Pasta, pasta, pasta ~ Pasta 3 ways…
Today is National Day of Pasta. In addition to a homemade pasta recipe, I’ve a couple of others. First the homemade pasta. I used the recipe of the Pasta Queen – Chef Anne Burrell from Food Network. Every since I watched her (on many episodes) turn out pasta dough after pasta dough on various episodes I wanted to give it a try. This is a simple recipe but creating the pasta does take time. You’ll want to plan several hours, one to rest the dough & another to prep, knead & after resting – finishing up & cooking. If you choose to dry your pasta, that is another several hours. While I’m typing this, my pasta is finishing up drying.
2 c whole-wheat flour – stone-ground
1 whole egg, plus 1 yolk
½ c water
½ tsp salt
1 tsp olive oil
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water or more if needed
Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don’t worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
Roll and cut the pasta into desired shape.
Additional info on making homemade pasta (I do not remember the source for this info):
Ingredients for Homemade Pasta
When making homemade pasta you will need to decide what type of flour you want to use. If making a flavored pasta that requires something other than a different variety of flour, you will need to purchase the necessary flavoring agent. The following information will help you make some of these decisions.
There are several choices of flour that can be used when making pasta. Each affects the color, flavor and texture in a different manner. The chart below shows some of the different flours that are available and gives a description of each.
|Unbleached White Flour
|A standard baking flour made from red winter wheat. Unbleached flour has not gone through all the processing that bleached flour has, so it produces firmer dough. Unbleached white flour produces creamy beige colored pasta with a basic pasta flavor. It is used more often than semolina flour when making homemade pasta because it produces dough that is easier to handle.|
|Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough. Dough made from semolina flour is easier to form into different shapes and can be sent through an electric pasta machine but it is too hard to handle when rolling out by hand because of its stickiness. Semolina flour can be mixed with unbleached white flour to produce strong dough that is easier to handle when making handmade pasta.|
|Whole Wheat Flour
|Whole wheat flour contains more vitamins and fiber than unbleached flour because it is ground from the whole grain, including the husk of the grain. Whole wheat flour is available in several different grinds. Pasta dough made with the coarser grind is generally used to produce flat noodles and the finer grinds work well for almost all shapes. Whole wheat flour produces heavier pasta, which most often requires a little more water added to the dough. The pasta produced when using whole wheat flour will have a nuttier flavor than pasta produced using unbleached flour or semolina flour.|
|Buckwheat flour produces pasta with a strong nutty flavor. The flour has been ground from toasted buckwheat seeds and produces pasta dough with a fairly gritty texture. The dough is difficult to handle, similar to coarse ground whole wheat flour, so it is generally used to produce wide and thick ribbon pastas. To produce a slightly smoother texture with a lighter flavor, it can be mixed with unbleached or finely ground whole wheat flour.|
|Oat flour provides flour that is high in fiber. It is used in the same manner that coarse ground whole wheat flour is used. It will produce a nutty flavored, heavy textured pasta that has a deeper color than pasta made with whole wheat flour.|
|Brown Rice Flour
|Brown rice flour is made from rice that has only the inedible hull removed. It is perishable, so it should be stored in the refrigerator or freezer. The flour is high in fiber and produces pasta dough similar to whole wheat pasta, except the dough made from brown rice flour is a little stickier. Pasta dough made with brown rice flour works best for making flat ribbon pasta. The pasta has a slightly sweet flavor and is tan or light brown in color. If brown rice flour is not available in a local food store, check for availability in an Asian market or health food store.|
|White, fine sandy textured flour produced from finely ground rice. It does not contain any gluten and produces a noodle that is translucent in appearance. The rice noodles produced from rice flour are fairly brittle and need to be soaked in hot water to soften before they are used in stir-fries or soups. They can also be deep-fried but do not require soaking prior to frying. Noodles made from rice flour are most often used in Asian dishes. If rice flour is not available in a local food store, check for availability in an Asian market.|
|Corn meal is used to add nutrition and a slight nut-like flavor to the pasta. Corn meal is always mixed sparingly with flour so the pasta dough does not become too grainy. If the dough is too grainy it becomes difficult to roll out or extrude from a machine. Corn meal dough works best for making flat noodles. The type of flour used in making the dough determines the base color. The amount and type of corn meal added will determine how much effect it will have on the color. The corn meal may just add specks of yellow, white or blue to the dough, rather than affect the overall color.|
Eggs: Eggs add nutritional value to the pasta and provide for a rich creamy color. Most recipes for pasta are based on large size eggs. If you use a larger or smaller size, you may have to adjust the amount of flour you use when making the dough. Eggs are generally available in medium, large, and extra-large.
