun dried tomatoes, and mushrooms; saute until
soft, about 5 minutes. Add milk, vegetable broth, and cream cheese;
stir until sauce is smooth and creamy. Add cooked pasta, basil, and
chives; mix well. Reduce heat to low and simmer until all ingredients
are heated through, about 2 minutes. Season to taste with salt and
pepper.

14.Polish Lasagna
1 pound Polish Sausage
1 pound spiral pasta
1 pound butter
1 pound mushrooms*
1 pound mozzarella cheese
4 pounds sauerkraut
1 large sweet onion
garlic salt, black pepper & regular salt to season
parsley (either fresh or dried)

non-stick cooking spray for the pans

Cook pasta to al dente (using regular salt & the directions on the
package), drain and put into a large stockpot, roaster or crockpot and
set aside. Dice the onion and clean & slice the mushrooms and saute
them in 1/4 pound of butter until the onion is translucent. Add to
the pasta. Pour the sauerkraut, juice and all, over the pasta. Slice
the sausage into bite size pieces and add to the pasta. Chop the
parsley & shred the cheese and add to the pasta. Add the rest of the
butter to the pasta. Stir to combine the ingredients, season with
garlic salt and black pepper. Cook on low heat if using stockpot
until all of the butter & cheese has melted and serve. If using
Crockpot place on high until the butter & cheese has melted and then
turn to low and serve. If using the roaster set the oven to 350
degrees and pour the pasta mixture into a large roaster ~ bake for one
hour and serve. I serve this with a nice tossed salad, a loaf of good
crusty French bread and

15.Josh's" Spaghetti & Meat Balls

Sauce Ingredient's:
2 cans tomato sauce
2 cans tomato paste
1 teaspoon oregano
1 teaspoon garlic salt
1 teaspoon basil leaves
1 teaspoon Italian seasoning
Parmesan cheese
Cayenne Pepper - to taste
Meat Balls:
1 pound ground hamburger meat
1 egg
parmesan cheese
diced green pepper
salt & pepper to taste
Stir sauce and paste together and rinse cans with water, adding water
to sauce, but don't fill cans. Then add oregano, garlic salt, basil,
Italian seasoning, parmesan cheese and cayenne pepper to taste. Begin
to simmer. Then mix ground beef, egg, parmesan cheese, diced green
pepper, salt and pepper together. Form into 1" size meat balls and
drop raw into sauce. Meat balls will cook as they simmer in the
sauce, add water as sauce thickens. Serve over spaghetti noodles.

16.Spaghetti Puttanesca
1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled

1 tablespoon dried oregano

Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives,
anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a
simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce
consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover
with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin
olive oil.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

17.Jools' Bolognaise Sauce.

1lb/450g best minced beef
8 rashers of smoked bacon sliced and chopped
1 large onion, chopped
2 cloves of garlic, finely chopped
Level teaspoon salt
Glass of red wine
Teaspoon dried oregano
Tin of tomatoes
Large tube or half a tin of tomato puree (I use loads!)
Black pepper
Olive oil
Handful fresh basil
In a large pan, fry off the minced beef, bacon, onion and garlic in a tablespoon of olive oil. Add
the wine and reduce to nothing, add the oregano, tinned tomatoes and tomato puree. I think that
the tomato puree is important for flavour and it thickens the sauce. Add the salt and some freshly
ground black pepper, bring it to the boil and simmer gently for a couple of hours. Add some
ripped up fresh basil just before serving.
Serve the sauce with pasta and Parmesan cheese or nice strong grated cheddar. A green salad
is nice with this.

18.Spaghetti with Red Onions, Sun Dried Tomatoes, Balsamic Vinegar and
Basil
Serves 4
455g/1lb dried spaghetti, the best you can get
1 red onion, peeled and finely chopped
Olive oil
2 handfuls of sun-dried tomatoes in oil, chopped
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
2 handfuls of basil, torn
1small handful of Parmesan or pecorino cheese, grated
While cooking the Spaghetti in plenty of salted boiling water until al dente, slowly fry the onion in
a couple of lugs of olive oil, for 5 minutes until soft and tender. Stir in the drained tomatoes and

vinegar, and throw in your drained pasta. Season and toss together with the basil, serve with
grated Parmesan or Pecorino.
19.ROMAN HOLIDAY
1/4 cup oil
1 cup chopped onion
1 lb. ground chuck
2 cups (4 oz) cooked spaghetti
3/4 cup grated cheddar cheese
chopped garlic to taste
1 tsp. salt
1/8 tsp. pepper
dash cumin
1 can stewed tomatoes
1 egg
1/4 tsp. Italian seasoning
Heat oil in skillet. Add garlic and onion and fry until lightly
brown. Add meat and seasonings and cook until meat is thoroughly
cooked. Remove from stove and drain off excess grease. Add beaten
egg and mix well. Combine in casserole with remaining ingredients and
top with grated cheese. Cover and bake at 350 degrees for 35 min.
Remove the cover and bake 10 min. longer. Serve.

