COOK OF THE WEEK - PASTA RECIPES

In the old world, Pasta has been around for centuries. Where you place the origins of pasta depends a great deal on how you define it. The ancient Etruscans prepared a wheat and egg paste, but it was baked, not boiled. There are artifacts from a period 3,000 years ago that look remarkably like pasta dies and extruders. But naturally the material they worked on is not preserved.
The ancient Greeks had some form of flattened dough that resembled lasagna. The knowledge to mix wheat and egg with water was known long before. But the result was roasted on hot stones. The Romans quickly followed suit in the first century A.D. with a layered dish comprised of ‘lasagna’ and meat or fish.
By the 5th century A.D., cooking noodles was commonplace, as is known by references from the Talmud. This record of pasta-like preparation in Arab lands provides a basis for the claim that the practice spread to Italy from Arabia. With the incursion of Arabs into Sicily, they would most likely have brought a food that could travel well. A flour-based product in the shape of strings was produced in Palermo at the time that might fit the bill.
For a time it was thought that Marco Polo returned from China in 1295 with pasta, however, there are Italian recipe books from 20 years earlier containing references to pasta dishes. It is certain, though, that he did encounter pasta on his travels. Since China is an ancient civilization with a complex culture dating back 5,000 years, it is likely that pasta existed in China very early.
Pasta did become more popular during the 14th century and spread to the ‘New World’ as Italian and Spanish explorers sailed the seas to new lands. In the ‘Old World’ it continued to spread, with tubes of pasta in use at 15th century Italian monasteries. By the 17th century, it was a common food throughout the region.
In the New World, pasta grew in popularity through the 18th century. By the end of the 18th century, it graced the tables of Thomas Jefferson and commoners alike. When the American Ambassador returned from France in 1789 he brought with him a macaroni maker that he used to delight friends.
Macaroni and cheese was enjoyed by many during the period of the Civil War in the mid-19th century, owing to its ease of storage and cooking, along with the satisfying taste.
But it was with the large Italian immigration around the turn of the century that pasta really took off in America. Spaghetti, lasagna and a great many other forms became widespread as a result. With the widespread consumption of pre-made dried macaroni and cheese during WWII, the dish became a staple of the American diet for decades after.
Whatever its true origins, and subsequent history, one thing is for sure. Pasta is here to stay.
One of the most remarkable things about pasta isn’t just how long it’s been around. It’s that, plus the fact that it has changed so little over the hundreds, or perhaps thousands of years that it has been made and consumed. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is done now, dishes made during the Renaissance would be easily recognizable today.
Any food which can satisfy and remain relatively unchanged for 500 years surely has some remarkable properties. Made from simple ingredients - wheat and eggs - and processed in a simple way - just basic mixing - are just two reasons, but fundamental ones. Healthy, appetizing and easy to prepare by simple boiling or baking are other attributes that are equally important.
The many shapes and sizes of pasta aren’t just a modern marketing gimmick, either. They serve a good purpose. Providing lots of surface area on this starchy food allows sauces to cling well. Coming in a variety of useful shapes means the ability to stuff, layer or otherwise offer versatility in recipe invention.
Pasta, almost alone among foods, goes well with a huge variety of other ingredients. Everything from bacon and steak to asparagus and peas can be part of a great pasta recipe. The range of compatible sauces, from simple marinara to a fine clam, is unequaled in other foods. And, how many foods can serve superlatively in such a wide assortment of recipes both cold and hot?
Pasta is a very healthy food, too. Despite its reputation, pasta is a low-calorie, heart-beneficial dish. With only 200 calories per cup (two servings) and a gram of fat, it is perfect even for those on a strict diet.
As a complex carbohydrate, it is digested slowly, leading to an even and gradual production of blood sugar. As a food high in fiber, there is evidence that it is helpful in forestalling intestinal and other cancers. Often fortified with folates and naturally packed with essential minerals, it is heart-healthy, as well.
It’s easy to prepare, easy to cook and makes for a great presentation on the table. There’s a good reason so many Italian restaurants continue to do good business. But it’s equally welcomed at home where it can inexpensively feed a family of five or a party of 50.
But one thing about pasta has changed dramatically over the centuries. There are today more helpful tools and machines to create and prepare pasta than ever before. The variety and utility of rollers, cutters, bowls and other tools is greater than ever. Materials, science and ergonomic designs have made these things stronger, healthier and less expensive. Pasta making machines are cheaper, more reliable and come with a larger assortment of useful attachments than they did even as recently as 20 years ago.
So when you think of pasta, you don’t need to think of a “food you really shouldn’t eat” or one that is just mundane. It’s healthy, can be prepared in a dazzling array of tasty dishes, and is just plain great.

Sweet Italian Sausage
with Penne Pasta
1 pound Penne pasta
1 pound broccoli floret (may
use frozen)
8 ounces Italian sausage, cut
in bite-size chunks (sweet
and mild)
2 tablespoons garlic, minced
(you can use less if
preferred)
2 tablespoons olive oil
2 tablespoons butter
1/2 cup grated Romano cheese
Boil the water and cook the Penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later. Meanwhile, heat the oil (medium-high heat) in a large skillet and sauté the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes. Toss the butter, hot pasta, sausage mixture and Romano cheese together and serve. Pass the grated cheese at the table.

