To make about 3/4 pound (3 to 4 servings):
1-1/2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
3/4 tablespoon olive oil
3/4 tablespoons lukewarm water
Directions:
Place the flour on a large floured surface. Make a well in the center.
Break the eggs into the well. Add the salt, oil, and water. Beat the mixture
in the well with a fork. Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Transfer the dough to a lightly floured surface.
Knead the dough until it is smooth and elastic, about 10 minutes. Cover with a bowl or towel and let rest for 10 to 15 minutes.
Proceed with rolling and cutting the pasta according to your recipe.
2 cups all-purpose flour (plain flour)
1/2 tsp kosher/sea salt
1/2 cup water (Just boiled, should be around 120-150 ml, use more if necessary.
potato starch/cornstarch (or flour for rolling and dusting; if you're going to freeze udon noodles,
you may want to use potato starch/cornstarch as the flour tends to be absorbed by udon noodles and stick to each other.)
Directions:
1.Gather all the ingredients,Sift the flour into a large bowl.
Add the just-boiled water into the flour little by little, stirring with a rubber spatula.
You will eventually need to use your hands
to form the dough into a ball. If the flour is still separated,
add 1/2 Tbsp water at a time till you can form the texture into a ball
2.Transfer the dough to the work surface and knead the dough for 10 minutes.
3. Cut the dough in half.
Shape each half into a long log, about 11/2 inches in diameter
4.Wrap each log with plastic wrap. Let it sit for 30 minutes.
5.Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into
about 12 pieces
Cover the dough with a damp kitchen towel at all times to prevent it from drying.
6.For each piece of dough into a ball shape.Press the ball onto the work surface.
7.Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge.
Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape.
If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
8.Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Once all the dough is used, wrap the gyoza wrappers
with plastic wrap and freeze or refrigerate until you're ready to use.
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions:
Melt butter in a medium saucepan over medium low heat.
Add cream and simmer for 5 minutes,
then add garlic and cheese and whisk quickly, heating through.
Stir in parsley and serve.
4 cloves garlic, peeled
1/4 teaspoon kosher salt
1 large bunch fresh basil
3 tablespoons pine nuts
2 ounces finely grated Parmigiano-Reggiano cheese
1/2 cup mild extra-virgin olive oil
Directions:
Crush garlic and pinch of kosher salt in a mortar with the pestle until garlic is mashed and paste-like,
1 or 2 minutes. Add basil in 3 or 4 additions, crushing and pounding down the leaves until they form a fairly fine paste,
about 8 minutes or more depending on size of leaves and thickness of stems. Add and pound in pine nuts.
Transfer a handful of grated cheese to mortar and pound into the sauce. Add another handful of cheese and incorporate into the mixture.
Continue adding cheese a handful at a time until completely incorporated, about 5 minutes.
Drizzle in olive oil 1 tablespoon at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture,
transfer pesto to a bowl and drizzle surface with olive oil.
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated parmesan.
1/4 cup heavy cream
Directions:
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water;
season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately.
4 tablespoons (1/2 stick) butter, divided
1 small onion or large shallot, chopped
1 pound any pasta
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 cups chopped spinach
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, plus more for serving
Directions:
1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes.
Add the pasta, raise the heat a bit, and cook, stirring constantly, until it's glossy and smells toasty, about a minute. Add a little salt and pepper, then the wine, and stir.
2. Let the liquid bubble away. Begin to add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more.
The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stir frequently, and repeat as necessary.
3. Begin tasting the pasta 10 minutes after you added it. When the pasta is just getting tender but still is too firm to eat, add the spinach and ricotta.
(It could take as long as 15 minutes to reach this stage.) When the pasta is ready and the spinach softens, stir in the remaining butter and the Parmesan,
adding a little more water if necessary to coat the noodles in sauce. Taste and adjust the seasoning. Serve right away, passing more Parmesan at the table.