20.Smothered Onion Sauce

The sweet pungency of onion is the whole story of this sauce.
To draw out its character, the onion is first stewed very slowly
for almost an hour, until it is meltingly soft and sweet. Then it
is browned to bring its flavor to a sharper, livelier edge. If you
have no problems in using lard, it will considerably enrich the
sauce. You may, however, use butter as a substitute. For 4 t
o 6 servings.
2 tablespoons lard OR
2 tablespoons butter with 2 tablespoons extra virgin olive oil.
1 1/2 pounds onions, sliced very thin, about 6 cups.
Salt
Black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 to 1-1/2 pounds pasta
Recommended pasta: Spaghetti is an excellent choice but
an even better one may be homemade tonnarelli, see
Put the lard or butter and olive oil, and the onions with some
salt in a large saute pan. Cover and turn on the heat to very
low. Cook for almost an hour until the onions become very
soft. Uncover the pan, raise the heat to medium high, and
cook the onions until they become colored a deep, dark gold.
Any liquid the onions may have shed must now boil away.
Add liberal grindings of pepper. Taste and correct for salt.

Bear in mind that onions become very sweet when cooked

in this manner and need an adequate amount of seasoning.
Add the wine, turn the heat up, and stir frequently while the
wine bubbles away. Add the parsley, stir thoroughly, and take
off heat.
Toss with cooked drained pasta, adding the grated Parmesan.
As you toss, separate the onion strands somewhat to distribute
them as much as possible throughout the pasta. Serve
immediately.

21.Overnight Macaroni and Cheese

8 oz (225 g) elbow macaroni
1 1/4 cups (310 ml) milk
2 cups (500 ml) heavy cream
1 cup (250 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste
Cook the macaroni in boiling salted water until it is only about
half-cooked, about 4 minutes. Drain and cool under running water.
Combine the macaroni with the milk, cream, half the cheese,
salt, and pepper in a bowl, tossing to combine. Refrigerate
covered for 24 hours - the pasta will absorb the liquid and expand.
Place the pasta mixture in a greased 2-quart (2 L) baking dish,
top with the remaining cheese, and cook in a preheated 400F
(200C) oven until golden brown on top, 15 to 20 minutes. Serves
4 to 6 as a side dish, 2 to 3 as a main dish.

22.Pasta with Butter and Cheese (Pasta al Burro e Formaggio)

4 Tbs (60 ml) butter cut into small pieces
1 lb (450 g) dried pasta such as spaghetti, rigatoni,
or conchiglie, cooked according to package directions
and drained
1 cup (250 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream
Place the butter in a large bowl. Add the pasta and half the
cheese, tossing to combine. Add the remaining cheese and
cream and toss again. Serves 4 to 6.

23.Pasta with Ham Sauce

300 gm cooked ham chopped
1 tin tomato and onion relish
1 onion chopped
250 ml Cream
Powdered mushroom sauce (or just plain cornstarch)
Pasta of your choice
Fry onions till soft, add tomato and onion, cooked ham, and
cream. Cook through for twenty minutes and thicken with

either powdered mushroom sauce or cornstarch. Boil pasta

and pour ham sauce over and enjoy.

24.Italian Tomato Sauce:

1 and a half kgs very ripe jam tomatoes cut into quarters
5mls sugar
2 and a half mls thyme
1 large onion, sliced
5 shredded basil leaves
Salt and freshly ground black pepper
2 tins Chopped Peeled Tomatoes
4 Garlic Cloves
1 Bay Leaf
30 mls Olive Oil
A big Bunch Parsley

Place all ingredients into heavy bottomed saucepan and bring to the boil. Allow to simmer for half
hour or so until tomatoes have reduced and sauce has thickened. Remove from the heat and
using a hand held liquidiser, "shzoom" it all together. Adjust seasoning if necessary

25.Chicken Broth with Pasta and Parsley

6 cups (1.5 L) chicken stock
1 Tbs (15 ml) tomato paste
1/2 lb (225 g) your favorite shape of pasta
2 cups (500 ml) packed fresh parsley leaves
Bring stock and tomato paste to a boil. Add pasta and cook
according to package directions. Add parsley one minute before
pasta is done. Serves 4 to 6.

