Best Fresh Pasta Squares Recipes

EASY SPAGHETTI SQUARES

Steps:

• Break the pasta up.
• Cook pasta according to package directions, drain and set aside.
• Coat a 9 inch pan with non-stick vegetable spray.
• Pour 1/2 the cooked pasta mixture into pan.
• Cover pasta with 1/2 the spaghetti sauce.
• Combine cottage cheese, egg and 1/2 the other cheeses.
• Add to first layer.
• Add remaining pasta,then spaghetti sauce and top with remaining Mozzarella and Parmesan.
• Bake in a preheated 350-degree oven for 45 minutes or until golden brown.
• Remove from oven and let stand for 10 minutes.
• Cut into squares to serve.
• Tip:.
• This dish can be made ahead and frozen.
• You can double or triple this recipe for a crowd.

FRESH PASTA

Steps:

• Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
• Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

FRESH PASTA SQUARES

Steps:

• Make dough:
• Blend all ingredients in a food processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand 1 hour.
• Roll out dough:
• Set smooth rollers of pasta machine at widest setting. Cut dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. Cut rolled-out dough into 31/2-inch squares. Gather trimmings into a ball and wrap in plastic wrap. Transfer squares to a wax-paper-lined baking sheet and cover with plastic wrap. Roll out and cut remaining dough in same manner, then repeat with trimmings.