Homemade Pasta Dough
Homemade pasta is a treat your family won't want to miss. From thin to wide and spinach to herb, you can make all types of tender homemade pasta dough with these delectable recipes.See Popular Homemade Pasta Dough Recipes
I can't argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that matches the rich flavor and light, ethereal texture of good homemade pasta. Making your own pasta takes a bit of time--the dough is fast to make, but rolling it into thin sheets takes about 45 minutes (though it goes faster with practice). You'll need a food processor, a pasta rolling machine, and lots of kitchen towels and counter space for laying out your pasta sheets.
A rich mushroom sauce coats the tender pumpkin-spice ravioli in this elegant meatless meal.
Flecks of green spinach add color and subtle flavor to this homemade pasta recipe.
At its best, Italian cuisine creates a symphony of flavor from only a few simple ingredients. With rich ground beef, bright San Marzano tomatoes and a classic blend of Italian cheeses, these amazing stuffed shells perfectly embody this timeless culinary sensibility.
We asked our Recipe.com Facebook fans to tell us which dishes they'd most like to perfect, and we got a terrific response. Now, we're talking back, giving you recipes for all those foods, from rich homemade pastas to light and airy cheesecakes, that you asked for, with some tips to help you perfect those dishes. With dried pasta in a gazillion shapes readily available at the supermarket, it's tempting to forgo making noodles from scratch.
We asked our Recipe.com Facebook fans to tell us which recipes they wanted learn how to make, and homemade pasta sauce was high on the list. No doubt if you're like I was, you've heard gushing tales of how great homemade pasta sauce can be, often accompanied by undisguised contempt for store-bought tomato sauces. I remember back in college, one of my coworkers at a part-time job I had came from a large Italian family, and when I offhandedly mentioned that my dinner plans one night included tossing some spaghetti in a pot and cracking open a jar of sauce, she gave me a look that somehow conveyed both wincing disgust and a kind of broken-hearted pity.
We admit that homemade pasta isn't exactly weeknight friendly, but it's absolutely worth learning how to make fettuccine, because dried boxed noodles don't hold a candle to the rich flavor of fresh pasta. It's a skill you'll be very happy to have when a special occasion rolls around or you have some time on a weekend to cook up a deeply satisfying Sunday supper.
At least once a winter, I indulge myself in homemade Macaroni and Cheese. This time I made it extraspecial with panko bread crumbs (which made the top even crispier), and Raffetto's Homemade Cavatelli Pasta (pictured here). I live just a few blocks from this wonderful New York City pasta shop, where you can find just about any homemade pasta variety.
No packaged or store-bought dough will give you the tender, crisp crust you'll get if you take the time to learn how to make pizza dough. Takeout pizza might become a thing of the past, once you get a taste of your own homemade pizza. Top the dough with veggies and low-fat cheese and you can turn pizza into a low-calorie, guilt-free treat.
The perfect New York-style pizza begins with homemade dough and the freshest ingredients, then let your creativity shine by adding your choice of toppings.
All you need is a healthy bowl of homemade chicken soup. (No, you don't have a cold.) Or a big plate of pasta with a creamy-bacon sauce.
Jarred pasta sauces have come a long way, but, still, none of them hold a candle to homemade. If you've been relying on jarred stuff because you don't think you have the time or skills to learn how to make pasta sauce from scratch, you'll be pleasantly surprised by the recipe below.
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.
What is is about pasta topped with a hearty, rich meat-and-tomato sauce? A fair number of stand-by dinner recipes may not get so much as a shrug when the family sits down to the table, but when the aroma of onion and garlic and simmering ground beef is in the air, it's all you can do to keep your ravenous kids out of the kitchen. True, this homemade sauce takes longer than simply popping open a jar -- but the results are definitely worth it.
If your idea of fresh-baked biscuits includes a tube-shaped can that pops open when you give it a whack, it's time you learn how to make biscuits from scratch. Sure, those pre-made, refrigerated biscuits come in all sorts of shapes and textures, but nothing tastes as good as a fresh, flaky biscuit you've made yourself. Once you've caught on to the basics of how to make biscuits you can experiment with adding ingredients to give them your personal touch.