Pasta Cheatsheet

1001 Unusual Pastas

This cookbook lists 1000 simple exotic pasta recipes. Click the image to view and print the cookbook.

 

10 different flours & 10 different additives are kneaded, shaped into pasta, and cooked with 10 different sauces to make over a thousand exotic pasta recipes.

 

The base :

The following pastas are listed in this cookbook.

0.:  Whole wheat Pasta

1.: Common Pasta

2.: Semolina Pasta

3.: Gram flour Pasta 

4.: Maize flour Pasta

5.: Pearl millet Pasta 

6.: Sorghum Pasta  

7.: Red millet Pasta

8.:  Buckwheat Pasta

9.: Fusion Pasta ( Experiment with different flours)

 

The Sauce

0.: None (Pasta tastes delicious with no sauce at all. A dash of olive oil / lemon juice / melted butter or a sprinkling of dried herbs and parmesan cheese powder is all you need to devour a pile of pasta !)

1.: Garlic butter

2.: Readymade soups/ stock (Quick and simple, any soup / stock can double as a pasta sauce)

3.: Soup Powder (So convenient to store and use, these can be turned into quick pasta sauces)

5.: Pesto ( A no cook, blended sauce)

6.: Tomato sauce 

7.: Roasted Eggplant 

8.: Marinara Sauce

9.: Fusion (Most salad dressings can double as pasta sauces. Also try using sauces from other cuisines– pasta goes well with almost anything!)

 

Flavouring

 

0.: None

1.: Saffron

2.: Ginger/ Garlic

3.: Herbs

4.: Powders

5.: Spices

6.: Cocoa

7.: Curry Powder

8.: Lemon zest

9.: Fusion

1001 Stuffed Pasta Recipes

Stuffed 'anything' tastes good seems to be the logic behind stuffed pastas, stuffed crust pizzas, stuffed parathas, momos, dumplings, dimsums, potstickers etc. All these were probably invented as a way to use up leftovers, but now have acquired a charm of their own. The basic skill needed is common to all these recipes – Kneading, stuffing and cooking. 

Infinite stuffed pasta shapes are possible – the dough sheet can be cut with a pastry punch into any shape of your choice. A few popular pasta shapes are listed in column 1. These stuffed parcels can be as small as you can make it or as large as you can handle. Learn to stuff and you can dream up numerous variations of your own! 

The following pasta shapes are listed in this cookbook :
0.:  Agnolotti (ann-ee- oh- lot- ee : priest’s cap ) from Piedmont.
1.: Ravioli ( raw- vee- oh-lee)
2.: Raviolini / Ravioletti ( Small / large ravioli)
3.: Capaletti (caw-pay-lay-tee : Alpine hats)
4.: Tortelli ( Tor - telly)
5.: Tortellini( Small Tortelli)
6.: Tortelloni ( Large Tortelli) 
7.:  Manti ( man- tee) from Turkey
8.: Pansotti ( Pan - so - tee)

Almost anything an be used for stuffing. Traditionally, certain shapes are specific to a region and usually use ingredients from that region.( eg greens and ricotta for Liguarian ravioli) But feel free to experiment with a variety of fillings of your choice. Some popular fillings are listed in column 3.

As stuffed pasta is rich, the sauce which accompanies it is normally light. It makes no sense in adding a rich meat sauce to a pasta stuffed with meat. Several popular sauces are listed in column 2. Feel free to experiment with other sauces.

Tips:
Knead the dough well or the dough will stretch / tear when rolling / stuffing.
Roll the dough real thin. Pasta thickness doubles on cooking.
Ensure that the fillings are not too watery. If they can be shaped into a tight ball, they usually are good for stuffing.
Wet the edges with water and press them firmly to seal. This will prevent the parcels from bursting open while being cooked.
Press down the edges so that they are real thin – or the edges will be thick and doughy on cooking.
Stuffed pasta parcels can be served with sauce or can be pan fried, deep fried, baked, added to salads, soups etc. 
Stuffed pasta freezes well and lasts for weeks. It however takes more time to cook. 

1001 Fresh Pasta Recipes

This cookbook lists 1000 simple fresh pasta recipes. Click the image to view and print the cookbook. 

10 different ingredients & 10 different additives are mixed in with flour, kneaded and shaped into pasta, and cooked with 10 diferent sauces to make over a thousand fresh pasta recipes.

 

The base :

The following pastas are listed in this cookbook.

0.: Basic pasta

1.: Egg Pasta ( pasta all’ uovo) 

2.: Green Pasta  ( Made with spinach).

3.: Red Pasta  (Made with beets)

4.: Orange Pasta  ( made with carrots)

5.: Tomato pasta 

6.: Potato Pasta (Gnocchi) (nee-okkee)  

7.:  Buckwheat Pasta (Pizzoccheri)

8.:   Other pasta  (Pasta dough kneaded with vegetable juice)

9.: Fusion ( Experiment with different flours)

 

The Sauce

0.: None (Pasta tastes delicious with no sauce at all. A dash of olive oil / lemon juice / melted butter or a sprinkling of dried herbs and parmesan cheese powder is all you need to devour a pile of pasta !)

1.: Garlic butter

2.: Readymade soups/ stock (Quick and simple, any soup / stock can double as a pasta sauce)

3.: Soup Powder (So convenient to store and use, these can be turned into quick pasta sauces)

5.: Pesto ( A no cook, blended sauce)

6.: Tomato sauce 

7.: Roasted Eggplant 

8.: Marinara Sauce

9.: Fusion (Most salad dressings can double as pasta sauces. Also try using sauces from other cuisines– pasta goes well with almost anything!)

 

Additives

0.: None

1.: Parmesan 

2.: Sun dried Tomatoes 

3.: Garlic paste

4.: Onion powder

5.:. Herbs (Parsley / cilantro / mint/ basil)

6.: Olive oil

7.: Spices (saffron/ cardamom / nutmeg)

8.: Semolina / breadcrumbs

9.: Fusion ( Using novel additives)