Homemade Fresh Pasta Machine Cookbook for Beginners with Pictures 2023-2024: Easy American Recipes for Pasta Maker Full Color Edition

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AMERICA'S TOP HOMEMADE FRESH PASTA MACHINE RECIPES CHICKEN

FISH AND SEAFOOD

TURKEY RAVIOLI IN SAGE BUTTER SAUCE

3

LOBSTER RAVIOLI IN CREAMY TOMATO SAUCE

43

DUCK CONFIT TAGLIATELLE WITH MUSHROOM SAUCE

4

SALMON AND SPINACH TAGLIATELLE

44

CHICKEN PESTO LASAGNA ROLLS

5

CRAB AND RICOTTA CANNELLONI

45

SPICY CHICKEN SAUSAGE PENNE

6

ROAST CHICKEN AND GARLIC SPAGHETTI

7

TUNA AND CAPERS PAPPARDELLE

47

TURKEY AND RICOTTA CANNELLONI

8

SEAFOOD MEDLEY FETTUCCINE ALFREDO

48

CHICKEN PARMESAN STUFFED SHELLS

9

SCALLOP AND ASPARAGUS CARBONARA

49

PHEASANT AND PORCINI PAPPARDELLE

10

MUSSELS AND TOMATO PENNE

50

LEMON CHICKEN LINGUINE WITH ASPARAGUS

11

SQUID INK PASTA WITH CALAMARI AND PEAS

51

CHICKEN AND SPINACH FETTUCCINE ALFREDO

12

SHRIMP SCAMPI WITH LINGUINE

52

BEEF

CLAM AND GARLIC SPAGHETTI

46

VEGETARIAN

CLASSIC BEEF LASAGNA

13

WILD MUSHROOM AND THYME TAGLIATELLE

53

SPICY BEEF AND PEPPERONI RAVIOLI

14

BUTTERNUT SQUASH AND SAGE FETTUCCINE

54

BEEF SHORT RIB PAPPARDELLE

15

ROASTED VEGETABLE LASAGNA

55

MEATBALL STUFFED CANNELLONI

56

16

CREAMY AVOCADO AND LIME SPAGHETTI

BRISKET AND CARAMELIZED ONION FETTUCCINE

17

CAPRESE SALAD PAPPARDELLE

57

BEEF CARPACCIO AND ARUGULA LINGUINE

18

EGGPLANT AND TOMATO PENNE

58

KOREAN BBQ BEEF UDON

19

BEEF AND MUSHROOM STROGANOFF SPAGHETTI

20

SLOW-COOKED BEEF RAGU WITH PAPPARDELLE

21

BEEF BOLOGNESE WITH TAGLIATELLE

22

PORK

ARTICHOKE AND LEMON LINGUINE BROCCOLI AND PINE NUT ORECCHIETTE ASPARAGUS AND LEMON ZEST CANNELLONI SPINACH AND RICOTTA STUFFED RAVIOLI

59 60 61 62

VEGAN

PORK AND FENNEL SAUSAGE TAGLIATELLE

23

ROASTED RED PEPPER AND GARLIC FETTUCCINE

63

SPICY CHORIZO AND TOMATO PENNE

24

CREAMY AVOCADO AND SPINACH TAGLIATELLE

64

PROSCIUTTO AND PEA CARBONARA SPAGHETTI

25

VEGAN MUSHROOM AND WALNUT RAVIOLI

65

PULLED PORK RAGU WITH PAPPARDELLE

26

TOMATO AND OLIVE PENNE

66

BACON AND MUSHROOM CREAM FETTUCCINE

27

LEMON AND ASPARAGUS LINGUINE

67

ITALIAN SAUSAGE AND PEPPER LASAGNA

28

VEGAN BUTTERNUT SQUASH AND SAGE PAPPARDELLE

68

PORK BELLY AND KIMCHI UDON

29

ZUCCHINI AND CHERRY TOMATO ORECCHIETTE

69

HAM AND CHEESE TORTELLINI IN CREAM SAUCE

30

VEGAN LASAGNA

70

PANCETTA AND ASPARAGUS LINGUINE

31

EGGPLANT AND CAPER CANNELLONI

71

PORK MEATBALL AND RICOTTA CANNELLONI

32

VEGAN BASIL PESTO SPAGHETTI

72

LAMB ROSEMARY LAMB AND MUSHROOM TAGLIATELLE

33

MINTED LAMB AND FETA RAVIOLI

34

LAMB AND SPINACH LASAGNA

35

GREEK-STYLE LAMB AND OLIVE PENNE

36

LAMB SHANK AND RED WINE FETTUCCINE

37

SPICED LAMB AND APRICOT ORZO

38

LAMB MEABALL AND RICOTTA CANNELLONI

39

HERBED LAMB AND PEA LINGUINE

40

LAMB SAUSAGE AND ROASTED PEPPER SPAGHETTI

41

LAMB RAGU WITH PAPPARDELLE

42

DISCLAIMER This cookbook is designed to provide you with a variety of recipes to enhance your culinary experience using an Instant Pot. The recipes contained herein are created to be both enjoyable and practical. However, it is essential to read and understand this disclaimer thoroughly to ensure safe and effective use of the information provided. Safety and Usage 1. Appliance Safety: The recipes in this cookbook are developed for use specifically with Instant Pot pressure cookers. It is crucial to follow the safety instructions and guidelines provided by the manufacturer of your specific Instant Pot model. The authors and publishers of this cookbook are not responsible for any damage or injury resulting from improper use of the Instant Pot or any other kitchen appliance. 2. Recipe Alterations: While we have made every effort to test and perfect these recipes, variations in individual appliances, altitude, ingredients, and cooking skills can affect the outcome. We recommend following the recipes closely, especially for beginner cooks, but also encourage experienced cooks to adjust recipes to personal preferences, at their own risk. 3. Children and Cooking: Always supervise children who are using or near the Instant Pot or any kitchen appliance. This cookbook is not intended for use by children without adult supervision and guidance. Health and Nutrition 1. Nutritional Information: Nutritional information provided in this cookbook is an estimate and should not be considered medical or nutritional advice. If you have dietary restrictions, allergies, or any health condition requiring nutritional management, consult a healthcare professional or a registered dietitian. 2. Dietary Needs: This cookbook provides general recipes and does not cater specifically to any particular dietary need, such as gluten-free, vegan, or low-carb diets. Users with specific dietary needs should adjust recipes accordingly and at their own discretion. 3. Food Safety: Always follow standard food safety practices when preparing, handling, and storing food. This includes, but is not limited to, washing hands, using clean utensils, and properly storing ingredients to avoid spoilage and prevent foodborne illnesses. Liability 1. General Disclaimer: The authors, publishers, and distributors of this cookbook disclaim any liability for any adverse effects resulting from the use or misuse of the recipes, advice, or guidelines provided in this book. 2. External Links and Third-Party Products: This cookbook may reference external websites or products for additional information or supplies. We are not responsible for the content or the privacy practices of other sites and encourage you to read their privacy statements. 3. No Warranty: The recipes in this cookbook are provided "as is" without warranty of any kind, either express or implied, including but not limited to the implied warranties of merchantability and fitness for a particular purpose. Intellectual Property 1. Copyright: All content in this cookbook, including text, graphics, logos, images, as well as the compilation thereof, and any software used on the site, is the property of the authors and publishers or its suppliers and protected by copyright and other laws. 2. Use of Content: No part of this cookbook may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Turkey Ravioli in Sage Butter Sauce

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Turkey Filling: 1 lb (16 oz / 450 g) ground turkey 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1/4 cup (2 oz / 60 ml) chopped fresh sage Salt and pepper to taste For the Sage Butter Sauce: 1/2 cup (4 oz / 115 g) unsalted butter 1/4 cup (2 oz / 60 ml) fresh sage leaves Salt to taste Grated Parmesan cheese, for garnish

PREPARATION

BREAKFAST IN BED:

1. Create the Pasta Dough: Start by making the pasta dough. In a large mixing bowl, combine 2 cups of flour and a pinch of salt. Make a well in the center, crack in 3 eggs, and gently whisk with a fork, gradually incorporating the flour. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. 2. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten in the dough to relax, which is crucial for a tender pasta. 3. Roll the Dough: Cut the dough into four pieces. Work with one piece at a time, keeping the others covered. Flatten the piece into a rectangular shape and feed it through your pasta machine at the widest setting. Fold the dough into thirds and pass it through the machine again. Repeat this process 5-6 times, reducing the machine's setting one notch each time, until the dough is thin and smooth. 4. Prepare the Turkey Filling: For the filling, mix ground turkey, ricotta, Parmesan, chopped sage, salt, and pepper in a bowl. This combination will provide a rich and savory ravioli filling. 5. Assemble the Ravioli: Place teaspoonfuls of the turkey mixture on a sheet of pasta, spacing them evenly. Place another pasta sheet on top and press around the filling to seal, making sure to remove any air pockets. Cut into individual ravioli using a cutter or knife. 6. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4 minutes, or until they float to the surface and are cooked through. 7. Make the Sage Butter Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant. Add the cooked ravioli to the sauce, toss gently, and season with salt. Serve with a sprinkle of Parmesan.

3

1.

