New Castle News

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January 18, 2013

Culinary Conversation: Woman shares family recipes


NEW CASTLE — Homemade Pasta

  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 1/3 cup water

Put flour in large bowl; make a well; add eggs, salt, water and oil. Mix well. Knead until smooth on a floured board. Cover with an inverted bowl and let rest for 30 minutes.

Divide the dough into four parts. Roll dough out very thin with rolling pin. If you have a pasta machine, use it. Just pass the flattened piece of dough through the plain roller at least four times.

Allow the strips to dry for a few minutes before cutting. Then insert the cutting roller on the pasta machine and cut.

Drop into boiling, salted water. They are done when they rise to the top; after about 10 minutes, check to see how you like your noodles cooked. Drain well and cover with favorite spaghetti sauce and grated cheese.



  • 6 beaten eggs
  • 3/4 cup flour
  • 1 cup water
  • Pinch of salt
  • Filling:
  • 1 pound ricotta cheese
  • 2 eggs
  • Salt and pepper to taste
  • 1/2 cup grated Romano cheese
  • 1 tbsp. parsley

Spaghetti sauce

Yield: 30 crepes

For crepes, mix eggs, flour, water and salt in blender. Let stand until foam is gone. Heat small iron skillet, swirl 2 tbsps. (or enough to cover bottom of pan) of batter in skillet. Let set until it has lost its gloss. You may use a crepe pan or crepe maker. Use same procedure as making crepes.

For filling, mix all ingredients together. Spread 2 to 3 tbsps. of filling across crepe; roll tightly and place in sauce-covered baking dish with seam side down. Cover with spaghetti sauce and grated cheese. Bake at 325 until bubbly; about 20 minutes.

Crepes can be made several days ahead. Put in sauce just before baking.


Marshmallow Melts


  • 1/2 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup milk
  • 1 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 18 large marshmallows, halved
  • Frosting
  • 3 tbsps. butter, softened
  • 3 cups confectioners sugar
  • 3 tbsps. baking cocoa
  • 1/8 tsp. salt
  • 4 to 6 tbsps. milk

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