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Welcome to the home of Gourmet Texas Pasta! Come check out our all new storefront location We have all of our Regular Pasta in stock Come by and get some or call to place an order 2013 Wells Branch Parkway Suite 119 in North Austin Come visit us and get real pasta, check out my free cooking classes learn all about healthy cooking and how easy it is at my other company www.austinhealthycooking.com |
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Chef Roy's Favorite Chocolate Lasagna
Recipe Basic pasta: In a large stockpot, add 6 quarts fresh tap water and 1/4 cup kosher salt, if desired. Bring to a rolling boil. Add pasta. Stir. Set timer and cook for 6 minutes. Taste one noodle for desired doneness. Drain, retain a cup of the cooking liquid. Place pasta back in pot and add 2 tablespoons butter or olive oil. Toss slightly to mix oil with noodles, add most of the cup of the cooking water stirring to form light sauce clinging to pasta. Allow to sit for a few minutes, stir again and then place in serving dish, garnish with grated cheese and or chopped fresh herbs. Check out our product list page as well, click on the link to the left. Click on any pasta in blue to go to recipes specific to that pasta. Cool things to add to basic pasta: A flaked can of chunk white tuna, wild Alaskan salmon, sautéed mushrooms, grilled vegetables, grilled chicken breasts, leftover rotisserie chicken, anchovies soaked in a little milk, shrimp, scallops, lobster, caviar, crabs, fried grasshoppers, ANYTHING! see notes below for sources Pasta and Shrimp: Peel and devein 1 pound of medium (24-30) shrimp. Cut the top and bottom off of a fresh pineapple, then going around the pineapple cut the rough outer skin off. Cut in half lengthwise, then into quarters. Cut out the hard core and cut each quarter into two long pieces. Place the shrimp in a large bag and add 1 cup pineapple juice, 1/4 cup olive oil, 1 teaspoon each, salt and fresh ground pepper. Marinate for an hour. Dice an onion and red pepper into 1 inch pieces, toss with the shrimp. Drain. Over hot coals, cook the pineapple spears until browned on each side. Grill the shrimp and veggies, in a basket or on skewers, until pink. Take one package of Szechuan Orange Spice Linguine and cook according to package directions. Reserve one cup of cooking liquid. Drain pasta and place back in pot. Add 2 tablespoons olive oil (or butter) and add some of the cooking liquid back with the pasta to make a clinging sauce. Add the shrimp and veggies, dice the pineapple and add. Toss all and serve. Feeds a group of 6 or so. Pasta and Shrimp Diavalo: Peel and devein 1 pound of medium (24-30) shrimp. Cut an onion and pepper into large pieces. Marinate the shrimp and veggies in about a quarter cup hot sauce, juice of a large lemon and some olive oil. (We like to use The SalsaKing Fine SouthWestern Foods Cayenne hot sauce available at www.thehot1.com ) for about a half hour. Cook the Roasted Habanero pasta in boiling salted water, reserving about 2 cups of the cooking liquid before draining. Cook the shrimp in a large skillet on medium high about 4 to 5 minutes or until just pink. Add the cooked pasta and enough of the reserved pasta water to stir in to make a clingy sauce. Add some sour cream to tame the heat for any gringos that might be eating this. And maybe some cheese on top as well. Garnish with diagonally sliced scallions and serve with lots of cold beer. Mushroom Heaven: When you can get great mushrooms, get them. Cremini, shiitake, morels, any great flavorful mushrooms are fantastic in this dish. Take about a half a pound of mushrooms and rough chop them. In a large skillet, add about 3 tablespoons good olive oil and 2 tablespoons butter. Sauté the mushrooms with a sprinkling of salt until they begin to brown. Add 1 cup of good Riesling and reduce by half. Add a cup sour cream and then mix in one cooked package of Wild Mushroom Linguine. Reserve about a cup of the cooking water from the pasta and add just enough of that to make a light sauce on the pasta. Garnish with fresh cracked pepper and lots of parsley. Serves 6 Pasta alia olio: Take six big cloves of garlic and slice thin. Add to large sauté pan with 1/4 cup good olive oil. Cook on low heat until olive slices turn golden. Take one package of Tomato Basil Garlic Linguine (or any flavor) and cook in boiling water with a bit of salt in it. Reserve 1 cup of cooking water. Drain pasta and add to pan with oil and garlic. Add some of the pasta water and stir together to make clinging sauce. Serve with chopped parsley and cracked pepper. Also fabulous with fresh grated Parmesan Yeeeooowww That's