26.Pastitsio
For the meat sauce:
4 Tbs (60 ml) butter
2 medium onions, chopped
1 lb (450 g) ground beef
1 lb (450 g) ground lamb
2 cups (500 ml) tomato sauce
2 cloves garlic, finely chopped

1/4 cup (60 ml) chopped fresh parsley

1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) cinnamon
Salt and freshly ground pepper to taste
For the bechamel sauce:
4 Tbs (60 ml) butter
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk
6 eggs, thoroughly beaten
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 lb (450 g) bucatini or elbow macaroni
1 cup (250 ml) freshly grated Parmesan cheese
To make the meat sauce, heat the butter in a skillet over
moderate heat and saute the onion until tender but not brown,
about 5 minutes. Add the beef and lamb and saute until
browned. Add the remaining ingredients and bring to a
simmer. Cook covered over low heat, stirring occasionally,
for 30 minutes.
Meanwhile, to make the bechamel sauce, heat the butter in
a saucepan over moderate heat. Stir in the flour and cook
for 3 minutes. Stir in the milk and bring to a boil, stirring
frequently. Remove from the heat and stir some of the milk
mixture into the beaten eggs. Stir the egg mixture into the
milk mixture and season with nutmeg, salt, and pepper.
Cook the pasta in salted water until slightly under-done,
about 8 minutes. Drain and place half the cooked pasta in
a greased 3-quart (3 L) baking dish. Sprinkle with half the
cheese and spread all of the meat sauce over the top. Add
the remaining pasta, all of the bechamel sauce, and the
remaining cheese. Bake in a preheated 350F (180C) oven
until the top is browned and bubbling, 45 minutes to 1
hour. Let stand at room temperature for 15 minutes before
cutting into serving portions. Serves 6 to 8.

27.Red Cooked Beef with Noodles

1 1/2 lbs (700 g) stew beef, cut into 1-inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root, peeled and finely
chopped
8 cloves garlic, peeled and flattened with the side of a
cleaver or knife, but not chopped
3 scallions (spring onions) white and green parts, cut
into 2-inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine,

cooked according to package directions

2 scallions (spring onions) white and green parts,
cut into very thin slices for garnish
* Available in finer supermarkets and Asian specialty shops
In a mixing bowl combine the beef, ginger, garlic, scallions,
hot pepper flakes, and Szechwan peppercorns. Heat the oil
in a wok or large, heavy skillet until the surface of the oil
shimmers and a few small wisps of smoke appear. Add the
meat and seasonings and stir fry over maximum heat for 1
to 2 minutes. Add the sugar and soy sauce and continue
stir frying for 2 more minutes. Pour in enough water to
cover the meat and reduce the heat to low. Cook covered for
1 1/2 to 2 hours, until the meat is very tender. To serve,
place a portion of noodles in the bottom of a soup bowl and
ladle the beef on top of the noodles, making sure everyone
gets a generous helping of the sauce, and sprinkle with the
sliced scallions. Serves 4 to 6.

28.Butternut and bacon pasta

Ingredients

1 small butternut

pack of streaky bacon

250ml fresh cream

2 cloves garlic

1 small packet of spaghetti

1 sprig rosemary

Method
Preheat the oven to 180 C.
Peel and chop the butternut into small rough blocks and place on a baking tray.
Drizzle with a little canola/vegetable oil and season.
Roast for 15 mins until just done.
Put some water on to boil for the pasta with a good shake of salt.
Slice the bacon into small strips and peel and chop the garlic.
Take the rosemary off the stalk and chop finely.
Place the pasta in the pot of boiling water.
Pan-fry the bacon until starting to crisp.

Add the butternut ,garlic, rosemary and cook for a further few minutes.
Add the cream and cook for a further 5 minutes to thicken slightly.

