Want a vegetarian pasta recipe. Is pasta italian or a mexican food?

I'm an Indian n wud luv to make pasta at home.. Pls give me an easy recipe.. vegetarian recipe as i'm one.. and i wanted to know if pasta is Italian or Mexican.. and are spaghetti n macaroni a form of pasta?Want a vegetarian pasta recipe. Is pasta italian or a mexican food?
Pasta is Italian



Garlic, Olive %26amp; Tomato Pasta





Equipment:

Saucepan or frypan.



Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

Pinch hot chili flakes

1 cup grape tomatoes, cut in half

1/2 cup kalamata (black) olives, pitted and coarsely chopped

Small handful shredded fresh basil or parsley

(or 1/4 teaspoon each basil and/or parsley, dried)

1 teaspoon finely-grated lemon peel.



Whatever pasta shape you prefer

Directions

Put water on to boil for pasta, then cook pasta until al dente or desired consistency. (Rotini works well).



Heat olive oil in large frying pan (or saucepan) over medium heat. Add garlic and chili flakes and cook for 1 minute, until oil becomes fragrant. Add olives and tomatoes and stir until hot, about 2 minutes. Remove from heat. Toss with herbs and lemon peel, then toss with drained pasta and serve.Want a vegetarian pasta recipe. Is pasta italian or a mexican food?
PASTA IS ITALIAN,BUT THE CHINESE STARTED IT SPAGHETTI AND MACARONI IS PASTA,,,,,A SIMPLE PASTA DISH THAT I MAKE FOR THE SUMMER IS A SIMPLE SAUCE SAUTE WITH OLIVE OIL ONION,GARLIC, SALT RED PEPPER FLAKES, ADD 1 CAN OF TOMATO SAUCE,SIMMER ON LOW FOR 10 MINUTES BOIL A POT OF WATER WHEN BOILING ADD SALT AND PASTA STIR AND BOIL FOR 7 MINUTES TO 9 WHATEVER THE PACKAGE SAYS IT SHOULD BE AL DENTE WHICH MEANS A LITTLE HARD NOT MUSHY, COMBINE TOGETHER AND ADD SOME GRATED CHEESE, MAKE A SALAD AND THATS DINNER,NAMASTE
pasta is italian. this is a pasta dish i made all the time in the summer b/c it is filling yet light and refreshing. cook your favorite kind of pasta. while it is cooking ina skillet sautee different veggies. i like brocoli, red, yellow or green peppers, squash is good too. umm greenbeans, oh and carrots, and be sure to sautee them toy our liking (i prefer cooked so the veggies are browned) half way through cooking the veggies add soy sauce and some garlic and salt and pepper. then mix with cooked pasta with the veggies and sprinkle on some parmesean cheese and i never tried it but some lemon would probably be really good. pasta is a very easy thing to experiment with so try some of your own ideas. i hope this helped. also www.foodnetwork.com is a great place to look for italian recipies.Want a vegetarian pasta recipe. Is pasta italian or a mexican food?
psta primavera (italian)



1 (14.5 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

3/4 cup fresh broccoli florets

3/4 cup thinly sliced carrots

3/4 cup sliced onion

1/2 cup zucchini chunks

1/2 cup sliced green bell pepper

1/2 cup red bell pepper, sliced

2 cloves garlic, chopped

2 bay leaf

1 tablespoon olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon white sugar

1/2 cup water



In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally. when done put over thin speghetti.
It is Italian.



Although some say it originated in China, and that may well be true, there is a key difference between pasta and noodles. Pasta is always made from durum wheat. Noodles are usually made from bread wheat. Pasta is higher in gluten than noodles.



There is someone thumbing down everyone who said Pasta is Italian. Give me a break. Sure, it originated in China, I don't care. The fact is that the Chinese today eat NOODLES and the Italians eat PASTA and there is a clearcut difference between the two. They are made from entirely different kinds of wheat. The questioner asked about pasta, not noodles.



Ever wondered why spaghetti doesn't work well in Asian recipes? The gluten (protein) strength is too strong. Asian noodles would not work in an Italian recipe because they would fall apart due to the higher starch content.



BTW, not all Asian noodles are made from wheat either. Soba is made from buckwheat.Want a vegetarian pasta recipe. Is pasta italian or a mexican food?
Dried pasta was invented by Arabs who lived in southern Italy
Pasta, (Italian), was born from Asia's "noodle"-general term. There are many styles of Asian noodle, such as udon and soba.

