The perfect pasta

PASTA, WHICH has its origin in Italy, is a favourite dish all over the world.

Why don't you try your hand at making this Italian dish?. Not just plain pasta. Do it the Italian way, with sauces and herbs.

How to make pasta dough

Ingredients Refined wheat flour - 450 gm Eggs - 4 Salt - a pinch Water - to sprinkle


Combine all the ingredients in a large bowl and knead the mixture till smooth. Cover the dough with a damp cloth and leave it for at least half-an-hour. Roll it into thin strips using a rolling pan.


Roll pasta dough into long rectangular sheets for Lasagne. Roll and cut into thin, rectangular sheets (4" X 5") for Canaloni.

(serves two)


Spinach - a bunch Butter - 1tsp Mushroom - 75 gm Mixed herbs (thyme and oregano) - a pinch Salt - to taste White pepper powder - to taste To make Marinara Tomato - 20 gm Onions - 50 gm Garlic - 2 cloves Tomato puree - 1tsp Oregano and basil - a pinch each To make B�chamel Sauce Refined flour - 50 gm Butter - 50 gm Milk - 500 ml Salt - to taste White pepper powder - to taste


Heat butter, saut� sliced mushrooms, chopped garlic and onions. Add the mixed herbs, washed spinach leaves, correct seasoning and keep aside.

For Marinara

Blanch tomatoes (dip in boiling water), remove the skin and pips and chop the pulp. Saut� the garlic and onions for a while, add chopped tomato pulp and puree, oregano and basil and keep aside. Prepare B�chamel sauce, using equal quantities of flour and butter with 10 parts of milk.

Boil plenty of water with salt, put the pasta sheets prepared for Lasagne and cook for 3 minutes. Place the pasta sheets in an oven-proof vessel and layer with spinach mixture and Marinara sauce and top with B�chamel sauce. Repeat the procedure. Garnish with Parmesan cheese and parsley.

Gratin (bake or broil food in au gratin style) in salamander to get a golden brown colour and serve hot.



For meat mixture: Butter or olive oil -1tsp Chopped onions - 100 gm Carrot - 50 gm Celery - 25 gm Minced meat - 250 gm Chopped mushrooms - 50 gm Nutmeg powder - 200 ml Cream - 50 ml


Saut� chopped onion, carrot and celery in butter or olive oil till they turn translucent. Add washed, de-boned and minced meat and cook. Add the seasoning and nutmeg powder. When the meat is three-fourth done, add finely chopped mushroom. Add brown stock or water and simmer for 20 minutes. Finish with cream.

Note: The mixture should not be soggy.

For Canaloni

Boil plenty of water with salt and cook pasta sheet cut for Canaloni. Remove and keep aside. Place each pasta sheet separately and stuff the meat filling. Bring together both ends of the sheet and seal to form a cylinder. Place in a serving dish with the sealed side on the top. Garnish with prepared b�chamel sauce and grated Parmesan cheese. Gratin to golden brown and serve hot.

Spaghetti Italiana

Ingredients Butter - 100 gm Refined flour - 100 gm Milk - 1 litre Olive oil - 1tsp Make Julienne cuts of bell peppers: Red capsicum - 50 gm Green capsicum - 50 gm Yellow capsicum - 50 gm Oregano - 1/4 tsp Chopped garlic - 25gm Chopped onions - 100 gm Seasoning (salt and pepper) - to taste Spaghetti - 250 gm


Prepare B�chamel sauce. Heat olive oil and saut� garlics, onions and coloured bell peppers with oregano. Add B�chamel sauce to it and simmer. Alongside, boil plenty of water with salt and cook the spaghetti till 3/4 th done. Add spaghetti to sauce and toss, correct seasoning and serve hot.

Optional: Shreds of ham can be used.

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