Pasta dishes

It’s always a good idea to have a few boxes of good quality pasta in your cupboard so you can make dinner on short notice. Needless to say, if you have some lead-time and a pasta machine, homemade pasta makes the ultimate pasta dish.

Fettuccine Alfredo is a classic Italian dish that is also one of the simplest to prepare. All you need is fettuccine, cream, butter, and fresh Parmesan cheese to make it. Fettuccine Alfredo with a green salad and fresh fruit is the perfect quick and easy supper. It also works well as a side dish with roast chicken.

Are you feeling adventurous? Why not make your own saffron pappardelle? It has a beautiful rich saffron color and a unique taste that complements a sublime wild mushroom sauce. Serve it as a first course at a dinner party, a stand-alone main course, or as a side dish with veal chops.

According to food historians, noodles (aka pasta) originated in China. This week’s recipe combining pancetta, clams, and black bean sauce makes perfect sense: It’s absolutely delicious and needs no other adornment, except maybe a glass of dry white wine. Bon appetit!

Classic Fettuccine Alfredo

(Serves 4)3/4 cup heavy cream2 tablespoons unsalted butter2 tablespoons salt10 ounces fresh fettuccine or box of good quality fettuccine1/2 cup freshly grated Italian Parmesan cheese, plus extra for passingFreshly ground black pepper, to tasteFreshly grated nutmeg, to tasteTo prepare:

Combine the cream and butter in a large sauté pan over medium heat.

Bring to a simmer and continue simmering until the butter and cream have blended and thickened somewhat. Set off the heat; cover to keep warm.

Bring a large pot of water to a rolling boil over high heat.

Add the salt and, when the water returns to a boil, add fettuccine, stir gently and quickly bring back to a boil.

Cook according to the directions on the side of the box, or until

al dente

. (Note that fresh pasta may take only one minute.)

Drain well. Add the pasta to the hot cream, set the pan back over high heat and toss in Parmesan cheese along with the pepper and nutmeg. Quickly toss until well blended and piping hot.

Transfer to heated pasta bowls and serve at once. Pass extra cheese at the table.

Saffron Pappardelle 
with Wild Mushrooms 
and Parmesan(Serves 6)For the saffron pasta:2 tablespoons saffron threads1 cup hot water (about 200 degrees F.)4 cups plus 2 tablespoons bread flour3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 large farm eggsFor the sauce:1/4 cup unsalted butter2 large shallots, minced1 pound wild oyster mushrooms (or your favorite wild mushrooms, washed and cut into pieces)1 teaspoon sea salt4 cups good quality chicken stock1½ pounds fresh saffron pappardelle noodles or store bought pappardelle noodles1/2 teaspoon freshly ground black pepper, or more to taste1 cup freshly grated Parmesan cheeseAbout 1/4 cup chopped fresh flat leaf parsleySnipped fresh chives for garnishTo prepare pasta:

Combine the saffron threads and hot water in a glass cup. Cover and steep for 10 minutes then strain the mixture, discard the threads and reserve the liquid.

While the saffron is steeping, combine the flour; salt and pepper together in the bowl of a standing mixer with a dough hook attachment. Or use a bowl if you want to knead it by hand.

With the machine running, add the eggs to the flour and mix until the eggs are combined.

Drizzle in the liquid one tablespoon at a time until a soft dough is formed.

Wrap the dough in plastic wrap and refrigerate for at least two hours, or up to three days (or freeze for three months).

To roll out the pasta with a pasta machine, follow the manufacturer’s directions, using a pappardelle attachment.

Or, if you don’t have a machine, divide the pasta dough into three portions, lightly flour one and wrap the others in plastic wrap so they don’t dry out.

Roll out the dough on a floured board, about three or four passes with the rolling pin, until the pasta dough is smooth and thin.

Then cut the pasta into 1½-inch strips, allow to dry on a floured surface, then cover with plastic wrap and refrigerate, if necessary, for one day.

To prepare sauce and serve:

Bring a large pot of salted water to a boil.

Melt the butter in a large skillet over medium-high heat. When the foam subsides, add the shallots and thyme and cook until aromatic and shallots begin to soften, about two minutes.

Add the mushrooms and salt and cook, stirring often, until the mushrooms are browned and softened, about 10 minutes.

Add chicken stock to the skillet, stir to loosen browned bits on the bottom of the pan and bring to a boil.

Reduce the heat and simmer the mixture about 10 minutes, stirring every now and then.

When the mushrooms are almost done, add the pappardelle to the boiling water and cook until

al dente

,

about two minutes.

Drain and add the cooked pasta to the simmering sauce, stirring to mix well. Taste and correct the seasonings.

Remove from the heat, add pepper, parsley and chives, plus half of the cheese, and mix well.

Divide the pasta and mushrooms among six warmed pasta bowls. Top with remaining cheese and serve at once.

Angel Hair Pasta 
with Pancetta, Garlic 
and Clam Sauce

(Serves 4)1 pound angel hair pasta1 tablespoon olive oil or more as needed4 large cloves garlic, sliced thin1/4 to 1/2 pound pancetta, cut into thin slices1/2 cup dry vermouth40 little neck clams, scrubbed and checked for sandAbout 1 tablespoon black bean chili sauce1 bunch scallions, sliced thin To prepare:

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until

al dente

, according to the directions on the side of the package, about eight to 10 minutes.

Drain and reserve about one cup of the cooking liquid.

Add the oil to a large skillet with a lid over medium heat.

Add sliced garlic and cook until it is golden brown, but not burned. With a slotted spoon, remove the garlic and set aside.

Brown the pancetta in the same skillet and cook over high heat until brown and crisp. Add the vermouth and clams, cover and bring to a boil. Cook until the clams open, about four minutes. As each clam opens, use a slotted spoon to transfer it to a bowl.

Stir black bean sauce into the juices in the skillet, and when the pasta is done, add about half a cup of cooking liquid. Then add garlic and cooked pasta and mix well, adding more cooking liquid if necessary.

Finally, add the clams and scallions and quickly toss together to reheat. Taste and correct the seasonings.

Divide the pasta among four large shallow bowls and serve at once.