|Purchase the freshest eggs possible when making pasta. Check the carton for the “sell by date” to ensure freshness.|
|Oil: Oil is not essential in making good pasta but when added, the texture of the pasta is smoother and silkier. It will also produce dough that extrudes for the pasta machine easier. Olive oil is used to enhance the flavor. Choose a pure or plain olive oil, which is best suited for cooked foods. Canola oil is a good choice when you want a more bland flavor.
Flavoring Agents for Homemade Pasta – Based on approximately 1 pound of plain pasta (3 egg recipe)
Spinach: Select enough fresh spinach to produce approximately 3/8 cup (6 tablespoons) of pureed spinach. When selecting fresh spinach, choose leaves that are dark green and crisp, avoiding limp, damaged or yellow spotted leaves. Frozen spinach can also be used in place of fresh spinach. Thaw the frozen spinach, drain well and puree it.
Broccoli: Select enough fresh broccoli to produce ¼ cup of finely chopped, steamed broccoli. Choose broccoli with a deep green color throughout and a firm stalk. Avoid any broccoli that has yellow areas or brown spots.
Tomato: Tomato pasta requires approximately two or three tablespoons of tomato paste. Sun-dried tomatoes can also be used. It requires 2 tablespoons of pureed sun-dried tomatoes that have been soaked and well-drained prior to being pureed.
Beets: Select one medium size beet or 2 small beets and peel, cook, and puree before adding to the pasta dough. Beets can generally be found during most of the year, but are most readily available during the summer and throughout the fall. To be assured that the beets selected are fresh, select beets with greens still attached. If the greens are crisp and fresh in appearance, you can be assured the beets are fresh.
Carrots: Purchase enough carrots to produce approximately ½ cup of pureed cooked carrots. The pureed carrots can be substituted with 3/8 cup of fresh carrot juice. If selecting fresh carrots, select small to medium size carrots, avoiding the larger carrots, which can be tough and not as sweet as the smaller sizes. The carrots should be firm textured and not easily bent. Avoid any that are dry and split at the ends. If greens are still attached, they should be crisp and fresh in appearance, indicating they have recently been dug.
Bell Peppers: Select one bell pepper to be stemmed, seeded, cut into small pieces and pureed. When choosing a pepper, select any color you desire, avoiding peppers that have skin that is beginning to shrivel or any that contain blemishes.
Chile Peppers: Choose four chile peppers of the type you prefer. The peppers are seeded, stems discarded and then either pureed or chopped to very fine pieces. When selecting peppers, choose those that are firm and free of blemishes.
Garlic: You will need a head of garlic of which you will need 2 to 4 cloves to be finely crushed or minced. Choose a firm, fresh head of garlic that does not contain any green sprouts. The head should be free of spots and the skin should be attached. Other forms of garlic are available, such as flakes, powder and paste, but it is best to use fresh garlic when making pasta.
Herbs: For herb pasta, you will need approximately ½ cup of finely chopped herbs. You can use one herb or a combination of two or more to flavor the pasta. Some of the herbs that work well are basil, mint, oregano, parsley, rosemary, sage, and thyme. Select herbs according to personal preference or as requested by a specific recipe. Be sure the herbs you select are fresh, avoiding herbs that are damaged or blemished.