Good Carbonara!: Dice a half of a sweet onion finely. In a large skillet, take a half pound of smoked bacon and cook until crisp. Remove bacon and drain on paper towels. When cool, roughly chop. Drain off all but 2 tablespoons of bacon fat, cook onion in it. Beat 5 eggs well with 1/4 cup heavy cream and 1/2 cup grated parmesan or other hard cheese, (we like Asiago for Carbonara). Cook 1 package of Roasted Habanero Pasta in boiling salted water for 6 minutes. Reserve one cup of cooking liquid, then drain pasta. Add pasta into pan with cooked onion, pour egg mixture over all and add 1/2 the cooked chopped bacon. Toss well, the eggs will begin to set and you need to continue to stir the pasta until sauce is thick. Then add some of the cooking water to thin back into sauce consistency. Place in large serving bowl and grind plenty of black pepper over the top. In the center, sprinkle the remaining chopped bacon. Add some more grated cheese and serve. Feeds 4 hungry big guys, or 8 little ladies. Also great with Roasted Red Pepper Linguine. Beef Mushroom Stroganoff: Fabulous over the Wild Mushroom Linguine, or another of your favorite flavorsIngredients
Heat oil in frying pan. Add beef and brown. Cook until pan
is almost dry. Add the onions and mushrooms and cook until almost tender. Add
the garlic and cook until mushrooms and onions are tender. Remove beef mixture
from pan, and deglaze pan with wine and broth. Heat to a boil. Mix the sour
cream and flour together and whisk into broth mixture until smooth. cook until
thickened, stirring. Add beef mixture back to sauce and heat. Serve over hot
pasta cooked al dente. Garlic Fettuccine Alio Olio Take one package of Garlic and Cracked Pepper Fettuccine and cook in boiling salted water, drain and reserve one cup cooking water. Meanwhile in large skillet brown about 10 to 12 cloves garlic that you sliced thin in about 1/ 2 cup olive oil. Sauté for 2 minutes, then add the cooked pasta, reserved water and toss well. Pour into a large serving bowl and grate some Parmesan cheese over the top and garnish with some chopped parsley. Squeeze a lemon over the whole thing and serve. Pasta and Baby Mozzarella Cheese: Buy a pound or so of Bocconcini (tiny handmade balls of mozzarella cheese) drain the whey from the cheese, add up to a 1/2 cup of minced fresh herbs, 3/4 cup good Extra Virgin Olive Oil, 1/4 cup good quality Balsamic Vinegar, 1 teaspoon crushed red pepper and marinate overnight in the fridge. You can also get the Bocconcini already marinated in herbs and olive oil. (it just isn't very good oil) Cook one package Enchanted Rock Spinach Basil Garlic fettuccini in boiling salted water. Reserve one cup cooking water, drain pasta. Return to cooking pot, add the marinated cheese, toss well. Add some of the cooking water to make a thin clingy sauce, serve immediately. the warm pasta will begin to melt the balls of cheese and they will soften and become delicious with the pasta. Feeds, me, I could eat the whole thing, or up to 6 regular people. Breakfast Pasta: Use leftover cooked pasta, or cook your favorite flavor the night before, toss with a bit of olive oil to coat and keep for this fantastic breakfast dish. For about 2 cups cooked pasta, beat 3 eggs well and mix in bowl with the pasta. Add some sliced scallions, cooked diced peppers, capers, or any cooked veggies you have leftover. Heat a small non-stick skillet and spray with cooking spray. Pour the pasta egg mix into the pan and arrange the noodles into a flat cake sloping slightly up the sides of the pan. Cook over medium heat until very well browned on bottom. Loosen, then flip over and brown the other side. Meanwhile, heat up a filling, we like leftover cooked blackened salmon, but anything will do. Chorizo, grilled potatoes, shrimp, lemon chicken, we have tried all these. Put the cooked pasta onto a plate, fill it with your favorite filling and cut into wedges to serve. Pasta and Orange Chicken: Take 2 boneless skinless chicken breasts and cover with orange juice in a plastic bag. Marinate overnight. Grill the chicken breasts along with some red bells, zucchini, onions, or veggie of your choice. This is also nice with pineapple spears that are grilled. Chop them all up and add to 1 package of cooked Szechuan Orange Spice Linguine. As always, reserve a cup of the water you cooked the pasta in to add to the pot along with olive oil or butter to make a sauce. Lemon Pepper Chicken: Take 4 small boneless skinless chicken breasts and cut into 1 inch pieces. Toss with flour. In a large skillet, add 1/3 cup peanut oil. (We never EVER use canola oil, ask us why sometime) brown the chicken pieces. As they brown, grate the yellow