Homemade Pasta Recipes: Beginners Guide to Master the Art of Homemade Pasta

Table of contents :
Introduction
Preparing Pasta at Home
Making Pasta Dough
Shaping Dough into Pasta using Hands
Shaping Dough into Pasta with Machine
Cooking Handmade Pasta
Recipes:
1. Skillet Pasta with Sausage and Vegetables
2. Crab and Spaghetti Bake
3. Pasta Primavera
4.Baked Penne with Spinach, Feta, and Fontina
5. Fettuccine with Gorgonzola
6.Baked Pasta with Broccoli, Olives, and Pancetta
7. Summer Pasta with Pesto
8. Roasted Pepper Pasta
9.Italian Pasta Salad
10. Caprese Pasta Salad
11. Creamy Tuna Pasta Salad
12. Creamy Pasta Salad
13. Greek Pasta Salad
14. Dill Pickle Pasta Salad
15. Southwestern Pasta Salad
16. Classic Minestrone Soup
17. Chicken Noodle Soup Recipe
18. Chicken and Pasta Soup
19. Bean and Pasta Soup
20. Tuna Pasta Salad
21. Tuna and Mushroom Pasta Salad
22. Mediterranean Spaghetti Bolognaise
23. Simple Eggplant Pasta
24. Orzo with Brussels Sprouts and Sausage
25. Avocado and Arugula Pasta
26. Creamy Avocado and Chicken Spaghetti
27. Avocado, Roasted Mushroom, and Ham Spaghetti
28. Avocado, Roasted Mushroom, and Tuna Spaghetti
29. One-Pot Vegan Pasta
Conclusion
Author's Afterthoughts
About the Author

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Homemade Pasta Recipes Beginners Guide to Master the Art of Homemade Pasta

BY: GRACE BERRY Copyright © 2021 by Grace Berry. All Rights Reserved. www.graceberry.net

License Notes This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader. All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents Introduction Preparing Pasta at Home Making Pasta Dough Shaping Dough into Pasta using Hands Shaping Dough into Pasta with Machine Cooking Handmade Pasta Recipes: 1. Skillet Pasta with Sausage and Vegetables 2. Crab and Spaghetti Bake 3. Pasta Primavera 4.Baked Penne with Spinach, Feta, and Fontina 5. Fettuccine with Gorgonzola 6.Baked Pasta with Broccoli, Olives, and Pancetta 7. Summer Pasta with Pesto 8. Roasted Pepper Pasta 9.Italian Pasta Salad 10. Caprese Pasta Salad 11. Creamy Tuna Pasta Salad 12. Creamy Pasta Salad 13. Greek Pasta Salad 14. Dill Pickle Pasta Salad 15. Southwestern Pasta Salad 16. Classic Minestrone Soup 17. Chicken Noodle Soup Recipe 18. Chicken and Pasta Soup 19. Bean and Pasta Soup 20. Tuna Pasta Salad 21. Tuna and Mushroom Pasta Salad 22. Mediterranean Spaghetti Bolognaise 23. Simple Eggplant Pasta 24. Orzo with Brussels Sprouts and Sausage 25. Avocado and Arugula Pasta 26. Creamy Avocado and Chicken Spaghetti 27. Avocado, Roasted Mushroom, and Ham Spaghetti 28. Avocado, Roasted Mushroom, and Tuna Spaghetti 29. One-Pot Vegan Pasta

Conclusion Author's Afterthoughts About the Author

Introduction

Pasta combines well with meat stews, vegetables, and vegetable salads, and with almost any soup or sauce, without diminishing the taste or appeal of the pasta accompaniment, but instead enhancing it. Pasta can also quickly be served to enhance the appeal of the meal and will blend in well with almost any type of garnish. Pasta can be made in a variety of ways. They are always fast and easy to prepare and always delicious. Often pasta can be used to help stretch the cost of an otherwise expensive meal, offering considerable savings in terms of money and calories. And this is just one nutrient that is lost or given up when making pasta from scratch. Homemade pasta is, in fact, usually healthier than store-bought pasta. In this article, I will show you how to make homemade pasta. Some of the best kinds of pasta are made of a combination of ingredients. For instance, rice pasta is made of rice flour. Another example is the combination of semolina, whole wheat flour, and water. Individuals with diabetes can also use many types of pasta. The kind of pasta preferred should always be taken into consideration when preparing meals for diabetics. In Italy, a variety of kinds of pasta are made in numerous shapes and sizes. Making homemade pasta is also not tricky once you know how. This book consists of 30+ recipes for different types of pasta. These recipes are for the novice chef, so this is not a beginner's guide to Italian cooking. And so, the author has chosen only those recipes that she believes will appeal to both beginner and more experienced chefs.

Preparing Pasta at Home The homemade pasta recipe is perfect and simple to manufacture with only flour, eggs, olive oil, and seasoning by hand or with your pasta maker. There are numerous slight variants, some much more complicated than others on preparing fresh pasta, but this simple version relies on only “00” flour, spice, eggs, and oil.

Making Pasta Dough

Preparing Time: 1 hour 30 minutes Serving Size: 2 Ingredients: 1 tablespoon olive oil 1 ¾ cups Italian flour Pinch sea salt 2 eggs Directions: Mix the flour onto a smooth work side and make a hole in the middle with your hand. Down the hole, smash the eggs. Transfer the oil to the hole and a dash of salt. Add coloring ingredients if you want to give it a color. Use the fingers of one hand to steadily incorporate the beaten eggs into the flour, pulling the items together into a solid dough. Start adding a little sugar, a few drops of water at a time to few more teaspoons if the dough seems quite dry, then add some more flour if the dough seems too moist. Remember that you do not have to add too much flour, or your pasta is going to be rough and taste mushy. Knead the bread dough for five minutes until it is soft. Moisturize the dough gently with a bit of olive oil, wrap the dough into a covered container and let it rest for at least thirty minutes at room temperature. After resting, the pasta would be slightly more flexible than before.