29.Pasta with Butter and Tomato Sauce (Pasta al Burro e

Pomodoro)
2 cans (15 oz, 425 g each) whole peeled tomatoes,
chopped, with their liquid
6 Tbs (90 ml) butter
1 onion, halved
Salt and freshly ground pepper to taste
1 lb (450 g) pasta of your choice, cooked according
to package directions
Freshly grated Parmesan cheese for garnish
Combine all the ingredients in a pot and bring to a boil over
moderate heat. Reduce the heat and simmer uncovered until
all the liquid has evaporated, 30 to 45 minutes. Discard the
onion before serving. Ladle the sauce over the cooked pasta
and serve with grated Parmesan cheese. Serves 4 to 6.

30.Sausage spaghetti
Ingredients

500 g spaghetti
1 kg pork (escourt) or lamb sausages
2 can whole tomatoes
2 handful assorted green, yellow & red peppers
1 ml finely chopped onion
4 tbsp tomato paste
4 tsp sugar
3 tbsp curry powder
4 cloves garlic
50 ml oil

Method
Boil your spaghetti in salted water as per instructions.
Set aside
Fry your sausages on a medium heat until just done.
Remove and set aside
In the same pot add your onion and allow to fry for about 3 minutes.
Add the chopped garlic and green peppers.
Fry together, stirring for about 3 minutes.
Add the curry power and salt to taste.
Add the 2 tins of whole tomatoes and allow to simmer for about 10 minutes.

Add some water if too dry.

Add the sugar.
Chop up sausages in circles or as desired add to tomato base.
Stir in tomato paste and allow to simmer for 6 minutes. (Add some water if too dry).
Once everything is cooked, mix in your cooked spaghetti and garnish with some chopped mint.

31.Boloroni
Serves 6

For the quick bolognaise:

This bolognaise is really basic - if you have the time, add some grated carrot and celery and add
a splash of dry white wine and allow it to simmer for 40 minutes. The below one is done in 20
minutes flat.
30 ml ( 2 T) canola oil
+- 500 g lean mince
1 onion, chopped
2 cloves garlic, crushed
1 tin chopped tomatoes
30 ml (2 T) tomato paste
5 ml (1 t) dried mixed herbs
2 bay leaves
125 ml prepared strong beef stock
10 ml(2 t) sugar
salt and pepper to taste

In a large pot, brown the mince bit by bit in the oil. Remove from the pot and set aside.
In the same pot(adding more oil if need be), saute the onion and garlic until soft. A
Add the mince back to the pot together with the remaining bolognaise ingredients, cover with lid
askew and simmer gently for 20 minutes. Check the seasoning when it's done.
Meanwhile, prepare the cheese sauce and pasta.
500 g macaroni or other pasta of your choice, boiled in salted water until al dente.
Cheese sauce:
50 ml butter

50 ml cake flour
500 ml (2 c) milk
250 ml (1c) grated mature cheddar
a handful of flat leaf parsley, chopped
freshly ground nutmeg to taste
salt and pepper to taste
Topping:
1/2 cup grated cheese
Prepare a roux with the melted butter and flour and slowly add the milk and whisk continously
over hight heat until thickened.
Remove from the heat and stir in the cheese until melted. Season and add parsley.
To assemble:
Preheat the oven to 180 degrees celius.
Add the cooked and drained pasta to the mince sauce mixing well, then add 2/3 of the cheese
sauce and mix again until well combined.
Pour into a baking dish, cover with the remaining sauce and top with some extra grated cheese.
Bake for 25 minutes.
Serve with a crunchy green salad or eat as is!

A little secret, we love to eat this with hot chutney...mmm...

32.Rice Noodle Stir-Fry

12 oz (335 g) rice noodles
1 Tbs (15 ml) vegetable oil
1 onion, thinly sliced
2-4 cloves garlic, finely chopped
Red pepper flakes to taste (optional)
1-2 skinless, boneless chicken breasts, thinly sliced
1 small head cabbage, shredded
3-4 carrots, thinly sliced
1/4 cup (60 ml) soy sauce
Lemon wedges for garnish
Cooked white rice (optional)
Soak the rice noodles in warm water until soft. Drain and set aside. Heat the oil in a large heavy
skillet over high heat and saute the onion, garlic, and optional red pepper flakes until the onion is
tender but now brown, about 3 minutes. Stir in the chicken and cook until firm and opaque, about
5 minutes. Add the remaining ingredients and cook covered, stirring frequently, until the cabbage

and carrots are crisp tender, about 5 minutes. Add the noodles and toss. Garnish with lemon
wedges and serve with cooked rice if desired. Serves 4 to 6.

