Baked pasta (pasta with meat and cheese)

Pasta Asciutta - A Traditional Recipe with a Personal Twist

Preparation time: 30 minutes
Baking time: 45 minutes
Total: 1 hour and 15 minutes
Number of servings: 4-6

Welcome to the world of delicious flavors! Today I will share my favorite recipe for Pasta Asciutta, a dish that blends tradition with innovation. This recipe has its origins in one I learned from an Italian friend, and over time I have adapted it to our tastes, transforming it into a dish that delights our taste buds.

The Story of the Recipe

Pasta Asciutta is more than just a simple pasta dish; it is a combination of flavors and textures, a warm embrace in a bowl. It is said that in every corner of the world, pasta has a unique story, and this recipe has managed to cross borders, becoming a symbol of conviviality. It is perfect for family meals, but also for special occasions when you want to impress.

Ingredients

To prepare Pasta Asciutta, you will need the following ingredients:

- 650-700 g of wheat flour (choose a good quality flour for the best results)
- 3 eggs (fresh, preferably from free-range chickens)
- 400 g of minced meat (you can opt for beef, pork, or a combination)
- 500 g of fresh tomatoes or 350 ml of tomato puree (choose seasonal tomatoes for an intense flavor)
- 2 tablespoons of ketchup (for a touch of sweetness)
- 100 g of feta cheese (or cottage cheese, depending on your preference)
- 2 onions (finely chopped)
- 1 teaspoon of seasoning base (optional, for extra flavor)
- a few sprigs of parsley (for decoration and freshness)
- 4-5 tablespoons of olive oil or butter (for a rich aroma)
- salt, pepper, marjoram, oregano (to taste)

Preparing the Dough

1. Sifting the flour: Start by sifting the flour into a large bowl, creating a well in the middle. This step is important as it helps aerate the flour, resulting in a lighter dough.

2. Adding the eggs: Crack the 3 eggs into the well of the flour and add a pinch of salt. Salt not only enhances the flavor but also helps strengthen the texture of the pasta.

3. Incorporating the flour: Using a fork or your fingers, gradually incorporate the flour into the eggs, bringing the flour from the edges toward the center. Continue until you achieve a consistent dough.

4. Kneading: If the dough is too sticky, add a little extra flour. Knead the dough for 8-10 minutes until it becomes elastic and smooth. It should easily come off your hands.

5. Resting the dough: Shape the dough into a ball, cover it with a damp towel, and let it rest for 30 minutes. This step will help relax the gluten, making it easier to roll out later.

Preparing the Pasta

1. Rolling out the dough: Once the dough has rested, divide it into 3-4 smaller balls. Using a rolling pin, roll each ball out on a floured surface until the sheet is about 1 mm thick.

2. Cutting the pasta: Roll the sheet of dough and cut it diagonally into strips 12-15 mm wide. Carefully unfold them and sprinkle with flour to prevent sticking.

3. Boiling the pasta: Add water to a large pot, add salt, and bring to a boil. Place the pasta in the boiling water and cook for 10-12 minutes. Make sure the pasta is al dente!

4. Cooling the pasta: Once the pasta is cooked, drain it and rinse it with cold water to stop the cooking process.

Preparing the Meat Sauce

1. Sautéing the onion: In a large skillet, add the oil or butter and sauté the finely chopped onion for 2-3 minutes until it becomes translucent.

2. Adding the meat: Add the minced meat and the seasoning base (if using). Cook until the meat is well browned, stirring occasionally.

3. Seasoning: Add the ketchup, salt, pepper, and your favorite spices (marjoram, oregano). Mix well and let it simmer for 5-7 minutes to blend the flavors.

Assembling and Baking

1. Layering the pasta: In a heat-resistant glass dish or another baking container, place a first layer of cooked pasta.

2. Meat filling: Add the entire meat filling over the pasta in the dish, followed by the chopped herbs (parsley or other aromatic herbs) and another layer of pasta.

3. Adding the tomatoes: Pour the puree or blanched and strained tomatoes over the pasta. These will add moisture and a rich flavor.

4. Baking: Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30 minutes. Then, remove the foil, sprinkle grated cheese on top, and leave it in the oven for another 15 minutes or until the cheese is golden and crispy.

5. Serving: Once the Pasta Asciutta is ready, take it out of the oven and let it cool slightly. Decorate with fresh parsley leaves and serve with fresh or pickled peppers for a contrasting touch.

Useful Tips

- Variations of ingredients: You can add vegetables such as zucchini or eggplant to the meat filling for extra nutrients and texture. Also, for a vegetarian version, replace the meat with mushrooms or legumes.
- How to make the sauce creamier: Add a little cream or mozzarella cheese between layers for a creamier result.
- Perfect pasta: Ensure that the pasta is well rinsed after boiling to remove excess starch, which helps achieve a more pleasant texture.

Delicious Combinations

This Pasta Asciutta recipe pairs perfectly with a full-bodied red wine or a fresh lemonade to balance the flavors. It is ideal alongside a green salad with a simple vinaigrette, which will add a pleasant contrast.

Nutritional Information

This recipe is a good source of protein due to the meat and eggs, while the pasta provides essential carbohydrates for energy. Whole wheat flour can be used instead of white flour for a higher fiber content, which aids digestion.

I hope this Pasta Asciutta recipe becomes one of your favorites, just as it is for me! Feel free to experiment and add your own twists. Enjoy!

 Ingredients: 650-700 g flour, 3 eggs, 400 g minced meat, 500 g tomatoes or 350 ml broth, 2 tablespoons of ketchup, 100 g telemea cheese, 2 onions, 1 teaspoon/cube of base for dishes, a few sprigs of parsley, 4-5 tablespoons of oil or butter the size of a walnut, salt, pepper, marjoram, oregano.

 Tags:  oven paste