Duck Confit Tagliatelle with Mushroom Sauce

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Duck Confit: 4 duck legs 2 cups (16 oz / 450 g) duck fat 4 cloves garlic, minced 2 sprigs fresh thyme Salt and pepper to taste For the Mushroom Sauce: 2 cups (8 oz / 225 g) mixed mushrooms, sliced 1 cup (8 oz / 240 ml) heavy cream 1/2 cup (4 oz / 115 g) white wine 2 tablespoons (1 oz / 30 g) unsalted butter 1 shallot, minced 2 cloves garlic, minced Salt and pepper to taste

PREPARATION

BREAKFAST IN BED:

1. Prepare the Duck Confit: Begin by seasoning the duck legs with a generous amount of salt and pepper, minced garlic, and fresh thyme leaves. Arrange the duck legs in a single layer in a deep baking dish. Pour enough melted duck fat over them to completely submerge the meat. This slow cooking in fat, a method known as confit, will tenderize the duck beautifully. Place the dish in a preheated oven at 250°F (120°C) and cook for 2 to 3 hours. The duck should be tender and easily pull away from the bone. 2. Make the Pasta Dough: While the duck is cooking, start on your pasta. In a large mixing bowl, whisk together 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and crack in 3 large eggs. Using a fork, gently beat the eggs, gradually incorporating the surrounding flour until a dough begins to form. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it's smooth and elastic. This kneading process is crucial for developing the gluten, which gives the pasta its texture. Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes. 3. Roll and Cut the Pasta: After resting, divide the dough into four equal portions. Working with one portion at a time (keep the others covered to prevent drying), flatten the dough into a rectangle shape. Begin rolling the dough through a pasta machine set to the widest setting. Fold the dough into thirds and pass it through the machine again. Repeat this process 5-6 times, reducing the machine's setting one notch each time, until the dough is thin and smooth, suitable for tagliatelle. 4. Cook the Pasta: Bring a large pot of salted water to a boil. Cut the rolled dough into tagliatelle strips, about 1/4 inch wide. Cook the pasta in boiling water for 2-3 minutes until al dente. Drain the pasta and set aside, reserving some pasta water for the sauce. 5. Prepare the Mushroom Sauce: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add a finely minced shallot and 2 cloves of minced garlic, cooking until translucent and fragrant. Add the sliced mixed mushrooms and cook until they are golden brown and have released their moisture. Pour in 1/2 cup of white wine, allowing it to simmer and reduce slightly. Then, add 1 cup of heavy cream, stirring to combine. Let the sauce simmer until it thickens to your liking. Season with salt and pepper to taste. 6. Shred the Duck Confit: Once the duck is cooked and cool enough to handle, remove it from the fat. Shred the meat off the bones using two forks. The meat should be tender and fall apart easily. 7. Assemble and Serve: Toss the cooked tagliatelle with the mushroom sauce, adding a bit of reserved pasta water if needed to loosen the sauce. Top the pasta with the shredded duck confit. Serve the dish immediately, garnished with fresh herbs or a sprinkle of Parmesan cheese if desired. The richness of the duck, combined with the earthiness of the mushrooms and the fresh, homemade pasta, creates a luxurious and satisfying meal.

4

Chicken Pesto Lasagna Rolls

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Filling: 2 cups (16 oz / 450 g) cooked, shredded chicken 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1/2 cup (4 oz / 115 g) pesto sauce Salt and pepper to taste For the Sauce: 2 cups (16 oz / 450 g) marinara sauce 1 cup (8 oz / 225 g) heavy cream Additional grated Parmesan cheese for topping

PREPARATION

BREAKFAST IN BED:

1. Create the Pasta Dough: In a spacious bowl, whisk together 2 cups of all-purpose flour with a dash of salt, bringing a touch of Emeril's flair. Create a well in the center and crack in 3 large eggs. Gradually mix the flour into the eggs using a fork. Once the mixture starts forming a dough, transfer it to a floured surface. Knead it by hand for about 10 minutes until it achieves a smooth and elastic texture, perfect for rolling through a pasta machine. 2. Rest the Dough: Tightly wrap the kneaded dough in plastic wrap and let it rest at room temperature for 30 minutes. This step allows the gluten in the dough to relax, making it easier to roll and shape into thin lasagna sheets. 3. Roll Out the Pasta: Cut the rested dough into four equal portions. Starting with the widest setting on your pasta machine, roll out one portion at a time. Gradually reduce the machine's setting, passing the dough through multiple times until it reaches the desired thinness for lasagna sheets, typically around the 6 or 7 setting on most machines. 4. Prepare the Chicken Pesto Filling: In a mixing bowl, combine the shredded chicken, ricotta cheese, grated Parmesan, and pesto sauce. Season this rich and flavorful filling with salt and pepper. The pesto's basil aroma, combined with the creamy texture of the cheeses, makes for a tantalizing fusion of flavors. 5. Assemble the Lasagna Rolls: Cut the rolled pasta sheets into rectangles of even size. Lay them flat and spread a generous amount of the chicken pesto filling across each one. Roll them up carefully, ensuring the filling stays inside. 6. Preheat and Prepare the Baking Dish: Set your oven to 375°F (190°C). In a separate bowl, blend the marinara sauce with heavy cream to create a smooth, luxurious sauce. Spread a thin layer of this creamy tomato sauce in the bottom of a baking dish. 7. Bake the Lasagna Rolls: Place the filled lasagna rolls seam side down in the dish. Cover them with the remaining sauce and a sprinkle of additional Parmesan cheese. Bake for about 25-30 minutes until the sauce bubbles and the tops turn a delicious golden brown. 8. Let Rest and Serve: After removing the lasagna rolls from the oven, allow them to rest for a few minutes. This step helps the flavors meld together and makes the rolls easier to serve. The fusion of traditional Italian lasagna with the zest of pesto and tender chicken creates a dish that's both innovative and comfortingly familiar.

5

Spicy Chicken Sausage Penne

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Chicken Sausage Penne: 1 lb (16 oz / 450 g) spicy chicken sausage, casing removed 2 cloves garlic, minced 1 red chili, finely chopped 1 can (14 oz / 400 g) diced tomatoes 1/2 cup (4 oz / 115 g) heavy cream 1/4 cup (2 oz / 60 ml) olive oil Salt and pepper to taste Grated Parmesan cheese for serving Fresh basil leaves for garnish

PREPARATION 1. Crafting the Pasta Dough: Begin your culinary adventure by sifting 2 cups of all-purpose flour into a large mixing bowl. Add a pinch of salt, reminiscent of the Mediterranean sea breeze. Create a well in the center, and crack in 3 large eggs, as golden as the Tuscan sun. Gradually incorporate the flour into the eggs using a fork, emulating the ancient art of pasta making. Once the dough starts to form, transfer it to a floured surface. Knead it with passion for about 10 minutes, until it becomes smooth and elastic, a testament to the time-honored traditions of Italian cooking. 2. Resting the Dough: Embrace the Italian philosophy of 'la dolce far niente' (the sweetness of doing nothing) as you let the dough rest. Wrap it in plastic and set it aside for 30 minutes, allowing the gluten to relax and the dough to reach its perfect state for rolling. 3. Rolling the Pasta: Divide the rested dough into four equal sections. Channel the precision of an Italian artisan as you feed one section at a time through your pasta machine. Start with the widest setting, rolling and folding the dough. Gradually decrease the setting, thinning the dough to a consistency ideal for penne. This process is a tribute to the meticulous craft of pasta-making found in the heart of Italy. 4. Preparing the Spicy Chicken Sausage: In a skillet over medium heat, add olive oil, minced garlic, and finely chopped red chili. As the garlic sizzles, add the spicy chicken sausage, removed from its casing. Cook until the sausage is beautifully browned and aromatic, breaking it apart with a wooden spoon. This step fills the kitchen with the spicy scents of a bustling Italian market. 5. Simmering the Sauce: To the sausage, add the canned diced tomatoes, stirring to combine. Let this mixture simmer gently, allowing the tomatoes to break down and the sauce to thicken. As it cooks, pour in the heavy cream, blending it into the sauce to create a creamy, indulgent texture. 6. Boiling the Pasta: Cut your handcrafted pasta into penne-sized pieces. Boil them in salted water until they are al dente, a culinary term cherished in Italian kitchens. Drain the pasta, reserving a cup of the pasta water for later use. 7. Combining and Serving: Toss the cooked penne into the skillet with the sausage sauce. Add some of the reserved pasta water to achieve the desired consistency. Mix well, ensuring each piece of pasta is coated in the rich, spicy sauce. This final step unites the bold flavors of Italy in one harmonious dish. 8. Plating with Elegance: Serve the Spicy Chicken Sausage Penne on warm plates. Garnish with freshly grated Parmesan cheese and basil leaves, adding a touch of Italian flair. Each bite is a journey through the vibrant streets and quaint countryside of Italy, a true culinary exploration.

