1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt
1 cup spinach puree

In a large bowl, whisk together the flours and salt. In another bowl mix eggs, oil and
spinach puree. Place flour mixture in a mound and make a well. Pour egg mixture in the
center of the well. Gradually start to draw flour from the edges of the well into the mixture.
When the dough gets too firm to mix with the fork switch to mixing with your hands.
Continue to work in flour until the dough no longer sticks to your hands; you may not
need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes
or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest,
preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta
machine to the widest setting. Use a roller to roll out the dough enough so it will fit
through the pasta machine. Run the pasta through the first width, twice. Fold the dough
into thirds and pass it through again 2 more times. Continue passing the pasta through
the machine, reducing the setting a few notches each time. Your partner can help hold
the pasta while you crank. You may need to dust a bit with flour if the dough sticks to
the rollers at all.

The sheets should feel velvety and thin approximately 1/16” thick and be the width of
the pasta machine. Dust the pasta sheet with more flour to prevent sticking. Cover your
sheets until you are ready to start filling.

To fill the ravioli lay one long sheet down and slightly crease it down
the middle to give you a mid-line and then re-open it. Place even
tablespoons of filing mixture on the lower half. Moisten dough lightly
with water and pastry brush and then fold it along the crease, gently
patting down down around each filling to create a seal.

Serving 4

1/2 cup ricotta
1/2 cup zucchini, unpeeled and grated
1/2 tsp salt
1/8 cup Parmesan
1/2 onion, small diced
1 garlic clove, minced
1/2 T butter
1/8 cup mint leaves, chiffonade

In a strainer, put the zucchini and salt. Let marinate for 10 minutes to draw as much
moisture out. This is to ensure the filling isn’t too loose.

In a saute pan, melt the butter. Add the diced onion and garlic, and cook until
translucent. Let cool.

In a food processor, add the drained zucchini, ricotta, Parmesan, and cooked yet cooled vegetables. Blend together until processed through, about 2 minutes. Add the chiffonade mint leaves, and put into a piping bag.

1 ½ cups “00” flour
1 large egg yolk
2 tsp whole milk
½ cup whole milk ricotta cheese
1 tsp salt

1. Place the flour, semolina, and salt down on the surface, and create a well in the middle.

2. Slowly add the eggs and ricotta (one egg at a time and ¼ cup ricotta at a time) until the dough is fully incorporated.

3. Knead for 10-15 minutes.

4. Divide dough into 4 balls, and wrap in plastic wrap. Let chill in the refrigerator for 40 minutes.

5. Once chilled place dough on floured surface. Roll each ball out until the largest setting of the pasta machine.

6. Pass through the machine starting at the highest setting (1) folding the short sides once passed through to maintain the width of the machine.

7. Repeat the process, decreasing the thickness by one notch at a time until the dough is 1/8 inch thick.

8. Repeat with the rest of the dough.

9. Using a knife, cut the dough into long strips about 1 inch thick.

10. Secure the cavatelli maker to the counter, and dust each strip and rollers with flour.

11. Feed the strips with the strips one at a time through the spindles while turning the crank. The machine will spit out the formed cavatelli.

12. Dust the finished cavatelli with flour or semolina, and refrigerate until needed.

Yield:  4 servings

2 large carrots, peeled and large diced
½ onion, large diced
½ jalapeno, cut in half and de-seeded
2 garlic cloves, cut in half
3 stalks celery, large diced
2 T Extra Virgin Olive Oil
¼ cup red wine
¾ cup tomato puree
¼ cup vegetable stock
¼ cup vitamin D milk
¼ cup basil, finely julienned

1. In a food processor, add 2 carrots, ½ onion, ¼ jalapeno, 2 garlic cloves, 2 stalks celery in. Pulse until broken down, yet not pureed. Repeat with the rest of the vegetables.

2. In a large sauce pot, add the oil and heat. Once hot add the vegetables and sauté until translucent, about 10 minutes.