33.Creamy mushroom pasta

Ingredients

375 g fusilli (pasta spirals)

60 ml vegetable stock
1 garlic clove, crushed
500 g button mushrooms, thickly sliced
250 ml mangetout
4 spring onions, thinly sliced
80 ml low-fat cream cheese
125 ml low-fat milk
60 ml roughly chopped Italian parsley
20 ml wholegrain mustard
125 ml grated Parmesan cheese
40 ml finely chopped fresh chives

Method
Cook the pasta according to the packet instructions, drain and keep warm. Bring the stock to
the boil in a saucepan, add the garlic and mushrooms and stir-fry until tender and the liquid
has evaporated.
Add the mangetout and half the spring onions and stir-fry until the onions are tender. Add the
cream cheese and milk and heat, stirring continuously, until the sauce has thickened slightly.
Remove from the heat and stir in the remaining spring onions, the parsley, mustard and
cheese. Sprinkle with the chives just before serving.

34.Smoky roasted tomato and crumbed bocconcini supper

Ingredients

12 baby marrows, sliced

6 garlic cloves
125 ml
(1/2 cup) olive oil
12 ripe tomatoes
2 chillies
250 ml (1 cup) basil
5 ml salt
5 ml freshly ground black pepper, to taste
2 free-range eggs, beaten
500 ml (2 cups) breadcrumbs
45 ml sunflower oil, to deep-fry
25 bocconcini mozzarella balls

Method
Preheat the oven to 180C.
Place the baby marrow, garlic and olive oil in a saucepan and simmer over a low heat for 20
minutes.
Add 125ml (1/2 cup) boiling water.
Simmer until baby marrow is soft and sticky.
Place the tomatoes and chillies on a baking try and roast for 20 minutes.
Blend half of the tomatoes with the baby marrow.
Season and add remaining tomatoes.
Heat the oil in a pan.
Dip the cheese balls into egg and roll the breadcrumbs.
Fry in batches until golden brown.
Serve a few on top of the soup and scatter the basil leaves over.

35.Pasta with Creamy Smoked Salmon

4 Tbs (60 ml) butter
1/2 onion, finely chopped
1-2 cloves garlic, finely chopped
8 oz (225 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
10 oz (280 g) smoked salmon, chopped
1 lb (450 g) dried pasta of your choice, cooked according to package directions and drained

Heat the butter in a pot over moderate heat and saute the onion, garlic, and mushrooms until
tender but not brown, about 5 minutes. Stir in the flour and cook for 2 minutes. Add the milk and
bring to a boil, stirring frequently. Add the smoked salmon and cook for 2 minutes. Serve the
sauce over the cooked pasta. Serves 4 to 6.

36.Creamy Artichoke Pasta

1 Tbs (15 ml) butter
1 Tbs (15 ml) olive oil
2-4 cloves garlic, finely chopped
1 onion, finely chopped
1 6-ounce (168 g) can marinated artichoke hearts with their liquid, cut into bite-size pieces
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) ricotta or cottage cheese
1/2 cup (125 ml) sour cream
1 lb (450 g) dried pasta of your choice, cooked according to package directions and drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Heat the butter and olive oil in a skillet large enough to hold the cooked pasta over moderate heat
and saute the garlic and onion until tender but not browned, about 5 minutes. Add the artichoke
hearts with their liquid and the oregano, stirring until heated through. Remove from the heat and
stir in the ricotta and sour cream until smooth. Toss with the cooked pasta, adjust the seasoning
with salt and pepper, and serve garnished with Parmesan. Serves 4 to 6.

37.Basil pesto pasta with a bacon and mushroom sauce

Ingredients

500 g pasta of your choice

60 ml basil pesto
30 ml olive oil
1 onion, chopped
250 g bacon, chopped
250 g mushrooms, sliced
250 ml grated cheddar cheese
250 ml cream
Salt and freshly ground black pepper

Method
Boil the pasta in salted water till cooked.
Drain and mixes the basil pesto into the pasta. Keep warm untill required.
Heat the olive oil to medium heat and fry the onion for a minute or two.
Add the bacon and fry till crispy. Add the mushrooms and fry for a couple of minutes.
Add the grated cheddar cheese and cream and heat through (do not cook) until the cheese has
melted.
Season with salt and pepper.
Add the sauce to the drained pasta and mix.
Serve with a salad on the side.