BREAKFAST IN BED:

6

Roast Chicken and Garlic Spaghetti

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Roast Chicken and Garlic: 2 chicken breasts, roasted and shredded 6 cloves garlic, minced 1/4 cup (2 oz / 60 ml) olive oil 1 tsp (5 ml) red pepper flakes 1/2 cup (4 oz / 115 g) grated Parmesan cheese Fresh parsley, chopped, for garnish Salt and pepper to taste

PREPARATION

BREAKFAST IN BED:

1. Perfecting the Pasta Dough: Begin with the flour and salt in a large bowl, whisking to combine. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a fork, emulating the traditional techniques of Italian pasta artisans. When the mixture forms a dough, transfer it to a floured surface. Knead it with dedication for about 10 minutes until it achieves a smooth, pliable texture. This process is essential for developing the gluten, which gives the pasta its characteristic bite. 2. Resting the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period allows the gluten strands to relax, making the dough more workable and ensuring tender pasta. 3. Rolling the Pasta Dough: Divide the rested dough into smaller, manageable pieces. Starting at the widest setting on your pasta machine, roll out the dough, gradually reducing the setting with each pass. The goal is to achieve thin sheets suitable for spaghetti, capturing the essence of handmade Italian pasta. 4. Roasting the Chicken: Season chicken breasts with salt, pepper, and a drizzle of olive oil. Roast in a preheated oven at 375°F (190°C) until the chicken is cooked through and juicy. Let it cool, then shred it into bite-sized pieces. This method ensures a moist, flavorful chicken that's perfect for pairing with pasta. 5. Infusing the Garlic Oil: In a large skillet, heat olive oil and gently sauté minced garlic with red pepper flakes. The garlic should turn golden and aromatic, infusing the oil with its rich flavor without burning. 6. Boiling the Pasta: Bring a large pot of salted water to a boil. Cook the freshly made spaghetti until al dente. Drain the pasta, reserving some pasta water for adjusting the sauce's consistency. 7. Combining Pasta and Chicken: Toss the cooked spaghetti in the garlic-infused oil, adding the shredded chicken. If the pasta seems dry, add a bit of the reserved pasta water to moisten it. 8. Final Seasoning and Garnish: Adjust the seasoning with salt and pepper. Serve the spaghetti topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Each element of the dish comes together to create a comforting, flavorful meal that's steeped in tradition and crafted with care.

7

Turkey and Ricotta Cannelloni

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Filling: 1 lb (16 oz / 450 g) ground turkey 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1/4 cup (2 oz / 60 ml) chopped fresh parsley 2 cloves garlic, minced Salt and pepper to taste For the Sauce: 2 cups (16 oz / 450 g) tomato sauce 1/4 cup (2 oz / 60 ml) olive oil 1 onion, finely chopped 2 cloves garlic, minced Salt and pepper to taste Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

1. Crafting the Pasta Dough: Start your culinary journey by sifting 2 cups of all-purpose flour into a large bowl, whisking in a pinch of salt for flavor. Create a well in the center, crack in 3 large eggs, and begin mixing. Gradually incorporate the flour into the eggs, stirring with a fork until a rough dough forms. Transfer the dough onto a floured surface and knead it passionately for about 10 minutes, until it becomes smooth and elastic. This tactile experience is at the heart of homemade pasta making. 2. Resting the Dough: Wrap your lovingly kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This rest period allows the gluten in the dough to relax, making it more pliable and easier to roll out for the perfect cannelloni. 3. Preparing the Turkey Filling: In a mixing bowl, combine 1 lb of ground turkey with 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, 1/4 cup of freshly chopped parsley, and 2 cloves of minced garlic. Season with salt and pepper. Mix these ingredients thoroughly, ensuring each element is evenly distributed. This filling should be rich and flavorful, embodying the comforting essence of home cooking. 4. Rolling Out the Pasta: Divide the rested dough into four portions. Using a pasta machine, roll out each piece through the widest setting. Gradually decrease the settings, passing the dough through until it reaches the desired thinness. Cut the sheets into rectangular shapes, preparing them for the filling. 5. Making the Tomato Sauce: Heat 1/4 cup of olive oil in a saucepan. Add 1 finely chopped onion and 2 cloves of minced garlic, sautéing until translucent. Pour in 2 cups of tomato sauce and simmer. Season with salt and pepper to taste. Let the sauce cook until it thickens slightly, infusing it with the aromas of a family kitchen. 6. Assembling the Cannelloni: Spoon the turkey filling onto each pasta rectangle. Roll them up carefully, ensuring the filling stays enclosed. Place the cannelloni seam side down in a baking dish. Pour the homemade tomato sauce over the cannelloni, ensuring each piece is generously covered. 7. Baking the Dish: Preheat your oven to 375°F (190°C). Bake the cannelloni for 25-30 minutes until the pasta is tender and the sauce is bubbling. The aroma of baking cannelloni will fill your kitchen, evoking memories of family gatherings and shared meals. 8. Serving: Let the cannelloni rest for a few minutes after baking. Serve hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley. Each bite of this dish should transport you to a place of warmth and familial love, where food is made with care and shared with joy.

8

Chicken Parmesan Stuffed Shells

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Filling: 2 cups (16 oz / 450 g) cooked, shredded chicken breast 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1 egg 1/4 cup (2 oz / 60 ml) chopped fresh basil Salt and pepper to taste For the Sauce: 2 cups (16 oz / 450 g) marinara sauce 1/2 cup (4 oz / 115 g) grated mozzarella cheese Olive oil for greasing

PREPARATION

BREAKFAST IN BED:

1. Creating the Pasta Dough: Begin by whisking 2 cups of all-purpose flour with a pinch of salt in a large bowl. Form a well in the center and crack in 3 large eggs. Using a fork, gently incorporate the flour into the eggs, blending until a rough dough forms. Transfer this dough onto a floured surface, kneading with love and attention for about 10 minutes until it becomes smooth and elastic. This is where the soul of the dish begins. 2. Resting the Dough: Wrap your beautifully kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This rest is crucial for the gluten to relax, making the dough more workable for those perfect pasta shells. 3. Preparing the Filling: Mix together 2 cups of cooked, shredded chicken breast, 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, 1 beaten egg, and 1/4 cup of freshly chopped basil. Season with salt and pepper. This combination should be creamy and flavorful, embodying the essence of a hearty family meal. 4. Rolling Out the Pasta: Divide the rested dough into four portions. Roll each piece through a pasta machine, starting at the widest setting and gradually reducing to a thinner setting. Aim for sheets that are thin but sturdy enough to hold the filling. This process transforms the dough into the foundation of your stuffed shells. 5. Assembling the Shells: Cut the pasta sheets into large rectangles, spoon the chicken and cheese mixture onto each, then roll them up into shells. This step is like wrapping little gifts for your palate. 6. Preparing the Baking Dish: Lightly grease a baking dish with olive oil. Lay the stuffed shells seam side down in the dish. This creates a bed for your shells, ready to be smothered in sauce. 7. Adding the Sauce and Cheese: Cover the shells with 2 cups of marinara sauce, ensuring each shell is generously coated. Sprinkle 1/2 cup of grated mozzarella cheese over the top, adding a layer of gooey goodness. 8. Baking the Dish: Preheat your oven to 375°F (190°C). Bake the shells for 25-30 minutes, until the sauce is bubbling and the cheese has melted into a golden-brown blanket of deliciousness. The aromas wafting through your kitchen will evoke memories of family gatherings and shared meals. 9. Serving: Let the dish cool slightly before serving. Garnish with extra Parmesan and fresh basil if desired. Each shell should be a comforting bite of creamy filling encased in tender pasta, with a rich tomato sauce and melted cheese topping.

9

Pheasant and Porcini Pappardelle

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Pheasant and Porcini Sauce: 2 pheasant breasts, cooked and shredded 1 cup (8 oz / 225 g) porcini mushrooms, chopped 1/2 cup (4 oz / 115 g) white wine 1 cup (8 oz / 225 g) heavy cream 2 cloves garlic, minced 1 onion, finely chopped 1/4 cup (2 oz / 60 ml) olive oil Salt and pepper to taste Fresh parsley, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Perfection: Begin with 2 cups of flour in a large bowl. Add a pinch of salt. Crack 3 eggs into the center. Slowly mix, bringing the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. The dough should be firm yet pliable. 2. Resting the Dough: Wrap your dough in plastic wrap and allow it to rest for 30 minutes at room temperature. This resting period is essential for the gluten to relax, making the dough easier to roll out. 3. Preparing the Pheasant: Cook the pheasant breasts in a preheated oven at 350°F (175°C) until fully cooked, about 25-30 minutes. Once cooked, shred the meat into small pieces. This method ensures the pheasant is tender and flavorful. 4. Making the Porcini Sauce: In a skillet, heat olive oil. Add minced garlic and chopped onion, cooking until soft. Stir in chopped porcini mushrooms, cooking until they're softened. Add white wine, letting it reduce, then pour in heavy cream. Allow the sauce to simmer until it thickens, forming a rich and creamy mixture. 5. Rolling the Pasta: Divide the rested dough into sections. Using a pasta machine, roll each section into thin sheets, then cut into wide pappardelle noodles. This process should create a delicate yet sturdy base for your dish. 6. Cooking the Pappardelle: Cook the pasta in boiling salted water until al dente. Drain and set aside, keeping some pasta water for the sauce. 7. Combining the Ingredients: Add the cooked, shredded pheasant to the porcini sauce. Toss in the cooked pappardelle, adding pasta water if needed to loosen the sauce. The dish should have a harmonious blend of earthy mushrooms and rich pheasant. 8. Final Touches and Serving: Garnish the pasta with chopped fresh parsley, adding color and freshness to the dish. Serve immediately, savoring the fusion of flavors and textures in each bite.

