My husband complained to me, that I never made fresh pasta for him. I have to admit, he’s right, because normally I cook no pasta on weekends. But especially for him my pasta making son and I prepared yesterday

Spaghetti all’arrabiata

All’arrabbiata means “angry style”, and it’s named as such due to the heat of the peppers. This spicy Italian pasta sauce is characterized by the use of simple, but fresh, ingredients, the sauce always features tomatoes and hot chili peppers. Other common inclusions are garlic, fresh herbs, olive oil and sometimes a little bit of meat or some olives for additional flavor and texture.

Arrabbiata Sauce
2 tablespoons olive oil
80 grams pancetta, thinly sliced and diced
1 onion chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
1 can chopped tomatoes

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in tomatoes, bring to a boil and reduce heat to low, stirring often, until ready to serve.

This is my entry for Ruth’s Presto Pasta Nights this week. The last week I missed to translate my Gnocchi for this great event

 
 
 
Nearly to the day Ruth from Once Upon A Feast announced the Presto Pasta Nights. Foodbloggers around the world collected together gazillions of pasta choices. Check here for the year 2007 and here for the last 8 weeks in 2008.

For the big birthday party I prepared the German response to Mac ‘n Cheese

Allgäuer Käsespätzle – Spätzle mixed with grated cheese from Allgäu and fried onion

The boys said, it tasted like the Bavarian original.

No translation for Spätzle, it is a specialty from Southern Germany, made by boiling small lumps of dough made from flour and eggs. Here is a discussion how to translate the word Spätzle. The Allgäu is an area in the southwest of Swabia, belonging to Bavaria and Baden-Württemberg, two federal states of Germany. This region produces a cheese like Emmental cheese, which is called Allgäuer Emmentaler.

Making Spätzle is very difficult for a North German, a real Swabian housewife scrapes her Spätzle with a knife or a scraper like Rike. I used a fool-proof tool.

The recipe is simple, the rule of thumb says per person 100 grams Spätzle flour add one egg. Work up the ingredients with water and salt to a thick batter and shape the Spätzle into boiling water.

To make Spätzle to Käsespätzle, layer alternating Spätzle and grated cheese in a warm dish, cover the last layer with fried onions. Put on lid and let warm through for 5 minutes in a warm oven until the cheese is melted. Serve and enjoy!

My elder son – he cooks as John Kabys – had a movable holiday. So we had a lot of time to modify the recipe from page 30 of the Essential Pasta Cookbook, Spaghetti with herbs and tomatoes for Ruth’s Presto Pasta Nights.

The homemade pasta recipe is always the same: 300 grams flour, 3 eggs size M and 1/2 teaspoon salt. Place eggs, flour and salt in mixer bowl. Attach bowl and flat beater. Turn to speed 2 and mix until crumbly. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking your fingers, it should work well. Remove dough from bowl and knead by hand for 1 or 2 minutes. Divide dough into 5 pieces before processing with the roller attachment. Roll out pasta and cut into into desired shape. While John Kabys was shaping and cooking the pasta, I made the sauce and both came together to

Tagliatelle with herbs and tomatoes

Great!

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Tagliatelle with herbs and tomatoes
Categories:	Pasta
Yield:	4 Servings

Ingredients

20	grams		Bread crumbs
500	grams		Tagliatelle, fresh
4	tablesp.		Olive oil
2	cloves		Garlic, finely chopped
30	grams		Fresh herbs like basil, parsley, thyme, finely
			— chopped
250	grams		Cherry tomatoes, halved
30	grams		Walnuts, chopped
30	grams		Parmesan, freshly chopped plus for serving

Source

*	Das große Pasta Kochbuch * ISBN 978-3-8331-3213-1

	Edited *RK* 01/28/2008 by
	Ulrike Westphal

Directions

1. Fry bread crumbs in 1 tablespoon oil until golden. Remove from pan and set aside.

2. Cook tagliatelle until al dente, drain.

3. Heat 2 tablespoon olive oil in a saucepan and cook garlic until soft.

4. Add remaining oil, the herbs, walnuts and parmesan cheese. Add the pasta, mix well and reheat for 1 to 2 minutes. Serve with bread crumbs and parmesan.

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