Today’s Recipe: Pasta in Parchment

Today’s Recipe: Pasta in Parchment

As we celebrate food, we are taking you to a place few people get to visit: the kitchens of some of the people you see on KSL-TV. We asked them what the foods that shape them are. Darin Adams shares his family tradition of pasta in parchment.

This is more of a concept in cooking. Everyone can make their own pasta dish depending on their likes. It turns into more of a social event, rather than just an eating event. Friends and family get to talk while they are compiling their own creation. Then you can enjoy salad and breadsticks while the pasta cooks, and you’re ready for it just as it comes out of the oven.

General guidelines:

Take a large piece of parchment. Place your pasta and other additions to the side of the center. It makes it easier when folding the parchment up.

Add vegetables, meats, sauces/liquids and seasonings. Make sure you add enough liquids and seasonings. You can always add salt and pepper and other seasonings after you’re done, but either way, you’re going to want some in there.

Wrap up your pouch. Fold in half, then hold the two sides together and fold them shut. It’s not critical to get a perfect seal, but it will keep in most of the moisture if it’s done right.

Keep a marker on hand to write the person’s name on it. Otherwise, you might get someone else’s pouch and you won’t be able to figure out why yours seems different from what you put in it.

Back at 350 for about 15 minutes. It’s just enough time to get things to meld together and heat up. Pull the pouches out of the oven and serve.

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