There are so many different pasta shapes which are becoming more and more accessible to the average consumer. Pasta's more common form may be macaroni, spaghetti, linguini, rigatoni, lasagne to the more ornate, farfalline, orecchiette, cavatelli, chiocciole to the stuffed, tortellini and ravioli, not to mention the shapes people invent in their homes.



I understood your question as asking for a recipe to make the pasta itself. Here's a really easy recipe for (vegetarian) pasta dough.



Ingredients

Makes 1 pound

鈥?1 cup semolina

鈥?2 1/4 cups "00" flour, plus more for dusting

鈥?1 cup lukewarm water

鈥?Pinch of salt

Directions

1. Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.

2. Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.

3. Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.



I had some trouble actually forming the pasta dough into the orecchiette (little ears), so I invented my own shape which was easy for me to duplicate. This is the first pasta dough I've ever made but they still turned out delicious. One of the best parts is they cook in about 2 minutes, (depending on the size of your pasta shape) and they can be frozen for quite some time. Pasta should float when cooked.



Hope this helps.
I believe pasta was brought to Italy from Asia by Marco Polo so it's not Italian, it's from somewhere in Asia.



Spaghetti and macaroni are indeed pastas.



What's the deal with that giant cut and paste up there? Overdoing it a bit ya think?



EDIT: It appears that earliest pasta is from China and predates the "wet" pasta that Marco Polo brought to Italy by 2000 years. Italy is the first known "dry" pasta though.



http://www.thenibble.com/reviews/main/pa鈥?/a>
Pasta is Italian and yes spaghetti and macaroni are forms of pasta. To make it all you need is some crushed and sliced cloves of garlic as much as you want and stew it with some onions, mushrooms, peppers, and tomatos with salt and pepper for seasoning then add it to the already boiled and drained spaghetti with some basil, thyme, and rosemary if you like.
umm, its italian and they are types of pasta

i like to take crushed tomatoes (canned) and put them in a pot with capers and olives and olive oil and salt, pepper, spices you like

then i take smart ground (its fake meat, but not really needed for this recipe) and add it in, simmer for a while just to heat it up, and serve over pasta, yumm!
Spaghetti and macaroni are pasta and pasta is Italian.



cold sesame noodles 66



Broth

1 cup light soy sauce

3/4 cup sugar

1/2 cup black Chinese vinegar or balsamic vinegar

1/2 cup unseasoned rice vinegar

1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry

1 cup (packed) fresh cilantro leaves

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

1/2 red Thai chile or red jalape帽o chile



Noodles and garnishes

4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages



4 cups mung bean sprouts

Peanut-Sesame Sauce

1 large Fuji apple, quartered, cored, cut into matchstick-size strips

1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips

5 green onions, chopped

1/3 cup chopped crystallized ginger

Thin apple slices, roasted salted peanuts, toasted sesame seeds

Preparation

For broth: Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)



For noodles and garnishes: Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)



Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.



*Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.

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campanelle pasta with burrata cheese, spinach, lemon, and toasted almonds



Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata.



Prep: 15 minutes; Total: 20 minutes



Servings: Makes 6 servings.



1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)



2 tablespoons (1/4 stick) butter

1/3 cup olive oil

2 large garlic cloves, minced

1/4 cup lemon juice

1 teaspoon finely grated lemon peel



1 6-ounce package baby spinach (about 4 cups)

3/4 cup sliced almonds, toasted

1 pound burrata cheese, cut into 1-inch chunks

Preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.



Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; saut茅 until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

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angel-hair pasta with fresh tomato sauce



1 small garlic clove

3 lb tomatoes

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon sugar (optional)

1/2 teaspoon black pepper

1 lb dried capellini (angel-hair pasta)

1/2 cup chopped fresh basil



Accompaniments: finely grated Parmigiano-Reggiano; extra-virgin olive oil for drizzling (optional)



Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.



Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.



While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.



Cooks' Note: Tomato mixture can stand at room temperature up to 2 hours.

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pasta shells with summer vegetable sauce



5 tablespoons olive oil

1 medium onion, chopped

1 lb eggplant, peeled and cut into 1/2-inch cubes

1 large red bell pepper, cut into 1/3-inch pieces

1 lb zucchini, cut into 1/2-inch cubes

3/4 lb cherry tomatoes, halved

2 garlic cloves, chopped

2 (3-inch) fresh thyme sprigs plus 1 teaspoon chopped fresh thyme leaves

3/4 teaspoon salt

1/4 teaspoon black pepper

1 lb medium pasta shells

2 tablespoons finely chopped fresh flat-leaf parsley

1 (6-oz) log soft mild goat cheese (3/4 cup)



Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut茅 onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.



While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente.



Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.



Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.