Use and Care Manual
STEP 3: COOKING THE PASTA
Whenever cooking pasta, keep the following points in mind:
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Always use plenty of boiling water so the pasta does not stick...
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1/2 lb (0.22 kg) of noodles will require at least 2 quarts of water, 1 lb (0.5 kg) of pasta
will require 6 quarts.
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Add 1 tsp. of salt for each quart of water.
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Always bring the water to a full, rolling boil before adding pasta or it will not cook
properly.
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Cooking time will vary based on the size, weight and ingredients of the noodles.
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Homemade noodles take very little time to cook and should be tested after 3-4 minutes.
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Pasta should be cooked Al Dente. This means it should not be mushy, but tender, yet
slightly hard to bite. Test the pasta frequently to test for doneness.
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It is better that the noodles be slightly undercooked than overcooked.
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Once pasta is cooked, drain it but never rinse.
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For the best pasta dishes, add sauce to the drained noodles and serve immediately.
-6-
GREEN LASAGNETTE Serves 6 people
1-1/4 lb (0.6 kg) spinach Lasagna 8-3/4 oz (0.3 L) meat and tomato sauce
4-1/4 oz (0.12 kg) grated Parmesan 1 oz melted butter
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Cook the Lasagnette in a wide, low pan in salted water
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Drain and allow to cool
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Lay the pasta on a moist, warm tea towel
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Butter an oven dish and layer with Lasagnette, covering each layer with a few tablespoons
of meat and tomato sauce, a sprinkle of Parmesan, and a drizzle of melted butter
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Brown in a 375ºF (191ºC) oven
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Sprinkle with the remaining Parmesan and serve
LASAGNA
Additional Accessory Part # 01-0206
A wider version of the Lasagnette Noodle for making
family sized Lasagna, great for special occasions.
BASIC LASAGNA Serves 10 people
1 lb (0.5 kg) Lasagna noodles 1-1/2 lbs (0.7 kg) ground beef
16 oz Ricotta cheese 2 eggs pepper to taste
1/4 cup grated Parmesan 1 Tbsp basil 1 diced onion
16 oz (0.5 L) marinara sauce 1 Tbsp parsley 4 cloves garlic, minced
8 oz (0.2 kg) grated Mozzarella
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Boil Lasagna noodles about 8 minutes, do not overcook
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Brown the ground beef, onion and garlic in a deep pan
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Add marinara and simmer
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Mix the Parmesan, Ricotta and the Mozzarella (reserving 1/2 cup) with the eggs in a
separate bowl with parsley and spices
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In a 9”x13” (23 x 33 cm) pan spread a thin layer of the sauce mixture then place a layer
of noodles on top
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Over this layer evenly spread a layer of the cheese and a little sauce
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Top with another layer of noodles. Repeat this process layering
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Add the remaining Mozzarella to the top
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Cover dish with foil and bake at 375ºF (191ºC) for approximately one hour
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Let stand 10 minutes before serving
LASAGNA BOLOGNESE Serves 5 people
1 lb (0.5 kg) Lasagna noodles 1/4 cup olive oil 1/2 onion
dried mushrooms, soaked and drained 2-1/4 oz butter
2 fresh ripe tomatoes, mashed 10-1/4 oz (0.3 kg) minced beef
2 -1/4 oz (0.1 kg) grated Parmesan 2-1/4 oz (01. kg) chicken livers
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Boil Lasagna noodles about 8 minutes, do not overcook
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Brown the onion in the olive oil and half of the butter
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When golden, remove from pan
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Place the minced beef and chicken livers in the saucepan, together with the tomato and
mushrooms
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Cook slowly for about an hour
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Arrange layers of Lasagna noodles and sauce in a buttered baking dish, sprinkle with
Parmesan and put the pieces of remaining butter on top.
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Bake at 375º F (191ºC) for approximately 15 minutes, and serve
-11-
TRADITIONAL EGG PASTA DOUGH Makes approximately 1 pound
3 eggs 2-1/2 cups all purpose our
To Make Dough by Hand:
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Pour our into a mixing bowl and make a “well” or pit into the center
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Break the eggs into the well
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Using a fork, slowly blend the our and eggs until they are well blended
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If the mixture is wet, slowly add a little our; if the mixture is dry, slowly add a little water
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Spread a light coating of our on a table or countertop
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Place the dough mixture on the oured surface and begin to rmly knead the dough
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Continue kneading until the dough has a consistent color and texture
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Form the dough into a mound shape and cover with a damp towel
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It is important to let the dough now rest for 10-15 minutes to allow the ingredients to blend together
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After dough has rested, cut off a piece approximately 1/4” (0.6 cm) thick, re-cover
remaining dough with damp towel
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Follow dough rolling and pasta cutting instructions
PASTA DOUGH RECIPES