Recipes for Pasta

Ingredients

* 1/4 pound macaroni
* 1 1/2 ounces cheese
* 1/2 pint milk
* 1 teaspoon flour
* butter
* pepper

Instructions

The curled macaroni is the best among the ordinary kinds. Better still, however, is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores. Parmesan cheese is nicest for this dish. Stale cheese spoils it.

Wash the macaroni. Put it into fast-boiling water and keep boiling until very tender. Drain off the water and replace it with the 1/2 pint of milk. Bring to the boil and stir in the flour mixed to a thin paste with cold milk or water. Simmer for 5 minutes. Grate the cheese finely.

Butter a shallow pie-dish. Put the thickened milk and macaroni in alternate layers with the grated cheese. Dust each layer with pepper, if liked. Top with grated cheese. Put some small pieces of butter on top of the grated cheese. Put in a very hot oven until nicely browned.

Ingredients

* 1/2 pound of macaroni
* 1 1/2 cups of milk
* 1 1/2 cups of clear stock
* 1/2 cup of flour

Instructions

Cook macaroni. Place in a baking dish and then make three cups of cream sauce, using milk, clear stock, and flour. Blend well and then pour over the macaroni. Sprinkle the top with fine bread crumbs and grated cheese and bake in a moderate oven for twenty-five minutes.

Instructions

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

Ingredients

* 1/2 pound macaroni
* 1/2 pound cheese
* 1/4 pound of butter
* 1 pint of milk
* mustard
* cayenne
* 1 tablespoon flour

Instructions

Boil macaroni in salt and water until tender, drain and lay in dish. Put milk on fire, just before boiling, add flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne. Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter; if used immediately bake twenty minutes, if allowed to get cold one half hour.

Instructions

Never wash macaroni if it can be avoided. Break in lengths of three or four inches and throw into boiling, salted water, allowing quarter of a pound for a dinner for three or four. Boil for half an hour, and drain off the water. It may be served plain with tomato sauce, or simply buttered, or with drawn butter poured over it.

The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole. In all recipes the macaroni must first be prepared as follows:

Grease the bottom of a deep saucepan and then add two quarts of boiling water. Let boil for two minutes and then add the macaroni. Stir for a few minutes and then cook for fifteen minutes. Turn into a colander and drain. Then blanch under the running cold water for three minutes. Let drain. It is now ready to use in any number of ways. Greasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking.

The Italian prepares a seasoning as follows:
Seasoning

* 2 leeks
* 6 branches of parsley
* 2 green or red peppers
* 4 branches of celery
* 6 onions
* tiny bit of garlic
* 1 small can of tomato paste

Instructions

Wash leeks, parsley, peppers, and celery. Pare onions and garlic. Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes.

Small portions of meat that would be insufficient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces.

Instructions

Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender.

Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes.

Put on a platter and cover with bread-crumbs fried in butter. Serve hot.

Ingredients

* macaroni
* 2 tablespoonfuls of butter
* 1/2 cup of chopped boiled tongue
* 1/2 cup of chopped mushrooms
* 1/2 cup of grated cheese
* highly seasoned tomato-sauce
* 1 small glass of wine

Instructions

Boil macaroni in salted water until tender. Drain.

Then heat butter in a saucepan; add the macaroni, boiled tongue, mushrooms, cheese. Cover, let get very hot.

Then mix tomato-sauce with wine; let boil up and pour over the macaroni. Serve hot with roast veal.

This is a favorite dish in the writer’s family, having been sent many years ago from Italy by a friend who had learned its composition from her Italian cook. Its name was bestowed by the children of the house.
Ingredients

* 1 large cup of chopped meat
* 2 onions minced and fried brown in butter
* 1 pint of cold boiled macaroni or spaghetti
* 1 pint of fresh or cold stewed tomatoes
* 1 teaspoonful of salt
* 1/2 teaspoonful of white pepper

Instructions

Butter a pudding dish, and put first a layer of macaroni, then tomato, then meat and some onion and seasoning, continuing this till the dish is full. Cover with fine bread crumbs, dot with bits of butter, and bake for half an hour. Serve very hot.

