Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make pasta?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make pasta?),it will help you,my kids.
Answers:
Pasta Pizza
Serves 6 to 8
1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tbsp. olive oil or vegetable oil
1 8-oz. can tomato sauce
1 tbsp. dried mixed Italian herbs, or 2 tbsp. minced fresh oregano and 2 tbsp. minced fresh parsley
1/4 cup grated Romano cheese
1 16-oz. can crushed tomatoes, or two cups chopped fresh tomatoes
2 cloves garlic, minced
1 tsp. hot red pepper flakes (optional)
1 green bell pepper, ribs and seeds removed, chopped
1/2 cup chopped carrots
1 can chickpeas, rinsed and drained
6 green olives, sliced
1 cup shredded part-skim mozzarella cheese
Prepare pasta according to package directions, reducing cooking time by 1 to 2 minutes; drain.
Spray a 9 x 13 x 2-inch baking dish with vegetable cooking spray. Transfer pasta to baking dish and toss with the mixed herbs, tomato sauce and Romano cheese. Mix the garlic and hot red pepper flakes with the tomatoes and pour all over top of pasta. Layer the remaining ingredients, ending with the mozzarella. Bake at 400-o F for 15 minutes and serve.
Each Serving Provides:
346 Calories
15.5 g Protein
53.6 g Carbohydrates
8.3 g Fat
12.4 mg Cholesterol
743 mg Sodium
Calories from Fat 21%
Maryland Crab Shells
Serves 6-8
24-30 Jumbo Shells
12 oz. crab meat
1 tbsp. of green pepper, finely chopped
1 tbsp. of red onion, finely chopped
3 tbsp. margarine, divided
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divided
1/2 cup low-fat mayonnaise
2 tbsp. flour
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. melted margarine until tender.
Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.
Melt 2 tbsp. of margarine in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning. Bake for 30 minutes or until bubbling.
Each Serving Provides:
324 Calories
22 g Protein
29 g Carbohydrates
13 g Fat
105 mg Cholesterol
597 mg Sodium
44 mcg Folate
Calories from Fat 35%
There are more pasta recipes in the link below.
Other Answers:
You take the pasta out of the box, and put it into boiling water. If you want sauce, take the sauce out of the can put it on the spagetti. Easy
Try these recipes:
http://www.azcentral.com/arizonarepublic/food/articles/0427askthechef0427.html
http://gourmetfood.about.com/od/cookingtechniques/ss/freshpasta.htm
Boil noodles untill they will stick to the wall. remove from wall before Mom gets home. And only stick one or two noodles. not the whole box. or just eat a noodle and see if you like the texture. Then add sauce and bring me some
Boil water, add the past cook untill the pastsa is how you like it.. usually 8-12 min or so.. and then strain it and add your fave sauce!
Do you mean cook pasta or make pasta? In case you want to make pasta, I have several recipes for you:
Egg Noodles
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Spinach Noodles
1 1/4 cups torn spinach leaves
2 tablespoons water
1 egg
1/2 teaspoon salt
1 1/4 cups all-purpose flour
Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.
Fresh Semolina and Egg Pasta
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to make pasta?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make pasta?),it will help you,my kids.
Answers:
Pasta Pizza
Serves 6 to 8
1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tbsp. olive oil or vegetable oil
1 8-oz. can tomato sauce
1 tbsp. dried mixed Italian herbs, or 2 tbsp. minced fresh oregano and 2 tbsp. minced fresh parsley
1/4 cup grated Romano cheese
1 16-oz. can crushed tomatoes, or two cups chopped fresh tomatoes
2 cloves garlic, minced
1 tsp. hot red pepper flakes (optional)
1 green bell pepper, ribs and seeds removed, chopped
1/2 cup chopped carrots
1 can chickpeas, rinsed and drained
6 green olives, sliced
1 cup shredded part-skim mozzarella cheese
Prepare pasta according to package directions, reducing cooking time by 1 to 2 minutes; drain.
Spray a 9 x 13 x 2-inch baking dish with vegetable cooking spray. Transfer pasta to baking dish and toss with the mixed herbs, tomato sauce and Romano cheese. Mix the garlic and hot red pepper flakes with the tomatoes and pour all over top of pasta. Layer the remaining ingredients, ending with the mozzarella. Bake at 400-o F for 15 minutes and serve.
Each Serving Provides:
346 Calories
15.5 g Protein
53.6 g Carbohydrates
8.3 g Fat
12.4 mg Cholesterol
743 mg Sodium
Calories from Fat 21%
Maryland Crab Shells
Serves 6-8
24-30 Jumbo Shells
12 oz. crab meat
1 tbsp. of green pepper, finely chopped
1 tbsp. of red onion, finely chopped
3 tbsp. margarine, divided
1/2 tsp. pepper
1 tsp. Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divided
1/2 cup low-fat mayonnaise
2 tbsp. flour
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Cook pasta according to package directions. While pasta is cooking, sauté green pepper and onion in 1 tsp. melted margarine until tender.
Combine the crab meat, spices, egg, 2 tbsp. milk, vegetables, and mayonnaise. Spoon mixture into shells. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a single layer.
Melt 2 tbsp. of margarine in saucepan. Over low flame, stir in flour with a wire whisk and gradually add 1-1/2 cups of milk. When sauce is smooth, stir in Parmesan cheese. Drizzle sauce over shells. Sprinkle top with Old Bay seasoning. Bake for 30 minutes or until bubbling.
Each Serving Provides:
324 Calories
22 g Protein
29 g Carbohydrates
13 g Fat
105 mg Cholesterol
597 mg Sodium
44 mcg Folate
Calories from Fat 35%
There are more pasta recipes in the link below.
Other Answers:
You take the pasta out of the box, and put it into boiling water. If you want sauce, take the sauce out of the can put it on the spagetti. Easy
Try these recipes:
http://www.azcentral.com/arizonarepublic/food/articles/0427askthechef0427.html
http://gourmetfood.about.com/od/cookingtechniques/ss/freshpasta.htm
Boil noodles untill they will stick to the wall. remove from wall before Mom gets home. And only stick one or two noodles. not the whole box. or just eat a noodle and see if you like the texture. Then add sauce and bring me some
Boil water, add the past cook untill the pastsa is how you like it.. usually 8-12 min or so.. and then strain it and add your fave sauce!
Do you mean cook pasta or make pasta? In case you want to make pasta, I have several recipes for you:
Egg Noodles
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Spinach Noodles
1 1/4 cups torn spinach leaves
2 tablespoons water
1 egg
1/2 teaspoon salt
1 1/4 cups all-purpose flour
Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.
Fresh Semolina and Egg Pasta
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
correctness,It's Non-profit and only for informational purposes.
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