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Well, we have a BBQ thread so why not?

I've been experimenting with various pastas, and feel it's about time for me to move on to trying to make stuffed pastas-- that is, manicottis (a cylindrical rolled pasta), raviolis, tortellonis (a large stuffed pasta), etc. But I really want to avoid the "generic red sauce" trap that many Americans fall in to when they think of pasta... I actually prefer a meat, cheese, or alfredo sauce.

I figure many people on this forum likely have some experience with pastas, even if it's quick-cooked meals. Anyone have any tips for making a good homemade stuffed pasta?

The key to homemade pasta is using high quality eggs and flour, especially flour. That and being very gentle with the dough.

Pasta

tinned, chopped tomatoes
1//2 spoon sugar
about 2 inches of chirso (spicy sausage)
sweet corn
chopped garlic
mixed herbs
a drop of spicy stuff if you want

when it's bubbling turn off and do the tortilini (3 mins is all fesh tort. takes)

Mn, I'd really prefer far finer tomatos. Perhaps i'm weird, but chunky tomato sauce has a displeasing texture...

Phototoxin wrote:Pasta

tinned, chopped tomatoes
1/2 (teaspoon?) sugar
about 2 inches of chorizo (spicy sausage)
sweet corn
(clove or two?) (finely) chopped garlic
mixed herbs (i'm guessing he means basil, oregano and the leafy herbs rather than the woody herbs such as bay and rosemary)
a drop of spicy stuff (Tabasco?) if you want

(cut the chorizo relatively finely and lightly fry it in a dry pan until it releases a reddy orange oil, at this point add the garlic and reduce the heat a little to stop the garlic burning. When the garlic is cooked add the tomatoes and sugar and reduce a little. At this point start cooking the pasta and put the sweetcorn, herbs and optional hot sauce into the sauce. Drain the pasta after about three mins and combine with the sauce gently to avoid breaking the pasta.)

when it's bubbling turn off and do the tortilini (3 mins is all fesh tort. takes)

My attempt at cleaning the recipe up a little.

If you want finer tomatoes try to hunt down some passata, I have no idea if it has the same name or is even sold in the states but it consists of sieved uncooked tomatoes that would be a perfect replacement for the chunky tinned tomatoes. Passata is normally sold in tins, jars or waterproof cardboard containers.

Quick bit of google fu gave this http://www.everyday-vegetarian-recipes.com/what-is-passata.html.

I like vodka sauce pretty well, despite the name.

I've never heard of that Manchu, I regularly use red or white wine in pasta sauces but never vodka. Do you have a recipe?

I've only ever bought it (Newman's Own). Recipes are a dime a dozen online, however, even if I can't recommend any. It's a smooth sauce made with cream.

I poked about on google and found a few recipes, it sounds like something I've had before minus the vodka.

Vodka sauce is very very smoothe tomatos, cream, vodka, and italian herbs. Most famous for penne alla vodka.


Automatically Appended Next Post:
I'm considering the idea of essentially pureeing the tomatos myself, dunno if that'll effect the taste as well as the texture though...

Puréeing the tomatoes yourself shouldn't do them any harm, just make sure you get some high quality tomatoes otherwise your sauce will taste of nothing.

So some fresh tomatos from a farmer's market?

That does help but even then you need to smell them, good tomatoes smell like they taste and should be nice and firm with no hint of green.

Also, avoid the small cherry type tomatoes or the large beef tomatoes as they aren't right for sauces.

Manchu wrote:I like vodka sauce pretty well, despite the name.

Despite the weird orange color, it is quite tasty

Grew up in a large Italian family, my family stepped of the boat for the American dream... and ran into the Depression. ooops

one of my favorite dishes


gnocchis with my grandfather recipe. with either lamb, sausage or meatballs.

bruschetta

and a few glasses of red wine.


Automatically Appended Next Post:

Melissia wrote:So some fresh tomatos from a farmer's market?

Taste a vine ripen tomato.

then taste a store bought tomato.

You will notice the store bought tomato lacks taste, in fact it tastes like water.

If you are really into making sauces I highly suggest growing a tomato garden. Growing tomatoes is easy, they practically grow themselves, the only effort you really have to put in is putting in the little sticks and tying the vines.

unless you live in a really humid area... then you have to fight mold.

I'm not growing tomatos myself. I dislike plants and the outdoors in general...