38.Penne pasta with tomato and sweetcorn

Ingredients

350 g uncooked penne pasta (tubes)

15 ml olive oil
1 clove garlic, crushed
1 red sweet pepper, seeded and cubed
410 g tomato and onion mix
2 ml paprika
salt and freshly ground black pepper
juice of a lemon
15 ml finely chopped parsley
175 g frozen whole kernel sweetcorn

Method
Cook the pasta in rapidly boiling, salted water 'til just soft, drain and set aside.
In the mean time, heat the olive oil and saut the garlic and sweet pepper 'til soft.
Reduce the heat and add the tomato and onion mix.
Season with paprika, salt and pepper, lemon juice and parsley.
Simmer 'til the sauce thickens slightly.
Add the sweetcorn and heat 'til warmed through.
Pour over the pasta and serve immediately.
Serves 4-6.

39.Spaghetti Bianca

 packet of Spaghetti
130g butter
2 blocks of Kiri Cheese or 2 blocks of Bel Paese Cheese
or 2 blocks of Laughing Cow Cheese
cup Parmesan cheese
2Tbs Mascarpone
cup of Pasta water
Plenty of black pepper

Method
Bring a large pot of salted water to a rolling boil.
Add packet of spaghetti to the water and stir.
As soon as the pasta is tender add the butter, Kiri cheese,
Parmesan Cheese, Mascarpone and stir it well.
The heat of the pasta and the pasta water melts the block of cream cheese.
You don't need to add any salt as the water that you cooked the pasta in
and then added to the pasta, was salted.
Add half a cup of water that you cooked the spaghetti in and
freshly cracked black pepper to taste.

40.Italian Delight
1/2 pound spaghetti (pre-cooked) or spaghettini
1/2 pound ground beef
4 slices bacon
1/2 c. oil (at the time it would've been vegetable oil)
1 onion (diced, probably)
1 clove garlic (ditto)
2 cans tomato sauce (small, I think)
1 can corn
2 T. salt (could probably add that as needed)
1 small can mushrooms
Chile powder
Here are the directions, with my sister's notes:

Cook spaghetti, pour cold water over same. Brown meat with bacon, add sauce, corn and
mushrooms. Add chile powder, bake in moderate (350?) oven for 45 minutes or so.
"Mom used to put the chile powder in one can of sauce, and minced dried onion in the other,
along with garlic powder. I don't remember her using bacon or mushrooms either. She'd brown
the beef, then add the seasoned sauces and the corn (drained). Then the meat mixture would get
mixed with the spaghetti and baked. And I think we always had peas for a veggie along with this
dish. I think Dad wrote down the recipe and mom added some notes for increasing the quantity".

41.Napoletana sauce

Ingredients

1 medium onion - finely chopped

2 cloves garlic - chopped
2 tins chopped whole tomatoes
1 tin tomato puree
1 Tbs sugar
1 cup red wine
Salt and pepper to taste
Chopped oregano and thyme
1 Tbs red wine vinegar

Method
Fry onion and garlic.
Add all other ingredients and cook until thick and reduced.
Season to taste.
Cook pasta and add to sauce and mix well.

42.Cheesy pasta shells

Ingredients

500 g giant pasta shells

Stuffing:
1 kg tub Greek yogurt
1 cup strong mature cheddar - grated
1 cup mozarella - grated
cup parmesan cheese - grated
1 tsp nutmeg
Salt and pepper to taste
Zest and juice of 1 lemon
A big handful of fresh herbs, such as oregano or parsley - chopped

Method
Preheat oven to 180C.
Place a big pot of water on the stove and bring to the boil.
Add the pasta shells and cook them for about 6 minutes.
They must still be firm, but not hard ( they will cook further in the tomato sauce).
Drain and plunge in cold water.
Mix all the ingredients for the stuffing and spoon into a piping bag with a 1cm nozzle or a clean
plastic bag and cut the one corner open and use as a piping bag to stuff the shells.
Pour your tomato sauce in an oven-proof dish and as you stuff the pasta shells, lay them in the
sauce.
Repeat until you have done all the pasta shells.
Grate some more Parmesan over the top and bake in a pre-heated oven for about 40 minutes.
Serve with a simple green salad.