Shaping Dough into Pasta using Hands There are several types of pasta which you can prepare using your hands. Tortellini 1. Mark out rolls of pasta using a circular cookie cutter on a thinly floured board. 2. Spoon into the center of each round of your chosen filling. 3. Brush the sides with an egg mixture and gently fold the round with a sickle shape, forcing the dough to flush out any compressed air around the stuffing. 4. Bend the two corners of the grove around to touch one another in the middle using your fingers and push well to close. With the leftover dough, repeat. 5. Until cooking, let it settle on a floured kitchen towel for about thirty minutes. Pappardelle 1. Use a fluted pastry knife, divide the dough into large ribbons on a lightly floured surface. 2. Before you serve, hang the pasta to dry a bit. Ravioli 1. Break it into two equal portions if the pasta dough is only in one single layer. 2. When dealing with the remainder of the dough, cover one part of the dough with a dry kitchen towel. 3. Spoon tiny mounds of stuffing onto the dough (about 1 tablespoon) in even rows, spaced at medium hold intervals. 4. Lightly cover the dough between the mounds with the egg mixture using a pastry knife. 5. Carefully drape the prepared layer of dough on the edge of the mounds using a spatula, pushing down tightly between the filling pockets to force out any air trapped. 6. Trim the ravioli into pieces using a sharpened ravioli cutter, a cookie-cutter, or a razor blade. 7. Before cooking, move the ravioli to a floured kitchen towel to sit for one hour. Tagliatelle 1. Turn or stretch one side of the dough surface loosely into the center of the paper on a lightly floured board, then repeat the step for another side so that they nearly meet in the center. 2. Fold one layer on top of the other softly, but do not force the flip back. 3. With a razor blade, divide the dough into thinly sliced, moving easily and skillfully in a smooth movement across the folded dough. 4. Remove the slices quickly to show the pasta ribbons. 5. Hang the pasta a little more to dry before cooking it well with semolina flour and place it on a tray lined with a dry kitchen towel in thin clusters.

Shaping Dough into Pasta with Machine 1. Via the pasta machine, put to the fullest level, bring the ball the dough. 2. Split it into quarters as the layer of the dough falls out from the machine and then push it again through the wheels, all at the widest position. 3. Move it through four or five times in this same area. 4. This is the form of kneading the dough and guarantees the silky smoothness of the final pasta. 5. Move over the machine continuously, steadily reducing the levels, before the pasta exceeds the thickness required. 6. If you have difficulty stopping the pasta dough from collapsing on itself or making ravioli, split the sheet of the pasta dough in the quarter and add each half individually. The sheet of pasta dough can become very long. 7. The second-from-last setting is usually better for ravioli, and for tagliatelle and all other forms to be completed, the last position is best. 8. Place it over to dry a little after the layer of pasta dough has achieved the appropriate thickness, making slicing it simpler in humid conditions since it will not be too sticky. 9. You can sprinkle the pasta with some flour if you are in a rush and put it on dry kitchen towels, and let it sit for just a quick moment. 10. Use the pasta as quickly as possible until it binds together or place it in a covered container and stack it in the refrigerator.

Cooking Handmade Pasta 1. For every 15-18 ounces of clean or dry pasta, you need about four quarts of water and three tablespoons of salt. 2. It is a huge amount of water that will make it difficult for the pasta to hold together. 3. In a big pot or saucepan, take the salted water to a boil. Put it into the water with the noodles. 4. After you transfer it to the water, mix the pasta quickly and maybe again. 5. Just stir once or two with the spaghetti. It should not hold if you have used enough liquid and mix the pasta when it goes in. 6. Never cover and cook, or it can boil over the water. 7. Carry the pasta down to a rolling boil fast, mix, and boil for about two minutes until ready or solid to the touch. 8. The pasta must not be soggy and fluffy or have a hardcore. 9. Calculate it from when the pasta begins to boil again to have a strainer ready for drainage if you have a defined cooking period. 10. Drain the pasta and bring two to three tablespoons of the boiling water back in place. 11. Transfer the pasta to the pan (it makes the sauce stick to the pasta with the dissolved flour in the water). 12. Mix the pasta with the sauces immediately in the pan right away. 13. Serve the hot pasta with your favorite sauce instantly. 14. Even an ample drizzle of olive oil, cook until the pasta is as soft and tasty.

Recipes:

1. Skillet Pasta with Sausage and Vegetables

Sausage and vegetables are a classic combination for a quick and easy breakfast. This easy skillet pasta recipe is one of my favorites because it's a quick dish to make when you don't have much time on your hands. Serving size: 8 Cooking Time: 5 minutes Ingredients: 2 cups rotini 1 lb. spicy Italian sausage, sliced 1/2 cup onions, chopped 1 1/2 cups zucchini, sliced 1/2 cup carrots, sliced 1/2 cup cut bell peppers, julienned 2 cups cherry tomatoes, halved 1 teaspoon basil leaves 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup red wine Directions: Cook pasta according to package directions; drain. Sauté sausage, onions, zucchini, carrots, bell peppers, tomatoes, basil leaves, salt, and pepper until vegetables are tender-crisp. Add wine and cook briefly to evaporate the liquid. Mix in pasta. Garnish individual portions with Parmesan cheese.