3. Add the red wine, and reduce by 1/2.

4. Add the vegetable stock, and reduce by ¼.

5. Add the pureed tomatoes, and simmer for 45 minutes.

6. Add the julienned basil once finished and season to taste.

7. Once cavatelli is cooked add the sauce to the pasta and stir to combine. Serve immediately.

Yield:  4 servings

1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt
2 tablespoons of sun-dried tomato paste

In a large bowl, whisk together the flours and salt. In another bowl mix eggs, oil and sun-
dried tomato paste. Place flour mixture in a mound and make a well. Pour egg mixture in the center of the well. Gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands.
Continue to work in flour until the dough no longer sticks to your hands; you may not need to
incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes
or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest,
preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta
machine to the widest setting. Use a roller to roll out the dough enough so it will fit
through the pasta machine. Run the pasta through the first width, twice. Fold the dough
into thirds and pass it through again 2 more times. Continue passing the pasta through the
machine, reducing the setting a few notches each time.

Your partner can help hold the pasta while you crank. You may need to dust a bit with
flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the
cutting attachment to cut the pasta sheet into the pasta for fettuccine. Dust the cut pasta
with more flour to prevent sticking and repeat with the remaining dough.

Place pasta on drying racks prior to cooking or packaging. Pasta can
be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta
noodles can be refrigerated for up to one week or frozen for up to three months.

Serving 4

1⁄2 # shrimp, peeled and de-veined
1/2 T kosher salt
1⁄2 medium onion, small diced
3 garlic cloves, grated
1 lemon, zest and juiced
1/2 cup parsley leaves with tender stems
2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1/2 cup unsalted butter, divided
1/2 tsp. red pepper flakes
3/4 cup dry white wine

Season the shrimp in a large mixing bowl with the salt and set aside.

In a large saute pan, add the oil. Cook the shrimp 2-3 minutes of each side, so the
shrimp forms a C in shape. Set aside.

Add 1/4 cup of the butter, then add the onions, garlic, lemon zest, and red pepper flakes.
Saute until translucent ( the vegetables will become clear in color).

Add the wine and lemon juice then reduce by half. Once reduced, slowly add the rest of
the butter and whisk to form a sauce. If it breaks, add a little bit of the pasta water to help
bind it back together.

Add the shrimp and parsley, and set aside until the pasta has been cooked.

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Yield: 4 Servings

5 T carrot juice
Pinch saffron
1 ¼ cups “00” flour
½ cup semolina plus 1 T
1 egg
¼ cup ricotta
1 tsp salt

1. Pour the carrot juice in a small pot and bring to a light boil. Add saffron leaves and let sit until carrot juice cools down.

2. Place the flour, semolina, and salt down on the surface, and create a well in the middle.

3. Slowly add the eggs and ricotta (one egg at a time and ¼ cup ricotta at a time) until the dough is fully incorporated.

4. Knead for 10-15 minutes.

5. Divide dough into 4 balls, and wrap in plastic wrap. Let chill in the refrigerator for 40 minutes.

6. Once chilled place dough on floured surface. Roll each ball out until the largest setting of the pasta machine.

7. Pass through the machine starting at the highest setting (1) folding the short sides once passed through to maintain the width of the machine.

8. Repeat the process, decreasing the thickness by one notch at a time until the dough is 1/8 inch thick.

9. Repeat with the rest of the dough.

10. Using a serrated pasta cutter, cut the pasta into ¾ inch squares, and place on a sheet tray dusted with semolina until all pasta is rolled out.

11. Can be covered and frozen until needed.

Yield:  4 servings

1 ½ cups “00” flour
1 large egg yolk
2 tsp whole milk
½ cup whole milk ricotta cheese
1 tsp salt

1. Place the flour, semolina, and salt down on the surface, and create a well in the middle.

2. Slowly add the eggs and ricotta (one egg at a time and ¼ cup ricotta at a time) until the dough is fully incorporated.

3. Knead for 10-15 minutes.

4. Divide dough into 4 balls, and wrap in plastic wrap. Let chill in the refrigerator for 40 minutes.

5. Once chilled place dough on floured surface. Roll each ball out until the largest setting of the pasta machine.

6. Pass through the machine starting at the highest setting (1) folding the short sides once passed through to maintain the width of the machine.

7. Repeat the process, decreasing the thickness by one notch at a time until the dough is 1/8 inch thick.

8. Repeat with the rest of the dough.

9. Using a knife, cut the dough into long strips about 1 inch thick.

10. Secure the cavatelli maker to the counter, and dust each strip and rollers with flour.

11. Feed the strips with the strips one at a time through the spindles while turning the crank. The machine will spit out the formed cavatelli.