Spicy Sausage Manicotti
1 pint (or whatever the larger size is) Ricotta cheese
1/4 cup Parmesan grated
1/4 cup Asagio grated
A "measure" of oregano and basil, preferably fresh and chopped, but a "Italian herbs״ shaker works. This is all preference I use about two table spoons which is a lot. Some groceries have both in tubes in the vegetable section already chopped.
About a pound of shredded mozzarella.
One package of spicy Italian sausage, when you can't get it just ground the ones that look like brats work.
1 egg (optional)

Start a pot of salted water to boil for the shells.
Brown the sausage first, it's best it's not warm when you start mixing ingredients. I like to drain the grease in a screen strainer and rinse it with cold water.
Mix half to 3/4 of the mozzarella, all of the ricotta, asagio, parmesan, oregano, basil. You can mix in an egg or two as a binder. I like to have everything else mixed before adding the sausage and mixing...you have to use your hands and squeeze it into little pieces.
Boil the pasta try to leave it a little stiff. The water needs to penetrate it but it doesn't have to be soft.
Stuff the pasta with a spoon or small spatula, Put them in aside.
Since you said you don't like red sauce I'm a little confused...and left the recipe off of the top.
I use either fresh tomatoes or cans.. Let's be honest unless it's the weekend it's can. I prefer to start from tomato sauce and chopped tomatoes. Two table spoons of chopped garlic, oregano and basil, salt and pepper.
You could do a pesto but it's missing that fruity tang red sauce gives you.
You want to cover the bottom of the baking dish with the sauce
don't swamp it, place the pasta in the dish, put a small amount over the top. Spread the mozzarella over the top. Cover with foil bake for 30 mins at 375. Uncover (I like to turn it to broil) and brown the cheese...delicious.

Melissia wrote:I'm not growing tomatos myself. I dislike plants and the outdoors in general...

You plantist who eats plants.



I have to spend all day outside today cutting trees.

Melissia wrote:Well, we have a BBQ thread so why not?

I've been experimenting with various pastas, and feel it's about time for me to move on to trying to make stuffed pastas-- that is, manicottis (a cylindrical rolled pasta), raviolis, tortellonis (a large stuffed pasta), etc. But I really want to avoid the "generic red sauce" trap that many Americans fall in to when they think of pasta... I actually prefer a meat, cheese, or alfredo sauce.

I figure many people on this forum likely have some experience with pastas, even if it's quick-cooked meals. Anyone have any tips for making a good homemade stuffed pasta?

No love for pesto?

Vodka sauce is pretty delicious as well.

IMO, when it comes to pasta, its more important what you put on it/what you eat it with then the noodle itself. I'm perfectly fine using the industrially manufactured boxed Ronzoni/Barilla type stuff.

Oh jesus I love pesto.

I will eat pesto on toast.

In Virginia, supermarket produce has been very gak of late. Nothing has much taste at all. If you want to make tomato sauce, you'll have to get your tomatoes from someone who got them out of their garden. Maybe it will be better in Texas, I dunno.

Pesto is great. Also great on pie in place for you standard pizza sauce. Add some Ricotta throw it in the Brice oven... YUUUUUUUUUUUUUUUM!

Think I may go down to Rossi's Pizza today.

A plain risotto with a big dollop of pesto on top is gorgeous too.

This thread is such win. Uh.

My mom makes pasta every week. Aribiatta was this weeks meal. I'm vouching for pesto. I love pesto. It has such character.

My mom does manicotti too. Stuffed shells, lasagna, bowties, sausage and mushrooms in angel hair. I love pasta.

I would suggest tomato cages over little sticks.

Though if you're going to make a regualr thing of it I would suggest you make your own cages, my parents made ours out of this heavy dudty chicken wire (but with larger holes) type stuff.

You can often buy tomato plants form the farmers market in the spring.

Ma55ter_fett wrote:I would suggest tomato cages over little sticks.

You can often buy tomato plants form the farmers market in the spring.

I grow my own from the start. Buying tomato plants to cover 4 acres would cost too much.

I plant them in clay pots which sit on 8' x 8' wood rollers. Let them out for part of the day in early spring then then put them back inside the garden house.

Then take them out when it is time to plant.

Piston Honda wrote:

Ma55ter_fett wrote:I would suggest tomato cages over little sticks.

You can often buy tomato plants form the farmers market in the spring.

I grow my own from the start. Buying tomato plants to cover 4 acres would cost too much.

I plant them in clay pots which sit on 8' x 8' wood rollers. Let them out for part of the day in early spring then then put them back inside the garden house.

Then take them out when it is time to plant.

Ah, I see.

I don't like tomatos nearly enough to have so many of them.

Ma55ter_fett wrote:

Piston Honda wrote:

Ma55ter_fett wrote:I would suggest tomato cages over little sticks.

You can often buy tomato plants form the farmers market in the spring.

I grow my own from the start. Buying tomato plants to cover 4 acres would cost too much.

I plant them in clay pots which sit on 8' x 8' wood rollers. Let them out for part of the day in early spring then then put them back inside the garden house.

Then take them out when it is time to plant.

Ah, I see.

I don't like tomatos nearly enough to have so many of them.

I eat Italian food 5 to 6 times a week, and for lucnh I will roast up a couple of tomatoes and stuff it with bacon and ricotta.

Most tomatoes get turned into sauce. I sell some, give some out but most is for me.

I also grow eggplant and zucchini about an acre worth.

love zucchini and a nice meat sauce.

I usually only make pasta once a week in large batches, myself. I know, lazy, but having leftovers to quickly cook, and knowing these leftovers are not fast food but home cooked, is quite nice when I'm busy (which is al lthe time at school and work).

Hell half the time you see me posting I'm at class, heh...