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Wednesday
Nov152017

Homemade Garganelli Pasta

 

 

If you are familiar with my recipe for Pie Dough in 60 Seconds, then you will be happy to know that you can do the same thing with pasta dough.  I make this dough in a food processor and it takes about 60 seconds.  I'm going to give you step by step photos to show you how to make a pasta shape called garganelli and even a little video to make it easy (scroll to bottom of post for video).  All you need are two ingredients - flour and eggs.  You could make it today!

 

 

Garganelli is a tube shaped pasta and it resembles penne but there are two big differences:  penne is extruded, so there is no seam.  This pasta is rolled and so there is a seam. Also, the ridges in penne run parallel to the length of the pasta and with garganelli, the ridges run perpendicular to the length. This pasta is just a little more rustic. Garganelli is rolled on a gnocchi board, which gives it wonderful ridges for sauce to cling to. You will also need a little dowel - I've used ¼ inch dowel and I like the size pasta that gives me.

 

 

 

You just need flour and eggs to make this easy dough.  I use large or extra large eggs and I use Caputo Italian 00 flour, which is a high protein but finely milled flour. If you don't have it, you can just use regular unbleached All Purpose flour.  

Making the dough is a breeze in your food processor - simply crack the eggs into the bowl of the processor, pulse a couple of times, add about three quarters of your flour, pulse and then keep adding flour until the dough gathers up into a nice ball. That's about 60 seconds. Super fast and my favorite way of making pasta dough. If you prefer to do it on the counter or a bowl or a mixer, you can certainly do that also. 

 



It just takes 60 seconds in the food processor to make pasta dough 

 

Homemade Garganelli Pasta

for a printable recipe, click here

You will need a gnocchi board and a small dowel - I used a ¼" dowel.

makes 55 - 60 garganelli, about 12 ounces of pasta (enough for 4 people).  How many you make depends on how thinly you roll out the pasta and how large you make them. 


2 whole large eggs
2 egg yolks
1½ cups of Italian 00 flour (use regular unbleached AP flour if you cannot get this)

 

 

My favorite way to make the dough is in a food processor:  Place the eggs in a food processor and pulse twice. Add about ¾ of the flour and pulse until blended. Keep adding the rest of the flour until the dough gathers up into a ball.  If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough comes together and gathers up in a ball and is not so sticky. It should be moist but not sticky enough that it comes off on your hands.  Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.  


Flour two rimmed baking sheets and have them ready for the assembled pasta.

Roll the dough out using pasta rollers.  I do mine with my KitchenAid pasta rollers but you can use a hand crank machine also. Roll one sheet out at a time so that the sheets don't dry out. Keep the remaining pasta dough wrapped in plastic. Roll the sheet out, starting at the widest setting. Pass the sheet three times through this widest setting then just once on the other settings.  Keep passing the sheet through and narrowing the rollers every time you pass the sheet through. I rolled my sheets out to the #6 setting on my KitchenAid rollers.  Flour the sheet a little if it sticks to the pasta rollers.  Do not overflour the sheet though and dry it out. 

With a sharp knife, cut the sheets into 2 inch squares.  Keeping the squares under plastic wrap so they don't dry out, take one square and place on your gnocchi board so it lays in a diamond shape.  With the dowel, press on either the bottom or top point of the square and start rolling it around the dowel.  The gnocchi board will press ridges into the pasta.  After the pasta square is completely rolled up, remove from dowel and place on the floured baking sheet.  You do not have to cover the finished garganelli. 

Continue until all the garganelli are made.   The pasta can sit on the baking sheets until you are ready to cook them.  All you need to do is boil them in salted water for a couple of minutes - taste one and see if the tenderness is to your liking.  Serve with sauce of your choice.

  

 

 

 

Monday
Oct232017

Swiss Chard Agnolotti with Brown Butter

I'm going to be doing a whole series of pasta recipes this fall and winter.  It's so fun to make homemade pasta and I hope if you've never tried before that maybe you will give it a go this year.  This recipe is for agnolotti, a stuffed pasta that is easy and fast to make.  I'm giving you step by step photos plus a little video to give you the confidence to try. 