12. Dust the finished cavatelli with flour or semolina, and refrigerate until needed.

Yield:  4 servings

1 1/3 cups “00” flour
1/3 cup cocoa powder
2 large eggs
2 large egg yolks
1 T Extra virgin olive oil
1 tsp salt

1. Place the flour, semolina, and salt down on the surface, and create a well in the middle.

2. Slowly add the eggs (one egg at a time) until the dough is fully incorporated.

3. Knead for 10-15 minutes.

4. Divide dough into 4 balls, and wrap in plastic wrap. Let chill in the refrigerator for 40 minutes.

5. Once chilled place dough on floured surface. Roll each ball out until the largest setting of the pasta machine.

6. Pass through the machine starting at the highest setting (1) folding the short sides once passed through to maintain the width of the machine.

7. Repeat the process, decreasing the thickness by one notch at a time, until you have a long rectangle of dough that is almost paper thin.

8. Cut the sheets into 3 inch strips. Should be able to get 2-3 from each batch.

9. Lightly flour the surface of the strip, and begin to pipe a 1 tsp portion of filling about 1 inch apart along the strip in the middle.

10. Spray pasta with water to keep dough from drying out!

11. Once filling is completed along strip fold the half of the pasta up and over the filling to meet the top.

12. Using your thumb and forefinger pinch the dough between the lumps of filling to form a crease. Spray with water again.

13. Using a serrated pasta cutter, cut the agnolotti, rolling firmly away from you with the pasta cutter.

14. Repeat the process with the other sheets of dough.

15. Dust the agnolotti with flour and cover with plastic wrap until needed.

Yield:  4 servings

¼ cups currants
1 cup white wine
¼ cup butter
1 cup beef stock
1 T pine nuts, toasted
1 T grated parmesan

1. In a small sauce pot, combine the currants and white wine, and bring to a boil.

2. Remove from heat, and let cool to room temperature. Drain then measure out 4 Tablespoons of currants and set aside. The rest of the currants cool until needed.

3. In a large sauce pot, add the butter and let slightly brown, about 10 minutes.

4. Add the currants and beef stock, and whisk to combine.

5. Once agnolotti is cooked combine and toss until thicken and creamy.

6. Remove from heat and add pine nuts and parmesan.

7. Serve immediately.

Yield:  4 servings

1/8 cup red wine
3 garlic cloves, finely minced
1 fresh bay leave, minced
1 tsp rosemary, finely minced
½ onion, finely minced
1 juniper berry, smashed and minced
½ cup mascarpone
¼ cup ricotta
1 T butter
Salt and pepper

1. In a large sauté pan, melt the butter and add the onions and garlic.

2. Cook until translucent, about 5 minutes.

3. In a large bowl, add the mascarpone, ricotta, herbs, juniper berries, red wine, and cooled onion and garlic.

4. Mix until well incorporated.

5. Taste until well seasoned, and place into piping bags.

Yield:  4 servings

1 pork tenderloin, about 2 pounds
2 T salt
1 T pepper
¼ cup cooking oil
¼ cup butter
½ cups red wine
1 T tomato paste
½ onion, small diced
3 sprigs thyme
2 bay leaves
4 cups chicken stock

1. Preheat oven to 350.

2. Season the pork tenderloins with salt and pepper.

3. In a large sauté pan add half the butter and oil. Once hot very careful add the tenderloins and brown on all sides. Place browned pieces in oven save dutch oven.

4. Once pork has been seared, add the vegetables to the pot and lightly sauté. Off heat and add the wine. Place back on the stove top to deglaze. (This will flame up so be VERY careful!)

5. Add the reduction to the pork along with the herbs and chicken stock.

6. Cover with foil, and braise for 1 ½ to 2 hours until fork tender.

7. Remove the pork and pull apart. Reduce liquid until slightly thicken.

8. Add peas and pulled pork to the reduced liquid and turn off until needed.

9. Once pasta is cooked, add to sauce, and serve immediately.

Yield:  4 servings

2 large carrots, peeled and large diced
½ onion, large diced
½ jalapeno, cut in half and de-seeded
2 garlic cloves, cut in half
3 stalks celery, large diced
2 T Extra Virgin Olive Oil
¼ cup red wine
¾ cup tomato puree
¼ cup vegetable stock
¼ cup vitamin D milk
¼ cup basil, finely julienned

1. In a food processor, add 2 carrots, ½ onion, ¼ jalapeno, 2 garlic cloves, 2 stalks celery in. Pulse until broken down, yet not pureed. Repeat with the rest of the vegetables.

