1. Ravioli Pasta Dough Ingredients: wheat flour, white, all-purpose, unenriched salt, table egg substitute, powder egg substitute, powder oil, olive, salad or cooking Directions: Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter. Sprinkle the salt over the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least half an inch of flour on the bottom of the well. Carefully add the eggs, egg yolks, and olive oil into the well. With a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Still stirring, begin to slowly incorporate the flour walls into the egg mixture, gradually working your way toward the outer edges of the flour without disturbing the base, if you can help it. If the eggs break through the wall, quickly scoop them back in and re-form it. Once the dough starts to take on a thickened, pastelike quality called a slurry, slowly incorporate the flour on the bottom. When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip, turning it onto itself to clear any wet dough from the work surface. With your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass. Using a spray bottle to liberally spritz the dough with water is essential. The dough will be very dry, and its essential that you generously and constantly spritz to help any loose flour stick to the dry dough ball. When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface and discard them (if incorporated into the dough, theyll show up as dry spots in the pasta). Kneading is essential: It realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Pasta is easy to underknead but virtually impossible to overknead. Its simpledrive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap in plastic wrap. At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping. If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. Its best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but avoid letting it rest that long, since the yolks will oxidize and discolor the dough. Rolling is the last phase of the mixing process. Rolling out by machine, hand-crank model or electric one, should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give it enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll. To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine. Try not to add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish. Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length. Lay the dough on a flat surface. The doughs hydration level at this point is so low that youll probably see some streaks. Thats normal, which is the reason for the next crucial step: laminating the dough. Using a rolling pin as a makeshift ruler, measure the width of your pasta machines slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a fingers length on each side so theres plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough to show the measurements length. With that mark as the crease, fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want at least four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90-degree turn of the sheet, so that what was the bottom edge of the pasta is now going through the machine first. This time around, its important to roll out the dough two to three times on each setting at a steady, smooth pace (the dough contains a gluten network, so if you roll it too fast, itll snap back to its earlier thickness). The more slowly you crank the pasta dough, the more compression time the dough has; its important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. Its time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes. Once youre into thinner territory, theres less pasta dough compressing, so it goes more quickly and two passes should get the job done. When handling the sheet of dough (especially as it gets longer) always keep it taut and flat. Never grab, flop, or twist the sheet. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands dont grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, easier-to-wield batch. Once you roll out the dough, immediately form it into the shapes your recipe calls for. Source Archive
2. Vegan Cream Sauce/Gravy Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched soymilk, original and vanilla, unfortified nuts, cashew nuts, raw salt, table beef, grass-fed, ground, raw spices, onion powder Directions: Mix up the soy milk (if making it from powdered mix) in a blender. Add 1/2 cup raw cashews. Blend. Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary. As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up. ). Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring. ). Stir well. Continue to stir as it cooks and thickens, to avoid lumps. When thickened and bubbling evenly, it is done. It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired. Source Archive
3. Veggie Mix From Penzey's Ingredients: onions, raw peppers, sweet, green, raw mushrooms, white, raw squash, summer, zucchini, includes skin, raw oil, olive, salad or cooking Directions: Heat the olive oil over medium heat. Once hot, add the onions and bell pepper. Cook, stirring frequently, until starting to soften, roughly 5 minutes. Add the mushrooms and zucchini and cook until they have slightly softened. Remove from heat and cool thoroughly. You can divide these into small portions and freeze until ready to use. They can be used in soups, tacos, pasta sauce, omlettes, or quesadillas. Source Archive
4. Tinklee's Parmesan Noodles Ingredients: noodles, egg, dry, unenriched butter, without salt spices, garlic powder spices, pepper, black spices, onion powder cheese, parmesan, hard Directions: boil pasta according to the package--cook to al dente -- if you over cook pasta for this dish, the butter clings to all the extra starch making it mushy like drain pasta, add butter, garlic, onion and pepper to pot,(put back on burner with heat off), stir together with pasta, add parmesan cheese and toss and serve Source Archive
5. Lemon Penne & Shrimp Medley Ingredients: spices, pepper, black oil, olive, salad or cooking spices, garlic powder spices, pepper, black peppers, sweet, green, raw crustaceans, shrimp, raw (not previously frozen) cheese, parmesan, hard Directions: Cook pasta according to package directions. Heat olive oil in medium saucepan and add shrimp, garlic, lemon pepper and red bell pepper, and saute until shrimp turn pink. Mix shrimp mixture with pasta. Add cheese and toss until pasta is coated. Source Archive