Curry: Curry powder is a spice blend, which can be made up of anywhere from 5 to 50 spices. Commercially, it can be purchased already blended but you can also mix your own preference in spices to make your own special fresh blend. The most common spices found in a curry blend are cinnamon, coriander, cumin, turmeric, pepper, cardamom, cloves, ginger, and nutmeg. Blends will vary according to regions and local traditions. Other spices used are aniseed, bay leaf, caraway, cayenne pepper, fennel, fenugreek, mace, mustard seed, poppy seeds, and saffron. Stored curry powder will lose some of its flavor so if using stored or commercial curry powder you will need 1 to 1 ¼ teaspoons and if using fresh curry powder, you will need to add approximately ¾ teaspoon to the pasta dough.
Saffron: Saffron is a spice that is orange in color, which creates pasta with a golden tint. It produces a slightly bitter but very distinctive taste. Saffron can be purchased in threads or powder form. To flavor the pasta, you will need a good size pinch of threads ground to a powder or approximately 3/8 of a teaspoon of powdered saffron.
Lemon: For lemon flavored pasta, purchase two lemons whose zest will be used to add to the pasta dough. Select lemons with an entirely yellow peel that have a slightly glossy tint. They should be firm and feel heavy for their size. The peel should be close-grained because a coarse-grained peel indicates that the lemon has a thick skin and a smaller amount of flesh. Avoid lemons with blemishes and dull dark yellow peel, indicating the lemons are not fresh.
Strawberry: Purchase a quantity of strawberries that will supply 2/3 cup of strawberries with stems trimmed and berries cut in half. Choose richly colored strawberries that have a slight shine. Overripe strawberries will have a dull appearance. Check the strawberries for bruising and mold spots. Try to select a group of strawberries all at the same ripeness level, otherwise some will become too ripe by the time the less ripe berries are fully ripe.
The flavoring agents above are just some of what can be used to add flavor when making homemade pasta. You can experiment with other flavorings to create your own unique flavor.
Adding tomato powder to homemade pasta adds vibrant taste and color to any type of noodle
Make your own tomato powder by dehydrating and grinding your own home-grown, fresh tomatoes, or purchase it online or at a health food store.
Measure the flour for your pasta recipe into a large bowl.
Remove 3 tbsp. of the flour from the bowl.
Measure 3 tbsp. of tomato powder into the bowl. Stir with a fork to incorporate the tomato powder into the flour.
Mix the wet ingredients into the flour until you create a firm dough. Let the dough rest for 30 minutes.
Divide the dough into two equal halves. Roll out the first half into a thin sheet.
Cut the rolled dough into sections that will fit your pasta machine. Feed the dough through the machine to create the desired pasta type.
Repeat with the second half of the dough.
Cook the pasta according to recipe instructions.
Begin kneading your dough as soon as the ingredients come together into one solid lump. Pasta dough must be kneaded for 10 to 15 minutes, until the surface of the dough is smooth and glossy. Dough that has not been kneaded enough will tear when you try to roll it out, so never skimp on this step in pasta making. After you have kneaded the dough for 10 minutes, pull off a walnut-sized piece. Roll it out on a floured surface. If you can roll the dough as thin as a dime without tearing it, you are ready for the next step.
Rolling pasta dough by hand can be difficult, so use a pasta machine if you can. Inexpensive hand-cranked machines do a good job, so you don’t need to spend the extra on fancy electric models. Roll the dough into progressively thinner sheets until it is the thickness of a dime. Pasta dough will double in thickness when it cooks, so you will want a very thin finished product.
If you don’t have access to a pasta machine, roll your dough with a floured rolling-pin. Roll from the center outward, then turn the dough 45 degrees and roll again. Continue rolling and stretching the dough until it is in one very large, thin sheet.
Add interest and variety to your plain pasta dough by introducing color to the mix. Add chopped spinach for green pasta, cooked butternut squash for orange or create speckled noodles with the addition of finely chopped herbs in the dough. Beets will turn pasta purple, while baking chocolate powder makes a brown pasta that goes well with beef-based pasta sauces and dishes, as well as those that include game meats.
Mix any coloring ingredient in with the flour and eggs at the beginning of your pasta-making process to make sure that it combines thoroughly in the dough. Start with 1/2 cup of coloring ingredient for the batch, and add more until you get the color that you desire. You may need to add more flour to make up for the moisture in the coloring ingredient. As with any pasta recipe, the total amount of flour varies in every batch, so add flour by the tablespoon until you get the right consistency.
