Homemade Pasta Recipe

Artesano Provencal Lavender

The nights are getting longer, school is back in session and there is a crisp feel in the air. While some may mourn the end of summer, we feel it is a time to rejoice. As everyone’s schedule becomes regular again, it is time to enjoy the return of family dinners.

When we think of large family meals, we always turn to Italian cuisine for inspiration. A glass of wine, bread, cheese and antipasti are always a welcomed start to any meal. As for the main course, we always opt for a dinner that will be filling as well as completely satisfying. What better dish for this task than a pasta creation?

Pasta is a versatile option that can be prepared to any taste. Topping with garlic, olive oil, shrimp and scallops on those warmer fall days is a delicious treat. A hearty alfredo sauce with grilled chicken is the perfect comfort food. Or, for more traditional feasts, you can never go wrong with red sauce and meatballs.

We are sure you have your favorite sauces perfected by now. But, have you ever thought of skipping the store-bought pasta and making your own? Venture in to new kitchen territory this fall and impress everyone at your next meal by making a delicious homemade pasta. Below is a simple recipe for tagliatelle that your entire family will simply adore.

Tagliatelle: Carmela’s Perfect Pasta Recipe

Ingredients

  • 1 ¾ cup flour
  • 4 medium eggs
  • 1 pinch of salt
  • 1 tbsp. extra virgin olive oil

Directions

  • Set aside a small fistful of flour and add the rest to a large mixing bowl.
  • Make a depression in the middle of the flour and add the egg, salt and olive oil. Carefully beat the egg and oil together with a fork. Then, slowly start bringing in flour from the edges to the middle to make the dough. As soon as the dough is firm enough, you can use your hands to work in the rest of the flour.
  • Knead for another 10 to 15 minutes until the dough is a smooth, elastic ball.
  • Roll the dough out with a rolling pin until it is paper-thin. Sprinkle the counter with set aside flour as needed.
  • Allow to rest for a quarter of an hour then carefully roll the flattened dough up and cut into strips with a sharp knife. Unroll the little balls and lay flat on a dishcloth. Allow them to dry a bit before cooking. The pasta can also be prepared a day ahead.
  • Put noodles in salted, boiling water. Cook for just one-two minutes.

Serve in Villeroy & Boch Pasta Passion dishes for simple and stylish presentation.

Buon appetito!

 

 

Recipe taken from Pasta, Pizza, Passione!

 

 

 

Recipe: Orecchiette with Roasted Grapes and Tomatoes

villeroy-boch-recipe-pasta-roasted-tomatoes

Wake up your next outdoor party with the sweet combination of roasted grapes, tomatoes and basil.

Well, you had us at basil..the signature aroma of summer. Now, pair with sweet, blistered grapes and tomatoes, briny olives and creamy mozzarella. Voila! Your standard pasta salad just got a whole lot more delicious, sophisticated and officially on your to-do list! This reinvented summer side travels well and you can easily prepare in advance. We love the idea of doing an Italian barbeque theme…you can still serve up your favorites, but with an Italian twist! Think red wine, sausages, pizza burgers, antipasti and lemon sorbet. Ciao, bella!

 

villeroy-boch-recipe-pasta-roasted-tomatoe

 

Recipe: Orecchiette with Roasted Grapes and Tomatoes

Ingredients:

  • 1 lb. Delallo Whole Wheat Orecchiette
  • 1 pint (2 cups) grape tomatoes
  • 1 pint (2 cups) red grapes
  • 2 cloves garlic, minced
  • 1/2 cup packed fresh basil leaves
  • 1/3 cup olive oil + 1 Tb.
  • 1 tsp. red wine vinegar
  • 2 cups mini fresh mozzarella balls
  • Salt and Pepper

Directions:

  1. Boil a large pot of salted water and cook the orecchiette as directed on the Delallo package.
  2. Meanwhile, Add 1 Tb. olive oil to a large skillet and set over high heat. Once smoking hot, add the tomatoes and grapes. Stir and roast for 1-2 minutes, until the skins are blistered but not split. Then turn off the heat and add the garlic. Stir, allowing the garlic to saute as the pan cools.
  3. Add the basil, 1/3 cup olive oil, and vinegar to the blender. Puree until very smooth, then salt and pepper to taste.
  4. Once the pasta is drained, toss it with the basil oil. Then add in the roasted grapes, roasted tomatoes, and olives. Allow the mixture to cool a little more and toss in the mozzarella balls. Salt and pepper to taste. Serve slightly warm or at room temperature.

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Recipe provided by A Spicy Perspective

Recipe: Buffalo Chicken Mac and Cheese

Shake up your weeknight routine with this spicy, sweet and comforting make-ahead meal. Ready when you are.

(And you will be)

 

Villeroy and Boch Farmhouse Touch Bakeware

Our CeramicPlus Oval Baker is oven, freezer and microwave safe, cleans with ease.

Villeroy and Boch Farmhouse Touch Bakeware

Shown: Farmhouse Touch CeramicPlus Baker and Cellini Salad Plate.

Villeroy and Boch Farmhouse Touch Bakeware

Recipe provided by A Spicy Perspective

 

Recipe: Buffalo Chicken Mac and Cheese

 

Ingredients

  • 13.25 oz. box Whole Grain Pasta (shells, penne or rotini)
  • 1 lb. cooked chicken, cut into bite-sized pieces
  • 2 small bell peppers, red and yellow, seeded and diced
  • 1 bunch chopped green onions, divided
  • 2 garlic cloves, roughly chopped
  • 8 oz. cream cheese
  • 1 cup GOOD blue cheese dressing
  • 3/4 cup Buffalo Hot Wing Sauce
  • 3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
  • 3/4 cup Panko bread crumbs

Instructions

  1. Preheat the oven to 350 degrees.
  2. Boil the pasta in salted water according to package instructions. Drain and transfer to a 9 x 13 inch baking dish.
  3. Add the cooked chicken, chopped bell peppers, 3/4 of the green onions, and 2  1/4 cups of shredded cheese to the baking dish. Mix well.
  4. Place the garlic, cream cheese, blue cheese dressing and hot wing sauce in a food processor. Puree until smooth. Pour over the pasta and toss.
  5. Mix the remaining 3/4 cup cheese and the Panko together. Sprinkle over the top of the pasta, then sprinkle with the remaining green onions.
  6. Bake until golden, approximately 30-40 minutes.
COOK’S NOTES: If buying pre-shredded cheese, make sure to select one without fillers that melts well.

Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings (yield): 8
Recipe provided by A Spicy Perspective