6. Fettuccine Alfredo IV Ingredients: kashi, steam meal, chicken fettuccine, frozen entree butter, without salt cream, fluid, heavy whipping spices, pepper, black cheese, parmesan, hard parsley, fresh spices, nutmeg, ground spices, garlic powder Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan until melted. Stir in parsley, nutmeg and garlic powder, cook 1 minute more. Toss with cooked pasta. Source Archive
7. Lapyoshka (Russian Flat Bread) Ingredients: sugars, granulated water, bottled, generic leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate Directions: Put the sugar in a small glass bowl and add about half of the water. Sprinkle the yeast on the surface of the water and do not stir. Allow to set while measuring the rest of the ingredients. The yeast, water and sugar will begin to get a little foamy. Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface. Combine the dry ingredients together a little with your finger tips. Don't worry, it will all get thoroughly mixed later. Make a hollow in the center of your pile of flourlike the middle of a volcano. Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano. Be careful that it doesn't get away from you. Now with your finger tips, move it all around until the liquid is pretty much soaked up. Then add the remaining water in the same way. You should have a messy wad of ingredients that you can get your hands into. Work all remaining flour into the dough until it becomes smooth and elastic. If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own. It's right when it feels really nice to work. Now, the fun part. Here's where you get your therapy. Kneed the dough for a full five minutes. Fold it. Turn it. Push it. Punch it. Really work it. If you don't cheat on this part, you'll have a really nice consistency in your bread. After your five minutes of fun, form it into a little mound, cut an X in the top with a knife and pop it in an oiled bowl and cover with a damp towel. Let it sit in a warm place for 2-3 hours or until doubled in size. Heat your oven to about 400F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute. Divide it in half with a knife and form two mounds. Oil a cookie sheet or large baking tray. Stretch your dough into a 16-18 inch round. It will be about 1/2 inches thick. Don't worry about getting it perfect. Just stretch it however you like. Pop the first one in the oven for about 15 minutes or until golden. Remove the tray and turn the flat bread bottom up to cool just a bit. Form another round and bake the second one while you enjoy the first. You'll need the second! You can slice this flat bread if you like, but it's much more fun if you just tear it apart! This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything. Source Archive
8. Fettuccine Alfredo Ingredients: noodles, egg, dry, unenriched butter, without salt cream, whipped, cream topping, pressurized spices, pepper, black cheese, parmesan, hard cornstarch parsley, fresh Directions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. In the meantime, make the sauce. In a medium saucepan over low heat, melt the butter. Whisk in the whipping cream and pepper, stirring frequently, until the mixture thickens slightly, about 5 minutes. Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese is melted. Whisk in the cornstarch and stir until slightly thickened, about 3 minutes. Drain the pasta and add the hot noodles to the cheese mixture. Toss until the pasta is well coated. Transfer individual servings of the pasta to plates. Sprinkle 2 tablespoons Parmesan cheese over each serving, and garnish with the chopped chives or parsley. If you try this recipe, make sure you dont have to drive afterward. Maybe it should come with a warning not to operate heavy machinery after eating! Source Archive
9. Barbecue Pizza Ingredients: house of pasta, pizza dough, oil, olive, salad or cooking pork sausage, link/patty, unprepared shortening, vegetable, household, composite cheese, parmesan, hard spices, basil, dried spices, pepper, red or cayenne Directions: Preheat grill to medium light heat. Oil grill rack. Roll dough to a 12x15-inch rectangle. Brush top with olive oil. Place dough, oil sides down, on grill rack. Cover and grill about 3 minutes, or until bottom is lightly browned. Punch down any air bubbles, if needed. Brush top with oil and turn over. Immediately top evenly with remaining ingredients. Cover and cook 3 minutes or until cheese is melted. Source Archive
10. Dressing for Pasta or Potato Salad Ingredients: salad dressing, mayonnaise, regular vinegar, distilled mustard, prepared, yellow sugars, granulated salt, table spices, pepper, black Directions: Stir all ingredients together. Mix in appropriate amount of potatoes/pasta and veggies such as chopped olives, capers, onion, green peppers, etc. Source Archive
11. Brigitte Sealing's Sausage Pasta Supper Recipe Ingredients: margarine, regular, 80% fat, composite, stick, without salt onions, raw mushrooms, white, raw ground turkey, raw cheese, parmesan, hard spices, pepper, black shortening, vegetable, household, composite spices, oregano, dried Directions: Heat margarine in a baking dish. Saute/fry onions and peppers and mushrooms. Add in vegetables and sausage. Heat well and season with seasonings. Stir in cheese. Serve over noodles with additional parmesan cheese. Source Archive
12. Fresh Pasta Dough (Gluten Free, Egg Free) Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic seeds, chia seeds, dried Directions: I am not going into any details about dough consistency, tips for using a pasta machine, etc. I will only say that if you've never made fresh pasta before (especially gluten-free) you'll need some practice before it comes out right. I started by soaking the chia seeds in the water for 15 minutes, and stirred to create an egg-like mixture. (I think I only ended up using about a 1/4 cup of the chia mixture) Add the flour a little at a time to the chia seed mixture, until you end up with a good firm ball of dough. Roll out dough using a pasta machine, and cut how you like for fettuccine, lasagne, etc. I made thicker fettuccine with it because I was concerned that the seeds might create voids that would allow the pasta to break or fall apart if I went too thin. I cooked this pasta immediately after preparing. I typically dry my fresh pasta in the freezer or by hanging before cooking, and I assume you can do that with this too. Source Archive