How to dry Homemade Pasta
Many people prefer the taste and texture of homemade pasta to prepackaged pasta. When you make homemade pasta out of fresh ingredients, the result is often so delicious that you may never want to return to pasta purchased from a grocery store. After making homemade pasta, either cook it immediately or dry it before storing it. Once the pasta is dried, store it in a sealed container for several months.
Drying Pasta Shapes
Place a plastic cutting mat on the counter and dust it generously with flour. Place the pasta pieces in a single layer on the floured cutting mat. Make sure that none of the pasta pieces touches each other. Dust the tops of the pasta pieces lightly with more flour.
Allow the pasta shapes to sit at room temperature for several hours.
Place a second cutting mat on top of the pasta shapes. Carefully flip both cutting mats over at the same time so that the other side of the pasta shapes is facing up. This will expose the other side of the pasta pieces to the air. Remove the cutting mat that is on the top and set it aside.
Allow the pasta shapes to sit at room temperature for several more hours. Continue flipping the pasta pieces over in this manner every several hours until the pasta is completely dry.
Store the dried pasta shapes in a sealed container at room temperature for two to three months.
Drying Long Pasta Noodles
Place a broomstick horizontally between two chairs or use a towel rack to dry long noodles.
Lay a dishtowel onto the counter and lightly dust it with flour. Drape the dishtowel over the broom handle to cover it.
Place the long pasta noodles over the dishtowel on the broom handle. Make sure that the noodles are not touching each other as you place them onto the dishtowel.
Allow the noodles to sit on the broom handle undisturbed at room temperature to dry. If the noodles are thin, they will not require turning. If the noodles are a thicker variety (such as fettuccine), turn them over to expose the other side to air after several hours.
Store the dried pasta noodles in a sealed container at room temperature for two to three months.
Drying times vary significantly depending on the size and shape of the pasta. Humidity levels and temperatures also affect how long it takes for homemade pastas to dry. The pastas are dry when they are brittle to the touch. Use a laundry drying rack to dry a large quantity of long noodles.
The only two ingredients required to make a pasta dough are flour and liquid. Oil, eggs, dairy, and salt are optional, so those on restricted diets can create healthy flavorful pastas without them, especially by adding herbs, spices, vegetables, nuts, etc. (Word to the wise: any ingredient big enough to tear the dough needs to be chopped, cooked, crushed or ground before adding to the dough mixture.) The color of the dough will reflect the ingredients used: from subtle, varying shades of colored noodles, to specks of color, and even confetti-looking dough with multiple contrasting colors.
Herb pastas can be immediately cooked and eaten, or frozen or dried, to be cooked and eaten later. You are limited only by the herbs you have access to, your imagination, and your personal taste preferences.
The multitude of possible ingredients creates an economic opportunity for us to control the taste, nutrition, texture, freshness, and color of our pasta meals. Homemade pasta is very easy to make, and very inexpensive. I have tried making it by hand with a rolling-pin and pizza cutter, but found it very tiresome. I bought an inexpensive (under $25) hand-crank pasta machine (sometimes called a pasta press) at a kitchen utensil store and a used copy of The Pasta Machine Cookbook by Donna R. German , which really started my pasta-making pastime.
| The Dry Ingredients
I prefer unbleached or bread flour because of its availability, health benefits (compared to bleached white flour) and ease of use. It makes a beautiful, soft and silky dough that is easy to work with. The semolina durum wheat flour traditionally used for pasta is not readily available in my area and needs to be ordered, making it more expensive and less convenient.
Almost any other flour can replace a portion of the flour without a problem–some substitutes include bean flours, corn, tapioca, potato, rice, etc. Ground almond meal/flour is used for a high protein, low carbohydrate pasta for the carb-counting dieter.
