Best Pasta Della Mamma Recipes
PASTA MAMA
Make and share this Pasta Mama recipe from Food.com.
Provided by bungalowten
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta - fresh takes 2-3 minutes; follow directions on packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS. hot water before adding eggs.).
- Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan.
- Add minced garlic and the last four ingredients (seasonings) ; sauté together 1-2 minute.
- Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs).
- Add beaten eggs. Mix thoroughly.
- Add Parmesan, cook through and serve.
REGINETTE DELLA MAMMA RECIPE
Loredana Cecchinato makes pasta like nobody's business.Made with a special Italian flour, Cecchinato's pasta is tender and supple, silky and light -- well worth traveling across town for, especially if you order not one of the dishes on the menu, but her by-request-only Paduan reginette with Treviso radicchio and guanciale.When Cecchinato's son Filippo Cortivo took over La Buca from the original owner, the first thing he imported from Padua was Mamma, as everyone calls her.On Melrose just east of Paramount Studios, La Buca is a postage-stamp of a space with simple wooden slat chairs and 11 tiny tables with red-and-white tablecloths. The largest things in the room are oversized photos: There's the former owner posing with Peter Falk, an amusing still from Fellini's "Armarcord," and several beloved Italian movie stars, such as Valentino, Sophia, Marcello (and for some reason, Roberto Benigni). But there are plans to knock down walls and expand. They may even sell Mamma's fresh pasta to go. Please, God, let them sell Mamma's fresh pasta to go.The pasta at La Buca is made from whole eggs, "00" (or double zero) flour and salt. The "00" flour is a purer, finer sift, lower in gluten and twice as expensive as regular flour. It makes a softer and more delicately flavored noodle. Cecchinato, who keeps a close watch over every penny the restaurant spends, has deemed it worth the expense. You can find "00" flour at Claro's Italian Market (six locations, for information call [800] 507-0450), in Culver City at Sorrento Italian Market and at Surfas.Mamma and Filippo are tied at the hip, living and working together while they try to figure out how to bring over the rest of the family, a father and an ailing but strong-willed grandmother who isn't sure she wants to leave Italy (Filippo's sister and brother-in-law are in Mexico after a Mafia run-in -- long story). "We are Italian," says Filippo. "For us, family is life."Mamma, silver-haired with sparkling eyes and a musical voice, speaks no English but is a sociable woman who likes to talk to the people she is feeding. So Filippo translates for her. She quips that she had to learn to cook because she no longer looks the way she once did. She motions for Filippo to bring out the photos. Here is a glam shot of the gorgeous 17-year-old Cecchinato that makes the young Jane Fonda look dowdy. Then there is a 1975 photo of Loredana, the new mother, with her baby Filippo. "Before and after," says Mamma, in one of the few jokes she has mastered in English.*A hands-on processShe would like to learn English, but she has no time. Maybe later, when the new chef Filippo has hired finally starts and the rest of the family gets here. For now, Cecchinato makes the pasta every day. Some days it's reginette (about twice the breadth of fettuccine, but thinner, with frilly edges), some days tagliatelle, pappardelle, trenette, tagliolini, ravioli, gnocchi or a combination thereof. (For the time being, until they have more room for a large "pastamatic" machine, they use DeCecco dried pasta for other shapes, such as penne, rigatoni and farfalle.)Mamma starts by putting her flour, eggs and salt in the bowl of an electric mixer. The proportion is one egg and a pinch or two of salt for every hundred grams (3.5 ounces) of flour. She mixes for 15 minutes.The dough is ready, she says, when it is moist and elastic, easy to work with. It should be soft but not breaking into pieces. If it is sticking to your hands, it is too wet; add a little more flour. If it is not elastic, it is too dry: put it back in the mixer with another egg.Next, she forms a ball of dough, poking her fingers into it to make sure it is not sticking to her digits. She then lets the dough, which is still warm from the mixer, rest for 15 minutes. Filippo says it needs to cool down to room temperature. You can also wrap it in plastic and put it in the fridge if you want to make it ahead; in that case, let it warm up to room temperature before proceeding.Next Cecchinato cuts the dough into manageable balls, each about the size of a navel orange. She eschews the rolling pin because it hurts her hands; using her open palms, she pounds each ball into submission, throwing her entire weight into it and flattening the balls until they are each about one-fourth inch thick.Then she rolls the dough through the manual pasta machine, first using the thickest setting; on most American models this will be the 1 setting. There is a bowl of flour nearby; she dusts the dough lightly almost every time she touches it -- this prevents sticking and helps ensure against bubbles and tears.After she rolls the dough through once, she folds it lengthwise and rolls it through the thickest setting once again. Filippo searches through the dictionary to find the word for why she does this twice: It "amalgamates" better, is what he says. Then she takes the dough up the scale, rolling her dough through the 2 setting, the 3 setting, the 5 setting, the next-to-thinnest setting, and then, if it's not thin enough for her, the thinnest. She then puts on the reginette (or desired pasta) cutter attachment and sends the dough through for the last time.As her strands of reginette emerge like ribbons from the pasta machine, she fans them out wide with her floured fingers. The strands are so delicate I eat one raw, and it's already tasty. You can only imagine how perfect it will be later, boiled for four or five minutes and sauced with a simple recipe from Venice, Vicenza or Rome, most likely adapted from La Cucini Italiana, a monthly magazine Cecchinato has been collecting since 1962.Our favorite of Mamma's sauces is the one from Padua, featuring Treviso radicchio (the slender, leafy variety), sausage, guanciale and a bit of cream. The idea of adding guanciale, or cured pork cheek, she says, was hers. It can be difficult to find. Filippo buys it from Guidi Marcello Co. Ltd. in Santa Monica ([310] 452-6277). This is a wholesale store, but they may sell you guanciale if you say Filippo sent you. (The home cook can always substitute salt pork.) It makes a wonderfully flavorful and surprisingly light sauce (you can just barely detect the cream) on a remarkably tender pasta. The combination is delizioso. Molto, molto, molto. Padua's loss, Hollywood's gain.