part of a large lemon into the pan. Crack a lot of black pepper into the skillet. Meanwhile cook one package of Lone Star Lemon Pepper Linguine in boiling salted water. Drain, reserve one cup of cooking liquid. Add the pasta to the skillet with the chicken, add the juice of the lemon you grated the peel off earlier, and toss. Add some of the cooking liquid to make a clingy sauce. Serve as is. Great served with fresh peas and mint. Fried Pasta with Sausage: In a big skillet, heat well 1/2 cup olive oil. Take a package of Roasted Red Bell Pepper Linguine and break into thirds. Toss into the hot oil and stir. Cook the pasta until it begins to turn medium brown color. Do not skip this part, toasting the pasta brings an incredible nutty toasty flavor to the end product that will astonish you with the depth of flavor it adds. Remove from heat and add a cup of white wine (optional) and 2 or 3 cups water, or stock. Bring to a boil and reduce to simmer and cook until all the water is absorbed, about 7 to 8 minutes. Add some grilled Italian Sausages and some grilled onions and peppers if you have them. Toss with some grated Parmesan or Asiago cheese and serve. Kitchen Concoction Pasta from Marie: Wonderful pasta! This weekend I made one of my “kitchen concoctions”. I cooked mushrooms, garlic, asparagus, green onion, red bell pepper, and shrimp in olive oil and butter, then threw it in a huge bowl of mushroom, and the fettuccini pack to make an enormous, and fantastic pasta dish. Marie Jay Broccoli al Forno: This dish is very heavy, but soooo delicious. Take one cup half and half along with one cup cream and heat in a pan where you have first lightly and slowly browned 4 minced cloves of garlic in 3 tablespoons of olive oil. Cook the creams slowly until they reach the light simmer stage where the bubbles are just forming around the edges of the pan. Season with fresh ground white pepper, sea salt, and a grating of fresh nutmeg. Cook one package of Spinach Basil and Garlic Linguine in boiling salted water for 5 minutes. For the last minute of cooking, add about 3 or 4 cups of broccoli florets that you have cut in half or quarters, to make bite sized pieces. Cook an additional two minutes or so, drain and return to the pan, add the cream mixture, toss together and then place into a large oven proof dish. Or individual ramekins. Lightly dust the tops with fresh parmesan and bake in the oven at 375 for about 15 minutes. Serve Pasta with Mizithra Cheese: Cook 1 package of light flavor pasta such as Artichoke Heart Linguine as per instructions at the top of page. In a small saucepan, melt one stick of butter, add 10 or more leaves of sage and heat on medium low until butter begins to brown. Drain pasta, reserve one cup of cooking water. Add pasta to bowl, pour browned butter over pasta and toss with just enough of the reserved cooking water to make a sauce. Grate over the top, enough Mizithra cheese to flavor the pasta, about 4 ounces or so. Or use any flavorful salty hard well aged cheese. Pasta with Feta, a recipe from Debbie in Round Rock: Cook one package of Tomato Basil Garlic Fettuccine. Toss with about 3 tablespoons of good olive oil and a cup of the water you cooked the pasta in. Now spread in thin layer on a platter that you warmed in the oven. Crumble about 6 ounces of feta cheese over the top and sprinkle sliced Kalamata olives over the whole thing. Crack some black pepper over it and as well as some chopped parsley and serve. Recipe from Bill and Jane: Jane and I love to cook, and we've done it so long that we wing it. So, with that in mind; add 1/4 cup of chopped red onions to 2 TBS olive oil, and saute till transparent. add one clove of minced garlic to heat. then add 2 cups of cream, and heat at a very low simmer to thicken. In another pan, very quickly blacken small pieces of fresh salmon. ( we leave the salmon medium rare ). Boil pasta per directions. Be sure to save 1 cup of pasta water. dice and seed two fresh tomatoes. Drain pasta and put on plates. check cream. if too thick, add a little pasta water to desired thickness. Pour over pasta. add salmon and tomatoes to pasta. top with fresh dill. salt and pepper to taste ( remembering that most blackening seasonings have a lot of salt already ). For a different rendition, substitute nova lox for the fresh salmon ( and do not heat it ! serve it on the pasta directly from the package ). and instead of blackening or salt, dress the salmon and cream pasta with a small dab of black caviar that you can find in the fish cooler at HEB. Get the cheap stuff, since the caviar is only for a salt taste and is very pretty. Eliminate the tomatoes. They don't seem to go with lox