2. Crab and Spaghetti Bake

One recipe passed down from one generation to the next and loved by all is this Crab and Spaghetti Bake. It's filled with flavors of the deep sea that we know so well, buttermilk crabmeat, spaghetti sauce, lemon juice, parsley. Serving size: 6 Cooking Time: 25 minutes Ingredients: 6 oz. spaghetti or vermicelli 1 large onion, chopped 2 tablespoons butter or margarine 1 can low fat cream of mushroom soup 1 cup half-and-half 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 lb. cooked fresh or canned crab 2 hard-cooked eggs, diced 1/2 cup sliced water chestnuts 1 jar sliced pimentos, drained Salt and cayenne pepper to taste 2/3 cup shredded sharp Cheddar cheese Non-stick cooking spray Directions: Cook pasta according to package directions; drain. In a large skillet, sauté onion in butter or margarine until soft. Blend in soup, half-and-half, Worcestershire sauce, and mustard. Add spaghetti, crab, eggs, water chestnuts, and pimentos; toss gently. Season to taste with salt and red pepper. Spoon spaghetti mixture into a shallow 2-quart casserole dish or 9-inch square baking dish, lightly sprayed with non-stick cooking spray. Sprinkle with cheese. Bake uncovered at 375°F for about 25 minutes or until bubbly and heated through.

3. Pasta Primavera

This is an effortless and delicious pasta dish made with ribbons of fettuccine noodles, fresh peas, asparagus, and cherry tomatoes. It's quick to make, and you can purchase all the ingredients at your local grocery store. It's a great addition to the spring/summer dinner season! Serving size: 6 Cooking Time: 6 minutes Ingredients: 8 oz. spaghetti or angel hair pasta 8 oz. fresh asparagus 4 oz. fresh snow peas 2 tablespoons olive oil 1/2 cup onion, minced 1 yellow squash, sliced thin 2 plum tomatoes, diced 1 cup cream 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup Parmesan cheese Directions: Cook spaghetti according to package directions; drain. Cut asparagus into 1/2-inch pieces; cook in a saucepan of boiling water for 1 minute. Remove. Add snow peas to boiling water and cook 30 seconds. Rinse peas and asparagus in cold water; drain. In a large-sized skillet, heat olive oil over medium heat. Add onion and yellow squash; cook 2 minutes. Add asparagus, snow peas, and tomatoes; cook 2 minutes. Add cream and bring to boil. Reduce heat and simmer for 2 minutes. Season with salt and pepper. Toss with cooked spaghetti or angel hair pasta and garnish with Parmesan cheese.

4.Baked Penne with Spinach, Feta, and Fontina

If you're not in the mood for a super-rich pasta dish or you just want to make a really quick and easy dish, homemade penne is your answer. It means having just two ingredients: penne and cheese. That's it! And don't worry about flavor; adding salt, pepper, hot sauce, or crushed red pepper flakes only takes seconds of Cooking Time and doesn't affect the taste much. Serving size: 6 Cooking Time: 20 minutes Ingredients: 1 lb. penne 1 10 oz. package spinach, frozen, thawed 1 cup cherry tomatoes, halved 2 garlic cloves, chopped 9-10 fresh basil leaves, chopped 2 cups crumbled feta cheese 6 oz. fontina, grated 3/4 cup Parmesan cheese, grated 2 tbsp. extra virgin olive oil 1/2 tsp. nutmeg Salt and black pepper, to taste Directions: Preheat the oven to 350°F and oil a ceramic or glass baking dish. Prepare the pasta according to package directions and put it in the prepared baking dish. Toss with 1 tablespoon of the oil. Meanwhile, put the spinach in a food processor and puree with the garlic, feta, half Parmesan cheese, nutmeg, salt, and pepper. Stir in half the fontina. Toss everything in the baking dish. Add the cherry tomatoes and stir. Top with the remaining fontina and Parmesan. Bake the pasta until the cheese turns golden, 15-20 minutes.

5. Fettuccine with Gorgonzola

Attention all pasta lovers! Are you looking for a new dish to try? If so, this one is for you. This simple recipe will have your taste buds singing in delight after one taste. Fettuccine with Gorgonzola is a hearty and filling dish that will leave you feeling satisfied. Serving size: 6 Cooking Time: 5 minutes Ingredients: 1/2 lb. fresh spinach 1 cup heavy cream 3 oz. Gorgonzola cheese, grated 4 tablespoons butter 1 oz. vodka Salt and pepper 1/4 lb. reduced-fat ricotta cheese, grated 1 lb. fettuccine 3 oz. shredded Parmesan cheese Directions: Wash spinach and shake to remove excess water. Cook spinach in the water clinging to the leaves; drain and chop. In a saucepan, bring cream to a simmer. Add Gorgonzola cheese, butter, and vodka. Blend: add salt and pepper to taste. Add spinach and ricotta; simmer and stir until blended. Cook noodles according to package directions; drain. Pour sauce over noodles and toss to coat. Sprinkle with Parmesan cheese and toss again. Serve immediately.

6.Baked Pasta with Broccoli, Olives, and Pancetta

A creamy, cheesy, savory, autumnal meal is bursting with flavor. Broccoli and pasta are a classic combo. This is an easy thing to make for when you're looking for something quick to put together and satisfying at the same time. Serving size: 6 Cooking Time: 40 minutes Ingredients: 12 oz. small pasta 1 1/2 pounds broccoli, cut into small florets 1 lb. cherry tomatoes One 4 oz. slice of pancetta, finely diced 1 cup black olives, pitted and halved 1 onion, finely cut 2 garlic cloves, chopped 9-10 fresh basil leaves, chopped 2 cups fresh ricotta cheese 3/4 cup grated Parmesan cheese 2 tbsp. extra virgin olive oil Salt and black pepper, to taste Directions: Preheat the oven to 425°F and oil an ovenproof baking dish. Add in the tomatoes, broccoli, garlic, and basil. Sprinkle with half the olive oil and season with salt and pepper. Roast for about 20 minutes until softened. Prepare the pasta according to package directions and toss with the roasted tomatoes, broccoli, and garlic. Heat the remaining 1 tbsp of olive oil in a large, deep skillet. Add in the pancetta and cook over moderately high heat, occasionally stir, until they brown and nearly crisp, about 5 minutes. Stir and add the onion. Cook on low heat, occasionally stirring, till softened, about 5 minutes. Toss everything in the baking dish. Add in the ricotta and Parmesan cheese and stir to combine. Bake in a preheated to 350°F oven for 10 minutes or until the cheese turns golden.