43.Tomato rigatoni
Ingredients

45 ml olive oil
1 small onion - finely chopped
2 cloves garlic - crushed
1 tin whole baby or plum tomatoes
Salt, pepper and sugar to taste
250 g rigatoni or pasta of your choice
tub feta, lemon and rosemary pesto or sundried tomato pesto

Handful of grated parmesan

A few flat leaf parsley leaves - torn

Method
Saute the onion and garlic until soft and translucent.
Add the tomatoes and simmer uncovered for 15 minutes until slightly reduced. Add sugar to taste.
Meanwhile, cook the pasta until al dente.
Off the heat, combine the hot cooked pasta with the tomato sauce, pesto and parmesan.
Season with salt and lots of pepper.
Scatter with some parsley and sprinkle with any remaining parmesan.

44.Herb and parmesan crusted tomato pasta

Ingredients

500 g cherry tomatoes

cup grated Parmesan cheese
cup finely chopped basil
cup bread crumbs
tsp ground black pepper
6 Tbs olive oil
6 cloves of garlic - sliced
Salt and pepper - to taste
Handful of basil leaves - torn
Half a packet of spaghetti

Method
Preheat the oven to 180 C
Slice the cherry tomatoes lengthwise (across the polars) and with 3 tablespoons of olive oil
make sure all the tomatoes are coated with olive oil. In a bowl, combine the Parmesan, chopped
basil, crumbs and pepper ans mix well. Pour the crumb mixture over the tomatoes and toss
around till the tomatoes are generously coated in the crumbs. Place on a baking tray and bake for
15-20 minutes or until the tomatoes are just starting to bubble and the crumbs are golden brown (
not dark brown).

While the tomatoes are baking, cook the pasta al dente.

In a heavy-based saucepan heat the remaining 3 tablespoons of olive oil, add the sliced garlic
and fry gently till the garlic starts to go golden. Add the cooked tomatoes and pasta and torn basil
leaves to the oil and mix till the pasta is coated in the the tomatoes and oil mixture, check
seasoning and add salt and pepper if needed. Serve starlight away. .
Add more fresh basil leaves and Parmesan if needed, serve with crusty bread and a side green
salad.

45.Beef & Spinach Cannelloni

Makes 6 generous individual portions or one big dish.
You will need
1 packet cannelloni shells (We used 3 cannelloni tubes per dish)
125 g (or more) cheddar cheese, grated mozzarella cheese
125 g (or more) mozzarella cheese, grated
cup Parmesan cheese, grated
The filling
500 g Good quality mince
2 Tbsp Oil
1 Large onion, finely chopped
1 Clove garlic, chopped
tsp Dried oregano
tsp Dried basil
1 Bayleaf
1 Bunch spinach, blanched and chopped (or use 250 g frozen spinach)
1 tin Chopped tomatoes
1 Tbsp Beef stock
1 cup water
Salt, sugar and pepper
Heat a saucepan, add the oil and gently saut onion and garlic until transparent.
Add mince and brown, stirring with a fork so that the mince is not lumpy.
Add herbs, beef stock, the tin of tomatoes and about a cup of water.
Let the meat simmer until the mixture is thick then add your spinach and cook through.
Add salt, pepper and sugar to taste.
Cool down, and stuff the cannelloni tubes with the meat filling this takes time and a small spoon!
NB! Do not stuff the tubes with hot meat filling - they will crack open.
Tomato Sauce Base
1 Onion, chopped
1 Tbsp Oil
1 Clove garlic, chopped
400 g Tin tomatoes
2 Tbsp Yomato paste
Pinch of dried basil and dried oregano
Salt, pepper and sugar (to taste)

Heat the oil in a pan.

Cook onion and garlic until the onion is tender.
Add tin of tomatoes and rinse the tin with water into the pot.
Add tomato paste, herbs, salt, pepper and sugar and simmer until the mixture thickens.
Taste and add more salt, pepper or sugar.
Allow to cool.
Cheese Sauce
60 g Butter
1/3 cup Flour
2 cups Milk
Salt, pepper and pinch of nutmeg
125 g grated mozzarella and cheddar cheese
3 tbsp Parmesan cheese, grated
Melt butter in a saucepan, add flour, salt pepper and nutmeg.
Whisk until smooth, and stir over heat for 1 minute, then gradually add milk until sauce boils and
thickens for about 1 minute.
Remove from the heat and stir in the cheeses until melted.
If the sauce is too thick you can add more milk or water.
Make sure you have enough sauce it has to cover the cannelloni shells or they will become hard
when baking.
To assemble
You can use individual ovenproof dishes or one big one.
Layer the bottom of the dish with the tomato mixture, retaining a little bit for on top.
Place the stuffed cannelloni shells on top of the tomato mixture.
Pour the cheese sauce over the cannelloni shells make sure they are well covered.
Sprinkle liberally with grated cheeses dot it with tomato sauce and bake uncovered at 180C for
about 30 minutes.
Serve as it comes out of the oven and is nice and hot and the cheese is bubbling (with a green
side salad if youd like.)
TIP: The individual cannellonis freeze brilliantly and make a great stand-by dinner (or a whenmom-is-out-of-town dinner).
Just let them thaw and re-heat in the microwave.

