---------- Recipe via Meal-Master [Recipe Buster]
 
       Title: Pasta & Variations
  Categories: :Italy, Pasta, Sauce, ethnic                                 
       Yield: :6
 
       3 c  All-purpose flour*
       1 ts Salt
     3/4 c  Plus 2 Tablespoons water
 
 Instructions:
 *Or unbleached flour.
 Place flour in a mound on a large flat surface.
 Make a well in the center. Add water and salt.
 Using a fork, gently start to work flour from the side of the well
 into the liquid mixture. Continue until dough becomes sticky and
 difficult to work with the fork. Knead by hand to make a rough-looking
 dough. Let dough rest 10 minutes. Knead dough until most of the flour
 is used and dough is smooth and elastic, about 10
 minutes. Divide dough into 3 or 4 balls and place balls in a plastic
 bag; set aside to rest 30 minutes before rolling by hand. Roll out 1
 ball at a time to desired thickness and cut into desired shape and
 width.
 Yield: Makes about 6 servings
 Source: Sophie Kay’s Pasta Cookery
 BEET PASTA: Drain 1 (8-oz) can cooked sliced beets.
 Puree in blender with 1 Tablespoon vegetable oil.
 Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon beet
 puree into well. Add 1 teaspoon salt. Continue as directed above.
 Makes about 4 servings.
 BROCCOLI PASTA: Cook 10 ounces frozen chopped broccoli; drain. Puree
 in blender with 1 room temperature, large egg. Make a well in 2-1/2
 cups all-purpose or unbleached flour. Spoon broccoli puree into well.
 Add 1 teaspoon salt. Continue as directed above. Makes about 4
 servings.
 EGG NOODLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
 flour. Break 3 room temperature, large eggs into the well. Add 1
 teaspoon salt. Beat mixture in the well with a fork about 10 strokes
 before working in flour.
 Continue as directed above. Makes 4 servings.
 EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina or
 whole wheat flour. Break 4 room temperature large eggs into the well.
 Add 1 Tablespoon
 vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. Beat mixture
 in the well with a fork about 10 strokes before working in Continue as
 directed above.
 Makes about 6 servings.
 LEMON PASTA: Make a well in 2 cups all-purpose or unbleached flour.
 Add 1/3 cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt
 to the well. Continue as directed above. Makes about 4 servings.
 ONION PASTA: Make a well in 2-1/2 cups all-purpose or unbleached
 flour.
 Break 4 room temperature, large eggs into the well. Add 2 Tablespoons
 vegetable oil and 1 (1-1/4 oz) package dry onion soup mix. Beat
 mixture into the well with a fork about 10 strokes before working in
 flour. Continue as directed above. Makes about 4 servings.
 PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
 flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice
 concentrate and 1/4 cup sugar to the well. Beat mixture in the well
 with a fork about 10 strokes before working in flour. Continue as
 directed above. Makes about 4 servings.
 SEMOLINA FLOUR PASTA: Make a well in 2 cups semolina flour. Add 1/2
 cup plus 3 Tablespoons water, 2 Tablespoons vegetable oil and 1
 teaspoon salt to
 the well. Continue as directed above. Makes about 4 servings.
 SPICY ITALIAN PASTA: Make a well in 2 cups all-purpose or unbleached
 flour.
 Break 1 room temperature egg into well. Add 1/4 cup water, 2
 Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 (.06-oz) package
 dry Italian salad dressing mix. Beat mixture in the well with a fork
 about 10 strokes before working in flour. Continue as directed above.
 Makes 3 to 4 dozen chips.
 SPINACH PASTA: Cook 10 ounces of fresh or frozen spinach; drain. Puree
 in blender with 1 room temperature, large egg. Make a well in 3 cups
 all- purpose or
 unbleached flour. Break another room temperature large egg into well.
 Add 1-1/2 teaspoons salt. Beat mixture in the well with a fork about
 10 strokes. Add spinach puree and beat before working in the flour.
 Continue as directed above. Makes about 6 servings.
 WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour.
 Break 2
 room temperature large eggs into the well. Add 2 to 3 Tablespoons
 water, 1 Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in
 the well with a fork about 10 strokes before working in flour.
 Continue as above. Makes about 4 servings.
 ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2 cup
 boiling water until tender; drain. Puree in blender with 1 room
 temperature, large egg and 1
 Tablespoon vegetable oil. Make a well in 4 cups all-purpose or
 unbleached flour. Break another room temperature, large egg into well.
 Add 2 teaspoons sugar and 1
 teaspoon salt. Beat mixture in the well with a fork about 10 strokes.
 Add zucchini
 puree and beat before working in the flour. Continue as above. Makes
 about 8 servings.
 Posted to MM-Recipes Digest V4 #123 by BobbieB1@aol.com on May 3, 1997
   
 
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