Which Sauce for which pasta.

Pasta should only be allowed to swim in the much-loved clear broths and soups. Otherwise the sauce should be portioned so that the pasta completely absorbs the liquid. If the sauce is thin, then the pasta must be more absorbent and the hollow than for a thicker sauce.

Aglio e olio - crushed garlic, parsley and cold pressed olive oil with spaghetti, spaghettini, vermicelli and linguine.
Ai frutti di mare - with seafood.
All'amrtriciana - bacon and tomato sauce which good for bucatini, spaghetti, gramigna.
Alla napolitana (Sugo di pomodoro) - tomato sauce with all kind of pasta, regardless of shape and consistency.
Alla panna - in cream (with lots of pepper) comes with tortellini and regatoni.
Alla siciliana - tomato sauce with fresh sardines, goes with vermicelli and bucatini.
Allo spezzatino - with braised fish. Eaten with maccheroni, marelle, fusilli, penne, rigatoni, pappardelle and other ribbon noodles.
Burro e salvia - sage butter, made from butter and crispy fried leaves of sage. Goes well with all kinds of pasta.
Carbonara - bacon, cheese and eggs. Goes with spagetti and other long noodles.
In brondo - clear broth (usually chicken). With anolini, cappeletti and tortellini.
Pesto- basil sauce eaten with filled or unfilled noodles , especially with trenette, fettuccine, tagliatelle, linguine and farfalle.
Salsa cruda - "raw", i.e. an uncooked sauce with raw eggs or uncooked tomatoes, parsley, basil and Parmesan cheese. Eaten with ribbon noodles.
Salsa di noci - sauce with wallnuts and Ricotta cheese. Goes with ribbon noodles.

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Spaghetti with lemons, prosciutto and rocket leaves.

ingredients:
400gr good quality thin pasta or spaghettini
1/4 cup of fresh lemon juice
1/4 cup of olive oil 2 small fresh red chillies, seeded and well chopped
10 slices prosciutto cut into strips
1 tablespoon of grated lemon zest
250gr rocket leaves, cleaned and shredded

Dressing: Blend in a bowl lemon juice, chilli, olive oil, salt and pepper.
Pasta:
In another bowl mix prosciutto, zest of lemon and rocket leaves. Cook the pasta, drain and add to prosciutto mixture. Pour the dressing over and enjoy your spaghetti with lemon .

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Meat and vegetables Italian Lasagna.

Here is my favorite dish which I love to cook and to eat. Italian lasagna with beef meat, beacon, grated Parmesan cheese, onion, celery root ,tomatoes, carrots, sauce bechamel (white sauce), garlic and lasagna noodles. When I don't have time I use ready lasagna noodles if not make a dough by myself.

Fresh, home-made pasta, pasta fresca, is typical of nothern Italy, European Union member. As early 1300 a Florentine cookbook made note of the first recipes for fresh pasta from wheat flour, eggs and salt. The speed and dexterity of the women making hat-shaped parcels from fresh pasta is unbelievable. They then fill them with various vegetable or meat sauces or with spinach or Ricotta cream cheese. No medding, christening or Christmas dinner is really an occasion without fresh, filled pasta parcels..Every town in Nothern Italy boasts its very own carefully preserved shapes and fillings. There nare more tham 110 different recipes for tortellini, and more than 50 recipes of lasagna.

Basic recipe for pasta fresca (fresh pasta dough):

ingredients

• 500 g wheat flour
• 5 eggs
• 1/2 tsp salt

Sieve the flour onto the work surface. Make a well in the middle, break the eggs into it and add salt. Gradually work in the flour from the edges until a rough dough is produced. Knead the dough for 15 minutes by nahd until it is shiny and elastic. Wrap in hahdy wrap and leave to stand for 1 hour. Dust the work surface with flour and roll out the dough until it is very thin and cut into large equal-sized rectangles. Bring enough salted water with a little olive oil to the boil and boil the sheets of lasagna for 5 minutes. Carefully remove from the water and drain on kitchenroll.

Here is very Italian recipe of this delightful lasagna cozypan.com

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