2. In a large sauce pot, add the oil and heat. Once hot add the vegetables and sauté until translucent, about 10 minutes.

3. Add the red wine, and reduce by 1/2.

4. Add the vegetable stock, and reduce by ¼.

5. Add the pureed tomatoes, and simmer for 45 minutes.

6. Add the julienned basil once finished and season to taste.

7. Once cavatelli is cooked add the sauce to the pasta and stir to combine. Serve immediately.

Yield:  4 servings

1 # shrimp, peeled and deveined
¼ cup butter
1 tsp flour
2 cloves garlic, minced
1 cup heavy cream
½ tsp lemon juice
1 tsp parsley flakes
1 tsp basil flakes
¼ cup sun dried tomatoes, julienned
¼ cup vegetable stock
Salt and pepper to taste

1. In a large sauce pot, add the butter and melt. Once melted add the flour and stir until smooth.

2. Add the garlic and cook for about 1 minute.

3. Stir in the heavy cream, lemon juice, parsley, basil, and sun dried tomatoes.

4. Let simmer until thicken.

5. Add the shrimp and cook for about 5 minutes until cooked through. Make sure they do not overcook. Take out of sauce if needed until pasta is cooked.

6. Once pasta is cooked, add to the sauce and toss to combine. Serve immediately.

Yield:  4 servings

Ingredients:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt
1 cup spinach puree

Method:
In a large bowl, whisk together the flours and salt. In another bowl mix eggs, oil and saffron. Place flour mixture in a mound and make a well. Pour egg mixture in the center of the well. Gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta for fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging. Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

Yield:  4 servings

1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt

In a large bowl, whisk together the flours and salt. Create a well in the center. Add the eggs and
oil. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well
into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to
work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of
the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it
is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around
30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine
to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta
machine. Run the pasta through the first width, twice, folding the dough into thirds and pass it
through again 2 more times. Continue passing the pasta through the machine, reducing the
setting a notch each time. Your partner can help hold the pasta while you crank. You may need to
dust a bit with flour if the dough sticks to the rollers at all.

Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into
the pasta for spaghetti. Dust the cut pasta with more flour to prevent sticking and repeat with the
remaining dough. Place pasta on drying racks prior to cooking or packaging. Pasta can be cooked
for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to
one week or frozen for up to three months.

YIELD: 4 SERVINGS

2 cups Basil leaves
2 cloves garlic
¼ cup Pine nuts
⅔ cup Extra virgin olive oil
¼ t Kosher salt
½ t Black pepper
½ cup Grated Parmesan cheese

Combine pine nuts and garlic in food processor and pulse until finely
chopped. Add basil, salt and pepper and pulse until coarsely chopped.

With motor running, drizzle oil in slow, steady stream into basil mixture. Add
parmesan cheese and pulse to blend, just until smooth.

YIELD: 4-6 SERVINGS (1 CUP)

Ingredients:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt
1 cup spinach puree

Method:
In a large bowl, whisk together the flours and salt. In another bowl mix eggs, oil and saffron. Place flour mixture in a mound and make a well. Pour egg mixture in the center of the well. Gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta for fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging. Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

Yield:  4

Ravioli Pasta Dough
1 cups flour
1 cups of semolina flour
3 eggs
2 teaspoons of olive oil
1/2 teaspoon salt

In a large bowl, whisk together the flours and salt. Create a well in the center. Add the eggs and oil. Using a
fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in
flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth
and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the
widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the
pasta through the first width, twice, folding the dough into thirds and pass it through again 2 more times.

Continue passing the pasta through the machine, reducing the setting a notch each time. Your partner can
help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers
at all.