7. Summer Pasta with Pesto

One of the most leisurely, most delicious meals to make in the summer is pasta with pesto. It’s super quick to prepare. All you need is some fresh basil, a couple of cloves of garlic, pine nuts or walnuts (both work well), olive oil, Parmesan cheese, and salt and pepper if desired. It’s tasty, nutritious, and easy on the budget. You’ll love how this pasta dish takes advantage of fresh vegetables and herbs grown at home too! Serving size: Cooking Time: 5 minutes Ingredients: 2 tablespoons butter 1 small onion, minced 1/2 lb. cooked ham, julienned 1/2 lb. tiny peas, cooked 4 to 6 small new potatoes, peeled, cooked, and halved 1 cup pesto sauce 1 lb. fettuccine Parmesan cheese Directions: Melt butter in a large skillet and sauté onion over medium heat for 5 minutes. Add ham, peas, potatoes, and pesto sauce to skillet, heat through. Cook fettuccine according to package directions; drain. Place hot pasta in a large, heated serving bowl. Add the potato-pesto mixture and toss gently to mix. Sprinkle with Parmesan cheese and serve.

8. Roasted Pepper Pasta

Roasted peppers and garlic are the perfect matches for a pasta dish because the roasted pepper's strong flavor can hold its own against the pungency of the raw garlic. The result is a creamy, delicious sauce with a hint of sweetness that will leave your mouth watering for more. Serving size: 5 Cooking Time: 15 minutes Ingredients: 12 oz. small pasta 4-5 red peppers, halved and de-seeded 1 cup cherry tomatoes 3-4 garlic cloves, sliced 3 tbsp. olive oil 1/2 tsp. sugar 5-6 tbsp. pesto Parmesan cheese, to serve Directions: Line a baking tray with baking paper and place the peppers, tomatoes, and garlic on it. Sprinkle with olive oil and sugar and season with salt and black pepper to taste. Roast in a preheated to 375°F oven for 15 minutes, or until the vegetables are slightly charred around the edges. Prepare the pasta according to package directions. Toss it with the roasted vegetables and serve with pesto and Parmesan cheese.

9.Italian Pasta Salad

You may be surprised to learn that this Italian pasta salad has no mayonnaise. Instead, it relies on the natural flavors of the vegetables and olives to create a delicious and healthy sauce. Cooking Time: 2 hours 30 minutes Serving Size: 12 Ingredients: ½ teaspoon Italian seasoning salt and pepper to taste 16 ounces tricolor rotini ⅓ cup parmesan cheese (shredded) 3 tablespoons parsley (chopped) ½ red bell pepper (diced) ⅓ cup red onion (diced) 8 ounces salami (chopped) ½ green bell pepper (diced) ½ orange bell pepper (diced) 1-pint grape tomatoes (halved) ½ cup (sliced) black olives 1 cup Italian vinaigrette 1 cup mozzarella cheese (cubed) Directions: Make pasta to al dente as per the instructions on the package. In cold water, drain. In a wide container, mix all ingredients. To mix, toss. Before serving, put it in the fridge for at least two hours.

10. Caprese Pasta Salad

When you need a refreshingly simple pasta salad that's bursting with flavor, this Caprese Pasta Salad is great for dinner or lunch. It combines the flavors of tomatoes, mozzarella cheese, and basil for a delicious and nutritious dish. Cooking Time: 2 hours 30 minutes Serving Size: 8 Ingredients: ¼ cup basil (chopped) 2 tablespoons balsamic glaze 1 pound rotini (cooked) ⅓ cup red onion (diced) ¼ cup (sun-dried) tomatoes 3 cups tomatoes (halved) 1 ½ cups mozzarella cheese (cubed) Dressing 1 clove garlic (minced) salt and pepper ½ cup olive oil 4 tablespoons red wine vinegar Directions: In a shallow bowl, put the dressing ingredients and stir them to mix. Transfer the tomatoes to the dressing mixture and wait for thirty minutes to marinate at ambient temperature. In a medium bowl, combine the spaghetti, mozzarella, spring onion, and sun-dried tomatoes. Mix with the tomato/dressing combination and season with salt and pepper. Before serving, put it in the fridge for at least two hours. Sprinkle the balsamic glaze with the salad and sprinkle the basil on top before serving.

11. Creamy Tuna Pasta Salad

If you're looking for a pasta salad that is creamy and delicious, this Creamy Tuna Pasta Salad is going to become one of your go-to recipes. It has only four ingredients, making it easy to put together on a busy weeknight. Cooking Time: 30 minutes Serving Size: 6 Ingredients: ¾ cup baby peas (drained) 1 cup cheddar cheese (diced) (optional) 3 cups rotini pasta (dry) ½ cup celery (diced) 3 green onions (sliced) 6 ounces of canned tuna (drained) Dressing salt and pepper to taste ½ teaspoon (dried) dill ⅔ cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon white vinegar ⅓ cup sour cream Directions: Mix all of the dressing items and set them aside. Cook pasta al dente as per the instructions of the package. To avoid overcooking, rinse under cold water. In a large bowl, add all the ingredients and stir well. Before serving, put it in the fridge for at least one hour.

