Recipes

Makes approximately 1 pound of pasta

Ingredients

Directions

To make dough in a processor

Blend flour, eggs, and salt in a food processor until mixture just begins to form a ball (dough should be firm, but not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand

Mound flour on a work surface, preferably wooden, and make a well in center. Add egg and salt. With a fork, gently beat eggs until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.

Knead remaining flour into mixture with your hands to form dough (dough should be firm, but not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Rolling pasta

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

Serves 6

Ingredients

Directions

In a small bowl, mash together beets, orange zest, orange juice, parsley, chives, tarragon, mint, cilantro, and goat cheese. Mix until smooth and set aside.

For the tortellini

Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

For the ravioli

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place the raviolis or tortellini’s in lightly simmering sweet onion broth and cook for about 3 minutes or until the raviolis or tortellini’s float. Add orange zest and fresh herbs the last minute of the cooking time. Serve in a bowl with the broth and herbs.

Serves 6

Ingredients

Directions

For the tortellini

In a small bowl, combine spinach, parsley, mint, cayenne pepper, ricotta, and salt. Mix and set aside. Using fresh pasta sheets cut with cookie cutters cut pasta into 3 inch discs, place a teaspoon of filling on the center of one pasta sheet, making sure not to over stuff. Fold the pasta disc in half making a half disc. Using wet fingers, seal all sides of tortellini by pinching down, making sure they are sealed well. Then fold the two sides of the half sphere towards each other and using your finger to make a small center hole, you will basically be forming a donut shape.

Place tortellini’s in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, and serve with the lemon olive oil black pepper tortellini.

For the lemon olive oil black pepper tomatoes

Preheat oven to 400˚F. Mix all ingredients, except salt in a baking dish and bake for about 10 minutes. Take out of the oven and sprinkle with the maldon salt. Serve over tortellini’s.

Serves 6

Ingredients

Directions

For the spring pea and mint ravioli

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish and place one pat of mint butter on the top and sprinkle with the pecorino lemon zest shavings.

For the garlic mint butter

Combine the garlic, mint, and butter in a small bowl and stir until mixed thoroughly. Place in the refrigerator until cold.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
Carrot pieces
Parsnip pieces
4 ½ cups water
2 tablespoons salt
½ cup honey
1 tablespoon black pepper

Directions