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Maui Pasta Company – Recipes

Welcome to Maui Pasta Company’s Recipes Page!  The following recipes come directly from Italy, from cooking classes taken in Florence, in the region of Tuscany.

The recipes listed would be great additions to any of the fresh pastas that we make.

Recipes:


“Fettuccini con Zucchini” (Pasta with Zucchini)

SERVINGS:
4
PREPARATION TIME:
20 Minutes
INGREDIENTS:
  • 2 whole zucchini
  • 2 whole garlic cloves
  • 1 whole red chili pepper
  • Olive Oil
  • Pinch of salt
INSTRUCTIONS:
  1. Heat garlic, peeled and sliced, in olive oil.  If you like “spicy”, add the chili pepper.  Do not let the garlic burn.
  2. Wash the zucchini.  Cut into slices or cubes, with equal size pieces.
  3. Add to olive oil, salt to taste.
  4. Cover and cook over low heat until tender.  If necessary, add water to help “stew” the zucchini.
  5. While zucchini is cooking, cook your pasta, then drain it.
  6. Add sauce and stir.
  7. Serve with or without cheese

“Salsa di Gorgonzola” (Gorganzola Sauce)

SERVINGS:
4
PREPARATION TIME:
10 Minutes
INGREDIENTS:
  • 2 Tbsp. Butter
  • 1 Cup Cream
  • 3 Oz. Gorgonzola Dolce (sweet Gorgonzola)
  • Your Favorite Pasta
INSTRUCTIONS:
  1. Remove crust from Gorgonzola and cut into small pieces.
  2. Place butter, cream, and cheese together in a porcelain dish or bowl.
  3. Put the dish on top of your boiling pasta pot, and stir cream to melt cheese.
  4. Add sauce to pasta, ans serve sprinkled with parsley.

“La Spaghettata” (Spicy Fresh Tomato Sauce)

SERVINGS:
4
PREPARATION TIME:
20 Minutes
INGREDIENTS:
  • 2 whole cloves of garlic
  • 2 whole chili peppers
  • 1 3/4 lbs. of tomatoes
  • Olive oil
  • Salt
INSTRUCTIONS:
  1. Cover bottom of saucepan with olive oil.  Add garlic, peeled and sliced thing, and red chili pepper broken into small pieces.  Wash hands immediately to remove any chili pepper!
  2. Saute until garlic is golden, then add the tomatoes.  Stir well, add salt to taste
  3. Let simmer 10 minutes while pasta is cooking.
  4. Drain pasta, and add to  the sauce.
Variations: 
  • Add slices of lemon peel, capers, loives, anchovies, oregano and basil, or any combination of those ingredients
  • Add small cubes of mozzarella

“Pasta Al Forno” (Lasagna)

SERVINGS:
6
PREPARATION TIME:
30 Minutes – 1 Hour
INGREDIENTS:
  • 2 1/2 cups Meat sauce
  • 1 cup Bechamella sauce:
    • 2 cups milk
    • 2 Tbsp flour
    • 1/4 cup butter
    • Salt
    • Nutmeg
  • Grated parmigiano cheese
  • 1 lb of spinach lasagna sheets
INSTRUCTIONS:
  1. Prepare or purchase meat sauce, or your favorite tomato-based pasta sauce
  2. Cook lasagna noodles in salted boiling water, rinse in cold water to stop the cooking.  Drain and set aside. A few drops of olive oil will keep your noodles from sticking together.
  3. Prepare beshamella sauce:
    1.  Melt butter, add the flour, stirring constantly.  Let cook for 2 min.
    2. Add the milk and do not stop stirring.  Whisk to make sure no lumps form.
    3. Season with freshly grated nutmet and salt
    4. Cook for 10 minutes, use warm
  4. On the bottom of a 9×12 pan, spread some sauce.  Then layer as follows:  pasta, sauce, bechamella, parmesan… repeat.
  5. Coat the top layer with beshamella and cheese
  6. Cook in hot oven (450 degrees) for 10 minutes.
  7. Sit for 10 minutes before serving

“Pesto Alla Genovese” (Pesto Sauce)

SERVINGS:
6
PREPARATION TIME:
20 Minutes
INGREDIENTS:
  • 36 whole basil leaves
  • 1 Tbsp grated Pecorino cheese
  • 1 tbsp. grated Parmigiano cheese
  • Handful of pinenuts
  • 1 whole clove of garlic
  • Olive oil
  • Salt
INSTRUCTIONS:
  1. Wash basil leaves carefully and dry without crushing
  2. Lightly toast the pine nuts and place in a mortar with basil, a garlic clove, and a pinch of salt (the salt keeps the pesto green)
  3. Crush the leaves and nuts against the sides of the mortar, adding the cheese mixture slowly.  Continue crushing until the mixture becomes an even green color.
  4. Place the mixture in a bowl and, stirring constantly with a wooden spoon, slowly add 1/2 cup Olive oil, stirring until creamy.
  5. Before serving, add a tablespoon of the pasta water to the pesto
Alternative:
  • If you do not have a mortar, you may use a food processor.  You may want to add a small amount of lemon in addition to the salt to keep your basil green.

“Spaghetti Aglio, Olio E Peperoncino” (Pasta with Garlic, Oil, and Peppers)

SERVINGS:
4
PREPARATION TIME:
10 Minutes
INGREDIENTS:
  • 2 whole garlic cloves
  • Oil
  • Red chili pepper
  • Salt
INSTRUCTIONS:
  1. Prepare this sauce once you have started cooking your pasta
  2. Slice garlic into olive oil.  Add red pepper and cook over low heat
  3. Add a pinch of salt to bring out the flavor of the garlic and red pepper.  Be careful not to let the garlic burn.  Remove from heat when golden
  4. Drain pasta well, pour olive oil on top of pasta and mix well.
Note:  This pasta is traditionally never served with cheese

“Fettuccini Alla Panna” (Fettuccine Alfredo)

SERVINGS:
4
PREPARATION TIME:
20 Minutes
INGREDIENTS:
  • 1/2 – 3/4 pint of  cream
  • 6-7 oz. cooked ham or prosciutto, finely sliced and cut into small pieces
  • 1/2 – 1 teaspoon cayenne pepper
  • 1/2 – 3/4 cup parmesan cheese
  • 1 1/2 tablespoons vodka (optional)
  • 1 teaspoon olive oil
INSTRUCTIONS:
  1. Heat the oil in a skillet.
  2. On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning.
  3. Turn down to a low heat or if cooking on an electric hob turn it off, pour in cream.
  4. Add the cayenne pepper and stir in the parmesan.
  5. If the sauce seems really thick add some more cream, the pasta shouldn’t be dry, but neither should it swim in sauce.
  6. Stir in the pasta and serve straight away.