Once you reach your desired thickness, lay the pasta sheet out on a work surface. Place 2 Tablespoon
sized scoops of filling across pasta sheet about 2” apart. Cover with second pasta sheet. Press to seal
together with hands. Cut into ravioli squares using fluted edge of pastry wheel. Seal raviolis together with
pastry brush dipped in water if not forming a tight seal. Dust the ravioli’s with more flour to prevent
sticking and repeat with the remaining dough. Pasta can be cooked for about 5 minutes. Drain and toss in
your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

YIELD: 4 SERVINGS

Walnut Goat Cheese Filling
½ cup onion, finely chopped
1 cup ricotta cheese
4 oz. goat cheese
1 T Parsley, chopped
1 T Basil, chopped
1/2 t fresh black pepper
1/4 cup walnuts, chopped & toasted

In medium mixing bowl, combine all ingredients together.

2 Sprigs Sage
2 cups Cabernet
2 Oranges (zested and juiced)
12oz. Cranberries
¼ cup Sugar
1 ½ cups Beef Stock
½ Tsp Whole Peppercorns
Kosher salt to taste

In a 2 quart saucepan, place all ingredients and stir to combine.
Cook over medium heat until the liquid has reduced by at least half, for a more intense flavor.
Strain through a fine mesh strainer and season with salt and pepper.

YIELD: 2 CUPS

INGREDIENTS:
2 Tbsp Extra virgin olive oil
1 lb. Mushrooms (any variety work)
Salt and Pepper to taste
2 cloves Garlic Minced
2 oz. Sherry
1 cup Beef Stock
1 cup Heavy cream
½ Tsp Fresh thyme chopped
1 ½ Tsp Fresh scallions chopped
½ Tsp fresh oregano chopped
9 Tbsp Grated Parmesan

METHOD:

Heat olive oil in large saute pan over medium heat.

Cook mushrooms in oil with pinch of salt until browned and all water is evaporated, about 5-8 minutes. Add garlic and cook for 1 minute, pour in sherry and cook until wine is nearly all evaporated.

Stir in beef stock, season with salt and pepper and bring to a boil. Reduce heat and cook until slightly thickened around 5 minutes. Pour in cream and simmer for 5 minutes, mixture will foam and thicken somewhat.

Stir in thyme, scallions, and oregano. Turn off heat and mix in parmesan Stir until melted and smooth. Toss with pasta .

Yield: 6 Servings

Ingredients:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt
2 tablespoons of sun-dried tomato paste

Method:
In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil and sun-dried tomato paste. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all.

Once you reach your desired thickness, dust the cut pasta as needed with more flour to prevent sticking and repeat with the remaining dough. To make the pappardelle cut the ends and sides to make a large rectangle. Place flour on pasta sheet. Fold each end toward the middle, careful not to press down. Cut noodles approximately ¾ “ wide with cutting too. Place pasta on drying racks prior to cooking or packaging. Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

Yield: 4

5 cloves Garlic
4 Tbsp Parsley, chopped
¼ Tsp Chili flakes
1 Tsp Salt
2 Tbsp Olive oil
½ Tbsp Butter
4 Sage leaves, chopped
½ cup Pancetta, diced into ¼” pieces
½ Tsp Sugar
¼ cup Grated Parmesan

In a large sauté pan heat olive oil, butter, garlic and chili flakes.
Sauté over medium heat for a few minutes until garlic is browned.
Add sage leaves, pancetta and sugar. Sauté until pancetta is cooked.
Add a couple of tablespoons of pasta water, and bring to a boil.
Add fresh pasta, parsley and parmesan, toss to combine.

YIELD: 4 SERVINGS

DOUGH INGREDIENTS:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt

FILLING INGREDIENTS:
2 Tbsp Butter
4 Shallots, minced
1 cup Pumpkin puree
2 cups Ricotta
8 oz. Goat cheese
1 Tbsp Fresh sage chopped
1 Tbsp Fresh rosemary chopped
1 Tbsp Fresh Thyme chopped
1 Tbsp Fresh Parsley chopped

METHOD FOR DOUGH:

In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably at least 30 minutes in refrigerator.

METHOD FOR FILLING:

Melt butter in a saute pan over medium heat, add shallots and cook 5-7 minutes until shallots are translucent.

In a large mixing bowl combine all ingredients and mix until smooth and even.

Yield: 4

INGREDIENTS:
3 Tbsp Shallots (diced)
2 cups Cabernet
5 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
2 cups Beef Stock
½ Tsp Whole Peppercorns
Kosher salt to taste

METHOD:

In a 2 quart saucepan, place all ingredients stir to combine.