12. Creamy Pasta Salad

This creamy pasta salad is great for lunch or dinner. It combines cheese, tuna, and pasta for a taste that is both familiar and fresh. The lemon juice in the sauce adds extra tanginess and a burst of bright flavor. Cooking Time: 30 minutes Serving Size: 8 Ingredients: 1 pound bow tie pasta ½ cup red bell pepper (diced) 3 tablespoons white onion (chopped) 1 cup ham (diced) ½ cup peas (defrosted) 1 cup cheddar cheese (diced) Dressing 1 tablespoon cider vinegar 1 cup mayonnaise 2 teaspoons sugar salt and pepper to taste 3 tablespoons sweet relish 1 teaspoon yellow mustard Directions: In accordance with package instructions, cook pasta (al dente). In a shallow bowl, mix all of the dressing items and combine well. In a wide pan, mix all ingredients. Before serving, put it in the fridge for at least one hour.

13. Greek Pasta Salad

This Greek pasta salad is simple to put together and is bursting with a range of flavors. You can easily add extra herbs or spices for a different layer of flavor. The cucumber, yogurt, and olives create a rich sauce that will keep you full for hours. Cooking Time: 16 minutes Serving Size: 12 Ingredients: ½ cup feta cheese (cubed) ⅓ cup red onion (diced) 1-pint grape tomatoes (halved) 16 ounces pasta rotini 1 bell pepper red (diced) ¾ long cucumber (diced) ½ cup (sliced) pitted olives More Options 1 teaspoon oregano ½ teaspoon garlic powder ⅓ cup olive oil salt and pepper to taste ¼ cup red wine vinegar Dressing 1 cup Greek vinaigrette dressing Directions: Mix the dressing ingredients along. Cook pasta al dente as per the instructions for the package. In cold water, rinse. In a wide bowl, mix both components. Add dressing, then flip. Before serving, put it in the fridge for at least two hours.

14. Dill Pickle Pasta Salad

This pasta dish is filled with all the goodness of a traditional pasta salad but in a fun and new way. The pickles give an extra crunch and vinegar flavor, while the mozzarella cheese provides this dish with a unique creamy texture. Cooking Time: 20 minutes Serving Size: 8 Ingredients: 2 tablespoons fresh dill ¾ cup cheddar cheese (diced) ½ cup pickle juice ½ lb. shell pasta 3 tablespoons white onion (finely chopped) ¾ cup (sliced) pickles Dressing Pepper and salt ½ cup mayonnaise ¼ teaspoon cayenne pepper ½ cup sour cream 4 tablespoons pickle juice Directions: In accordance with box instructions, cook pasta. To avoid overcooking, soak in cold water. Add about half a cup of pickle juice to the cold pasta and set the pasta aside for about five minutes. Drain pickle juice and discard. In a shallow pan, mix all of the dressing components and blend well. In a wide bowl, toss all components. Before serving, put it in the fridge for at least one hour.

15. Southwestern Pasta Salad

This Southwestern pasta salad is a great way to get in some extra veggies for dinner. The Ranch-style dressing brings all the flavors you love of a traditional pasta salad, with unique Southwestern twists. Cooking Time: 1 hour 25 minutes Serving Size: 10 Ingredients: For the Pasta Salad kosher salt 1 lb. dry pasta 1 15-oz. can corn kernels 1 15-oz. can black beans 1 cup (shredded) Cheddar 1 cup (halved) cherry tomatoes 2 avocados (diced) ¼ cup (Chopped) cilantro For the Dressing 1½ tablespoon Taco Seasoning kosher salt 1 cup Greek yogurt 2 limes (juiced) 1 tablespoon apple cider vinegar 2 cloves garlic (minced) ¼ cup extra-virgin olive oil 1 tablespoon honey ½ jalapeño (chopped)

Directions: Cook pasta as per package instructions in a big pot of lightly salted water till al dente. Drain and cool for five minutes. In the meantime, make the dressing: mix together all the components. Taste if needed, add salt. Stir in the rice, bean sprouts, cheese, onions, avocado, and cilantro for the spaghetti. Toss on the dressing. Cover firmly before eating and chill in the fridge for one hour.

16. Classic Minestrone Soup

A hearty bowl of minestrone soup is just the thing for a cold winter day. It has all the flavors you love of a traditional minestrone soup, but with pasta instead of beans. You can make a big pot of this hearty recipe and easily feed an entire family! Cooking Time: 1 hour 5 minutes Serving Size: 6 bowls Ingredients: 2 teaspoons lemon juice Fresh (grated) Parmesan cheese 4 tablespoons virgin olive oil (divided) 1 can beans 2 cups (chopped) collard greens 1 onion (chopped) (Freshly ground) black pepper 1 cup (whole grain) elbow or shell pasta 2 medium carrots (chopped) 2 ribs celery (chopped) 2 bay leaves Pinch of red pepper flakes ¼ cup tomato paste 2 cups (chopped) seasonal vegetables 2 cups of water 1 teaspoon fine sea salt 4 cloves minced garlic ½ teaspoon thyme, dried ½ teaspoon oregano, dried 1 large can (diced) tomatoes 4 cups vegetable broth Directions: Preheat three tablespoons of olive oil over medium-high heat in a big Dutch oven or sauté pan. Insert the sliced onions, cabbage, celery, tomato sauce, and a touch of salt until the oil glitters.

