Pasta Lab Recipes
Fettuccine Alfredo
Prep: 10 minutes
Cook: 15 minutes
Servings: 8
16 oz. uncooked fettuccine
4 T. margarine/butter
3 c. whipping (heavy) cream or half & half
2 T. all-purpose flour
½ tsp. salt
¼ tsp. pepper
4 T. shredded Parmesan cheese
1 tsp. ground nutmeg
4 T. shredded Parmesan cheese
freshly ground nutmeg/ground pepper – if desired
Cook and drain fettuccine noodles as directed on package. Melt margarine/butter in 3 qt.
saucepan over medium-high heat. Mix whipping cream, flour, salt, & pepper until
smooth; stir into margarine. Heat to boiling. Boil 1 minute, stirring frequently with wire
whisk; remove from heat. Stir 4 tbsp. cheese & 1 tsp. nutmeg into sauce. Stir in
fettuccine. Sprinkle with 4 tbsp. Parmesan cheese and the nutmeg/pepper.
Nutritional Information: 1 serving: 450 calories; (245 calories from fat); 27g fat (13 g
saturated); 110mg cholesterol; 360mg sodium; 42g carbohydrate
(2g dietary fiber); 12g protein
Fresh Pasta
(Doubled Recipe)
Prep: 30 min
Roll/Cut: 40 min
Yield: 32 servings
16 large eggs
3 T. olive or vegetable oil
1 t. salt
9 c. all-purpose flour
Prepare as directed below for Hand Mixing or Food Processor Mixing. Roll
& cut & cook as directed.
Hand Mixing: Beat eggs, oil & salt in a large bowl with wire whisk until smooth. Add
flour. Mix thoroughly with fork until dough forms. (If dough is too dry; mix in enough
water to make dough easy to handle. If dough is too sticky, gradually add flour when
kneading.) Knead on lightly floured surface 5-10 minutes or until smooth & elastic.
Cover with plastic wrap or aluminum foil. Let stand 15 min.
Food Processor Mixing: Place eggs, oil & salt in food processor. Cover and process until
smooth. Add flour. Cover & process about 10 seconds or until dough leaves side of bowl
& can be pressed together with fingers. (If dough is too dry, add a few drops of water;
cover & process 5 seconds. If dough is too sticky, add a small amount of flour; cover &
process 5 seconds.) Remove dough & press into a ball. Cover with plastic
wrap/aluminum foil. Let stand 10 minutes.
Nutritional Information: 1 Serving: 210 calories (35 calories from fat); 4g fat(1g
saturated); 130 mg cholesterol; 115 mg sodium; 36g carbohydrate (1 g dietary fiber); 9 g
protein
Fresh Pasta
(Half Recipe)
Prep: 30 min
Roll/Cut: 40 min
Yield: 32 servings
5 large eggs
1 t. olive or vegetable oil
¼ t. salt
3 c. all-purpose flour
Prepare as directed below for Hand Mixing or Food Processor Mixing. Roll
& cut & cook as directed.
Hand Mixing: Beat eggs, oil & salt in a large bowl with wire whisk until smooth. Add
flour. Mix thoroughly with fork until dough forms. (If dough is too dry; mix in enough
water to make dough easy to handle. If dough is too sticky, gradually add flour when
kneading.) Knead on lightly floured surface 5-10 minutes or until smooth & elastic.
Cover with plastic wrap or aluminum foil. Let stand 15 min.
Food Processor Mixing: Place eggs, oil & salt in food processor. Cover and process until
smooth. Add flour. Cover & process about 10 seconds or until dough leaves side of bowl
& can be pressed together with fingers. (If dough is too dry, add a few drops of water;
cover & process 5 seconds. If dough is too sticky, add a small amount of flour; cover &
process 5 seconds.) Remove dough & press into a ball. Cover with plastic
wrap/aluminum foil. Let stand 10 minutes.
Nutritional Information: 1 Serving: 210 calories (35 calories from fat); 4g fat(1g
saturated); 130 mg cholesterol; 115 mg sodium; 36g carbohydrate (1 g dietary fiber); 9 g
protein
Fresh Tomato Sauce
Prep: 15 min
Yields: about 4 cups sauce
1 can (28 oz.) whole Italian-style plum tomatoes, drained
2 cloves of garlic, finely chopped
1 tbsp. chopped fresh or 1 teaspoon dried basil leaves
1 tbsp. chopped fresh parsley or 1 teaspoon parsley flakes
1 tbsp. grated Parmesan cheese
1 tsp. olive or vegetable oil
½ t. salt
½ t. pepper
6 medium tomatoes, diced (4 ½ cups)
¾ c. ripe or Kalamata olives, pitted, cut in half
1 tbsp. capers, if desired
Place all ingredients except tomatoes, olives & capers in food processor or blender.
Cover & process until smooth. Remove from food processor. Stir in tomatoes, olives &
capers. Use sauce immediately, or cover & refrigerate up to 2 days.
Nutritional Information: 1 serving (1 cup); 75 calories(35 calories from fat; 4 g fat
(1 g saturated); 0 mg cholesterol; 420 mg. Sodium; 10g
carbohydrates (2 g dietary fiber); 2 g protein

Capers are small, pickled buds of common Mediterranean bush & are used whole as a flavoring in many sauces & condiments,
Because they are packed in brine, you may want to rinse them off so you will not get the extra salt. This sauce makes a
delightful topper for pasta salads made with ravioli or tortellini. Serve it warmed or cold – it is great with almost any shape or
flavor of pasta.
Tomato Cream Sauce
Prep: 10 min
Cook: 30 min
Serving: about 4 cups
2 tbsp. olive or vegetable oil
2 medium onion, chopped (1 c.)
2 clove garlic, finely chopped
2 tbsp. chopped fresh parsley or 2 tsp. parsley flakes
2 tbsp. chopped fresh or 2 tsp. basil leaves
2 cans (28 oz.) whole Italian-style plum tomatoes, drained
1 c. whipping (heavy) cream
½ tsp. salt
¼ tsp. pepper
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil &
tomatoes in oil for 10 minutes, breaking up tomatoes and stirring occasionally. Stir in
remaining ingredients; reduce heat to low. Cook 15-20 minutes, stirring occasionally,
until sauce is thickened. Use sauce immediately or cover & refrigerate up to 24 hrs.
Nutritional Information: 1 serving (1/2 cup); 165 calories (115 calories from fat); 13g
fat (6g saturated fat); 35mg cholesterol; 450 mg sodium; 12 g
carbohydrates (3g dietary fiber); 3g protein
(2g dietary fiber); 12g protein