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PASTA MAKER
Recipes
USE WITH MODEL#GPM630
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YIELD 4 SERVINGS
TOTAL TIME 10 MINUTES
INGREDIENTS
Wheat Pasta Dough
1 ½ CUP ALL-PURPOSE FLOUR
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 TEASPOON KOSHER SALT
2 LARGE EGGS
Wheat/Semo�ina Pasta Dough Blend
¾ CUP ALL-PURPOSE FLOUR
¾ CUP SEMOLINA FLOUR
1 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TEASPOON KOSHER SALT
Pasta Dough
Directions
Attach the pasta die of choice, and tight the front plate. Place
the flour, extra virgin olive oil and salt in the mixing container
of the pasta maker. Close the upper cover, then assemble the
water adding case on the upper cover. Connect the power and
press the auto key. Crack the eggs in a bowl and whisk
together and slowly pour the eggs into the mixing container. If
making Semolina Pasta, slowly pour the water through the top.
You want to make sure the pasta is not too wet the mixture
should resemble small to medium pebbles. When using the
AUTO mode, the machine will automatically switch to auto
extrusion. If desired you can use manual mode. If so, press
mix to start at the beginning and mix for 4 minutes, once
finished, let the dough rest for 2-3 minutes before pressing
extrusion to begin. Once the pasta begins to extrude use a
sharp knife or dough blade to trim the pasta at your desired
length.
2 LARGE EGGS
Semo�ina Pasta Dough
1 ½ CUPS SEMOLINA FLOUR
½ CUP (4 OUNCES) WATER
Copyright © 2016 Gourmia. All Rights Reserved.
Lay the pasta on a flour dusted baking sheet after it has been
extruded from the machine and separate the noodles so that
they do not stick to one another. Let sit at room temperature
for at least one hour before cooking. To cook, bring a large pot
of salted water to boil and cook pasta for 2 minutes for al
dente. Serve with your favorite sauce or pasta recipe. Pasta
can be refrigerated in an airtight container for 1-2 days before
use.
Pasta Maker
2
YIELD 4 SERVINGS
TOTAL TIME 20 MINUTES
INGREDIENTS
Spinach Pasta Dough
5 OUNCES FRESH BABY SPINACH
1 ¼ CUP ALL-PURPOSE FLOUR
¾ CUP SEMOLINA FLOUR
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 TEASPOON KOSHER SALT
2 LARGE EGGS
Spinach
Pasta Dough
Directions
Bring a medium pot of water to boil and blanch the spinach for 1
minute, drain and shock in a bowl of ice water to stop from cooking.
Once the spinach is cool to touch, squeeze all the liquid from the
spinach. Using your food processor or a chefs knife finely chop up the
spinach and set aside. Attach the pasta die of choice, and tight the
front plate. Place the flours, chopped spinach, extra virgin olive oil and
salt in the mixing container of the pasta maker. Close the upper cover,
then assemble the water adding case on the upper cover. Connect the
power and press the auto key. Crack the eggs in a bowl and whisk
together and slowly pour the eggs into the mixing container. If making
Semolina Pasta, slowly pour the water through the top. You want to
make sure the pasta is not too wet the mixture should resemble small
to medium pebbles.
When using the AUTO mode, the machine will automatically switch to
auto extrusion. If desired you can use manual mode. If so, press mix
to start at the beginning and mix for 4 minutes, once finished, let the
dough rest for 2-3 minutes before pressing extrusion to begin. Once
the pasta begins to extrude use a sharp knife or dough blade to trim
the pasta at your desired length. Lay the pasta on a flour dusted
baking sheet after it has been extruded from the machine and separate
the noodles so that they do not stick to one another. Let sit at room
temperature for at least one hour before cooking. To cook, bring a
large pot of salted water to boil and cook pasta for 2 minutes for al
dente. Serve with your favorite sauce or pasta recipe. Pasta can be
refrigerated in an airtight container for 1-2 days before use.
Copyright © 2016 Gourmia. All Rights Reserved.
