Weston Roma Traditional Style Pasta Machine - Manual (Page 8)

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. Always use plenty of boiling water so the pasta does not stick.
. 1/2 lb (0.22 kg) of noodles will require at least 2 quarts of water, 1 lb (0.5 kg) of pasta
will require 6 quarts.
. Add 1 teaspoon of salt for each quart of water.
. Always bring the water to a full, rolling boil before adding pasta or it will not cook
properly.
. Cooking time will vary based on the size, weight and ingredients of the noodles.
. Homemade noodles take very little time to cook and should be tested after 3-4 minutes.
. Pasta should be cooked “Al Dente.” This means it should not be mushy, but tender, yet
slightly hard to bite. Test the pasta frequently to test for doneness.
. It is better that the noodles be slightly undercooked than overcooked.
. Once pasta is cooked, drain it but never rinse.
. For the best pasta dishes, add sauce to the drained noodles and serve immediately.
PASTA COOKING TIPS
BASIC LASAGNA
1 lb Lasagna noodles 1-1/2 lbs ground beef
16 oz Ricotta cheese 2 eggs pepper to taste
1/4 cup grated Parmesan 1 Tbsp basil 1 diced onion
16 oz marinara sauce 1 Tbsp parsley
4 cloves garlic, minced 8 oz grated Mozzarella
. Boil Lasagna noodles about 8 minutes, do not overcook
. Brown the ground beef, onion and garlic in a deep pan
. Add marinara and simmer
. Mix the Parmesan, Ricotta and the Mozzarella (reserving 1/2 cup) with the eggs in a
separate bowl with parsley and spices
. In a 9”x13” (23 x 33 cm) pan spread a thin layer of the sauce mixture then place a
layer of noodles on top
. Over this layer evenly spread a layer of the cheese and a little sauce
. Top with another layer of noodles. Repeat this process layering
. Add the remaining Mozzarella to the top
. Cover dish with foil and bake at 375ºF (191ºC) for approximately one hour
. Let stand 10 minutes before serving
LASAGNA BOLOGNESE
1 lb Lasagna noodles 1/4 cup olive oil 1/2 onion
dried mushrooms, soaked & drained 2-1/4 oz butter
2 fresh ripe tomatoes, mashed 10-1/4 oz minced beef
2 -1/4 oz grated Parmesan 2-1/4 oz chicken livers
. Boil Lasagna noodles about 8 minutes, do not overcook
. Brown the onion in the olive oil and half of the butter
. When golden, remove from pan
. Place the minced beef and chicken livers in the saucepan, together with the tomato
and mushrooms
. Cook slowly for about an hour
. Arrange layers of Lasagna noodles and sauce in a buttered baking dish, sprinkle with
Parmesan and put the pieces of remaining butter on top.
. Bake at 375º F (191ºC) for approximately 15 minutes, and serve