Mom's Best Pasta Recipes

We all have our favorite recipes and for each one there is nothing like our Mom's best pasta recipes. I’m not an exception, I think my mother cooks like nobody else in the world. She knows great recipes and the wonderful ability to take any simple ingredient and turn them into perfect gourmet meals. Many years of experience, many Italian friends, the love for cooking, great Mediterranean influence and her European origin, makes my mom’s best pasta recipes deserving a special place on this site.


If you have the time to experience unique tasty recipes, I challenge you to take note, follow the steps and try some of these extraordinary pasta recipes, like only mom knows how to make and now you.

Cannelloni with Yogurt Dressing.

Serve this delicious Cannelloni with Yogurt Dressing, cold on lettuce leaves and little squares of tomato and convert this easy to make the recipe into a sophisticated one.

Servings: 6

Time: 20 minutes

Ingredients:

CANNELLONI

1/2 x 250g packet of cannelloni pasta

2 hard-boiled eggs

1 cup (125g) of grated tasty cheese

1/2 x 250g of punnet cherry tomatoes, quartered

3 black olives, chopped

5 slices of  ham, chopped

2 green shallots, chopped

Lettuce leaves

CUCUMBER YOGURT DRESSING

2 small green cucumbers, peeled, chopped

1 cup of plain yogurt

1 tablespoon of chopped fresh chives

Directions:

Add pasta to a large pan of boiling water, boil uncovered until just tender and drain Rinse pasta under cold water; drain Push eggs through a sieve, combine with cheese, tomatoes, olives, ham, and shallots. Carefully spoon egg mixture into pasta. Serve pasta on lettuce leaves with dressing.

CUCUMBER YOGURT DRESSING

Blend or process cucumbers until smooth, add yogurt, blend until combined and stir in chives.

Lasagnette With Orange Sauce

Lasagnette with orange sauce, it takes a bit of time to be prepared but it's worth it. My mother makes this recipe with duck, but chicken or turkey also makes a good recipe since the orange marmalade sauce goes very well with all of them.

Servings: 6

Ingredients:

l/2 cup of orange juice

2 teaspoons of hoisin sauce

1/4 teaspoon of five spice powder

2 large (500gr) of duck breast fillets

6 Chinese dried mushrooms

1 cup of boiling water

2 small chicken stock cubes, crumbled

1 tablespoon of orange marmalade

1 teaspoon of cornflour

2 teaspoons of Grand Marnier

100g of snow peas

250g of Lasagnette pasta

Directions:

Combine juice sauce and spice powder in a bowl, add duck. Cover and refrigerate several hours or overnight turning occasionally

Just before serving, remove duck from marinade, reserve marinade. Place duck on a rack over the baking dish, bake in hot oven for about 15 minutes or until duck is well browned and tender; remove from oven, slice thinly.

While duck is cooking place mushrooms in a bowl, cover with the boiling water, stand 20 minutes. Drain mushrooms, reserve liquid, discard stems, slice caps thinly.

Combine mushrooms, reserved liquid, reserved marinade, stock cubes and marmalade in a pan. Bring to boil, simmer, covered, for 5 minutes. Stir in blended cornflour and liqueur, stir until sauce boils and thickens.

Boil, steam or microwave peas until just tender, drain Add pasta to the large pan of boiling water, boil, uncovered, until just tender, drain. Combine pasta and peas, serve with duck and mushrooms, dazzle with hot sauce.

Tagliatelle with Steak and Blue Cheese Sauce

This excelent combination of blue cheese and brandy gives to this Tagliatelle with steak and blue cheese sauce recipe an incomparable flavor. Special for cheese lovers.

