Recipes for Pasta

Ingredients

* 3 eggs
* pinch of salt
* flour

Instructions

Beat eggs with 2 tablespoonfuls of water.

Add a pinch of salt and enough flour to make a stiff dough work well.

Then roll out as thin as paper; fold the dough and cut into round pieces.

Fry in deep hot lard to a golden brown.

Serve hot with stewed chicken.

Instructions

Make a stiff noodle-dough.

Roll out very thin and cut into ribbons half an inch wide.

Let them dry and boil in salted water; drain in a colander.

Fry some sliced onions in butter until soft.

Add the noodles. Stir and serve hot with stewed chicken.

Ingredients

* 1 egg
* 1/2 teaspoon salt
* flour
* 1 pint salad oil

Instructions

Beat egg slightly, add salt and flour enough to make a very stiff dough. Knead, toss on a floured cloth or board, roll as thin as possible, sprinkle with flour, fold in layers about 2 inches wide, slice very thin, shake strips apart, and fry until delicately brown in salad oil. Drain on soft paper.

Ingredients

* noodles
* 3 onions
* 2 red peppers
* 2 leeks
* 2 tablespoons of grated cheese

Instructions

Cook noodles in boiling water and then drain. Now mince fine onions, red peppers, and leeks.

Place four tablespoons of cooking oil in a frying pan and when hot add the vegetables. Cook slowly until soft and then add the noodles. Toss constantly until a light brown.

Then pile in the centre of a large platter. Lay a goulash around for a border. Pour the gravy over all and then garnish with grated cheese and serve.

Ingredients

• 4 large eggs
• 400g plain flour
• Extra flour for kneading

Procedure

• Sift the flour onto a large work surface, and create a well in the centre
• Break the eggs into the well
• Slowly draw the flour into the eggs either using a spoon or your hands
• Knead into a smoooth, elastic dough
• Roll to desired thickness, using extra flour and cut to desired shape
• Bring a large pot of salted water to the boil
• Add the noodles to the water and cook until al dente

N.B:

• While this recipe says that 400 grams of flour should be sufficient for creating the dough more may be necessary depending upon the size of the eggs
• This recipe usually makes enough noodles for four people, however depending on the shape of pasta more may be needed. A good rule of thumb is one large egg per person.

Ingredients

• 3 egg yolks
• 1 whole egg
• 1 teaspoon salt
• dash of pepper
• 80ml (1/4 cup) water
• 580ml (2 cups) flour
• 1-2 teaspoon of olive oil

Procedure

• In a bowl beat together egg yolks, egg, salt, and pepper.
• Stir in water.
• Stir in flour.
• Knead into ball.
• Roll out on a floured surface until 2 mm to 4 mm (1/16″ to 1/8″) thick.
• Cut into noodles 6 mm (1/4″) wide.
• Bring water to a boil in a pot, add oil.
• Add noodles to a boiling water, and cook until done.

Take ten medium-sized fresh tomatoes and cut them in two crosswise. Put a layer of these into a baking-dish with the liquid side touching the bottom of the dish. Now put another layer with the liquid side up, sprinkle on salt and pepper. Break the raw vermicelli the length of the baking-dish and put a layer of it on top of the tomatoes. Now add another layer of the tomatoes, with the skin side touching the vermicelli, a second layer with the liquid side up, salt and pepper, and another layer of the raw vermicelli, and so on, the top layer being of tomatoes with their liquid side touching the vermicelli. Heat three or four tablespoons of good lard (or butter), and when the lard boils pour it over the tomatoes and vermicelli; then put the dish into the oven and cook until the vermicelli is thoroughly done. After cooling a little while, turn it out into a platter.

Boil one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a little chopped-up parsley. Then set to one side to get cool.

Take five smelts, split them, take out the bones, and fry them slightly in one teaspoon of olive-oil.

Butter a pan and sprinkle it with bread crumbs. Then put into it one-half of the cold vermicelli. Pour over this some thick tomato sauce (one tablespoon of tomato paste cooked in two tablespoons of olive-oil). Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom. Then add the rest of the tomato sauce, then the other half of the vermicelli, and on top a layer of bread crumbs. Season all well with salt and pepper. Put the pan into a moderate oven, and cook about an hour and a quarter, adding a little olive-oil when necessary, so that it will not dry up too much.

Any fish may be used instead of the smelts, cutting it into thin strips.

Recipe Serves: 4

Recipes Ingredients:

1 lb “Long Life” Egg noodles
1 ts Sesame oil
8 qt Salted water
1/4 ts Salt
1/2 lb Spinach
1 ts Cornstarch paste
4 Eggs
2 Green onions, minced
1 c Chicken broth
1/4 c Boiled ham, slivered
1 tb Dark soy sauce

Recipe Instructions:

Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among Soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in Sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place Egg on spinach. Finishing: Pour Hot Soup over egg. Garnish with minced onion & ham. Serve.