I have noticed that most herb pasta recipes will use up to a tablespoon of dried and ground herb, or combination of herbs, for every cup of flour mix to really liven up the taste of a bland pasta dough. Triple the amount (3 tablespoons) if using fresh finely chopped herbs. Sauces may not be necessary for the more flavorful pastas. The addition of just a little melted butter, oil, salad dressing, or splash of lemon juice may be all that is needed to finish a pasta side dish or dessert, like Chocolate Pasta (recipe link below.)
Pasta dough can be formed using just about any kind of moisture, including, (but not at all limited to) herbal teas, infusions, and decorations; vegetable or meat broths; fruit and vegetable juices; the pulp (and juice) from your juicer, and raw eggs (just the whites or the yolks, or both). Cooked or pureed herbs, greens, fruits, and vegetables, yogurt, kefir, coconut milk, and ground sprouts, can also be added to the liquid portion of your pasta dough mix. Why use plain water when the nutrition, taste, and color, of your pasta can be easily upgraded with one of these exciting liquids?
There are many oils that can be added as a portion of liquid to a pasta dough with very healthful benefits, especially oils high in Omega-3 fatty acids like flax seed, canola, pumpkin, walnut, and soybean, to name a few. Herbs infused in any of these oils (or others) can add medicinal value as well as tremendous flavor to a pasta dough recipe. See “. . . What’s For Dinner?” for more information about the medicinal values of culinary herbs.
Pasta need not be pale yellow or cream colored. If you add pureed vegetables, chocolate, or other ingredients to your dough you can obtain a wide range of delightful hues. One thing to keep in mind is that the addition of the vegetable will influence the texture of the dough, which will be less elastic and consequently more difficult to roll out. Also, that you may not succeed in getting the sheet quite as thin as you would a sheet made from just flour and eggs.
Since the moisture content of the vegetables will vary from batch to batch, the quantity of flour is indicative. If the dough comes out overly moist and sticky, add more (you’ll learn to judge how much you’ll need with experience).
This is the most classic color, and gives rise to pasta paglia e fieno (straw and hay) — a combination of green and yellow tagliatelle, which is often served with cream sauces or salsa ai funghi. Green pasta is also an excellent alternative if you’re making lasagna or ravioli. To make it you’ll need:
- 1 pound (400 g) flour
- 8 ounces (200 g) raw spinach
- 3 eggs
- A pinch of salt
Wash the spinach well, shred it coarsely, and heat it in a pot with just the water that sticks to the leaves. Add a pinch of salt and stir it until it is completely wilted (5 minutes), then let it cool and squeeze it well to remove all the moisture you can. Blend the spinach and combine it with the other ingredients when you make the dough. As variations, you can also use wild greens, or nettles (use gloves when you pick and wash them).
The proportions are similar to those for green pasta:
- 1 pound (400 g) flour
- 10 ounces (250 g) carrots
- 3 eggs
- A tablespoon of tomato paste
- A pinch of salt
Peel the carrots, dice them, and simmer them until soft in lightly salted water. Drain them well, blend them, add the tomato paste to the mixture, and heating it pot, stirring constantly, until it has become quite firm. Combine the mixture with the other ingredients when you make the dough. If you want the pasta really red you can dispense with the carrots and simply cook down a tube of tomato paste, though in this case the resulting pasta will be rather acidic and will require something along the lines of a cream sauce to balance it.
This is a comparatively new addition to the pasta cornucopia, and is made with powdered baking (unsweetened) chocolate:
- 1 pound (400 g) flour
- 3 ounces (75 g) powdered baking chocolate
- 4 eggs
- A pinch of salt
Combine all the ingredients, and make pasta as you normally would. Contrary to what you might expect, it’s not sweet because baking chocolate. It will work quite nicely with rich game-based pasta sauces.
In terms of color this really isn’t that different from regular, but it is a pleasant change of pace:
- 1/2 pound (200 g) flour
- 1/2 pound (200 g) grated Parmigiano
- 3 eggs
You shouldn’t need salt, due to the salt content of the Parmigiano. Combine the ingredients and proceed as normal, seasoning the finished pasta with unsalted butter and sage or a light tomato sauce. One warning: because of the cheese, this pasta doesn’t keep well.
Not carrot this time, but squash: Pick one with orange flesh (pumpkin will also work).