46.Good Tip for Pasta.1

Cook a box of farfalle (bow tie) pasta. While it's cooking, crumble 1/2 of a package of feta cheese.
When the pasta is cooked, drain, and return to the pot. Add in enough pesto to make it look well
"greened" (about half a jar of the store-bought stuff), then add in the feta. Heat, stirring gently
over medium-low heat until the feta is warmed through and slightly melty.

47.Good Tip for Pasta.2

3 - 4 Tbs butter, melted
1/4 tsp garlic salt
1/4 tsp parmesan cheese, grated
Mix together melted butter, garlic salt and Parmesan or put them all together in a microwave
proof dish and melt. When the pasta has drained in the colander but is still steaming hot, pour the
mixture over it and toss it around. Makes it deliciously smooth and silky.

48.Basic Recipe for Fresh Pasta

2 1/2 cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil
Place the flour in a large mixing bowl or on a flat work surface and form a well in the center. Beat
the eggs and oil together and pour into the well. Using a fork, begin mixing the flour and egg
mixture in the center of the well, gradually working towards the outside of the mound of flour as
the ingredients are combined. When the mixture becomes too stiff to work with the fork, begin
incorporating the ingredients with your hands until a ball of dough is formed. The dough should be
firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of
water if necessary. Alternately, the ingredients may be combined in an electric food processor
and processed until a ball is formed. Knead the dough by running it through the pasta machine
set on its widest setting six or seven times, folding the dough in thirds after each pass and dusting
lightly with flour if the dough becomes sticky. After kneading the dough should be firm and have
the texture of smooth leather. Wrap the dough in plastic wrap and let it rest for 30 minutes to 3
hours.
To make noodles, cut the dough into 6 pieces and roll through the pasta machine set on the
widest setting several more times, folding in thirds and dusting lightly with flour if needed to
prevent sticking, then begin decreasing the width by one notch with each successive pass
through the machine until the dough has reached the desired thickness. Most noodles require the
thinnest setting, but thicker noodles such as spaghetti and pappardelle require only the next-tolast setting on the machine. Let the dough dry for about 15 minutes and then pass through the
cutting mechanism on your machine, or cut by hand. The cut noodles may be cooked
immediately, or may be frozen or dried and stored for several weeks in an airtight container. To
dry, roll the noodles gently into small "nests" or simply allow to dry flat.
To cook, boil at least 4 quarts (4 L) of salted water for this recipe. Add the pasta to the boiling
water and stir gently. Fresh pasta, even when dried, cooks much faster than commercial dried
pasta. Depending on the thickness of the noodles, the pasta will be done in as little as 5 seconds,
and in no case should it take longer than 1 minute to cook after the water has returned to the boil.
Test the pasta frequently and drain it in a large colander as soon as it is tender but still firm.
Makes about 1 lb (500 g) to serve 4 to 6.

Classic Macaroni and Cheese

1/2 cup (125 ml) chopped yellow onion
3 Tbs (45 ml) butter
2 tsp (10 ml) Dijon mustard
1 lb (500 g) sharp Cheddar cheese, shredded
1/2 cup (125 ml) milk

Salt and freshly ground pepper to taste

1/2 lb (250 g) elbow macaroni or other small pasta shape, cooked according to the package
directions
1/3 cup (80 ml) bread crumbs or crushed saltine crackers
Saute the onions in 2 tablespoons (30 ml) of the butter in a large heavy saucepan over moderate
heat until soft but not brown. Add the mustard, cheese, milk, salt, and pepper, and stir until the
cheese is melted and the sauce is smooth. Stir in the cooked macaroni and pour the mixture into
a buttered 3-quart (3 L) baking dish. Melt the remaining butter in a small saucepan and mix with
the bread crumbs. Sprinkle the bread crumbs on top of the macaroni and cheese and bake in a
preheated 375F (190C) oven for 25 to 30 minutes, until it is bubbling and brown. Serves 4 to 6.