Pasta Maker
3
YIELD 2 SERVINGS
COOKING TIME 15 MINUTES
PREP TIME 5 MINUTES
INGREDIENTS
Linguine Alle Vongo�e
10 OUNCES FRESH LINGUINE (WHEAT/SEMOLINA BLEND)
4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 LARGE GARLIC CLOVES, SLICED
Linguine Alle
Vongo�e
Directions
Bring a large pot of salted water to boil and cook the pasta 2
minutes, stirring occasionally, drain, reserving ¼ cup of pasta
water. In a medium saute pan over medium heat, drizzle the
olive oil and saute the garlic with crushed red pepper until just
golden. Add the wine and clams, bring to a boil and cover to
cook until the clams begin to open about 4-6 minutes,
shimming the pan every now and then.
½ TEASPOON CRUSHED RED PEPPER FLAKES
¼ CUP DRY WHITE WINE
2 DOZEN LITTLENECK CLAMS, SCRUBBED
2 TABLESPOONS CHOPPED PARSLEY
Copyright © 2016 Gourmia. All Rights Reserved.
Remove the clams from the pan once they have opened and
add the pasta to the pan to toss with the sauce and reserved
pasta water to coat the pasta. Add the clams, plus reserved
juices back to the pan. Toss together with chopped parsley.
Divide between two bowls and sprinkle additional crushed red
pepper on top if desired.
Pasta Maker
4
YIELD 4 SERVINGS
COOKING TIME 25 MINUTES
PREP TIME 10 MINUTES
INGREDIENTS
Pasta Wi�h Brocco�i Ra�e and Sausage
10-12 OUNCES (APPROXIMATELY) FRESH PENNE PASTA
(SEMOLINA PASTA DOUGH)
1 POUND SWEET ITALIAN OR FENNEL SAUSAGE
1 BUNCH BROCCOLI RABE OR BROCCOLINI, TRIMMED
2 GARLIC CLOVES, CHOPPED
1 TEASPOON CRUSHED RED PEPPER FLAKES
Pasta Wi�h
Brocco�i Ra�e
and Sausage
Directions
Bring a large pot of salted water to boil and cook the pasta for 3
minutes, stirring occasionally. Reserve ¼ cup of pasta water and drain,
set aside. In a large skillet over medium heat, add 1 tablespoons of
extra virgin olive oil and remove the sausage from its casings.
Crumble the sausage in the pan and cook until the sausage is browned
and no longer pink throughout – about 10-12 minutes. Use the back of
your wooden spoon to break the sausage up into smaller pieces, while
cooking.
KOSHER SALT
¼ CUP DRY WHITE WINE
½ CUP PARMESAN CHEESE, GRATED
Copyright © 2016 Gourmia. All Rights Reserved.
Add the garlic to the pan once the sausage is browned and cook for 30
seconds. Cut the broccoli rabe in half and toss in the skillet, seasoning
with kosher salt and crushed red pepper flakes. Pour in the wine and
cover the skillet for about 10 minutes or until the broccoli rabe starts to
wilt and become tender. Remove the cover, toss in the penne with the
reserved pasta water and ½ cup of parmesan cheese. Stir together to
coat the sauce over the pasta. Taste and adjust seasoning as
necessary before serving. Serve with additional grated parmesan
cheese and crushed red pepper flakes
Pasta Maker
5
YIELD 2 SERVINGS
COOKING TIME 20 MINUTES
PREP TIME 5 MINUTES
INGREDIENTS
Spaghetti Carbonara
10 OUNCES FRESH SPAGHETTI (WHEAT/SEMOLINA BLEND)
Spaghetti
Carbonara
Directions
Bring a large pot of salted water to boil and cook the pasta for 2
minutes, stirring occasionally. Reserve ¼ cup of pasta water and drain,
set aside. In a large skillet over medium heat cook the pancetta until
crisp and golden brown, about 10-12 minutes. Remove from the skillet
with a slotted spoon and carefully drain the excess grease.
8 OUNCES PANCETTA, CUT INTO ½ INCH DICE
4 LARGE EGGS
1 CUP GRATED PARMESAN CHEESE
FRESHLY CRACKED BLACK PEPPER
KOSHER SALT
½ TABLESPOON CHOPPED PARSLEY
Copyright © 2016 Gourmia. All Rights Reserved.
In a small bowl, whisk together the eggs, parmesan cheese and a
generous amount of cracked black pepper. Return the pan to the heat,
reduce the temperature to low, add the pasta and while stirring very
slowly drizzle in the eggs. Continue to stir and immediately add in the
reserved pasta water. You want to keep the pan moving to make sure
the eggs do not scramble. Remove from the heat, stir in the cooked
pancetta and chopped parsley. Taste and adjust seasoning of salt and
pepper as needed before serving.
Pasta Maker
6
YIELD 2 SERVINGS
COOKING TIME 20 MINUTES
PREP TIME 5 MINUTES
INGREDIENTS
Angel Hair Pasta Wi�h Fresh Tomato Sauce and Burrata
8 OUNCES FRESH ANGEL HAIR PASTA (WHEAT/SEMOLINA BLEND)
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
3 LARGE GARLIC CLOVES, ROUGHLY CHOPPED
12 OUNCES CAMPARI TOMATOES, HALVED
½ CUP DRY WHITE WINE
1 TABLESPOON UNSALTED BUTTER
2 TABLESPOONS CHOPPED BASIL
CRUSHED RED PEPPER FLAKES
KOSHER SALT
8 OUNCES BURRATA OR BUFFALO DI MOZZARELLA
Copyright © 2016 Gourmia. All Rights Reserved.
Angel Hair Pasta
Wi�h Fresh Tomato
Sauce and Burrata
Directions
Bring a large pot of salted water to boil and cook the pasta for
2 minutes, stirring occasionally. Reserve ¼ cup of pasta water
and drain, set aside. In a large skillet over medium heat,
drizzle the olive oil and cook the garlic for 30 seconds. Add
the tomatoes, cut side down and season with kosher salt.
Cook the tomatoes for 5-7 minutes or until they being to soften
and the skins start to wrinkle. Pour in the wine, bring to a
simmer and continue to cook until the tomatoes have broken
down but still retain some shape – about 6-8 minutes. Stir in
the butter until it melts completely.
Add the pasta and toss so that pasta covers each noodle, if it
seems a little thick, add a touch of the reserve pasta water.
Finish by stirring in the chopped basil and ½ teaspoon of
crushed red pepper flakes. Pour the pasta in to a large serving
bowl and top with a ball of burrata. Let sit for 2-3 minutes to
let the burrata soften before serving.
Pasta Maker
7
YIELD 4 SERVINGS
COOKING TIME 25 MINUTES
PREP TIME 10 MINUTES
INGREDIENTS
Pasta Prima�era Wi�h Lemon Goat Cheese Sauce
10 OUNCES FRESH FETTUCINE PASTA (WHEAT PASTA DOUGH)
1 LEEK, LIGHT GREEN AND WHITE PARTS, HALVED AND SLICED
1 BUNCH ASPARAGUS, TRIMMED AND CUT INTO 1 INCH PIECES
8 OUNCES CREMINI MUSHROOMS, CLEANED AND SLICED
1 CUP FRESH OR FROZEN SWEET PEAS
4 OUNCES GOAT CHEESE, ROOM TEMPERATURE
1 LEMON, JUICED
KOSHER SALT AND BLACK PEPPER
½ CUP GRATED PARMESAN CHEESE
2 TEASPOON FRESH OREGANO
½ TEASPOON FRESH THYME
Copyright © 2016 Gourmia. All Rights Reserved.
Pasta Prima�era
Wi�h Lemon Goat
Cheese Sauce
Directions
Bring a large pot of salted water to boil and cook the pasta for
2 minutes, stirring occasionally. Reserve ¼ cup of pasta water
and drain, set aside. In a large skillet over medium heat drizzle
2 tablespoons extra virgin olive oil and cook the leeks for 2
minutes until they begin to soften, then add the mushrooms
and season with kosher salt. Cook the mushrooms for about
5-8 minutes until they are soft and start to brown.
Stir in the asparagus and peas and cook for an additional 2-3
minutes, the vegetables should be bright green but not soft.
Toss the pasta in the pan, add the goat cheese, lemon juice
and reserved pasta water and stir until the goat cheese is
melted and the sauce completely coats the pasta. Stir in the
grated parmesan cheese, fresh oregano, thyme and season
with salt and pepper as needed before serving.
