Leonardo DaVinci had some pretty high-tech ideas. There were his futuristic drawings of whirlybird flying machines, for example, were proved to be more fact than fancy once aeronautical engineers designed and built the helicopter.
But I wonder what old Leonardo would have thought of today’s snazzy pasta-making machines?
In his day, the task was still a rather primitive undertaking.
With the flick of a button, however, today’s pasta aficionado can crank out sheets, ropes and tubes of pasta faster than you can say Mona Lisa.
You’ll quickly discover that there is a range of machines to consider. Which makes the task overwhelming.
To narrow the field, you can eliminate most low-end and high-end models. Some of the electric models under $100 for example may not stand up to the kind of heavy-duty wear a pasta machine must endure.
Look for solid construction. Models made from plastic parts and lightweight motors wear out quickly.
On the other hand, the machines with $1,000 price tags are designed for commercial use and can be eliminated from your search as well.
One brand that I recommend because it has survived the test of time and continues to remain consumer friendly is the Simac MX 700 PastaMatic 700 pasta maker. In the pasta trade, it’s called an “extrusion type,” and creates a variety of shapes, ranging from scallops and tubes to corkscrews.
It retails for $250, but I’ve seen it at www.amazon.com for as low as $160, so you just have to do your homework.
If all this talk about homemade pasta has made you a little hungry, the following recipes, based on James McNair’s book from many years ago, “Cold Pasta,” should help.
Corkscrew pasta with vegetables in Italian vinaigrette
1pound corkscrew pasta
3/4cup olive oil
6green onions, thinly sliced
1sweet red pepper, finely chopped
2carrots, peeled and coarsely shredded
3yellow crookneck squash, coarsely chopped
1pound fresh broccoli florets, blanched until just tender, then quickly cooled in ice water and drained
3tablespoons minced fresh chives
1cup firmly packed chopped fresh basil
1cup freshly grated Parmesan cheese
1tablespoon Dijon-style mustard
3tablespoons balsamic vinegar
3tablespoons red wine vinegar
2-3 cloves garlic, minced
1teaspoon granulated sugar
3/4teaspoon salt
1/2teaspoon freshly ground black pepper
Crushed dried red pepper flakes
Garnish: 1 red sweet pepper, cut into thin julienne, whole fresh basil leaves, capers
Cook pasta in 4 quarts boiling water until al dente. Drain and toss in a large bowl with 1/4 cup of the olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets, chives, chopped basil, and 3/4 cup of the cheese. Mix thoroughly.
Whisk together mustard, vinegars, garlic, sugar, salt, pepper and red pepper flakes to taste. Whisk in the remaining 1/2 cup of olive oil. Pour over pasta and mix thoroughly. Allow pasta to sit at room temperature for 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup of Parmesan, and capers.
Serves 10 to 12 as salad or side dish.
Pasta with fresh basil, tomato and parmesan
12ounces radiatore (crinkled curls) or other fancifully shaped pasta
1/2cup olive oil
2tablespoons freshly squeezed lemon juice
1 1/2cups firmly packed chopped fresh basil
3cups chopped very ripe Italian plum tomatoes
3/4cup freshly grated Parmesan cheese
Salt
Freshly ground black pepper
Fresh basil leaves for garnish
Cook pasta in 4 quarts boiling water until al dente. Drain and toss with olive oil and lemon juice. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
Add chopped basil, tomatoes, cheese, and salt and pepper to taste to the pasta. Mix thoroughly but gently. Garnish with basil leaves.
Serves eight to 10 as a salad.
Pasta shells with crab meat and West Coast Louis dressing
1pound small pasta shells
3cups good-quality (preferably homemade) mayonnaise
1/4cup freshly squeezed lemon juice
2hard-cooked eggs, peeled and chopped
2tablespoons grated onion
1/2cup bottled chili sauce
2tablespoons dill relish
1tablespoon Worcestershire sauce
1tablespoon prepared horseradish
Salt
Freshly ground black pepper
Cayenne pepper
1head firm lettuce, finely shredded
1 1/2pounds cooked crab meat, flaked
2cups each: peeled and sliced carrots and celery, blanched till just tender, then quickly cooled in ice water and drained
Lemon wedges or slices for garnish
Cook pasta in 4 quarts boiling water until al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and cool to room temperature, stirring occasionally to keep pasta from sticking together.
Combine mayonnaise, lemon juice, egg, onion, chili sauce, relish, Worcestershire sauce, horseradish, and salt, black pepper, and cayenne pepper to taste. Add about 1 cup of the dressing to the cooled pasta and toss gently. Chill remaining dressing and the pasta until just before serving time, up to 3 hours. Remove pasta from refrigerator about 10 minutes before serving time.
Arrange shredded lettuce on chilled plates. Add pasta and top with crab, carrots, and celery. Garnish with lemon and watercress. Pass chilled dressing at the table.
Serves six as a main course; eight to 10 as salad.
Pasta with gazpacho dressing and crunchy vegetables
1/2cup olive oil
1/2cup red wine vinegar
2-3 cloves garlic, minced
5medium-sized ripe tomatoes, seeded, and chopped
1medium-sized cucumber, peeled, seeded, and chopped
1stalk celery, chopped
Salt
Freshly ground black pepper
Liquid hot pepper sauce
1pound tripolini (tiny spoon-like bows) or other small pasta
2gold or green sweet peppers, chopped
1red onion, chopped
6-8 green onions, thinly sliced
1cup sliced black olives
1cup chopped fresh parsley, preferably Italian
In a blender or food processor, combine olive oil, vinegar, garlic, about half the tomatoes, cucumbers, celery and salt, pepper, and pepper sauce to taste. Blend to a coarse puree and reserve.
Cook pasta in 4 quarts boiling water until al dente. Drain and toss in a large bowl with about half the reserved salad dressing. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
Place pasta in a large shallow bowl. Put all remaining ingredients in small individual bowls and arrange around pasta bowl. Let everyone choose toppings at the table. Pass remaining salad dressing.
Serves six to eight as a main course; 10 to 12 as salad.
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by email at janrd@proaxis.com.
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