10

Lemon Chicken Linguine with Asparagus

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Dish: 2 chicken breasts, cooked and sliced 1 bunch asparagus, trimmed and chopped 1 lemon, zest and juice 1/2 cup (4 oz / 115 g) heavy cream 1/4 cup (2 oz / 60 ml) olive oil 2 cloves garlic, minced Salt and pepper to taste Parmesan cheese, grated, for garnish

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Mastery: In a sizable bowl, mix 2 cups of all-purpose flour with a pinch of salt, creating the foundation for your pasta. Make a well in the center and crack in 3 large eggs. Gradually blend the flour into the eggs, stirring gently with a fork, until a shaggy dough forms. This mix of ingredients offers a balance between richness and simplicity. 2. Kneading the Dough: Turn out the dough onto a floured surface and knead it with care and attention for about 10 minutes. This process develops the gluten, giving the pasta its classic texture and elasticity. The dough should be smooth and supple. 3. Resting the Dough: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting phase allows the gluten to relax, making the dough more manageable and ensuring a delicate, tender pasta. 4. Preparing the Chicken: Season the chicken breasts with salt and pepper, and cook them in a preheated oven at 375°F (190°C) until they are fully cooked and juicy. Once cooled, slice the chicken into thin strips. This cooking method ensures the chicken is both flavorful and succulent. 5. Asparagus Sauté: Heat olive oil in a skillet over medium heat. Add minced garlic and the chopped asparagus, sautéing until the asparagus is tender yet still vibrant green. This step infuses the dish with a fresh, garden-like quality. 6. Lemon Cream Sauce Creation: Add the zest and juice of one lemon to the skillet, stirring to incorporate. Pour in the heavy cream and let the mixture simmer gently. Season with salt and pepper to taste. The lemon cream sauce should be light and zesty, complementing the other components. 7. Rolling Out and Cutting the Pasta: After resting, roll out the dough using a pasta machine, gradually reducing the thickness until it's suitable for linguine. Cut the dough into thin strips, ensuring uniformity for even cooking. 8. Cooking the Linguine: Boil the linguine in salted water until it reaches al dente perfection. Drain, reserving some pasta water for the sauce. 9. Combining and Final Touches: Toss the cooked linguine in the lemon cream sauce, adding the cooked chicken and asparagus. If needed, use the reserved pasta water to adjust the consistency of the sauce. The dish should be a harmonious blend of tangy lemon, creamy sauce, tender chicken, and crisp asparagus. 10. Plating and Garnishing: Serve the Lemon Chicken Linguine with Asparagus on warm plates, garnished with freshly grated Parmesan cheese. Each bite offers a refreshing and satisfying experience, perfect for a wholesome yet indulgent meal.

11

Chicken and Spinach Fettuccine Alfredo

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Alfredo Sauce: 1 cup (8 oz / 225 g) heavy cream 1/2 cup (4 oz / 115 g) unsalted butter 1 cup (8 oz / 225 g) grated Parmesan cheese Salt and pepper to taste For the Dish: 2 chicken breasts, cooked and sliced 2 cups (16 oz / 450 g) fresh spinach, chopped Zest of 1 lemon Juice of 1 lemon Olive oil for cooking

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Perfection: Begin by sifting 2 cups of all-purpose flour into a large bowl. Add a pinch of salt for flavor. Make a well in the center and crack in 3 large eggs. Gradually mix the flour into the eggs, combining them with a fork to form a rough dough. Transfer this dough onto a floured surface, and knead for about 10 minutes. The goal is to achieve a smooth and elastic dough, perfect for fettuccine. 2. Resting the Dough: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This resting period is key for the gluten to relax, making the dough easier to roll and shape. 3. Preparing the Chicken: Season the chicken breasts with salt and pepper. Cook them in a skillet with a bit of olive oil over medium heat until fully cooked and golden brown. Once cooled, slice the chicken into thin strips. Set aside for later. 4. Cooking the Spinach: In the same skillet, add fresh spinach and cook until it wilts. This should take only a few minutes. The spinach adds a fresh, nutritious element to the dish. 5. Alfredo Sauce Creation: In a saucepan, melt 1/2 cup of unsalted butter. Add 1 cup of heavy cream and bring to a simmer. Gradually whisk in 1 cup of grated Parmesan cheese until the sauce becomes creamy and smooth. Season with salt and pepper to taste. 6. Rolling and Cutting the Pasta: After the dough has rested, roll it out using a pasta machine. Begin at the widest setting and gradually reduce the thickness. Once the dough is thin enough, cut it into long strips for fettuccine. 7. Cooking the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. In the last minute of cooking, add the cooked spinach to the pot. Drain the pasta and spinach, reserving a bit of the pasta water. 8. Assembling the Dish: In a large skillet, combine the cooked pasta and spinach with the sliced chicken. Gently pour the Alfredo sauce over the pasta, tossing to coat everything evenly. If the sauce is too thick, use the reserved pasta water to adjust its consistency. 9. Final Touches: Serve the Chicken and Spinach Fettuccine Alfredo on warm plates. Garnish with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper. The dish should be a comforting blend of creamy sauce, tender chicken, and nutritious spinach. 10. Plating: Plate the dish elegantly, showcasing the creamy texture of the Alfredo sauce, the bright green of the spinach, and the succulent chicken. The presentation should be as inviting as the flavors are rich and satisfying.

12

1.

Classic Beef Lasagna

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Meat Sauce: 1 lb (16 oz / 450 g) ground beef 1 onion, finely chopped 2 cloves garlic, minced 2 cups (16 oz / 450 g) tomato sauce 1 tsp (5 ml) dried oregano 1 tsp (5 ml) dried basil Salt and pepper to taste For the Cheese Mixture: 2 cups (16 oz / 450 g) ricotta cheese 1 cup (8 oz / 225 g) grated mozzarella cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1 egg Salt and pepper to taste

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Crafting: Begin by combining 2 cups of all-purpose flour with a pinch of salt in a large bowl, setting the stage for authentic homemade pasta. Create a well in the center and crack in 3 large eggs, gradually blending the flour into the eggs with a fork. Once a shaggy dough forms, transfer it to a floured surface. 2. Kneading the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. This process is vital for developing the gluten, which gives the lasagna sheets their perfect texture. 3. Resting the Dough: Wrap the kneaded dough in plastic wrap and let it rest for 30 minutes at room temperature. This rest allows the gluten to relax, making the dough easier to roll out. 4. Meat Sauce Preparation: Cook 1 lb of ground beef, one finely chopped onion, and two minced garlic cloves in a skillet until the meat is browned. Drain excess fat. Stir in 2 cups of tomato sauce, 1 tsp each of dried oregano and basil, seasoning with salt and pepper. Let it simmer for 20 minutes to develop a rich flavor. 5. Cheese Mixture Creation: Combine 2 cups of ricotta cheese, half of the mozzarella, 1/2 cup of Parmesan, and one egg in a bowl. Season with salt and pepper. This mixture adds a creamy, rich layer to the lasagna. 6. Rolling and Cutting Pasta: Divide the rested dough into sections, rolling each through a pasta machine to the desired thickness. Cut the sheets to fit your lasagna pan, creating the foundation for your layers. 7. Layering the Lasagna: In a greased baking dish, start with a layer of pasta sheets. Top with a portion of the meat sauce, followed by a layer of the cheese mixture. Repeat these layers, ending with a final layer of pasta. Sprinkle the remaining mozzarella cheese on top. 8. Baking the Dish: Preheat your oven to 375°F (190°C). Bake the lasagna covered with foil for 25 minutes. Then, uncover and bake for another 25 minutes until the cheese is golden and bubbly. This baking process melds the flavors together and creates a beautifully browned top. 9. Resting and Serving: Allow the lasagna to rest for 10 minutes after baking. This rest time lets the layers set, making it easier to cut and serve. 10. Plating and Enjoyment: Serve the lasagna on individual plates. The layers of pasta, rich meat sauce, and creamy cheese should be distinct and inviting, offering a taste of traditional Italian comfort food.

