Pasta Magic from your Bread Machine

Lasagna Dough Recipe:

(Makes 2 pounds of Lasagna dough)

INGREDIENTS:

• 1 1/2 cups of milk 80° F./27° C.
• 3/4 cup oil
• 1 1/2 tsp. salt
• 4 cups Semolina flour

DIRECTIONS:

Select pasta course. When finished roll out into sheets and cut into wide strips 3 inches wide and 12 inches long. Re-roll trims to make additional strips until you have 16 strips of lasagna noodles.

Lasagna Recipe:

(9 Servings)

INGREDIENTS:

• 12 x 12 x 2 inch baking pan or a standard bread pan
• 16 strips of 3 inch by 12 inch lasagna noodles

PASTA SAUCE:

(You can substitute 48 ozs. of prepared sauce in a jar)

• 2 tablespoons olive oil
• 1 onion diced
• 1 sweet bell pepper diced
• 3 stalks of celery diced
• 1 teaspoon minced garlic
• 32 oz. tomato sauce
• 16 oz. diced tomatoes (if from a can, drain the tomatoes)
• 1/2 lb. ground beef and 1/2 lb. ground Italian sausage (optional)
• 1 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)

CHEESE FILLING:

• 1 cup cottage cheese
• 1/2 cup grated parmesan + a reserved 1/2 cup grated parmesan
• 1/2 cup grated mozzarella
• 2 cups ricotta cheese
• 1 egg

DIRECTIONS:

1. Brown the ground beef and sausage and drain. Set aside. Sauté the onions, sweet peppers and celery in the olive oil until onions are translucent. Add the minced garlic and sauté for one more minute. Add the tomato sauce, diced tomatoes, the browned ground meats, and the Italian herbs plus optional pepper flakes and bring to a simmer.
2. In a bowl combine the cottage cheese, 1/2 cup parmesan, mozzarella, ricotta, and egg and blend until combined.
3. Bring a large pot of water (2 quarts) to a boil and immerse the lasagna noodles. When the noodles are cooked, drain and rinse in cold water so you can handle them.
4. Preheat oven to 350° F.
5. Spread a thin layer of tomato sauce in the bottom of the baking pan and top with 4 strips of noodles butted or overlapped one next to the other. Top this first layer with an even layer of 1/3 of the cheese mixture and top the cheese with more sauce and another layer of noodles layered in the opposite direction. Repeat this with succeeding layers until you add the final layer of noodles on top and spread a thin layer of tomato sauce over the top and sprinkle with the remaining half cup of grated parmesan. Cover the pan with foil and bake at 350°F. for 30 minutes on a cookie sheet. The cookie sheet will catch any drips that overflow from the lasagna as it bakes. Remove the foil and bake an additional 15 minutes or until top is lightly browned. Remove from oven and let rest for 10 minutes covered with the foil. Cut into 9 equal squares and serve.

Spinach Ravioli Dough Recipe:

(Makes 2 pounds of dough for 72 2-inch raviolis)

INGREDIENTS:

• 1 cup + 1 tablespoon of water 80° F./27° C.
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 1/2 cups of Semolina flour
• 2 1/2 cups of all-purpose flour
• 1 10 oz. package of frozen spinach cooked and drained
• OR
• 1 14 oz. can of spinach well drained

DIRECTIONS:

Select pasta dough course. When done, roll out the pasta into sheets and trim into 2 sheets 12 x 12 inches square.

Spinach Ravioli with Italian Sausage Recipe:

(Makes enough filling for 72 2-inch raviolis)

INGREDIENTS:

• 2 pounds mild Italian sausage
• 1 tablespoon olive oil
• medium onion finely diced
• 6 ozs. mushrooms finely diced
• 1 garlic clove minced

Egg Wash:

• 1 egg
• 1 tablespoon water

DIRECTIONS:

1. Sauté the onion and mushroom in the olive oil until onions are translucent. Add the garlic and stir for 30 seconds. Remove from heat. Combine vegetables with raw sausage in a bowl.
2. Place a 12 x 12 inch sheet of pasta dough onto a floured surface. Paint the edges with a wash of egg yolk and 1 tablespoon of water. Make a cross hatch of egg yolk on the sheet to describe 36 2-inch squares. With a spoon, dollop a teaspoon of the sausage filling into the center or each square. Take another sheet of 12 x 12 pasta and cover. press down on the outer edges of the large square with a small dowel of your finger tips. Now you need to carefully seal the edges surrounding each dollop of filling. Cut the sheet every two inches with a knife or pizza roller and then crimp the edges all around each ravioli with a fork. These crimps will help the ravioli hold the sauce and seal in the filling when you boil the ravioli. You can cook the ravioli immediately, refrigerate it for up to 3 days or freeze it up to 2 months.
3. Bring 2 quarts of salted water to a medium boil and add the ravioli a few at a time. When they float to the surface they are done. Plate them and cover the with either your favorite red sauce or a pesto sauce.

Pesto Sauce Recipe:

INGREDIENTS:

• 1 cup basil
• 1 cup olive oil
• 2 garlic cloves
• 1/4 cup pistachio nuts
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

Place all ingredients except olive oil in a food processor and process until all is well chopped and incorporated. Drizzle olive oil into processor until incorporated and serve over ravioli or pasta of your choice.

Fettuccine Dough Recipe:

(Makes 2 pounds of fettuccine dough)

INGREDIENTS:

• 3/4 cup + 1 tablespoon water 80° F./27° C.
• 4 large eggs room temperature
• 1 1/2 tablespoons oil
• 1 1/2 tsp salt
• 1 1/2 cups Semolina Flour
• 2 1/2 cups all purpose flour

DIRECTIONS:

Select pasta dough course. When done roll out as thinly as possible with a rolling pin. Slice into 1/4 inch thin strips with a large knife or a pizza wheel. Either hang and dry or reserve for immediate use.

Fettuccine Alfredo Recipe:

INGREDIENTS:

• 1 1/2 cups heavy cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grated Parmesan cheese

DIRECTIONS:

Boil fettuccine in 2 quarts of boiling salted water until cooked. Heat all other ingredients in a sauce pan to a light boil except Parmesan cheese. Toss fettuccine in cream sauce and add Parmesan and continue to toss. Serve.