WilliamsSonoma Pasta Sauce, Red Pesto WilliamsSonoma
Bring the tomato mixture to a boil, then reduce the heat to low, cover and cook until reduced slightly. Season to taste with salt and pepper, then follow the rest of the recipe as written. As weeknight friendly as it gets! 5. Stovetop Spaghetti "Mac" and Cheese.
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Includes more than 25 recipes along with full-colour photos & expert tips. Introduction offers a complete primer on the tools & methods for making fresh pasta. Recipe highlights include Fettuccine with Asparagus, Spring Peas & Creamy Burrata, Penne with Fennel Seed Bolognese, Zucchini Ravioli with Mint & Pea Pesto, Hand-Cut Noodles with Three.
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Directions: In a 10.5-inch (26.5-cm) sauté pan with straight high walls over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Using a rasp grater, finely grate the garlic into the pan.
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Directions: In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds. In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and.
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Fresh Egg Pasta Dough. 2 1/2 cups flour, plus extra for dusting. 4 eggs. 2 Tsp. extra-virgin olive oil. Add the flour to the work bowl. Fit a food processor with the metal blade. Add 2 cups of the flour to the food processor work bowl. Set the remaining 1/2 cup flour nearby; you'll use it later to adjust the consistency of the dough.
Williams Sonoma Pasta Sauce, Butternut Squash Williams Sonoma
In a large fry pan over medium-low heat, melt the butter with the cream. In a small bowl, dissolve the tomato paste in the vodka. Stir into the cream mixture. Add the basil and red pepper flakes. Season with the 1 tsp. salt. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes.
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Durable enough for everyday use, our porcelain pasta bowls are designed for relaxed meals & hearty celebrations. The neutral white hue shows off food beautifully & mixes & matches easily with most dinnerware & table linens.. Part of our Open Kitchen collection, developed exclusively for Williams Sonoma. Microwave-safe & dishwasher-safe.
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Hardcover - November 1, 2001. From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table. Williams-Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic.
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In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions.
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Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside.
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Delicious fresh pasta is easily achievable with the easy-to-follow directions and delicious recipes from the Williams Sonoma Test Kitchen experts. You choose the method for making fresh pasta—electric pasta machine, stand mixer, food processor, or by hand— then follow the easy recipes to make more than 25 delicious dishes featuring fresh.
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Summary. From pillowy squares of ravioli to silky ribbons of fettuccine, there's nothing quite like the texture and flavor of fresh homemade pasta. Making fresh pasta at home is easily achievable with straightforward directions and inspiring recipes from the Williams Sonoma Test Kitchen. Choose your preferred method - electric pasta machine.
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Wilde in the Kitchen CTB 2014 Williams Sonoma Pasta
1. Mix the flour. Fit a food processor with the metal blade. Add all but 1/2 cup (2 1/2 oz./75 g.) of the flour and the salt to the food processor work bowl and pulse to mix. Set the reserved 1/2 cup flour aside; you will use it later to adjust the consistency of the dough. 2. Add the eggs and oil.
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Let the dough rest. Clear away most of the excess flour on the work surface. Shape the dough into a ball by rolling it in a circle with both hands, applying pressure to the bottom so that the dough tucks under itself and the ball tightens up a little. Cover the ball with a large overturned bowl and let it rest for 30 minutes before rolling.
Williams Sonoma Pasta Sauce, Butternut Squash Williams Sonoma
3333 Bear Street Ste 155. Williams-Sonoma #6073. Costa Mesa, CA. Phone: (714) 540-1397. Store Hours & Details.