13

Spicy Beef and Pepperoni Ravioli

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Filling: 1/2 lb (8 oz / 225 g) ground beef 1/2 lb (8 oz / 225 g) pepperoni, finely chopped 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1 tsp (5 ml) red pepper flakes Salt and pepper to taste For the Sauce: 2 cups (16 oz / 450 g) tomato sauce 1 clove garlic, minced 1 tsp (5 ml) dried basil Salt and pepper to taste

PREPARATION

BREAKFAST IN BED:

1. Creating the Pasta Dough: Begin by combining 2 cups of all-purpose flour and a pinch of salt in a large bowl. Make a well in the center, crack in 3 large eggs, and gradually incorporate the flour into the eggs, forming a dough. Knead the dough on a floured surface until it's smooth and elastic, about 10 minutes. 2. Resting the Dough: Cover the dough in plastic wrap and let it rest for 30 minutes at room temperature. This rest allows the gluten to relax, making the dough more malleable for rolling out into thin sheets. 3. Filling Preparation: In a skillet, cook the ground beef until browned. Drain any excess fat and transfer to a mixing bowl. Add the finely chopped pepperoni, ricotta cheese, Parmesan cheese, red pepper flakes, salt, and pepper to the beef. Mix until well combined. 4. Sauce Crafting: In a separate saucepan, sauté minced garlic until fragrant. Add the tomato sauce and dried basil, seasoning with salt and pepper. Let the sauce simmer on low heat for about 15 minutes, allowing the flavors to blend together. 5. Rolling Out the Pasta: Divide the rested dough into smaller portions. Run each through a pasta machine at incrementally thinner settings until you achieve the desired thinness for ravioli sheets. Lay the sheets on a floured surface. 6. Assembling the Ravioli: Place spoonfuls of the beef and pepperoni filling on one half of each pasta sheet. Fold the other half over the filling and press down around the edges to seal, creating individual ravioli. Ensure the edges are tightly sealed to prevent the filling from leaking during cooking. 7. Cooking the Ravioli: Bring a large pot of salted water to a boil. Gently place the ravioli in the boiling water and cook for about 4 minutes, or until they float to the surface. Carefully remove them with a slotted spoon. 8. Plating the Dish: Arrange the cooked ravioli on plates and spoon the warm tomato sauce over them. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes for an additional spicy kick. 9. Final Touches: Serve the ravioli while hot, allowing the rich and spicy flavors of the beef and pepperoni filling to meld with the tangy tomato sauce, creating a harmonious and satisfying dish.

14

Beef Short Rib Pappardelle

INGREDIENTS For the Pasta Dough: 2 cups all-purpose flour 3 large eggs For the Beef Short Ribs: 2 lbs beef short ribs Salt and pepper, to taste 2 tbsp olive oil 1 large onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 cloves of garlic, minced 2 tbsp tomato paste 1 cup red wine 2 cups beef stock Fresh herbs (such as thyme, rosemary, and bay leaves) For the Sauce: Reserved cooking liquid from the short ribs Salt and pepper, to taste For Garnish: Freshly grated Parmesan cheese Fresh parsley, chopped

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Preparation: In a large mixing bowl, whisk together 2 cups of all-purpose flour and a pinch of salt. Create a well in the center, crack in 3 large eggs, and slowly mix, incorporating the flour into the eggs. Knead the dough on a floured surface until it's smooth and elastic, approximately 10 minutes. 2. Resting the Dough: Cover the kneaded dough with plastic wrap and let it rest for 30 minutes. This resting period is essential for the gluten to relax, making the pasta dough more pliable and easier to work with. 3. Short Rib Cooking: Season the beef short ribs with salt and pepper. Brown them in a heavy pot, then remove. In the same pot, sauté onions, carrots, and celery until softened. Add garlic, tomato paste, red wine, beef stock, and herbs. Return the short ribs to the pot, cover, and cook in a preheated oven at 325°F (160°C) for about 2.5 to 3 hours, until the meat is tender and falls off the bone. 4. Sauce Preparation: Once the ribs are cooked, remove them from the pot. Let them cool slightly, then shred the meat, discarding the bones. Strain the cooking liquid and reduce it on the stove until thickened to form a rich sauce. Add the shredded meat back to the sauce. 5. Rolling and Cutting Pasta: After the dough has rested, roll it out using a pasta machine to a thin consistency, suitable for pappardelle. Cut the sheets into broad, flat noodles. 6. Cooking the Pappardelle: Cook the pappardelle in a large pot of boiling salted water until al dente, about 3-4 minutes. Drain, reserving a bit of pasta water. 7. Combining Pasta and Sauce: Toss the cooked pappardelle with the short rib sauce, adding reserved pasta water as needed to loosen the sauce. The pasta should be well-coated and glossy. 8. Final Touches: Serve the Beef Short Rib Pappardelle on warm plates. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley for added flavor and color. 9. Plating for Service: Plate the pappardelle with care, ensuring each serving has a generous portion of the succulent beef short rib. The dish should be a hearty and comforting presentation, perfect for a rustic dining experience.

15

Meatball Stuffed Cannelloni

INGREDIENTS For the Pasta Dough: 2 cups (16 oz) all-purpose flour 3 large eggs For the Meatballs: 1 lb (16 oz) ground beef 1/2 cup (4 oz) breadcrumbs 1/4 cup (2 oz) grated Parmesan cheese 1 large egg 2 cloves garlic, minced 1 tsp (5 ml) dried Italian herbs Salt and pepper, to taste For the Filling and Assembly: 1 cup (8 oz) ricotta cheese 1/2 cup (4 oz) grated mozzarella cheese 1/4 cup (2 oz) chopped fresh parsley 2 cups (16 oz) marinara sauce For the Sauce: 2 cups (16 oz) marinara sauce 1/2 cup (4 oz) grated mozzarella cheese for topping

PREPARATION

BREAKFAST IN BED:

1. Making the Pasta Dough: Combine 2 cups of flour and a pinch of salt in a large bowl. Create a well in the center, crack in 3 eggs, and gradually mix the flour into the eggs to form a dough. Knead on a floured surface until smooth and elastic, about 10 minutes. 2. Resting the Dough: Wrap the dough in plastic and let it rest for 30 minutes at room temperature. This step is crucial for the gluten to relax, making the dough easier to roll out. 3. Preparing the Meatballs: Mix 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 beaten egg, minced garlic, Italian herbs, salt, and pepper in a bowl. Form into small meatballs, about the size of a cherry. 4. Cooking the Meatballs: Brown the meatballs in a skillet with a bit of olive oil until cooked through. Set aside to cool. 5. Filling Preparation: In a separate bowl, mix 1 cup ricotta, 1/2 cup grated mozzarella, and 1/4 cup chopped parsley. Add cooled meatballs to this mixture and stir gently. 6. Rolling Out the Pasta: Divide the rested dough into sections. Using a pasta machine, roll out each section into thin sheets. Cut into large rectangles to fit the size of your cannelloni. 7. Filling the Cannelloni: Place a spoonful of the meatball-ricotta mixture on one end of each pasta rectangle. Roll up carefully, ensuring the filling is enclosed. 8. Assembling the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni in a single layer. Pour the remaining marinara sauce over the top and sprinkle with additional mozzarella cheese. 9. Baking: Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. 10. Serving: Let the cannelloni rest for a few minutes after baking. Serve hot, garnished with fresh parsley or basil, if desired.

16

Brisket and Caramelized Onion Fettuccine

INGREDIENTS For the Pasta Dough: 2 cups (16 oz) all-purpose flour 3 large eggs For the Brisket: 2 lbs (32 oz) beef brisket Salt and pepper, to taste 2 tbsp (30 ml) olive oil 2 cups (16 oz) beef broth Fresh herbs (rosemary, thyme) For the Caramelized Onions: 2 large onions, thinly sliced 2 tbsp (30 ml) butter 1 tbsp (15 ml) brown sugar For the Sauce: 2 cups (16 oz) heavy cream 1/2 cup (4 oz) grated Parmesan cheese Salt and pepper, to taste For Garnish: Fresh parsley, chopped

PREPARATION

BREAKFAST IN BED:

1. Preparing the Brisket: Season 2 lbs of brisket with salt and pepper. In a heavybottomed pan, heat 2 tbsp of olive oil and sear the brisket on all sides until browned. Add fresh herbs and 2 cups of beef broth, cover, and simmer on low heat for 3-4 hours until the brisket is tender. Once cooked, shred the brisket and set aside. 2. Caramelizing the Onions: In a separate pan, melt 2 tbsp of butter. Add thinly sliced onions and 1 tbsp of brown sugar. Cook on low heat, stirring occasionally, until the onions are golden and caramelized, about 20-30 minutes. 3. Making the Pasta Dough: Combine 450 g of flour and a pinch of salt in a large bowl. Make a well in the center, add 3 eggs, and gradually incorporate the flour into the eggs to form a dough. Knead on a floured surface until smooth, about 10 minutes. 4. Resting the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll. 5. Rolling Out the Pasta: Divide the rested dough into sections. Using a pasta machine, roll each section into thin sheets, then cut into fettuccine strands. 6. Cooking the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2-3 minutes. Drain and set aside, reserving some pasta water. 7. Making the Sauce: In a saucepan, heat 480 ml of heavy cream. Stir in the caramelized onions, shredded brisket, and 120 g of grated Parmesan. Season with salt and pepper. Add a splash of pasta water to adjust the consistency. 8. Combining the Dish: Toss the cooked fettuccine with the brisket and onion sauce. Ensure each strand is coated evenly. 9. Final Touches: Serve the pasta hot, garnished with chopped fresh parsley. Optionally, add extra Parmesan cheese on top for added flavor. 10. Plating: Plate the pasta in a way that showcases the tender brisket and rich, caramelized onions, ensuring a balance of flavors in every bite.