Cook for around 10 to 15 minutes, stirring regularly until the veggies are darkened, and the onions become translucent. You can add seasonal tomatoes, ginger, oregano, and chives. Cook until aromatic for about two minutes while whisking frequently. Pour the sliced tomatoes, their liquids, broth, and water into the mixture. Add lime, bay leaves, and flakes of red pepper. With salt and black pepper, season generously. Increase the heat to medium-high and put the mixture to a boil, then cover the pan with the lid partly, allowing a space of around one inch for steam to escape. To sustain a gentle simmer, reduce the heat as needed. Heat and remove the cap for fifteen minutes, then insert the spaghetti, beans, and greens. Continue to boil for twenty minutes, exposed, or until the pasta is prepared al dente and the vegetables are soft. Erase the jar, then extract the bay leaves from the steam. Add the lemon juice and the remaining tablespoon of essential oil and mix well. Flavor it with more pepper and salt. Spice the soup bowls with parmesan cheese.

17. Chicken Noodle Soup Recipe

This is a simple, classic recipe for chicken pasta soup. The recipe is straightforward to follow, and the result is a delicious, nutritious meal that your family will love. Cooking Time: 1 hour 5 minutes Serving Size: 10 Ingredients: 1 tablespoon sea salt 1 garlic clove 2 carrots, thinly sliced 10 cups of water 2 medium celeries, chopped 3 tablespoons of dill, fresh 1 teaspoon of seasoning, salt-free 1 medium onion, chopped ½ lb. rotini pasta 4 cups of chicken broth 2 tablespoons of olive oil 4 chicken thighs Directions: Mix water, chicken broth, and sea salt in a big soup pot. Bring to a simmer, include chicken thighs. Cook with the lid partly covered for twenty minutes while the vegetables are cooked, remove any bubble that floats on the surface. Pour two tablespoons of olive oil, cook the celery and onions in a skillet once soften, and then switch to the bowl. In the stockpot, add pasta and diced carrots and cook at low for fifteen minutes or until the pasta is tender. Remove the thighs when cooking the pasta and use your fingers to slice the chicken, removing any bone and fat that can come off quickly. Place the shredded chicken back in the pot.

Season with 1 teaspoon of your preferred seasoning and, if appropriate, additional salt to adjust. Add one clove of garlic to the pan. Finally, insert three tablespoons of dill and extract it from the heat.

18. Chicken and Pasta Soup

Chicken and pasta soup is a timeless classic. This home-style recipe is simple to make and packed with great flavor. The noodles, chicken, vegetables, and spices combine to create a rich flavor that will leave your family asking for seconds. Cooking Time: 30 minutes Serving Size: 6 Ingredients: 1 sprig of fresh thyme 5 cups chicken broth 1 cup (orzo shaped) pasta 3 cups cooked chicken 1 bay leaf 1 tablespoon olive oil 1 rib celery (minced) ½ teaspoon kosher salt 1 carrot (shredded) ½ medium onion (diced) 1 clove garlic (minced) Directions: Bring a big pot of ice water over medium temperature to a boil and sprinkle it with salt generously. Add the pasta and simmer until al dente, stirring regularly, for around ten minutes and drain. In the meantime, on medium heat, melt the butter in a big saucepan. Insert the onions, garlic, carrots, celery, and salt; simmer for around ten minutes, until soft. Transfer the veggies to the poultry, bay leaf, chives, and broth, bring to a simmer for ten minutes. Just prior to eating, add the pasta to the soup. Serve into warm cups. Soup can be cooked and frozen in advance. Only exclude the pasta and substitute it while serving.

19. Bean and Pasta Soup

Soup is one of the best ways to easily whip up a flavorful meal. This bean and pasta soup is perfect for those with vegetarian or vegan preferences. The beans make this recipe nutritionally dense and nutritious, while the pasta adds a little extra crunch! Cooking Time: 30 minutes Serving Size: 5 Ingredients: 2 cups (shredded) fresh spinach ¼ cup (shredded) Parmesan cheese 2 celery ribs (thinly sliced) ¼ teaspoon pepper 1 can cannellini beans ½ teaspoon (dried) rosemary 1 cup (uncooked) small pasta ¼ teaspoon salt 2 carrots (thinly sliced) 1 onion (chopped) 1 cups chicken broth 2 cups of water 1 can diced tomatoes (undrained) 1 teaspoon (dried) basil 1 tablespoon olive oil 1 garlic clove (minced) Directions: Make pasta as per the instructions of the package. In the meantime, sauté the carrots, celery and onions in oil for five minutes in a big nonstick frying pan. Stir in garlic; simmer for two minutes longer. Mix the wine, the onions, the broth, the spice, the thyme, the salt and the peppers. Just bring it to a boil.

Reduce the heat; covered and boil until the carrots are soft or for ten minutes. Mix pasta with the vegetable combination. Add beans and heat through. Stir in the spinach; cook for around two minutes until the spinach has ripened. If needed, garnish with Parmesan cheese.

20. Tuna Pasta Salad

This tuna pasta salad is great for a meal or a side dish. The combination of tangy ingredients like mayonnaise, yogurt, and pickles gives this traditional dish a new flavor twist. Serving Size: 5-6 Cooking Time: 25 min Ingredients: 2 cups small pasta 2 hard-boiled eggs, peeled and diced 1 can tuna in oil, drained, flaked 1 cup cherry tomatoes, halved 1 cucumber, peeled and diced 1-2 spring onions, finely cut 2 tbsp fresh parsley, chopped 3 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tsp lemon zest salt and freshly ground black pepper, to taste Directions: Cook pasta as directed on the package. When cooked through but al dente, remove from heat, drain and rinse. Combine lemon zest, lemon juice, oil, and salt and pepper in a cup. Add tuna, eggs, tomatoes, cucumber, and parsley to pasta. Pour over the dressing and toss until well combined.