Provided by Laurie Winer
Categories BREADS
Time 1h30m
Yield Serves 8
Number Of Ingredients 3
Steps:
- Combine the flour, eggs and salt in a large bowl. Mix by hand or with an electric mixer (with the dough hook) until the dough is smooth. It should be moist; if it seems too dry, add another egg. If too wet, add flour. Form it into a ball. Let rest 15 minutes.
- Cut the dough into 8 pieces and flatten each slightly. Put each piece through the pasta machine twice on the widest setting, then once each on each progressively thinner setting, to make the sheets as thin as possible without tearing. Lay each sheet out on a floured baking sheet and cover with a kitchen towel. Continue to roll out the remaining dough.
- Attach the reginette attachment to the pasta maker and cut the pasta into half-inch-wide strips 8 inches long. (Or cut the pasta by hand using a fluted pastry cutter.) Separate the strands with your fingers and sprinkle with flour and spread the pasta out straight on a baking sheet; cover with a towel until ready to cook.
- Cook in rapidly boiling salted water for 3 to 4 minutes until al dente and serve.
PASTA DELLA MAMMA
few years ago, i made up this delicious recipe . it was a big hit . it became one of my daughter's favorite dishes so i called "pasta della mamma !we love it !
Provided by Letizia Tripp @Letizia_Tripp
Categories Pasta
Number Of Ingredients 7
Steps:
- peel the eggplant . slice it the long way. get a large colander . put a layer of slices of eggplant , sprinkle salt on it , repeat layers until all finished. under neath colander put a pasta bowl, to collect liquid that will come out . on top of slices put a flat dish. on top of that put a heavy weight , like a large bottle of oil.
- leave like that for half hour . rinse eggplant slices under water . on the counter put some dish towels . put eggplant on it . pat dry each slice with another dish towel. fry eggplant in olive oil. pat dry on paper towel.
- slice zucchini , rounds . fry it separate in olive oil . dry on paper towel. boil pasta al dente and drain. return pasta to the pot . add vegetables . add small container of heavy cream. mix well. add parmesan cheese and mozzarella cheese . mix well again. serve hot ... delicious !!!!!!
HUGO'S FAMOUS PASTA MAMA
If you've ever heard of Pasta Mama you've most likely either eaten it at Hugo's Restaurant in LA, or you heard about it just like I did from Susan Feniger on the show Best Thing I Ever Ate on Food Network.
Provided by DavidL2415
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- 1) Pull out, set up and prepare all ingredients for the dish 2) Prepare pasta - fresh takes 2-3 minutes; follow directions on the packaging of dry pasta (Leftover pasta can also be used. Add at same time as it is added below and warm in pan with 1 TBS hot water before adding eggs.) 3) Turn on medium flame. Pour oil (or melt butter) in 10 inch sauté pan 4) Add minced garlic and 1 tsp mixed dry seasonings; sauté together 1-2 min. 5) Add parsley; add pasta with 2 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs) 6) Add beaten eggs. Mix thoroughly. 7) Add cooked sausage, basil and Parmesan, cook through and serve
Nutrition Facts : Calories 1147 calories, Fat 50.7902732447828 g, Carbohydrate 100.70687782187 g, Cholesterol 145.87771088 mg, Fiber 3.82627338118023 g, Protein 68.6015688591938 g, SaturatedFat 23.857158502422 g, ServingSize 1 1 Serving (548g), Sodium 2687.57672338915 mg, Sugar 96.8806044406897 g, TransFat 4.18953932490326 g
PASTA A LA MAMA
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
- Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
- Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.
SPAGHETTI ALLA MAMMA
A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!
Provided by Mia in Germany
Categories Spaghetti
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti al dente according to package directions. Drain and set aside.
- Finely chop anchovis.
- In a large skillet, heat olive oil, but not to smoking point!
- Add chopped parsley, stir, then add minced anchovis, garlic, pepperoni, shrimps.
- Fry for about one minute, then add tomato paste.
- Fry for about 30 seconds, stirring, then add canned tomatoes. Stir until nicely combined and heated through, then add cooked spaghetti.
- Season with salt and pepper to taste.
- Thoroughly mix until everything is combined and heated through.
- Serve and enjoy.
Nutrition Facts : Calories 438.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 116.7, Sodium 1048.6, Carbohydrate 59, Fiber 4, Sugar 3.9, Protein 26.3
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