17

Beef Carpaccio and Arugula Linguine

INGREDIENTS Pasta Dough: 2 cups (approx. 480 ml) all-purpose flour 3 large eggs A pinch of salt Beef Carpaccio: 8 oz (approx. 225 grams) beef tenderloin To Serve: 2 cups (approx. 480 ml) fresh arugula Zest of 1 lemon Juice of ½ lemon Extra-virgin olive oil, for drizzling Freshly shaved Parmesan cheese Freshly cracked black pepper Semolina flour, for dusting

PREPARATION

BREAKFAST IN BED:

1. Dough Making: Begin by sifting 2 cups of all-purpose flour and a pinch of salt onto a clean surface. Make a well in the center and crack in 3 large eggs. Gradually incorporate the flour into the eggs using a fork, ensuring a gradual and even mixing. Once the dough starts forming, knead with your hands until smooth and elastic, about 10 minutes. This process releases gluten, giving the pasta its texture. Wrap the dough in cling film and let it rest for 30 minutes. 2. Rolling Pasta: After resting, divide the dough into four parts. Flatten one part with your hands and feed it through your pasta machine at its widest setting. Fold into thirds, rotate 90 degrees, and pass through the machine again. Repeat this process 5-6 times on the same setting to condition the dough. Gradually reduce the settings on your machine, rolling the pasta through each setting twice until you reach the desired thickness. 3. Cutting Linguine: Attach the linguine cutter to your pasta machine. Feed the sheet of pasta through the cutter. Gently shake out the strands and lay them on a semolina-dusted tray. Repeat with the remaining dough. 4. Beef Carpaccio Prep: For the carpaccio, choose a high-quality beef tenderloin. Freeze the beef for 30 minutes for easier slicing. Then, using a very sharp knife, cut the beef into the thinnest possible slices. Lay these slices between sheets of parchment paper and gently pound them to paper-thin consistency. 5. Cooking Pasta: Bring a large pot of salted water to a rolling boil. Cook the linguine for 2-3 minutes until al dente. Drain, reserving a cup of pasta water. 6. Assembly: Toss the hot linguine with fresh arugula, a drizzle of extra-virgin olive oil, lemon zest, and juice for a vibrant flavor. If needed, add a bit of the reserved pasta water to loosen the sauce. 7. Plating: Arrange the beef carpaccio on plates, top with the linguine and arugula mixture. Finish with shaved Parmesan cheese, cracked black pepper, and a drizzle of olive oil. Serve immediately to enjoy the contrasting textures and flavors.

18

Korean BBQ Beef Udon

INGREDIENTS Pasta Dough: 2 cups (approx. 480 ml) all-purpose flour 3 large eggs A pinch of salt Beef Marinade: 1 lb (approx. 450 grams) thinly sliced beef 1/4 cup (60 ml) soy sauce 2 tbsp (30 ml) brown sugar 1 tbsp (15 ml) sesame oil 3 cloves garlic, minced 1 inch piece ginger, grated 1/2 tsp (2.5 ml) black pepper Udon Noodles: 14 oz (approx. 400 grams) udon noodles To Serve: 2 tbsp (30 ml) vegetable oil 1 medium onion, thinly sliced 1 carrot, julienned 2 green onions, chopped Sesame seeds, for garnish

PREPARATION

BREAKFAST IN BED:

1. Dough Creation: Begin by sifting 2 cups of all-purpose flour and a pinch of salt into a large mixing bowl. Gradually pour in ¾ cup of warm water, stirring steadily to incorporate. Once the mixture begins to form a shaggy dough, transfer it to a lightly floured surface. Knead the dough for about 10 to 15 minutes until it becomes smooth and pliable. The dough should be firm but not too sticky. Wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes, giving the gluten time to relax. 2. Rolling and Cutting Noodles: Divide the rested dough into four equal sections for easier handling. Flatten each piece slightly, then pass them through a pasta machine, starting at the widest setting. Fold the dough over and pass it through several times, reducing the setting each time, until the sheets reach the desired thinness for udon noodles. Using a sharp knife or pasta cutter, slice the sheets into thick, udonstyle noodles. Dust with a bit of flour to prevent sticking. 3. Beef Marination and Preparation: Thinly slice 1 pound of beef (preferably a tender cut like sirloin or ribeye) against the grain. In a mixing bowl, combine the beef slices with a marinade made from 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 2 minced garlic cloves, and a dash of freshly ground black pepper. Ensure the beef slices are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to an hour, allowing the flavors to penetrate the meat. 4. Vegetable Prep: Finely julienne 1 large onion and 1 carrot. Slice 2 green onions, separating the white and green parts. The white parts will be used for cooking, while the green parts will be reserved for garnishing. 5. Cooking the Beef: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the marinated beef and stir-fry until the beef is fully cooked and caramelized. This should take around 5-7 minutes. Once cooked, transfer the beef to a plate and set aside. 6. Noodle Cooking: Fill a large pot with water and bring to a boil. Gently add the homemade udon noodles and stir to separate them. Boil for 4-6 minutes or until the noodles are cooked al dente. Drain the noodles and rinse under cold running water to stop the cooking process and remove excess starch. 7. Combining and Final Touches: In the same skillet used for the beef, add a bit more oil if needed and sauté the julienned onion and carrot until they start to soften. Add the cooked noodles and beef back into the skillet. Stir in the white parts of the green onions. Toss everything together over medium heat, allowing the flavors to meld for a few minutes. Adjust seasoning if necessary, adding more soy sauce or a pinch of sugar to balance the flavors. 8. Serving: Serve the Korean BBQ Beef Udon hot, garnished with the reserved green parts of the green onions. Optionally, sprinkle some toasted sesame seeds or a drizzle of sesame oil for an extra layer of flavor. Enjoy this hearty and flavorful dish that combines the richness of Korean BBQ with the comfort of udon noodles.

19

Beef and Mushroom Stroganoff Spaghetti

INGREDIENTS For the Fresh Spaghetti Pasta: 3 1/2 cups (approximately) all-purpose flour (400 grams) 4 large eggs A dash of olive oil For the Stroganoff Sauce: 2 tablespoons olive oil (30 ml) 1 pound beef, thinly sliced (450 grams) 1 large onion, diced 2 cloves garlic, minced 8 ounces mushrooms, sliced (225 grams) 2 tablespoons all-purpose flour (30 grams) 2 cups beef broth (475 ml) 1 cup sour cream (240 ml) Salt and pepper, to taste A pinch of nutmeg Fresh parsley, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. Pasta Preparation: Start by making your fresh spaghetti. On a clean surface, pile 400 grams (14 ounces) of all-purpose flour and make a well in the center. Crack in 4 large eggs and pour in a dash of olive oil. Using a fork, gently beat the eggs and oil, gradually incorporating the flour until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic and let it rest for 30 minutes. 2. Rolling the Dough: After resting, divide your dough into four parts. Flatten one portion with your hand and feed it through your pasta machine at its widest setting. Fold the dough into thirds, then roll it through the machine again. Gradually decrease the width settings on your machine, rolling the dough through each setting twice until it reaches your desired thickness. 3. Cutting the Spaghetti: Attach the spaghetti cutter to your pasta machine. Feed the thin sheets of dough through the cutter. Gently dust the cut spaghetti with flour to prevent sticking and set it aside on a floured surface or hang it on a pasta drying rack. 4. Cooking the Pasta: Bring a large pot of salted water to a boil. Gently place the fresh spaghetti in the boiling water and cook for about 3 to 4 minutes until al dente. Drain the pasta, reserving a cup of the pasta water for the sauce. 5. Preparing the Stroganoff Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of thinly sliced beef and cook until browned. Remove the beef and set aside. In the same skillet, add 1 diced onion and 2 cloves of minced garlic. Cook until the onion is translucent. Add 8 ounces of sliced mushrooms and cook until they release their juices. 6. Combining Ingredients: Stir in 2 tablespoons of flour, cooking for a minute. Gradually whisk in 2 cups of beef broth, ensuring no lumps form. Bring the mixture to a simmer and add 1 cup of sour cream, stirring well. Return the cooked beef to the skillet and simmer for 5 minutes. Season with salt, pepper, and a pinch of nutmeg. 7. Final Assembly: Add the cooked spaghetti to the stroganoff sauce, tossing gently to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Garnish with chopped parsley and serve immediately on a warm plate. Enjoy the rich and comforting flavors of this classic dish.

20

Slow-Cooked Beef Ragu with Pappardelle

INGREDIENTS For the Pasta Dough: 3 1/2 cups all-purpose flour (about 420 grams) 4 large eggs 1 tbsp olive oil (15 ml) For the Beef Ragu: 2 lbs beef chuck roast (about 900 grams) 2 tbsp olive oil (30 ml) 1 large onion, finely chopped 3 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 cup red wine (240 ml) 28 oz can crushed tomatoes (about 800 grams) 2 tbsp tomato paste (30 grams) 1 cup beef broth (240 ml) 1 tsp dried thyme (5 ml) 1 tsp dried rosemary (5 ml) Salt and pepper, to taste Fresh parsley, chopped, for garnish Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

1. Making the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add olive oil. Using a fork, gently beat the eggs and oil, gradually incorporating the flour. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. 2. Rolling the Pasta: After resting, divide the dough into four portions. Work with one portion at a time, keeping the rest covered. Flatten the dough into a rectangle and feed it through a pasta machine, starting with the widest setting. Fold the dough into thirds and pass it through several times, reducing the setting progressively, until it reaches the desired thickness for pappardelle. 3. Cutting the Pasta: Lay the rolled-out dough on a floured surface and cut it into broad strips to make pappardelle. Dust the pasta with flour to prevent sticking and set aside on a floured baking sheet. 4. Browning the Beef: In a large pot, heat olive oil over medium heat. Season the beef with salt and pepper, then brown it on all sides. Remove the beef and set aside. 5. Cooking the Vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another 2 minutes. 6. Simmering the Ragu: Pour in red wine, scraping up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, thyme, and rosemary. Return the beef to the pot, cover, and simmer on low heat for 2-3 hours, or until the beef is tender. 7. Finishing the Dish: Remove the beef, shred it, and return it to the sauce. Adjust seasoning with salt and pepper. Cook the pappardelle in salted boiling water until al dente, then drain. Toss the pasta with the beef ragu. Serve garnished with chopped parsley and grated Parmesan cheese.

