Best Pasta Chuta Recipes

Pan Chuta (Peruvian Flat Bread) image

Provided by Chocolatl

Categories Breads

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 11

16 1/2 cups bread flour, - 1 . 5 kg (3.3 pounds)
5 tablespoons yeast, - 90 gr (3.175 oz)
13 1/2 ounces water, -350 to 450 ml
3 teaspoons salt, - 15 gr
4 large eggs, - 250 gr (approx 1 cup)
3 teaspoons toasted anise, - 15 gr
7 ounces butter, - 200 gr (14 tbsp)
1 ounce vanilla essence, - 3 ml (slightly more than 1/2 tsp)
1 ounce cherimoya, essence - 3 ml (slightly more than 1/2 tsp)
lard, for greasing baking tins (or shortening)
sesame seeds (to garnish)

Steps:

Grease loaf tins
In a bowl, combine the flour and anise, set aside.
In a separate large bowl, combine water, salt and eggs.
Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
Divide dough into approximately ½ lb portions
Form into desired loaf shape
Place in greased tins
Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

Nutrition Facts : Calories 395.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 48.8, Sodium 365.2, Carbohydrate 67.1, Fiber 3.1, Sugar 0.5, Protein 11.1

Butternut-Squash Pasta Sauce image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup half-and-half
Pasta (such as cheese ravioli or any short pasta), for serving
Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Steps:

Preheat oven to 375 degrees. Using a large, sharp knife, trim ends; halve squash crosswise to separate bulb from neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt. (To freeze, see below.)
Cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings.