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Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti really packs a punch! It is so simple, but really flavourful.  The Italian name for this dish is Aglio e Olio.

Be sure to use the best extra virgin olive oil you can find. It will make all the difference to the final dish.

If you are using Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Homemade Pasta recipe ( and we really suggest you try it!) and you don’t have the attachment to cut spaghetti, then make linguine or fettuccini instead. It won’t make a difference in deliciousness!

Read our Chef Tips and Tricks at the bottom of this recipe.

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

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Servings 0

Ingredients
  

  • 6 garlic cloves peeled
  • 1 recipe Peetz S.M.A.R.T (Sorghum, Millet, Arrowroot, brown Rice, Tapioca) Homemade Pasta cut into spaghetti
  • 1/4 cup olive oil extra virgin olive oil
  • 1/2 cup cup Italian parsley roughly chopped
  • salt and pepper 

Instructions
 

  • Roughly chop garlic or slice thinly.
  • Meanwhile, place a large pot of well salted water on the stovetop. Bring to a boil.
  • Cook spaghetti in salted water .
  • Warm a large sauce pan over low heat.
  • Add olive oil and garlic.
  • Stir occasionally until garlic turns golden, about 8 minutes.
  • When garlic is just turning brown, add parsley and spaghetti.
  • Toss everything together and check seasoning.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Why does it say to slice the garlic?

Slicing the garlic helps to prevent it from burning.

How much salt should I add to the water? 

The pasta water should taste like the sea. It will help to add flavour to the pasta.

How is Italian parsley different from regular?

Italian parsley has flat leaves, while regular parsley has curled leaves. The curly variety is best for decoration.

What sort of wine should I serve with Garlic Parsley Spaghetti?

wine

Try a hearty Chardonnay with this meal.

What about dessert?

We love this recipe for Lemon Olive Oil Cake.

Garlic Parsley Spaghetti

 

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Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine is a recipe based on our classic Homemade Linguine Marinara, with the addition of Gorgonzola.  The strong cheese and the acidic element of the tomatoes balance each other out superbly.

Give it a try and let us know how you like it!

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

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Servings 0

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium red onion diced small
  • 10 garlic cloves crushed and chopped peeled, crushed and chopped
  • 2 19 ounce cans San Marzano tomatoes
  • salt to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into linguine
  • 3/4 cup Gorgonzola cheese
  • 3/4 cup Parmesan cheese
  • 1 tablespoon butter unsalted

Instructions
 

  • Heat a large pan over medium high heat. Add olive oil.  
  • Cook onion and garlic for 5 minutes.  
  • Add tomatoes and simmer for about an hour.
  •  Adjust seasoning.
  • Bring a large pot of well salted water to a boil.
  • Cook pasta for 2 minutes.
  • Whisk cheese and butter into sauce.
  • Simmer for 5 minutes and serve with linguine.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Here are the answers to some of your questions. 

What is Gorgonzola?

Gorgonzola

Gorgonzola is a cheese made from cow’s milk.  It is both soft and crumbly.  The milk used isn’t heated, therefore it remains moist.

When it comes to the flavour this can range. Some are buttery, while other varieties are sharp. As for colour, it can be perfectly white, or creamy yellow. The marbling throughout is either blue or blue-green

Historically, Gorgonzola dates back to ancient times. The tradition began back in the 11th century, in Italy.  Yes, there is an Italian town named Gorgonzola, hence the name! It is located in the Lombardy area of Italy, close to Milan.

Today, the cheese is produced in many countries. Gorgonzola has DOP status in the European Union.  The term means Denominazione d’Origine Protetta, or Protected Designation of Origin, which is the guarantee that the product is authentic.

How is Gorgonzola different from blue cheese?

Blue cheese is a category of cheese. Gorgonzola is a blue cheese therefore they are one in the same.

What about wine pairing with recipe?

For this pasta dish we suggest a Pinot Noir. Try one from California or Australia! The funky cheese matches perfectly with the fruity and earthy wine.

Tomato Gorgonzola Linguine

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Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara is made with a wonderful tomato sauce. There is a great food debate in Italy ( yes, another one, we know!) about where Marinara sauce originated. Some say Naples. Others say Sicily.

What we can tell you though is that the Tomato family did not travel to Europe until the 15th Century. We have Christopher Columbus to thank and his voyage to the Americas.  He was looking for India, of course! Ah, how mistakes change the culinary world!

Homemade Linguine Marinara is always a treat. We have made this version using Peetz S.M.A.R.T Homemade Pasta. It’s full of whole and ancient grains. And it’s gluten free. Give it a swirl!

Linguine Marinara

Homemade Linguine Marinara

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Servings 4

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 medium red onion diced small
  • 5 garlic cloves peeled, crushed and chopped
  • 1 / 19 ounce cans San Marzano tomatoes
  • salt  to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta or store bought

Instructions
 

  • Heat a large pan over medium high heat.
  • Add olive oil.
  • Add onion and garlic. Cook for 5 minutes, while stirring.
  • Add tomatoes and simmer for about an hour.
  • Bring a large pot of salted water to a boil.
  • Add Peetz S.M.A.R.T Homemade Pasta. Cook for 1 -2 minutes.
  • Drain and reserve 1 cup of the pasta liquid.
  • Add the water to the sauce and turn the heat up. Stir until fully incorporated.
  • Taste and season the marinara sauce.
  • Place the Peetz S.M.A.R.T Homemade Pasta in with the marinara sauce.
  • Stir to combine and plate.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Our chefs work hard in our test kitchen to bring you the very best recipes.  Here are some answers to your question. And always feel free to ask more in the comments sections. We will answer!

What makes San Marzano tomatoes so special?

These tomatoes have a perfectly balanced flavour between sweet and acidic. That’s why it is often the preferred tomato for sauces.

What is the difference between a Roma tomato and a San Marzano tomato?

The flesh of the San Marzano is thicker than the Roma. It also contains fewer seeds and it is sweeter.

How much salt should I add to the pasta water?

That depends on what kind of salt you are using. Sorry to be so vague! You want your pasta water to taste like the sea. This will flavour the pasta and then later the sauce.

What does adding some of the pasta water to the sauce  do? 

The pasta water contain the salt and starch from the pasta. This will add flavour and help to thicken it.

Which kind of wine would you suggest with Homemade Linguine Marinara?

We think cabernet sauvignon has the perfect acidity levels to balance the acid of the tomatoes in this recipe. Palate pleasing. Cheers!

And what about dessert? 

We have something really authentic for you. In Italy olive oil is used in everything, even the desserts. Try this mouthwateringly,  delicious Lemon Olive Oil Cake.  Also made with Peetz S.M.A.R.T Blend!

Where can I buy Peetz S.M.A.R.T Blend?

We can a new online store where you can purchase it in 1 kilogram, 2 kilograms, 3 kilograms or 10 kilograms.  Shop now!

Homemade Linguine Marinara

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Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta is made with Peetz S.M.A.R.T Blend flour. This means it is high in fibre, made with ancient grains, and gluten free. S.M.A.R.T is made with sorghum, millet, arrowroot, brown rice flour  and tapioca flour.

Grab your pasta machine! Here we will walk you through each step to making perfect pasta. The S.M.A.R.T way!

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

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Servings 0

Ingredients
  

  • 5 eggs large
  • 1 - 1 1/2 cups Peetz S.M.A.R.T Blend, plus extra for the counter top
  • 1 tablespoon olive oil extra virgin

Instructions
 

  •  Place flour in the centre of a clean worksurface. 
  • Make a well in the centre of the flour.
  • Break eggs into the well. Add olive oil.
  • Start beating the eggs, using a fork.   
  • Then, start to draw some of the flour inward, toward the egg mix.  
  • As it thickens, begin to mix with your hands.    
  • If the dough sticks to your hands, add a little more Peetz S.M.A.R.T Blend
  • Place the dough aside.
  • Scrap up any excess dough, to clean your space.
  • Wash hands to prepare for the next stage. 
  • Set the pasta machine rollers to the widest settings.
  • Place half of the dough through the machine.
  • Fold the dough in half, top to bottom.
  • Set machine to the next lowest setting. Place through machine once.
  • Set to the next lowest setting again. Place through machine once.
  • Continue on until the pasta has been passed through the next to last setting.  
  • Repeat with the next piece of dough.
  • Then, machine cut noodles, or hand cut lasagna.
  • Separate noodles. Let dry for 15 minutes.
  •  If making into lasagna, do not allow to dry.
  • Proceed with the rest of the recipe of your choice, for making pasta, ravioli or lasagna dishes.
Tried this recipe?Let us know how it was!

Chef Tips and Tricks

Which pasta shapes can I make with a standard pasta machine?

You can make any type of thin flat pasta. Think lasagne, fettuccini or linguine. For other shapes like spaghetti, penne or macaroni, you will need a different attachment and cutter.

What is the best way to make sure my pasta is cooked perfectly?

Great question! First make sure you cook the pasta in water that is well salted. It should taste like the Mediterranean sea.

Then, before you add the pasta, make sure the water is at a full rolling boil.  Large bubbles should be visible in the water.

Next, do not overcook the pasta! Fresh pasta only takes a couple of minutes to cook, even from frozen. Even a filled pasta, such as ravioli never exceeds 4 minutes of cooking time.

Save a cup of water for the pasta sauce! You will notice we do this in some upcoming recipes. This water helps add flavour from the salt added to the water.

Then, drain your pasta, but do not rinse. The starch on the pasta helps sauce to adhere to it.

Can I freeze Peetz S.M.A.R.T Homemade Pasta ?

Yes! One rainy afternoon, think about filling your freezer this way.  Place fresh pasta on a baking sheet.  Try to spread the noodles out a bit so the pasta does not clump together.

Next, place the baking sheet in the freezer for 15 minutes. Then, place the pasta into freezer bags. Press out all the air and freeze for later use.

Peetz S.M.A.R.T Homemade Pasta

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Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchii

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi was an idea built upon our original Handmade Potato Gnocchi.  Oven roasted butternut squash is added into the potatoes, for both colour and flavour, in this recipe.

This gnocchi is not only a feast for the eyes, it taste delicious too! Stock your pantry with Peetz S.M.A.R.T Blend!

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi

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Servings 4

Ingredients
  

  • 4 Russet potatoes, skinon medium, skin on
  • 1 ½ cup Peetz S.M.A.R.T Blend plus more for the counter top
  • 1 teaspoon 1 teaspoon salt
  • 1/8 teaspoon nutmeg freshly grated
  • 1 butternut squash large
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 eggs large, Omega-3

Instructions
 

  • Preheat the oven to 350 F.
  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil and then simmer for 25 to 30 minutes.
  • To see when potatoes are cooked, test with a skewer or fork. It should be tender
  • . Drain potatoes and leave to cool.
  • Meanwhile, cut the squash in half and remove the seeds.
  • Place the squash in a roasting pan.
  • Drizzle with olive oil. Season with salt and pepper.
  • Roast the squash in the oven for 30-40 minutes, until tender.
  • Remove the squash from the oven and allow to cool.
  • Next, scoop the squash out of the skin and place in a blender.
  • Sprinkle with fresh nutmeg. Pulse until pureed. Set aside.
  • Peel the potatoes. Throw away the skins.
  • Place potatoes in a large bowl and mash well.
  • Press through a potato ricer to remove lumps.
  • Add the squash puree into the potatoes ¼ cup add a time to add colour.
  • In another large bowl, whisk together the eggs and the salt.
  • Sprinkle in Peetz S.M.A.R.T Blend.
  • Add potato and squash mixture.Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Roll each round into a series of ropes about 1 inch wide.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.
Tried this recipe?Let us know how it was!

Cooking Tips and Tricks for Handmade Butternut Squash Gnocchi

Why does this recipe ask specifically for Omega-3 eggs?

Omega-3 eggs have a rich orange yolk. This helps to incorporate more of the colour we are looking for in the butternut squash  gnocchi.

Why do so many gnocchi recipes call for Russet potatoes?

A Russet potato is light and fluffy inside. It doesn’t hold as much water as other varieties of potatoes. Therefore, this makes  the Russet potato perfect for gnocchi dough.

How do I fix gnocchi, if the dough is too soft?

Simple! Just sprinkle in a little more Peetz S.M.A.R.T Blend, until you achieve the texture you want.

Which kind of wine can I serve with this for dinner?

We like the idea of a nice Pinot Noir!

Can I freeze this gnocchi?

Yes, you can. Once the gnocchi dough is made and shaped, place it in one layer on a baking sheet.  Next, freeze it the freezer. Then, once solid, place the gnocchi in Ziplock freezer bags. The gnocchi remains frozen, without being lumped and frozen together, by using this method.

Order our Peetz S.M.A.R.T Blend to make this recipe.

Handmade Butternut Squash Gnocchi

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Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi ( pronounced NYOH-kee) is one of the many savoury dishes that you can make using our ever- adaptable  Peetz S.M.A.R.T Blend. So, this recipes is gluten free and wheat free!

And like all Italian food, this recipe for gnocchi is a crowd pleaser!

Gnocchi originated in northern Italy, where the climate is perfect for growing potatoes.  In Italy, you’ll find these beloved dumplings all over the country.  Made with semolina, or all-purpose flour, or maybe even cornmeal, everyone has their own secret recipe. This is ours!

The word gnocchi comes from the word nocca. It means knuckles or knot. We are sure it means delicious!

 

Handmade Potato Gnocchi

Handmade Potato Gnocchi

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Servings 4

Ingredients
  

  • 4 Russet potatoes medium, skin on
  • 1 1/2 cup Peetz S.M.A.R.T Blend plus extra for the counter top
  • 3 eggs large
  • 1 teaspoon salt

Instructions
 

  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil. Then, simmer for 25 to 30 minutes.
  • Test to see that the potatoes are soft, by inserting a fork or skewer.
  • When potatoes are ready, drain.
  • Next, cut the potatoes in half lengthwise, to allow the steam to escape. Cool slightly.
  • Next, peel the potatoes. Discard the skins.
  • Next, push through a potato ricer, to eliminate lumps.
  • In another large bowl, whisk together the eggs and salt.
  • Sprinkle in the Peetz S.M.A.R.T Blend.
  • Add the potatoes. Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Throw a bit on Peetz S.M.A.R.T Blend on the counter. Knead the dough together slightly, until combined.
  • Roll each round into a series of long ropes, about 1 inch thick.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.
Tried this recipe?Let us know how it was!

 

Why does this recipe call for russet potatoes?

Russet potatoes produce the lightest gnocchi. The interior is fluffy and the potatoes do not hold as much liquid as other varieties.

What is a potato ricer? How do I use it?

A potato ricer looks like a metal basket, full of holes, with two long handles. The boiled potatoes fits inside and are crushed by pressing the handles together. Fluffy potatoes emerge from the holes in the basket.

Can I use a potato masher instead of a ricer?

A potato ricer makes the very fluffiest mashed potatoes. It removes all of the lumps. A potato masher just cannot accomplish the same thing.

How do I serve this recipe for Handmade Potato Gnocchi? 

That’s a great question! It also has a lot of different answers.

Bake gnocchi in a tomato sauce, sprinkled with parmesan cheese.  Or roast some vegetables in the oven, with olive oil and salt and pepper. Cook the gnocchi, strain and toss together with roast veg. Delicious!

As for sauces, think roasted red pepper, or brown butter and sage sauce.

Which kind of wine should I serve with gnocchi?

We would suggest a light pinot grigio. Delightful! And Italian!

What about dessert with this potato gnocchi dish? Do you have any suggestion?

We certainly do! Pair this with an authentic Italian dessert. We think you will love our recipe for Lemon Olive Oil Cake.

Can I freeze gnocchi?

Yes, you can.

Once the gnocchi is cut and formed, place it on a baking sheet, spread in one layer. Next, put it in the freezer to freeze completely. Then, simply store in zip lock bags and save for another time.

Freezing in this way prevents the gnocchi from sticking together, like it would if you just tossed the gnocchi into a bag and then into the freezer.  A simple trick!

Handmade Potato Gnocchi

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