Cook over medium heat until the liquid has reduced by at least half, or more for a more intense flavor.

Strain through a fine mesh strainer and season with salt and pepper.

Yield: 4

DOUGH INGREDIENTS:
1 cup flour
1 cup of semolina flour
3 eggs
2 teaspoons of olive oil
½ teaspoon salt

FILLING INGREDIENTS:
2 tablespoons butter
4 shallots, diced
2 leeks, sliced and washed
4 cups crimini mushrooms, chopped
2 14 g packages of porcini mushrooms
2 14 g packages of oyster mushrooms
2 cups ricotta
250 grams of goat cheese
4 tablespoons minced rosemary
Salt and pepper to taste

METHOD FOR DOUGH:

In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably at least 30 minutes in refrigerator.

METHOD FOR FILLING:

Heat a pan to medium heat. Add the butter, shallots and leek and cook for a minute or two.

Add all the mushrooms and saute for a two minutes until the mushrooms wilt and start to brown. Remove from heat and let them cool.

In a bowl mix the ricotta, goat cheese and rosemary. Add the cooled mushroom mixture and season with salt and pepper to taste about ¼ teaspoon each.

Yield: 4

Ingredients:
1 cup flour
1 cup Semolina flour
3 eggs
2 teaspoons olive oil
½ teaspoon salt
.5 red onion, diced
4 cloves garlic, chopped fine
1 pint cherry tomatoes, cut in half
12 each basil leaves, chiffonade
1 cup white wine
1 cup vegetable stock
.25 cup butter
Salt and pepper to taste

Method:
In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil and mashed roasted garlic. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times.

Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta for linguine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging.

Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

In a large pan saute onions and garlic

Add Tomatoes and deglaze with wine

Toss pasta with the tomato mixture, basil and butter

Serve.

Yield: 6

Ingredients:
1 cup flour
1 cup Semolina flour
3 eggs
2 teaspoons olive oil
½ teaspoon salt
1 cup basil, washed and packed
1 ounce pine nuts
.5 ounce garlic, minced
1 ounce extra virgin olive oil
1 ounce parmesan cheese, grated

Method:
In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil and mashed roasted garlic. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times.

Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging.

Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

In a food processor add basil, pine nuts and garlic mix.

Slowly add the oil and cheese.

Adjust seasoning.

Serve.

Yield:  6-8

Ingredients:
1 cup flour
1 cup Semolina flour
3 eggs
2 teaspoons olive oil
½ teaspoon salt
.25 cup extra virgin olive oil
.25 cup red onion, diced
4 cloves garlic, minced
2 cups peas
4 mint leaves, chiffonade

Method:
In a large bowl, whisk together the flours and salt. Create a well in the center and add the eggs followed by the oil and mashed roasted garlic. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.

Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest, preferably around 30 minutes.

Divide the dough into 4 pieces. Cover dough that you are not working on. Set the pasta machine to the widest setting. Use a roller to roll out the dough enough so it will fit through the pasta machine. Run the pasta through the first width, twice. Fold the dough into thirds and pass it through again 2 more times.

Continue passing the pasta through the machine, reducing the setting a few notches each time. Your partner can help hold the pasta while you crank. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into the pasta for linguine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. Place pasta on drying racks prior to cooking or packaging.

Pasta can be cooked for 2-5 minutes. Drain and toss in your favorite sauce. Pasta noodles can be refrigerated for up to one week or frozen for up to three months.

Sweat the onion and garlic in the extra virgin olive oil

Add the blanched pasta

Toss in the peas and mint

Serve.

Yield: 6 – 8

Ingredients:
8 oz mixed greens
.25 cup garlic
.25 cup shallots
.5 cup Champagne vinegar
.5 cup extra virgin olive oil
2 Tablespoons thyme, chopped
1 pint cherry tomatoes, cut in half
.5 red onion, julienned
.5 english cucumber, diced
Salt and pepper to taste

Method:
In a small saucepan bring up to a low simmer the oil, garlic and shallots
Pour mixture into a blender and slowly add the vinegar and thyme
Compose the salad with the greens tossed in the vinaigrette, tomatoes, onion and cucumber.

Yield: 6