Pasta Maker
8
YIELD 2 SERVINGS AS MAIN, 4 SERVINGS AS APPETIZER
PREP TIME 5 MINUTES
COOKING TIME 10 MINUTES
INGREDIENTS
Linguine
Alf�edo
Directions
1 BATCH LINGUINE (FROM BASIC PASTA DOUGH RECIPE)
2 TABLESPOONS UNSALTED BUTTER
1 MEDIUM GARLIC CLOVE, MINCED
1/2 CUP HEAVY CREAM
1 TABLESPOON FINELY GRATED PARMESAN CHEESE
PLUS MORE FOR SERVING
1 TEASPOON FRESH MINCED PARSLEY FOR GARNISH
Fill a large (5-6 quart) pot with water and bring to a boil
over medium-high heat for the pasta. While the pasta water
heats, melt the butter in a medium saucepan over medium
heat. Stir in the garlic and cook for 1 minute to soften the
garlic and release its aroma; do not let the garlic burn.
Add the cream and cook, stirring frequently, for 5 minutes.
The cream will bubble vigorously as it cooks. Remove the
sauce from the heat and stir in the Parmesan cheese.
Reserve until the pasta is ready.
When the pasta water boils, add the linguine and cook for
about 2 minutes until tender. Scoop out 1/4 cup of the pasta
cooking water. With tongs, transfer the cooked linguine to
the alfredo sauce. Toss with the sauce, adding the reserved
cooking water 1 tablespoon at a time until the sauce
reaches your preferred consistency. Sprinkle additional
Parmesan cheese and fresh minced parsley over the pasta
and serve.
Copyright © 2016 Gourmia. All Rights Reserved.
Pasta Maker
9
YIELD 2 CUPS
COOKING TIME 35 - 40 MINUTES
PREP TIME 5 - 10 MINUTES
INGREDIENTS
Marinara Sauce
4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 MEDIUM YELLOW ONION, CHOPPED
3 GARLIC CLOVES, MINCED
1 –28 OUNCE CAN WHOLE PEELED TOMATOES
KOSHER SALT AND BLACK PEPPER
CRUSHED RED PEPPER FLAKES (OPTIONAL)
FRESH BASIL
Copyright © 2016 Gourmia. All Rights Reserved.
Marinara Sauce
Directions
In a high-sided sauce pan over medium heat add the olive oil
and onions and cook for 5 minutes or until the onions start to
soften but not brown. Stir in the garlic and cook for 30
seconds. Add in the juices from the can of tomatoes and using
your hands or kitchen shears, crush the tomatoes and add
them to the pan. Season with kosher salt and black pepper. If
using crushed red pepper, stir in ½ teaspoon at this time.
Bring the sauce to a simmer and the lower the heat, stirring
occasionally to cook for about 30-35 minutes. The sauce will
thicken up and develop a nice tomato flavor.
Remove from the heat and add 2-3 basil leaves. Use with your
favorite pasta immediately or let cool before storing in an
airtight container in the refrigerator for 3-4 days or freezing.
Pasta Maker
10
YIELD 2 SERVINGS AS MAIN, 4 SERVINGS AS APPETIZER
PREP TIME 15 MINUTES + DOUGH RESTING TIME
COOKING TIME 2 MINUTES
INGREDIENTS
Who�e Wheat Elbows
1 CUP (113 GRAMS) WHOLE WHEAT FLOUR
1 TEASPOON KOSHER SALT
2 LARGE EGGS, BEATEN
1/2 CUP (60 GRAMS) ALL-PURPOSE FLOUR
PLUS MORE FOR THE EXTRUDED PASTA
1 TABLESPOON WATER
Pesto
2 LOOSELY PACKED CUPS FRESH BASIL LEAVES (ABOUT 2 OUNCES)
1 SMALL TO MEDIUM GARLIC CLOVE, ROUGHLY CHOPPED
2 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
1 TABLESPOON PINE NUTS
1/4 TEASPOON GROUND BLACK PEPPER
1/4 TEASPOON KOSHER SALT + MORE TO TASTE
1/4 CUP OLIVE OIL
Copyright © 2016 Gourmia. All Rights Reserved.
Who�e Wheat
Elbows Wi�h
Pesto
Directions
Attach the big hollow noodle die, and tight the front plate. Add the
whole wheat flour, salt, and eggs to the mixing container of the
pasta maker. Close the upper cover, then assemble the water
adding case on the upper cover. Connect the power and press the
Mix key. Mix for 30 seconds to combine, then stop the machine
and add the all-purpose flour to the kneading chamber. Continue to
mix, slowly drizzling the water into the mixing container. Let the
dough rest in the machine for 15 minutes and then press the
extrude button.