21. Tuna and Mushroom Pasta Salad

This tuna and mushroom pasta salad is an excellent combination of fresh in-season vegetables and creamy yogurt sauce. It makes a colorful addition to any meal. It's delicious as a vegetarian option, but you can easily add chicken for extra protein. Serving Size: 5-6 Cooking Time: 25 min Ingredients: 2 cups small pasta 10 white button mushrooms, sliced 1 can tuna in oil, drained, flaked 1 red pepper, chopped 1 large apple, peeled and diced 4-5 spring onions, finely cut 1/3 cup mayonnaise 2 tbsp lemon juice salt and freshly ground black pepper, to taste Directions: Cook pasta as directed on the package. When cooked through but al dente, remove from heat, drain and rinse. Combine mayonnaise, lemon juice, oil, and salt and pepper in a cup. Add tuna, apple, pepper, and mushrooms to pasta. Pour over the dressing and toss until well combined.

22. Mediterranean Spaghetti Bolognaise

This Mediterranean spaghetti bolognaise is a great way to get your kids to enjoy their vegetables. They will love the rich flavor of the sauce and won't even notice they're eating squash, carrots, and bell peppers. Serving Size: 6 Cooking Time: 20 min Ingredients: 1/4 cup chopped fresh basil leaves 17 oz spaghetti 1 lb. ground beef 1/3 cup dried tomatoes, chopped 1 onion, chopped 1/2 cup black olives, pitted, halved Parmesan cheese, to serve 2 garlic cloves, finely chopped 2 tbsp tomato paste 1 can tomatoes, diced, undrained 1 tsp dried oregano salt and pepper, to taste Directions: In a large saucepan, heat some oil over medium-high heat. Add ground beef, onion, and garlic. Cook, stirring, for 78 minutes, or until the meat has browned. Add tomato paste, tomatoes, dried tomatoes, olives, basil, and oregano and simmer for 10 minutes, or until thickened—season with salt and pepper. Prepare spaghetti as described in package directions. Wash, drain, and divide them between bowls. Top with sauce and sprinkle with Parmesan cheese and fresh basil leaves.

23. Simple Eggplant Pasta

This simple eggplant pasta makes use of few ingredients but still creates a heavenly dish. You can serve it with a side of garlic bread and a glass of wine. The Mediterranean diet inspires a rich flavor. Serving Size: 6 Cooking Time: 20 min Ingredients: 12 oz rigatoni 1/4 cup chopped fresh basil leaves 1 lb. ground beef 1/2 onion, finely cut Parmesan cheese, to serve 1 small eggplant, peeled and diced 1 can tomatoes, diced, undrained a pinch of chili flakes 3 tbsp extra virgin olive oil 2 garlic cloves, chopped salt and pepper, to taste Directions: Heat oil in a saucepan (medium-high). Add ground beef, onion, garlic, and eggplant. Cook, stirring, for 7-8 minutes, or until the meat has browned. Add in tomatoes, basil, and chili and simmer for 10-15 minutes, or until thickened. Season with pepper and salt. Prepare pasta as described in package directions. Wash, drain, and divide it between bowls. Top with sauce and sprinkle with Parmesan cheese and fresh basil leaves.

24. Orzo with Brussels Sprouts and Sausage

This recipe celebrates the hearty taste of orzo, a small pear-shaped pasta that's much blander than its bigger relative, fusilli. This dish takes advantage of the orzo's versatility to create a flavorful side dish in little time. You'll have to cook the sausage yourself, but it will be well worth it. Serving Size: 6 Cooking Time: 20 minutes Ingredients: 1 cup orzo 2 cups shredded or chopped Brussels sprouts 1/2 onion, finely cut 1/2 lb. loose pork sausage 3 tbsp sour cream 2 tbsp extra virgin olive oil Parmesan cheese, to serve 2-3 fresh basil leaves salt and pepper, to taste Directions: Heat oil in a large saucepan over medium-high heat. Add onion, sausage, and Brussels sprouts. Cook, stirring, for 7-8 minutes, or until the sausage has browned. Stir in sour cream. Prepare orzo as described in package directions. Wash, drain, and add it to Brussels spout mixture. Top with Parmesan cheese and fresh basil leaves.

25. Avocado and Arugula Pasta

This summery pasta dish will "wow" your guests, but it's so easy to make you can serve it any night of the week. It has an effortless sauce made from a single avocado, plus some oil and garlic. Arugula adds a peppery kick and unexpectedly enhances the flavors. Serving Size: 4 Cooking Time: 5 min Ingredients: ½ cup cooked corn kernels 3 tbsp lemon juice 3 cups cooked bow tie pasta ½ cup grated Parmesan cheese 1 large avocado, peeled and diced 2 tbsp basil pesto 1 cup baby arugula leaves 3 tbsp extra virgin olive oil Directions: Whisk olive oil, lemon juice, basil pesto, and half the Parmesan cheese in a small bowl. Season with pepper and salt to taste. Combine pasta, avocado, corn, and baby arugula. Add oil mixture and toss to combine. Serve with remaining Parmesan cheese.

26. Creamy Avocado and Chicken Spaghetti

This delicious pasta dish combines creaminess with a bit of heat from the chipotle pepper. The avocado adds tons of flavor, so you can leave that out if you want to use less cheese. To top it off, this dish is simple to make and comes together in less than 30 minutes. Serving Size: 5-6 Cooking Time: 20 min Ingredients: 12 oz spaghetti 1 cup cooked chicken, shredded 2 avocados, peeled and diced 1 cup cherry tomatoes, halved 1 garlic clove, chopped 2 tbsp basil pesto 5 tbsp olive oil 4 tbsp lemon juice 1/4 cup grated Parmesan cheese Directions: Cook spaghetti according to package instructions in a large pot of boiling salted water. Drain and set aside in a large bowl. In a blender, combine lemon juice, garlic, basil pesto, and avocados and blend until smooth. Combine spaghetti, chicken, cherry tomatoes, and avocado sauce. Sprinkle with Parmesan cheese and serve immediately.