21

Beef Bolognese with Tagliatelle

INGREDIENTS For the Bolognese Sauce: 1 lb (450 g) ground beef 1 medium onion, diced (½ cup / 120 ml) 2 cloves garlic, minced (2 tsp / 10 ml) 1 carrot, finely chopped (½ cup / 120 ml) 1 celery stalk, finely chopped (½ cup / 120 ml) 1 can crushed tomatoes (14 oz / 400 g) ¼ cup (60 ml) tomato paste 1 cup (240 ml) beef broth ½ cup (120 ml) red wine 1 tsp (5 ml) dried basil 1 tsp (5 ml) dried oregano Salt and pepper to taste Grated Parmesan cheese (for serving) Fresh basil leaves (for garnish) For the Homemade Tagliatelle: 2 cups (480 ml) all-purpose flour, plus extra for dusting 3 large eggs 1 tsp (5 ml) salt

PREPARATION

BREAKFAST IN BED:

Making the Pasta Dough:

1. Creating the Dough Foundation: On a large, clean surface, pour 2 cups of all-purpose flour and form a mound. Create a well in the center of the mound large enough to hold three eggs. Crack the eggs into this well and add a teaspoon of salt. 2. Combining the Ingredients: Using a fork, gently beat the eggs and begin to incorporate the surrounding flour gradually. Continue to mix, drawing more flour into the eggs until a rough dough begins to form. 3. Kneading the Dough: Once the dough starts coming together, use your hands to knead. Press down and forward with the heel of your hand, fold the dough over, give it a quarter turn and repeat. Continue kneading for about 10 minutes until the dough is smooth and elastic. If the dough is too wet or sticky, sprinkle a little more flour. Once done, wrap the dough in plastic wrap and let it rest for at least 30 minutes. Rolling Out the Pasta: 1. Dividing and Flattening the Dough: Unwrap the rested dough and cut it into four equal pieces. Work with one piece at a time, keeping the others covered to prevent drying. Flatten the piece of dough with your hands or a rolling pin. 2. Using the Pasta Machine: Set your pasta machine to its widest setting. Pass the flattened dough through the machine. Fold the dough in half and pass it through again. Repeat this step 5-6 times, reducing the setting each time, until you achieve a thin, smooth pasta sheet. Dust lightly with flour if it becomes sticky. 3. Cutting the Tagliatelle: Attach the tagliatelle cutter to the pasta machine and feed the thin pasta sheets through it. Alternatively, roll the sheets loosely and use a sharp knife to cut 1/4-inch wide strips. Unroll the strips and place them on a floured surface or a pasta drying rack. Preparing the Bolognese Sauce: 1. Cooking the Base Ingredients: In a large skillet, heat some olive oil. Add the finely chopped onions, minced garlic, diced carrots, and celery. Sauté them until they are soft and fragrant, stirring often to avoid burning. 2. Browning the Meat: Increase the heat slightly and add the ground beef to the skillet. Cook it, breaking apart the lumps with a spoon, until it’s fully browned. Drain any excess grease from the pan. 3. Adding Tomatoes and Seasoning: Pour in the crushed tomatoes, tomato paste, beef broth, and red wine into the skillet with the meat. Add the dried basil, oregano, and season with salt and pepper. Stir everything well to combine. 4. Simmering the Sauce: Let the sauce come to a gentle simmer. Reduce the heat to low and allow it to cook uncovered for about 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors will concentrate over time. Cooking the Pasta and Serving: 1. Boiling the Pasta: Bring a large pot of salted water to a rolling boil. Gently drop the fresh tagliatelle into the water. Since fresh pasta cooks quickly, keep an eye on it and taste test after 2-3 minutes. The pasta should be al dente - cooked through but still firm to the bite. 2. Combining Pasta and Sauce: Drain the cooked pasta and add it directly into the skillet with the bolognese sauce. Toss gently to coat the pasta evenly with the sauce. 3. Plating and Garnishing: Serve the Beef Bolognese with Tagliatelle on warm plates. Sprinkle each serving with freshly grated Parmesan cheese and garnish with basil leaves for an aromatic touch.

22

Pork and Fennel Sausage Tagliatelle

INGREDIENTS Pasta Ingredients 2 cups all-purpose flour (about 240 grams) 3 large eggs (approximately 150 grams) 1 tsp salt (6 grams) Sauce Ingredients 1 lb pork and fennel sausages (approximately 450 grams) 1 large onion, finely chopped (about 1 cup / 200 grams) 3 cloves of garlic, minced (about 1 tbsp / 15 grams) 1 cup canned crushed tomatoes (240 ml) 1/2 cup red wine (120 ml) 1/2 cup heavy cream (120 ml) 1 tsp dried fennel seeds (2 grams) Salt and pepper, to taste Fresh basil leaves, for garnish Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

Making the Pasta

1. Creating the Dough: Begin by sifting the all-purpose flour onto a clean surface. Form a well in the center and crack in the eggs, adding a teaspoon of salt. This creates a volcano-like structure, inviting a sense of culinary adventure. 2. Kneading the Dough: Gently whisk the eggs with a fork, gradually incorporating the flour. As the mixture thickens, use your hands to knead. Imagine molding the clay of flavor, working the dough for about 10 minutes until it's smooth and elastic. Let it rest, wrapped in cling film, for 30 minutes - a brief respite before the pasta's transformation. 3. Rolling and Cutting: Divide the dough into four parts. Flatten one part with a rolling pin, then pass it through a pasta machine, starting at the widest setting and gradually reducing. Once thin, use a tagliatelle cutter or a knife to slice into strands, laying them on a floured surface to prevent sticking. Preparing the Sauce 1. Cooking the Sausage: In a large pan, cook the sausage over medium heat until browned and crumbly. This is where the flavors start to sing, the fennel seeds echoing the sausage's inherent notes. 2. Sautéing the Aromatics: Add the chopped onion and garlic to the sausage, cooking until soft and fragrant. Pour in the red wine, allowing it to simmer and reduce slightly - a nod to the depth of flavor to come. 3. Adding Tomatoes and Cream: Stir in the crushed tomatoes and fennel seeds, seasoning with salt and pepper. Let the sauce simmer for about 10 minutes, then pour in the cream, creating a luxuriously rich texture. 4. Combining with Pasta: Cook the fresh tagliatelle in boiling salted water until al dente. Drain and add it to the sauce, tossing gently to coat each strand in the creamy, meaty goodness. 5. Serving: Serve the tagliatelle topped with fresh basil and a generous sprinkle of Parmesan. Each bite is a comforting embrace, elevated by the sophistication of homemade pasta and the rustic charm of the pork and fennel sausage.

23

Spicy Chorizo and Tomato Penne

INGREDIENTS Homemade Pasta: All-Purpose Flour: 2 cups (480 grams) Eggs: 4 large Sauce and Other Ingredients: Chorizo Sausage: 1/2 pound (227 grams) Tomatoes: 4 medium, diced Garlic Cloves: 3, minced Red Chili Flakes: 1 tsp (5 grams) Olive Oil: 2 tbsp (30 ml) Fresh Basil: 1/4 cup (60 grams), chopped Parmesan Cheese: 1/2 cup (120 grams), grated Salt: To taste Black Pepper: To taste

PREPARATION

BREAKFAST IN BED:

1. Embarking on the Dough Journey: In a large mixing bowl, whisk together the flour and salt, creating a landscape of powdery hills. In the center, carve out a well and add your eggs and olive oil. Using a fork, gently beat the eggs, gradually bringing in the flour from the edges. Picture a slow dance, where each step melds ingredients together. Keep mixing until a shaggy dough forms. 2. The Art of Kneading: Dust a clean surface with flour. It’s time to get your hands into the dough. Knead with passion and purpose, pushing and folding for about 10 minutes. You’re aiming for a dough that's smooth as silk and elastic. Wrap this ball of potential in cling film and let it rest. This pause is as crucial as the action, giving the dough time to settle. 3. Mastering the Pasta Machine: After 30 minutes, unveil the dough. Set up your pasta machine – it’s going to be your best mate in this adventure. Cut the dough into quarters for manageability. Begin with one, keeping the rest covered. Flatten it with your palms and start rolling it through the machine at its widest setting. After each roll, fold it and pass it through again. It’s like ironing out the creases of a well-loved shirt. Gradually decrease the setting, stretching the dough into a longer, thinner sheet. It should be thin enough to see your hand through it but strong enough to hold its own. 4. Shaping the Penne: Attach the cutter to your pasta machine. Guide the sheet through it to slice your perfect penne. Lay them out on a floured tray, not too cozy, giving them room to relax before their hot bath. 5. Concocting the Chorizo Symphony: In a large pan, heat a glug of olive oil. Add the chorizo slices, letting them sizzle and crisp up. As they dance in the pan, add the onions and garlic, and let the ensemble sing until golden and fragrant. Introduce the cherry tomatoes and red chili flakes to the mix. Pour in the red wine, letting it bubble and reduce, melding flavors in a harmonious symphony. 6. Uniting Pasta and Sauce: In a pot of boiling salted water, introduce your penne. They’ll cook quickly, floating up when ready. Scoop them out and introduce them to the chorizo-tomato mix. A ladle of pasta water joins the party, marrying the sauce and pasta into a glossy, unified dish. 7. The Grand Finale: Plate up this masterpiece, letting each portion tell its own tale. Garnish with fresh basil leaves and a generous shower of Parmesan. Serve this labor of love, each bite a testament to the joy of cooking from scratch.