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

* 1 chicken
* 1/2 pound of macaroni
* 1 cup of cream
* butter
* salt
* pepper

Instructions

Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil macaroni until tender, first breaking it up to pieces an inch long. Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until, the dish is filled. Pour cream over the whole, and bake half an hour. Serve on a platter.

Macaroni combined with cheese makes a high-protein dish that very readily takes the place of meat and that may be served as the main dish in a dinner. If this combination is made into a loaf and baked well in an oblong bread pan, it may be turned out on a platter and cut into slices. In case a loaf is not desired, it may be baked in a baking dish and served directly from that. In either form, it is made more appetizing by the addition of a tomato sauce.

Sufficient to serve eight.
Ingredients

* 1/2 cup macaroni (inch lengths)
* 1 cup milk
* 1 cup bread crumbs
* 2 tablespoons chopped green peppers
* 1 tablespoon chopped onion
* 1 tablespoon chopped parsley
* 2 eggs
* 2 teaspoons salt
* 1/8 teaspoon pepper
* 1 cup grated cheese
* 1 tablespoon butter

Instructions

Cook the macaroni. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with butter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired.

Ingredients

* 1 large fowl, about 4 1/2 or 5 pounds, boiled tender
* 1/2 a box of gelatine
* 1 cupful of broth in which the chicken was boiled
* 1 cupful of cream
* salt
* pepper
* 14 ounces of macaroni

Instructions

Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces.

Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly.

Have the chicken well seasoned, also.

Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long.

Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides.

When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. Serve either cold or hot.

Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately.

A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.

Instructions

Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if desired.

Instructions

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce, cover with buttered crumbs, and bake until crumbs are brown.

Ingredients

* 3/4 cup macaroni, broken in inch pieces
* 2 quarts boiling water
* 1 tablespoon salt
* 1/2 cup cream

Instructions

Cook macaroni in boiling salted water twenty minutes or until soft, drain in strainer, pour over it cold water to prevent pieces from adhering; add cream, reheat, and season with salt.

Ingredients

* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 1/4 teaspoon salt
* few grains pepper

Instructions

Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.

Ingredients

* 1 cup macaroni
* 1 tablespoon butter
* 1 tablespoon flour
* 1 cup milk
* 1/2 cup grated cheese
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon paprika

Instructions

Boil macaroni in salted water until soft.

Drain and mix with sauce.

Put into buttered dish; cover with grated cheese and bake 20 minutes in hot oven.

Sauce

Melt butter in saucepan.

Add flour, mix well and add cold milk slowly, stirring until smooth.

Add cheese and seasoning. Boil until cheese is melted.

Instructions

Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Ingredients

* 3/4 cup macaroni broken in inch pieces
* 2 quarts boiling water
* 1 tablespoon salt
* 1 1/2 cups white sauce

Instructions

Cook as for Boiled Macaroni, and reheat in white sauce.
White Sauce

* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1 1/2 cups scalded milk

Instructions

Melt butter, add flour with salt, and pour on slowly scalded milk.

Ingredients:

# 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
# 1 cup fresh bean sprouts
# 1 cup cooked chicken breast in 1 inch strips
# 15 or more pitted green olives, more to taste, chopped
# 2 tablespoons white wine vinegar or fresh lemon juice
# 6 tablespoons extra virgin olive oil
# (optional) 1 tsp mustard (classic French vinaigrette has this)
# (optional) 1 clove of garlic, peeled and minced fine
# (optional) 1 tsp fresh ginger, minced
# salt and freshly ground black pepper to taste
# 8 oz cooked linguine or pasta of your choice

Directions:

Cook and drain pasta.

Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).

Cut the chicken breasts into bite sized pieces.

Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).

Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.

Serve.

Ingredients:

# 1/2 cup fresh Ricotta cheese
# 1/4 cup grated Mozzarella cheese
# 1/4 cup grated Provolone cheese
# 1 egg yolk
# 1 teaspoon minced garlic
# 1 tablespoon chopped parsley
# Salt and black pepper
# 11 in. by 14 in. fresh pasta sheet, cut into 2-inch squares (32 squares)
# 1 cup warm Marinara sauce
# 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Preheat the fryer. In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese.

Makes 4 appetizer servings.