27. Avocado, Roasted Mushroom, and Ham Spaghetti

This recipe uses a creamy avocado sauce that goes great with a simple and filling pasta dish. Plus, the creamy sauce has a little kick from the chipotle pepper, giving it extra flavor and heat that your taste buds will love. Serving Size: 5-6 Cooking Time: 20 min Ingredients: 12 oz spaghetti 1 cup ham, cut into cubes 2 avocados, peeled and diced 10-15 white mushrooms, halved 2 tbsp green olive paste 2 garlic cloves, chopped olive oil spray salt and black pepper, to taste 1/4 cup grated Parmesan cheese Directions: Line a baking tray with baking paper and place mushrooms on it. Spray with olive oil and season with salt and black pepper to taste. Roast in a preheated to 375°F oven for 15 minutes, or until golden and tender. Cook spaghetti according to package instructions in a large pot of boiling salted water. Drain and set aside in a large bowl. Combine lemon juice, garlic, olive paste, and avocados in a blender and blend until smooth. Combine pasta, diced ham, mushrooms, and avocado sauce. Sprinkle with Parmesan cheese and serve immediately.

28. Avocado, Roasted Mushroom, and Tuna Spaghetti

This dish makes a delicious lunch or dinner with its creamy avocado sauce. It uses a less common ingredient like tuna, but you won't find one thing you don't like about it. The sauce is made from just four ingredients and takes only 30 minutes to cook. Serving Size: 5-6 Cooking Time: 20 min Ingredients: 12 oz whole-wheat spaghetti 1 can tuna, drained and broken into small chunks 2 avocados, peeled and diced 10-15 white mushrooms, halved 5-6 green onions, finely cut 2 garlic cloves, chopped 4 tbsp lemon or lime juice olive oil spray salt and black pepper, to taste Directions: Line a baking tray with baking paper and place the mushrooms on it. Spray with olive oil and season with salt and black pepper to taste. Roast in a preheated to 375°F oven for 15 minutes, or until golden and tender. Cook spaghetti according to package instructions in a large pot of boiling salted water. Drain and set aside in a large bowl. In a blender, combine the lemon juice, garlic, and avocados and blend until smooth. Combine spaghetti, tuna, roasted mushrooms, and avocado sauce. Sprinkle with green onions and serve immediately.

29. One-Pot Vegan Pasta

This recipe makes one-pot Vegan Pasta. It's quick and easy to make, so it's an excellent choice for weeknights. It also has a delicious blend of spices for flavor. You can get creative by adding different herbs to the sauce. Serving Size: 4-5 Cooking Time: 25 minutes Ingredients: 12 oz dry pasta 1/2 onion, chopped 1/2 small eggplant, peeled and cubed 1 small zucchini, peeled and cubed 1 garlic clove, crushed 5 cups vegan marinara sauce 2 cups water 3 tbsp olive oil 1/3 cup fresh parsley, finely cut 1 tsp salt 1 tsp fresh black pepper Directions: Heat a large saucepan over medium-high heat. Add in olive oil and gently sauté the onion. Stir in eggplant, garlic, zucchini, pasta, water, marinara sauce, and season with salt and black pepper. Bring to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente. Sprinkle with parsley, adjust seasonings, and serve.

Conclusion Pasta is affordable and accessible to the made dish. This book has different and detailed pasta recipes with delicious sauces. Make pasta at your home and try these quick recipes to prepare your meal with accessible ingredients. The homemade pasta dish is made of many ingredients. You may include different kinds of vegetables. From the water, add a little salt and add spices to the pasta will be tasty. If you want to make these delicious kinds of pasta, keep it clean with sauces to highlight the taste of your meal. Aim for lightness in many dishes such as spaghetti, and even if you do not have any specific recipe, you can use what is at hand to make your wonderful pasta sauce. Thank you for downloading this free book. I hope you will enjoy it. I want to say that you will undoubtedly be impressed not only by the way the pasta recipe is written but also by the quality of the ingredients used in each recipe. It is always a pleasant surprise to find a new recipe for homemade pasta when you have many fresh vegetables or mushrooms and fresh herbs in your garden. Whatever exactly you do at home, it will taste different from what you buy at a store.

Author's Afterthoughts

I can’t find the perfect words to tell you how grateful I am that you gave this book a chance. I know it must not have been easy seeking this book out and going for it, especially since there are multitudes of materials out there with related content. You bought the book, but you didn’t stop there. You continued, took this journey with me, and read every page back to back. I have to say, you make all this worth it. I would like to know your thoughts about this book too. Your comments may also help others who are yet to download this book make a decision. What’s better than one person reading a book? Two people reading it. For my new books, follow my author page at http://www.graceberry.net Thank you, Grace Berry

About the Author Grace Berry started as a book reviewer after she graduated from college with a degree in creative writing. Afterward, she worked as an editor for a local magazine. She resigned her post and opted to work as a freelance journalist, writing for newspapers and magazines, online and offline. On one of such assignments, she wrote content for a food blog – a gig she found interesting. Excited about her discovery, she delved deeper into the food world, rediscovering her concept of food. She took a break from freelancing and sought local restaurateurs and chefs out to gather everything she could about their processes and cooking methods; an encounter she documented and wrote about later. Grace figured out that she could combine her flair for writing with her newfound love for everything food, so she took a plunge and started writing about recipes and other information related to getting the best from the kitchen to the dining. Now, she has compiled some of her years of research and experiment into a single volume of work, combining storytelling with factual information. Grace hopes to do more, and maybe start a catering business or a restaurant of her own in the future. At the moment, though, recipe developer and cookbook writer will have to do.