Simple Angel Hair Pasta Food

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

HOMEMADE ANGEL HAIR PASTA

Steps:

• Put 3.75 cups of all purpose flour in a large mixing bowl.
• Create a crater in the middle and break all 5 eggs into the middle of the crater.
• With a fork, blend the flour and eggs together.
• Once it starts to create a doughy mixture, mix it together with your hands. If the flour is not completely binding with the eggs, I add a little water to get it to a good consistency.
• Create a ball of dough from the mixture, dust with some all-purpose flour and cover with a damp paper towel. Wrap the dough and paper towel in plastic wrap and put into the fridge for 1 hour.
• Cut the dough into 3 or 4 pieces. I would suggest 4 pieces for beginners.
• Take one piece of the dough you have previously cut out of the fridge and cover the rest.
• Dust the pasta machine with flour and set the machine at the widest setting. Usually the settings are numbered 1-9, 1 is usually the widest.
• Roll the dough through the machine. Fold in half and repeat. I usually repeat this several times so that the dough has a good consistency.
• Set the pasta maker at the 2 setting and roll the dough through. Move to the next setting and repeat. Gradually the dough will get longer and you will end up with a long sheet. I stop at eigth setting (9 is way too thin).
• With semolina, Dust the dough sheet on both sides and dust a large sheet pan. Cut the sheet of dough to the width of a sheet pan.
• Run the sheets through the cutting attachment on the machine ( i like the angel hair setting, linguine is pretty doughy) and lay down on the dusted sheet pan. Repeat all steps until every piece of dough is cut into angel hair pasta.
• If you don't plan to cook immediately, cover with a well wrung out paper towel and tin foil and put in the fridge.
• Bring a large pot of water, salt and a splash of olive oil to a boil.
• Cook pasta for 2 minutes and drain.
• Mix in a small amount of olive oil to prevent sticking.
• Add to your favorite sauce and enjoy!

BLUSHING ANGEL HAIR PASTA

Steps:

• In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
• In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
• Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

25 BEST ANGEL HAIR PASTAS FOR DINNER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious angel hair pasta recipe in 30 minutes or less!

ANGEL HAIR PASTA WITH SIMPLE GARLIC & BASIL

Steps:

• Bring a large pot of salted water to boil over high heat.
• Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown -- too long or too high and the garlic will burn.
• Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta.
• Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn't big enough, just do the tossing in a large serving bowl).
• *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.

DELICIOUS ANGEL HAIR PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
• Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.