Posts Tagged ‘Pasta’


No Carb “Noodles”

January 12, 2014

Yes, you read that right. Zero carbs, as in none. Would this qualify as a “real” noodle? I don’t see why not. All that is missing is  the flour. The texture is smooth, and it holds up to  a bold red sauce (gravy to my Italian roomie Lo), and can be made delicate enough for a clear soup.  What I especially like is you can  really flavor it up, and  add a new dimension to what you are making. I love layering flavors, and this is a good way to do just that. Seasoning possibilities are endless.. some suggestions: oregano for  a  red or meat sauce, soy if you are having Chinese…Cayenne and  curry powder for Indian dishes. Even a spoon of grainy mustard to use under Divine Dijon Chicken! Use a spice to compliment the dish you are making. Nicely filling too, without  that  oh em gee I ate too much feeling. I use one egg for soups and two for pastas. Since  I was making a Thai soup just for myself,  the recipe is for one egg.

One egg

2 T. water

1 T. scallion or parsley, chopped fine

1/2 t. hot chili oil, optional (good in chicken based soups for heat)

Beat very well. I don’t like clots of white in my eggs!  Add your seasonings. I have chili oil in mine, hence the slightly red spicy coloring. Pour into at least a 9 inch pan. Even with 2 eggs you want this on the  thin side. If you are using more than one egg, use a small ladle to make each serving. Think noodle, not omelet, even though  for a few minutes it is  going to look like one! Tilt your pan  in a circular motion to form your  “crepelet”. When it is set (as in a pancake little bubbles will form on top) flip over for a minute or  so. I like them to be cooked  through, almost well done.


Remove from pan. When cool enough to handle, carefully begin to roll your crepelet into a log.



Taking a sharp knife, julienne the roll to make your “noodles”. Thinner for soups, and wider  ribbons for sauces.




Add to  your favorite soup or top with anything…really, I mean it.. anything!!



Pumpkin Gnocchi With Sage Butter

December 1, 2011

What a delicious and different way to use pumpkin! This recipe was shared by a co- worker on a facebook cooking  page. Since I am always in search of not only great recipes,but  ways to kick up my vegetarian repertoire this looked like a go.I’m glad I did!  What a fabulous,filling fall recipe! (which can be made year round of course! ) We devoured it. You can “unvegetarian” it by adding  slices of cooked apple sausage,or tiny turkey meatballs.I think it would also go well tossed with my Heart Happy Alfredo. However you choose to make it, it is a keeper.Enjoy!


  • 1 (15 oz.)can pumpkin puree’ (NOT pumpkin pie filling!)
  • 2 & 3/4 C. flour (I used white,I’m sure whole wheat would work as well)
  • 1/4 t. nutmeg.,1/4 t.white pepper,1/4 t. salt

Sage Butter

  • 1/3 C. melted butter
  • 1 large or 2 small cloves of garlic,finely minced
  • 2 T. butter
  • 8 sage leaves,finely minced


  • 1 whole onion, sliced thin and carmelized(optional)
  • 10 mushrooms sliced thin, sauted with onions(optional)

Begin carmelizing your onions and mushrooms for your topping if you are doing this.That way they will be done when the gnocchi are.

Stir flour,salt and pepper together. This assures even distribution of your seasonings in your dough. Combine with can of pumpkin.The original instructions said to drain the pumpkin of excess water.  I found there was such a small amount I would skip this next time, as I almost lost the pumpkin down the drain! Your dough will be soft. Don’t overwork the flour or the gnocchi will be tough. If the dough is too sticky, add small amount of flour a little at a time. (I didn’t need any extra).Allow the dough to rest  10 minutes in the fridge.

Don’t forget to check on your onions and mushrooms!

In a small sauce pan add the melted butter, sage and garlic. Heat on low until ready to pour over cooked gnocchi.

Lightly flour the area you  are going to roll your dough.Remove dough from fridge.Divide into 6 equal parts on floured surface.

Roll into long ropes, about 12-14 inches long and 1 inch in diameter. Cut the ropes into 1″  pieces, and roll lightly on the floured surface.Continue making the gnocchi with the rest of the dough. Place on lightly floured baking sheet.These can be made ahead and refigerated until you are ready to use them.

Bring a large pot of salted water to a rolling boil.Add the gnocchi and cook about 7-10 minutes. The gnocchi will rise to the top when they are done.

Drain well. Immediately pour hot sage butter over the hot gnocchi and toss well. The smell is amazing! Top with carmelized onions and mushrooms.

Grate cheese over all, and serve extra cheese tableside. I served this with creamed spinach as a side. A tossed or Caesar salad would go nicely as well, or as Libby said some broccoli rabe. Enjoy!