Once the pasta begins to extrude use a sharp knife or dough blade
to trim the pasta at your desired length. Toss the elbows lightly in
flour to prevent them from sticking together. To make the pesto,
grind the basil, garlic, Parmesan, pine nuts, pepper, salt, and olive
oil in a food processor, scraping the bowl down as needed until the
leaves are pureed. Fill a large (5-6 quart) pot with water and bring
to a boil over medium-high heat. Add the pasta and cook for about
4-5 minutes, until tender but still al dente. Reserve 2-3 tablespoons
of pasta cooking water. Drain and toss the elbows with the pesto to
serve, adding the reserved cooking water if needed.
Pasta Maker
11
YIELD 4 SERVINGS
COOKING TIME 15 MINUTES
PREP TIME 15 MINUTES
INGREDIENTS
Turkey Sausage
1LB GROUND TURKEY
¼ CUP CHOPPED FRESH PARSLEY
2 TABLESPOONS MINCED GARLIC
1 TABLESPOON PAPRIKA
1 ½ TEASPOONS KOSHER SALT
1 TEASPOON CHILI POWDER
1 TEASPOON BLACK PEPPER
1 TEASPOON FENNEL SEEDS
1 TEASPOON ONION POWDER
½ TEASPOON GROUND CUMIN
Italian Style
Turkey Sausage
Directions
Arrange the sausage mold die to the front plate and screw
tightly in place. Carefully place the sausage casing over the
outlet of the sausage mold head, leaving a small part of the
casing outside to be tied when the process is complete. Add
the ground turkey, parsley, garlic and seasonings in the mixing
container of the pasta maker. Close the upper cover, plug in
the machine and press the mix button and then the (-) button
to reduce the time to 3 minutes to mix the sausage.
Once the sausage is completely mixed, press the extrude key.
Once the machine starts to extrude meat, hold the sausage
with both hands for tight, even sausage stuffing. You can keep
the machine running for one long sausage to tie off later or
stop and cut and tie at different intervals. Once complete, tie
the sausage into 4-5 6 inch links and let rest for about 1-2
hours before cooking.
½ TEASPOON RED PEPPER FLAKES
¼ TEASPOON CAYENNE PEPPER
3 FEET SAUSAGE CASING
Copyright © 2016 Gourmia. All Rights Reserved.
Pasta Maker
12
YIELD 4 SERVINGS
COOKING TIME 15 MINUTES
PREP TIME 15 MINUTES
INGREDIENTS
Dumpling Dough
2 CUP UNBLEACHED ALL-PURPOSE FLOUR
¾ CUP BOILING WATER
Dumpling Filling
½ POUND GROUND PORK
3 SCALLIONS, CHOPPED
1 TABLESPOON CHOPPED GINGER
2 GARLIC CLOVES, MINCED
1 TABLESPOONS RICE WINE VINEGAR
2 TEASPOON SOY SAUCE
1 TEASPOON CORNSTARCH
1 TEASPOON KOSHER SALT
1 TEASPOON BLACK PEPPER
1 TEASPOON SESAME OIL
Copyright © 2016 Gourmia. All Rights Reserved.
Po�k and Scallion
Dumplings
Directions
In a medium bowl combine the ground pork, scallions, ginger,
garlic, rice wine vinegar, soy sauce, cornstarch, salt, pepper
and sesame oil and set aside. Assemble the pasta machine by
attaching the dumpling die to the front of the machine and
screwing tightly in place. Add the flour into the mixing
container, close the upper cover, then assemble the water
adding case on the upper cover. Plug in the machine press mix
and then the (-) to reduce the time to 1 minute and 30 seconds.
The machine will automatically start and at that time pour in
the water from the top of the machine.
After 1 minute 30 seconds the dough will look coarse and like
pebbles. Let rest for about 3-4 minutes and then begin the
extrusion process. Extrude the dough and trim it at about 2
inches in length, placing it on a parchment lined baking sheet.
To keep the dough from drying out place a damp towel over
the dough. To make the dumplings, place a piece of dough on
top of the dumpling mold provided with the machine, wet one
side of the dumpling dough with your finger and place 1
teaspoon of filling in the center. Press the mold close and trim
any excess dough from the mold. Set aside and repeat. If
necessary, stretch the dough to fit over the mold. At this point
the dumplings can be frozen, steamed or pan fried.
Pasta Maker
13