Servings: 6

Ingredients:

500g of rump steak

1 tablespoon of olive oil

500g of spinach

Tagliatelle pasta

1 green shallot, thinly site

SAUCE:

40g of butter

1 onion, chopped

2 tablespoons of plain flour

1 cup of water

1 small chicken stock cube, crumbled

l/2 cup of milk

200g of Blue Cheese, crumbled

1 tablespoon of brandy

1 clove of garlic crushed

Directions:

Cut steak into 5cm pieces. Heat oil in a pan adds steak, cook over high heat until well browned and done as desired. Remove from heat, keep warm. Just before serving cut steak into thin strips.

Add pasta to the large pan of boiling water, boil uncovered until just tender and drain. Combine pasta, sauce, and steak, top with shallot.

SAUCE: Melt butter in pan; add onion and cook, stirring until soft. Add flour, stir until bubbling. Remove from heat, gradually stir in combined water, stock cube and milk. Stir over heat until mixture boils and thickens, simmer, uncovered for 3 minutes; cool slightly. Blend or process sauce, cheese, brandy, and garlic until smooth.

Bowtie With Smoked Trout

Bowtie with smoked trout and honeydew salad. This recipe can be made with farfalle, conchiglie, ditali and even elbow macaroni. It has a Sophisticated flavor and tropical taste.

Servings: 4 to 6

Ingredients:

1 1/2 bunches of (18 spears) fresh asparagus

200g of sliced smoked trout

1 cup (125g) farfalle pasta

1/2 honeydew melon sliced

1 mignonette lettuce, shredded

STRAWBERRY VINAIGRETTE.

1/2 x 250g of punnet strawberries

1/2 cup of olive oil

1/4 cup of white vinegar

1/2 teaspoon of sugar

1/4 teaspoon of ground black peppercorns

Directions:

Boil, steam or microwave asparagus until just tender; drain. Place asparagus in a bowl of iced water until cold, drain. Roll trout slices around asparagus.

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, drain, rinse under cold water, drain.

Just before serving place melon, lettuce and pasta on plates, top with trout rolls and vinaigrette

Strawberry Vinaigrette Blend or process strawberries until smooth, strain. Combine strawberries with the remaining ingredients in the jar, shake well.

Bowtie or farfalle with smoked trout and honeydew salad can be prepared 3 hours ahead and storage covered in the refrigerator.

Veal and cheese balls with basil cream sauce

Veal and cheese balls with basil cream sauce serve nicely with lasagnette, Mafalda, and Mafaldine. This recipe has been made with fresh homemade pasta.

Servings: 4

Ingredients:

2/3 quantity of herbed pasta dough

500g of veal steaks, chopped

1/2 cup of grated fresh parmesan cheese

1/2 cup of stale breadcrumbs

1 egg, lightly beaten

2 tablespoons of chopped fresh basil

60g of mozzarella cheese

Plain flour

30g of butter

1 tablespoon of olive oil

BASIL CREAM SAUCE.

30g of butter

1 onion, chopped

1/4 cup chopped fresh basil

1/2 cup of cream

1 tablespoon of cornflour

1/2 cup of water

Directions:

Roll pasta dough until 1 l/2mm thick, cut a day ahead into 2 1/2 x 30cm strips. Mince or process veal, add Parmesan cheese, breadcrumbs, egg and basil, process until combined. Cut mozzarella cheese into small cubes.

Shape 1 level tablespoon of veal mixture around a mozzarella cube, roll into meatball; repeat with remaining veal mixture and mozzarella cubes.

Toss meatballs lightly in flour, shake away excess flour Heat butter and oil in a pan, add meatballs, cook until meatballs are well browned. Transfer meatballs to baking dash, bake, covered in moderate oven for about 10 minutes or until cooked through.

Add pasta to a large pan of boiling water, boil, uncovered, until Just tender, drain. Serve meatballs with pasta and sauce.

Basil Cream Sauce: Melt butter in a pan, add onion, cook, stirring until soft. Add basil, cream, blended cornflower, and water, stir until sauce boils and thickens.


Mom's Best Pasta Recipes Mom's Best Pasta Recipes Reviewed by Debby Peters on November 28, 2017 Rating: 5
Powered by Blogger.