Baked Angel Hair Pasta

April 27, 2011

For years I tried to obtain the perfected “baked spaghetti”.Like Goldilocks I could never find the one that was “juuuust right”.  Finally I received a most interesting recipe from a friend, a few tweaks of my own and here it is. This is a great when you are asked to bring a dish to share, as it never fails.Creamy and moist, and holds its shape without falling apart.If you are tired of conventional lasagnes and shells,you will love this.

  • 1 lb. angel hair pasta (you can use any regular to thin pasta strings- we prefer the delicateness of the angel hair and how it holds together)
  • 1 stick of butter cut in tablespoons and at room temp
  • 3 eggs
  • 8 oz. shreddded mozzarella
  • 1 C. shredded GOOD Quality parm (please no green cans!)
  • 2 C.  Sauce- your choice but it works best with a thicker sauce.I use my Eggplant Tomato Sauce,or what you are seeing here is some frozen Red Cherry Pepper Sauce I had in the freezer- thumbs up on this one)
  • 1 pint sour cream
  • Italian Seasonings, driedparsley,salt ,pepper to taste

Lightly coat a 9×13 pan with olive oil. Pre heat oven to 350 degrees.Boil salted water and cook pasta to al dente. While pasta is cooking beat butter and eggs and 3/4 of the parmesean together. Add seasonings.Drain pasta and cool just a bit, so it doesn’t scramble eggs. Add warm pasta to egg mixture,stir until just combined.Add seasonings and stir until evenly dispersed.

Pour into baking pan and flatten out mixture.Allow to sit for 5 minutes. Evenly spread sour cream over all.

 I sprinkle a little more Italian seasoning  over sour cream too.

Evenly pour sauce over top,cover tightly with foil and bake for 45 minutes.

Sprinkle mozarella, remainder of parm and  a few more shakes of seasonings on  top to give it color.Bake about 15 minutes until cheese is gooey and lightly browned.

Cut and serve with garlic bread … you will make this again and again for your family and friends.


Saged Brussel Sprouts and Pasta

December 28, 2010

What? You don’t like Brussel Sprouts? Honestly,you don’t hear many nice words about these mini cabbages. A few I asked said they like cabbage, but ewwww, no brussel sprouts. Ok. They aren’t in my top ten either-or my kids. I somehow feel an obligation to keep trying a vegetable until I have exhausted all ways to make it taste good. Try this recipe- just try it.I promise it will change your mind. The quick dip in the boiling water (blanching) takes the bitterness out that most people dislike.Your house will not smell for days either!  The addition of fresh sage and a tiny bit of nutmeg is a marriage made for the most particular taste bud.

  • 2 thick slices of bread,toasted well,and crushed into crumbs
  • 1 pint Brussel Sprouts (I used 14-next time I will use more)
  • 8 oz. pasta
  • 4 T. butter
  • 3 cloves garlic,grated
  • 12 leaves fresh sage
  • salt &pepper to taste
  • dash of nutmeg,1/4 t. at most
  • 1 C. freshly grated parmesean cheese

Toast your bread and make your crumbs.If you want to kick up the calories you can butter the bread,but it is not necessary.I crushed the crumbs in a plastic bag,and left them rather large rather than “bread dust”!!!

Prepare your sprouts. Cut out the core and peel the  leaves. Warning: This takes some time!! It took me about 15 minutes to core and separate 14 sprouts. It’s worth it- I just wasn’t expecting it to be so labor intensive! (plus- I told the kids this was a really quick meal and they were starving – so allow a little extra time to get these little guys apart -or don’t tell anyone dinner will be ready in 15 minutes!) After the sprout prep-the rest of the recipe goes very fast.

Boil your salted water and cook your pasta to al dente.Remove pasta from  water with a slotted spoon and put in your serving bowl.(don’t drain so you can use the boiled water to cook sprouts)

Blanch the brussel sprouts in the pasta water for two minutes. Remove and drain on a paper towel.

In a saute pan,melt 1 T. of the butter and 1 garlic clove on LOW heat.Do not burn the garlic.If you do THROW IT AWAY! It is never worth the loss of some butter and garlic if you burn the garlic.There is no fixing this bitter taste.Saute the blanched sprouts for about 5 -7  minutes in the garlic butter. Pour them over the pasta in your bowl.

Using  the same saute pan you used for the sprouts,heat the remaining 3 T. butter and garlic with the sage leaves.(again on low so as not to burn the garlic.) Stir the leaves to cover with butter, and saute for about 8 minutes.

Pour the butter and sage over the Brussel Sprouts and pasta.Season with salt,pepper and nutmeg.Add half of the grated cheese and toss well. Taste a piece of pasta and adjust salt and pepper. If the pasta is too tight – meaning stuck together- not light and easily separated, add a splash or two of the pasta water.

Top with rest of cheese and bread crumbs. Soooo pretty and soooo good.Our new favorite pasta recipe!