- 1 pound (400 g) flour
- 1 pound (400 g) squash
- 2 eggs
- A pinch of salt
Peel and dice the squash, discarding seeds and strings, and boil the pieces in lightly salted water for about a half hour. Drain the pieces well, blend them, and should the paste be too liquid, heat it again, stirring briskly, until it has thickened. Use the paste to make the pasta.
These are a surprising delight, and since the strengths of herbs vary from time to time, will never be quite the same from batch to batch.
- 1 pound (400 g) flour
- 1/4 cup or to taste finely minced fresh herbs, including sage, parsley, rosemary, thyme, and whatever else suits your fancy
- 4 eggs
- A pinch of salt
The exact volume of herbs will vary depending upon the herbs you chose and their potency. In any case, wash them well, pat them dry, strip the leaves from the stems, and mince the leaves. Combine the ingredients and make the pasta. The best sauce here will be unsalted butter, and a light dusting of grated Parmigiano.
Dark Tan Pasta
Chestnut flour works quite well in pasta. The proportion you’ll want is 1/3 chestnut flour and 2/3 white flour; figure the usual number of eggs.
Another option to make light brown pasta is a 50-50 mixture of whole wheat and regular flours.
A third, lavish option is to use dried porcini:
- 1 pound (400 g) flour
- 60 g (about a packed cup) dried porcini
- 3 eggs
- A pinch of salt
Steep the porcini for 10 minutes in a small amount of boiling water, then drain them well, reserving the liquid. Blend the porcini. Strain the liquid, which may contain sand, into a pan, add the porcini, and heat, stirring constantly, until the mixture has thickened. Combine it with the other ingredients when you make the pasta. This pasta will be delightful with unsalted butter and a dusting of cheese, or a simple cream sauce.
The perfect thing for tifosi Viola, fans of Florence’s soccer team, which has worn purple ever since the laundry service made a mistake with their red jerseys in the 20s…
- 1 pound (400 g) flour
- A fairly large beet (you can buy it ready cooked)
- 2 eggs
- A pinch of salt
Cook the beet if need be, skin it if need be, dice it, blend it, put the paste in a fine muslin bag, and squeeze out as much of the juice as you can. Combine the paste with the remaining ingredients and make the pasta. It tends to crack as it dries, so use it as soon after you’ve rolled the sheet as you can.
Pasta with Leaves
Gualtiero Marchesi, Italy’s most respected chef, did these on a cooking show a number of years ago, and they are most impressive. Use them to make large ravioli, of the kind that are simple squares whose edges are tamped down around the filling, and serve them simply, with unsalted butter and grated cheese, lest the sauce cover the pattern. He used a hand-operated pasta machine to do the pressing.
Make pasta following the standard recipe given above and roll it out to the standard thickness. Next, take well washed sprigs of parsley or other leafy herbs and pinch away the stems so only the leafy crowns remain. Cut the pasta into strips about twice as wide as the leaves, brush one side of a strip with a little cold water, and lay down a row of leaves, separating them by about a half an inch. Cover with a second strip and run the sandwich through the pasta machine. The leaves will pattern the pasta.
Continue making strips and running them through the pasta machine until all is used up.
Here are two additional pasta dishes that I recently made.
Utilizing the “cream” sauce I made here, I cooked up some multi color/flavor boxed pasta & combined with the “cream” sauce.
Mac N Cheese Bites ~ approximately 24 mini muffins (Sorry, no picture)
2 boxes Earth Balance Mac N Cheese
Chicken broth (or vegetable if you are vegetarian/vegan)
Earth Balance buttery spread
4 eggs, beaten
Make the mac n cheese per box instruction, but use broth in place of non-dairy milk. When the box mix is complete, add beaten eggs & non-dairy shreds & combine well. Spray a mini muffin tin & scoop a small scoop of mac mixture into each well & top with a bit more of the shreds. Bake at 350* for about 30 minutes or until set. Carefully scoop out & place on cooling rack & cool & enjoy.
Pictures of the pasta drying & cooking:
How do you like your pasta? Comment & let me know.