Tuna Casserole
1 cup elbow macaroni
9-1/4 ounce can tuna, drained
10-1/4 ounce can cream of
celery soup
10 ounce package frozen peas
1/4 cup water
2 tablespoons diced onions
dash of pepper
Prepare macaroni as label directs. Drain. Preheat oven to 350 degrees. In 1-1/2 quart casserole, combine macaroni and remaining ingredients. Bake in oven 40 minutes or until heated through really good.

Spaghetti Sauce
1-1/2 pounds ground beef
1 onion, chopped
1 can tomato soup
2 cans tomato paste
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon oregano
1 bay leaf
Brown ground beef and onion. Drain grease. Add remaining ingredients and water to suit you, about 2 soup cans. Simmer 15 minutes or longer. Serve over spaghetti pasta.

Mostaccioli Salad
1 pound Mostaccioli noodles
2 medium cucumbers
1 medium onion
1-1/2 cups oil
1-1/2 cups sugar
1-1/2 cups vinegar
1 tablespoon onion flakes
1 teaspoon salt
1-1/2 teaspoons pepper
1 teaspoon Accent
2 teaspoons prepared mustard
1 teaspoon garlic powder
1 tablespoon parsley
Cook noodles, rinse and chill. Add cucumbers and onions which have been thinly sliced. Add rest of ingredients and mix well. Chill overnight. Stir often. This makes a large recipe, but is good left over.

Lazy Lasagna
1 pound ground beef
32 ounce jar spaghetti sauce
1 pound cottage cheese
8 ounces sour cream
8 uncooked lasagna noodles
3 packages sliced Mozzarella
cheese (12 slices)
1/2 cup grated Parmesan
cheese
1 cup water
Cook beef in large skillet until brown, drain fat. Add spaghetti sauce. Reduce heat to low and heat through. Combine sour cream and cottage cheese in medium bowl. Spoon 1-1/2 cups of meat sauce in bottom of a 9 inch by 13 inch pan. Place 1/2 of uncooked noodles over sauce, then 1/2 of the cottage cheese mixture, 4 slices of the Mozzarella, 1/2 of the remaining meat sauce and 1/4 cup Parmesan cheese. Repeat layers, starting with noodles. Top with remaining 4 slices of Mozzarella cheese.
Pour water around side of pan. Cover lightly with foil. Bake in preheated 350 degree oven for 1 hour. Uncover, bake 20 minutes more, or until bubbly. Let stand 15 to 20 minutes before serving. Yield: 8 to 10 servings.

Macaroni and Cheese
16 ounce package elbow
macaroni
1/4 cup butter
1/4 cup flour
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
3 cups milk
1 pinch nutmeg
1/4 teaspoon Worcestershire
sauce
1 teaspoon salt
3 cups shredded cheddar
cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted
Preheat oven to 400 degrees. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat.
When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth.
Pour in remaining milk and whisk again. Bring the sauce just to a simmer. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often.
Turn heat off, then add 2-1/4 cups of cheddar cheese; stir until melted and combined. Add Dijon mustard. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of cheddar cheese on top. Bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

Homemade Noodles
4 eggs, beaten
2 teaspoons salt
8 tablespoons milk
2 tablespoons vegetable oil
1/2 teaspoon baking powder
4 cups flour
Make a stiff dough and knead until smooth. On a floured surface, roll a part of the dough to desired thickness. Sprinkle flour on rolled dough, roll up and cut in thin slices. Unroll the noodles and let stand at least an hour or more on clean cloth towels. To cook, drop into boiling broth and then turn the heat down and cook slowly for a half hour. Just before serving, add 1/4 cup butter and salt to taste. Noodles can be frozen and used later. Dry the noodles longer if you want to freeze them.

Italian Lasagna
9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1-1/2 teaspoons Italian
seasoning
(2) 28 ounce cans tomato
sauce
2 pounds Italian sausage
16 ounce package lasagna
noodles
2 pints part-skim ricotta
cheese
2 eggs
2 teaspoons chopped fresh
parsley
1 teaspoon dried oregano
1/3 cup milk
8 slices provolone cheese
6 cups shredded mozzarella
cheese
Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl. Layer 1 cup of sauce on the bottom of a 9 inch x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese. Bake at 350 degrees for 1-1/2 hours. Serve with crusty Italian bread and a crisp lettuce salad.

Frog Eye Salad
1/2 cup Acini de Pepe
(very small pasta noodle)
8 ounce carton sour cream
8 ounce carton whipped
topping
2 small cans mandarin
oranges, drained
1 large can crushed pineapple
with juice
1 large package instant vanilla
pudding
1/2 to 1 package
mini-marshmallows (white
or colored may be used)
Boil pasta until done; drain and cool. Mix all ingredients together. Refrigerate for one hour. This makes a large salad, and keeps well in the refrigerator.

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.

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