This agnolotti is made with a swiss chard and cheese filling.  This filling isn't hard to make at all - the chard is simply chopped a little and then cooked down over the stove in a bit of water.  If you have a food processor, you can process the filling in a snap.  

Click to read more ...

Tuesday
Sep262017

Sheet Pan Chicken with Olives, Lemon, Capers & Pecorino

 

ceramic platter from Fifty One and a Half

 

I love cooking things in the oven on sheet pans lined with foil.  Such easy cleanup! In this dish, I've combined a few of the flavors I love together to make a chicken dish that is so easy to make with minimal clean up. 

In this recipe, you first rub chicken parts with some seasoning and then roast them along with really good green olives, lemon and capers.  The olives I'm using are called Castelvetrano olives - do not swap them for Spanish olives! They are totally different.  If you've never had a Castelvetrano olive, please get a jar and try them now.  They are not hard to find. The olives are from Sicily and are meaty and delicious.  In Italy, they are served atop salads frequently and are used as a great snacking olive for antipasti. They pair beautifully with lemon and capers. I have used them whole in this dish but if you want to pit them, it's easy to do.  Just lay them on a cutting board and, using the side of a wide knife, smash them a bit - the pit comes right out. 

 

Cuisinox Olive Spoon

 

I love lemon and capers together.  Be sure to only buy small capers packed in salt. Just give them a quick rinse. They add a nice little bite to food.  

I like using bone in, skin on chicken.  The chicken has more flavor.  You can use any combination of chicken parts you like, of course.  If you want to add chicken wings to the dish, add them halfway through the cooking time - they are going to cook quicker than other parts.  Also, if you are combining dark meat and white meat be sure to see if the chicken breasts are on the thin side or thick side.  If they are very thick, you can add them along with the dark meat but if they are thinner, don't cook them the whole time because they also will cook faster.  

Hope you enjoy. 

Thanks for dropping by!
Elaine 

 

 

Chicken with Olives, Lemon & Capers

for a printable recipe, click here

serves 4-6

How long to cook the chicken will depend on the size of your parts and if you are cooking dark or white meat.  Be sure to check for doneness as you go, after about 30 minutes of cooking time, so you don't overcook the chicken. 

Rub:
2 teaspoons onion powder
1 teaspoon freshly ground black pepper
1 teaspoon fine sea salt


2½ pounds of chicken (any parts you like)
1 large red onion, cut into 8 wedges
2 lemons, zested and sliced
15 Castelvetrano olives
1 Tablespoon capers in salt, rinsed
4 garlic cloves, skin removed and cloves smashed (use the side of a knife)
1 cup chicken broth 
2 Tablespoons finely chopped parsley
¼ cup finely grated Pecorino Romano cheese 

 

Preheat oven to 400°F.  

Line a large rimmed baking sheet with heavy duty foil. Lightly spray with cooking spray. Mix rub ingredients together in a small bowl.

Place chicken pieces on the baking sheet and toss generously with the rub, coating all sides. Add the onion wedges, lemon slices, olives and capers. Add the lemon zest to the chicken broth and heat in microwave. Stir. Set aside.

Roast the chicken for 15 minutes until skin is lightly brown.  Reduce heat to 375°F. Add the chicken broth to pan and roast for 15 minutes more. Flip chicken over, coating the chicken with the lemon broth. (Start testing for doneness). Roast another 15 minutes. Flip chicken again and roast about another 10 minutes or until chicken is cooked through (you can pierce a piece and make sure juices run clear).  

Remove chicken, onions, lemon slices and olives to a platter. Discard garlic. Lightly tent with foil to keep warm. Transfer the liquid in the baking sheet to a small saucepan and boil vigorously for about 5 - 7 minutes, until thickened slightly.  Drizzle over the chicken.  Sprinkle with the parsley and Pecorino cheese.