like they do with fresh salmon. Add dill, and if you want, a little grated parmesan. Enjoy ! Recipe from Nancy: I purchased 4 packets of your Pasta at the Rice Festival in Katy, Texas today. This evening we had the Lemon (Pepper) Pasta. I added some garlic, Chicken, crispy bacon bits, Olive Oil, salt and pepper. It was delicious. We can’t wait to try all the others. Recipe for Garlic Dipping oil for bread: Take about twenty cloves of garlic (or more, it is easy to do and you can have plenty on hand to have when you need it) place the cloves in a food processor and pulse until finely minced. Scrape out into a small saucepan. Add just enough good olive oil to almost cover the garlic. Little pieces should be sticking up out of the oil. Turn heat on medium low and cook about 15 to 20 minutes, or just until the garlic pieces shrink, and turn dark golden brown. Remove from heat and cool. Add some chopped fresh herbs like basil, oregano, sage, rosemary, lots of rosemary, and parsley. Put it into a container with a tight fitting lid and keep in the fridge. It will turn into a glob of whitish gelled oil. When you want some dipping oil, remove about 2 or 3 tablespoons of the glob, mix with some fresh oil and allow to warm up. The cold oil will melt and infuse the flavors into the new oil and it will be fantastic. Turkey and Mushroom Tetrazzini: When you have a lot of leftover turkey from that holiday meal, this is a spiffy new way to use up the leftovers and you won't get bored eating this. Take some mushrooms, about a half a pound, slice them thin and saute in a large skillet with about 4 tablespoons olive oil until well browned and all the liquid they give off has evaporated. Add 1/2 cup diced onions and a minced garlic clove or two as well. Add 3 tablespoons butter and 2 tablespoons all purpose Organic flour. Blend the flour into the butter well and cook over medium heat for 4 to 5 minutes. Add a cup of chicken stock, canned or homemade, a cup of half and half, or milk. Bring to a boil, stirring constantly. Alternatively you can add some canned condensed cream of mushroom soup and milk. Season with fresh cracked pepper Break the mushroom pasta into small pieces and cook in boiling water 6 minutes, drain and add to the skillet. Add 3 to 4 cups diced leftover turkey. Mix well and turn into a large oiled casserole. Bake in the oven until crusty on the top. Serve with some fresh baked whole wheat bread and you will never look at turkey the same way again!. Pasta and Meatballs: Take a pound of ground turkey and one of turkey breakfast sausage. (or use 2 lbs of your favorite Italian sausage) Mix together 2 beaten eggs, 1 1/2 cups good wholewheat bread crumbs, 1/4 cup Italian seasoning (recipe to make your own below) 1 cup white wine, 1/2 tsp salt, 1 tsp fresh cracked pepper. Mix well and form into small, 1 1/2 inch meatballs. Fry in thin film of olive oil in batches, turning on several sides as they brown. Remove and keep warm in oven at 300. Dice a sweet onion and a red and green pepper, saute in pan you cooked the meatballs in adding only enough olive oil to film the pan. When limp, add 1 cup red wine and reduce over medium heat for 3 to 4 minutes. Add one cooked package of Tomato Basil Garlic Linguine.and the reserved meatballs. Add a bit of the cooking water from the pasta and a 1/4 cup olive oil and mix well, you should have a light sauce clinging to the linguine. Garnish with chopped parsley and shaved parmesan cheese for an incredible dish. This will serve 8 easily. Italian seasoning - in a glass jar mix together 1 oz basil, 1 oz oregano, 1 oz parsley, 1/2 oz crushed red pepper, 1/2 oz lemon pepper, 1/2 oz fennel seeds(crushed), 1 tsp. garlic powder, 1 tsp crushed rosemary, 1/2 tsp onion powder. Close tightly and store in freezer. Way better than any mixes from the store, and great to use as a base for italian dressing, just mix with balsamic vinegar and olive oil. If you want, (and I always do, grind it fine in a clean coffee grinder) Great places to get real tuna and salmon And for the most unique salsas and other spicy products try www.thehot1.com We here at Gourmet Texas Pasta are rather partial to this site, those that know us will recognize that I was the SalsaKing And we also love the garlic pesto marinade on chicken with our pasta as well from Jimmie O's www.jimmyos.com And although we don't eat a lot of red meat in our house, we do eat some. And when we do, it gets cooked out on the barbie and comes with Texas Redneck Barbeque Sauce. These guys are great friends and they make a great sauce as well. www.txredneck.com Baked pasta coming soon
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Gourmet Texas Pasta
