Italian Pasta

PASTA IN YOUR FACE  Here you'll find some of my favorite pasta recipes. An Italian tradition for hundreds of years, pasta can be used everyday for a year without repeating a dish. I love the taste! I love the texture! I love the flavor! I love the versatility! I love pasta and I definitely love these recipes. From basic spaghetti to stuffed manicotti to fettuccine alfredo, the variety of pasta recipes are endless.

Sundays are always the traditional day for pasta. But of course it can be enjoyed any day of the week.

Some of the greatest pasta recipes have been redefined over and over by many of the best chefs in the world. Cooks and diners alike may find the different shapes of pasta amusing and sometimes challenging to eat and prepare.

There should be no short cuts when preparing these pasta recipes. Only the finest freshest ingredients should be used at all time. No jar sauce or powdered garlic could ever justify being used in an authentic Italian pasta dish. I shudder at the thought of such products being served to my guests let alone eaten by myself. Yes, I hate to admit it but I am a pasta snob.

FRESH PASTA VERSES DRY PASTA

Pasta is always better fresh. Fresh pasta allows you to be a more creative by adding flavor and color, dry works just fine as long as you purchase the right pasta.

Everyone should own a pasta maker even if you only use it a couple of times a year. It's always fun to get the kids involved when making fresh pasta. Though time consuming, it is well worth the effort.

Pasta is basically made two ways. Classic pasta is traditionally made with flour moistened with eggs and sometimes oil or water mixed to form a dough to be rolled out and shaped by hand. The second type is made with just flour and water. Both types can be made by using a variety of different flours.

When buying dried pasta make sure that it is made with 100% semolina flour from durum wheat. This just makes for a better quality pasta than some you may find in the stores. Check the ingredients before buying. This hold true even if your buying fresh pasta from a store.

So within these pages, lets discover, enjoy and share the many pasta recipes that will create memories for the whole family. I'm sure these pasta recipes will keep you busy for quit a while.

I hope you bought enough garlic.

Pizza

Dough Ingredients:
Yeast : 1 Packet (1 ½ teaspoon)
Bread flour : 3 cups
Sugar : 1 teaspoon
Salt : ½ teaspoon
Olive oil : 3 tablespoons
Water : 1 cup

Sauce Ingredients:
Diced tomatoes : One 14 ½ oz. Can
Sweet Basil : 1 ½ teaspoons
Oregano : 1 ½ teaspoons
Powered Garlic : ½ teaspoon
Salt : ½ teaspoon
Rosemary : 1 or 2 pinch(es)
Crushed Red Pepper : Optional

Toppings:
½ to 1 pound of shredded mozzarella cheese
Optional Toppings (try Pepperoni - a KidsCanMakeIt favorite)

Instructions:
A: Prepare the dough:
Combine the dry dough ingredients in a large mixing bowl. Have the child mix the ingredients thoroughly using their hands. While the child is mixing the dough, add the oil to the mix, and then slowly add the water. Have the child kneed the dough for 5 minutes. Cover the mixing bowl and set aside for about one hour.

NOTE: This dough recipe also works well in a bread machine.

B: Prepare the sauce:
While the dough is rising, heat the diced tomatoes to a boil in a saucepan. Stir in the spices and lower the heat to a simmer. Simmer (stir occasionally) until the sauce becomes about twice as thick (about 10-15 minutes) and remove it from the heat.

C: Make the pizza:
Heat the oven to 400 degrees.

Using the rolling pin, roll out the pizza dough on a cutting board. (If the dough is a little sticky, sprinkle it with a little flour.) Lightly oil a pizza pan (spray cooking oil works well), and cover with the rolled out dough. Cook until the very first hint of brown appears or the crust begins to bubble up (about 5-7 minutes).

Spread the sauce over the pizza and arrange any toppings. Sprinkle with the mozzarella cheese and return the pizza to the oven. Cook the pizza until the mozzarella turns a light brown (about 20 minutes).

Remove the pizza from the oven and let it cool for 10-15 minutes. Place the pizza on the cutting board, slice with a pizza cutter (do not slice the pizza in an aluminum pizza pan), and enjoy!

Suggested Baking Option:
Try using a baking stone instead of a pizza pan. A seasoned stone does not require oiling, you can roll out the dough directly on the stone, and you can slice the pizza directly on the stone. The baking stone will slightly increase the cooking time in the oven, however.

Cooking Safety:
Children require careful supervision while in the kitchen. Knives, pots, pans, and appliances can be dangerous if used or handled incorrectly. Children should be properly supervised at all times, and instructed in the correct use of cooking equipment.