24

Prosciutto and Pea Carbonara Spaghetti

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 500 ml) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 ml) salt For the Carbonara Sauce: 4 slices (4 oz / 115 g) prosciutto, chopped 1 cup (8 oz / 250 ml) peas, fresh or frozen 2 large eggs 1/2 cup (4 oz / 120 ml) grated Parmesan cheese 1 clove garlic, minced Salt and black pepper, to taste Extra Parmesan cheese for serving

PREPARATION

BREAKFAST IN BED:

1. The Foundation - Pasta Dough: In a sizable bowl, whisk together the flour and salt, setting the stage for your pasta. Create a well in the center, and introduce the eggs and olive oil. With deliberate movements, mix the eggs, gradually incorporating the flour. When the mixture becomes cohesive, transfer it to a floured surface. Knead with persistence for about 10 minutes until it transforms into a smooth, elastic dough. This step develops gluten, essential for pasta’s texture. 2. Resting for Perfection: Envelop your dough in cling film and let it rest for 30 minutes. This rest period allows the gluten strands to relax, making the dough more pliable and easier to roll out. It’s an essential pause in the pasta-making process. 3. Rolling with Precision: Equip your pasta machine with its widest setting. Divide your dough into manageable sections. Begin with one, flattening it with your hands, and feed it through the machine. Fold the dough into thirds and re-roll it. Each pass, decrease the machine setting, progressively thinning the dough. You’re aiming for sheets that are thin yet robust, ideal for spaghetti. 4. Crafting the Spaghetti: Attach the spaghetti cutter to your pasta machine. Feed the thin sheets through, transforming them into delicate strands of spaghetti. Lay them out on a floured surface, ensuring they don’t stick together while they await their boiling bath. 5. Cooking the Pasta: In a pot of boiling salted water, introduce your fresh spaghetti. The cooking time is brief, 2-4 minutes, as fresh pasta cooks faster than dried. When al dente, drain the pasta, reserving some of the water – this starchy liquid is a key component in creating a silky sauce. 6. Sauce Creation: In a separate pan, cook the prosciutto until it achieves a crisp texture. Add garlic and peas, allowing them to cook briefly, infusing the oil with their flavors. In a bowl, vigorously whisk the eggs and Parmesan cheese. Combine the pasta with the prosciutto and peas. Off the heat, swiftly incorporate the egg and cheese mixture, adding reserved pasta water to achieve a smooth, creamy sauce. 7. Finishing with Finesse: Season the carbonara with salt and black pepper. Plate with an understanding that each serving is not just food, but an expression of culinary art. Garnish with extra Parmesan, presenting a dish that’s both visually appealing and deeply satisfying to the palate.

25

Pulled Pork Ragu with Pappardelle

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Pulled Pork Ragu: 1 lb (450 g) pulled pork 2 cups (16 oz / 450 ml) canned crushed tomatoes 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1/2 cup (4 oz / 120 ml) red wine 2 tbsp (1 oz / 30 ml) olive oil Salt and pepper, to taste Fresh basil leaves, for garnish Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

1. Beginning with the Pasta Dough: On a clean surface, sift together 2 cups of flour with a teaspoon of salt, forming a mound reminiscent of a small hill. In the center, create a well and crack in three eggs. Add a tablespoon of olive oil. Using a fork, gently beat the eggs, gradually incorporating the surrounding flour. Think of it as merging traditions – a slow and deliberate process. When the mixture becomes a shaggy dough, use your hands to knead, pushing and folding for about 10 minutes. You're looking for a smooth, pliable texture. Wrap the dough in cling film and let it rest for 30 minutes, allowing the gluten to relax. 2. Rolling the Dough: After resting, set up your pasta machine at its widest setting. Cut the dough into four equal parts. Work with one piece at a time, flattening it slightly with your hands. Feed the dough through the pasta machine. Fold it into thirds, like an envelope, and reroll. Repeat this process, gradually reducing the machine's setting, until the dough is thin yet durable – a canvas for your culinary artistry. 3. Forming Pappardelle: Once your dough sheets are rolled out, use a sharp knife or the pasta machine attachment to cut them into broad, ribbon-like pappardelle. Lay these ribbons on a floured tray, giving them space to bask and slightly dry, evoking the rustic simplicity of Italian kitchens. 4. Crafting the Ragu: In a large skillet, pour in two tablespoons of olive oil and heat over a medium flame. Add chopped onion, minced garlic, diced carrot, and chopped celery, allowing them to sweat and soften, releasing their aromatic essence. Stir in the pulled pork, reveling in its rich history and robust flavor. Add the crushed tomatoes and red wine, simmering to create a harmonious blend of flavors. The ragu should simmer gently for about 30 minutes, transforming into a thick, flavorful sauce. 5. Cooking Pappardelle: Bring a large pot of salted water to a boil, as if calling forth the waters of the Mediterranean. Gently add the pappardelle, cooking it until it’s al dente – tender yet firm to the bite, about 4-6 minutes. Drain, reserving a cup of pasta water. 6. Marrying Pasta and Ragu: In the ballet of Italian cooking, now is the time to bring the dancers together. Add the drained pappardelle to the ragu, gently tossing to coat each ribbon with the sauce. Add a splash of the reserved pasta water, if needed, to achieve a velvety consistency. 7. The Grand Finale: Plate the pappardelle with a generous ladle of pulled pork ragu. Garnish with freshly torn basil leaves and a sprinkle of Parmesan cheese. Each serving is not just a meal but a journey through Italy’s culinary landscape, rich in tradition and flavor.

26

Bacon and Mushroom Cream Fettuccine

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Sauce: 8 slices (8 oz / 225 g) bacon, chopped 2 cups (8 oz / 225 g) mushrooms, sliced 1 cup (8 oz / 225 ml) heavy cream 1/2 cup (4 oz / 115 ml) grated Parmesan cheese 2 cloves garlic, minced 1 small onion, finely chopped Salt and pepper, to taste Fresh parsley, chopped for garnish

PREPARATION

BREAKFAST IN BED:

1. Creating the Pasta Dough: Begin by sifting 2 cups of flour onto a clean work surface, forming a small mountain. Carve a well in the center, and into this, crack three eggs and pour a tablespoon of olive oil. With a fork, start beating the eggs, slowly incorporating the flour from the sides. This is where the magic starts. Once the mixture forms a rough dough, knead it with your hands, pushing and folding, for about 10 minutes. You’re looking for a smooth, elastic texture, a testament to your culinary dedication. 2. Resting the Dough: Wrap the kneaded dough in cling film and let it rest for 30 minutes. This pause is crucial, as it allows the gluten in the dough to relax, which will later aid in the rolling process. 3. Rolling and Cutting the Pasta: Using a pasta machine, roll the dough through the widest setting. Fold it in half and repeat this process, reducing the machine's setting progressively, until the dough is thin yet sturdy. Attach the fettuccine cutter and feed the sheets through, watching as they transform into elegant strands of pasta. Lay them out on a floured tray, allowing them to slightly dry. 4. Crafting the Sauce: In a large skillet, cook the bacon until it’s crispy and golden, then set it aside. In the bacon fat, sauté onions and garlic until they're translucent and aromatic. Add the sliced mushrooms, cooking until they’re tender and have released their moisture. Stir the crisp bacon back into the pan, followed by pouring in the heavy cream. Simmer this mixture and then incorporate the Parmesan cheese, melting it into a rich, creamy sauce. Season with salt and pepper to taste. 5. Cooking the Fettuccine: Bring a large pot of salted water to a rolling boil. Gently add the fresh fettuccine and cook it for 3-4 minutes, just until al dente. Drain the pasta, but remember to reserve some of the pasta water. 6. Marrying Pasta and Sauce: Toss the cooked fettuccine into the skillet with the bacon and mushroom sauce. Gently mix, ensuring each strand is coated in the creamy mixture. If the sauce is too thick, add a splash of the reserved pasta water to achieve the perfect consistency. 7. Plating with Elegance: Serve the fettuccine on warm plates. Garnish each serving with a sprinkle of fresh parsley and additional grated Parmesan cheese. The dish should look as sublime as it tastes – a symphony of flavors, textures, and colors, ready to delight the senses.

27

Italian Sausage and Pepper Lasagna

INGREDIENTS For the Pasta Dough: 3 cups (24 oz / 675 g) all-purpose flour 4 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Lasagna: 1 lb (450 g) Italian sausage, casings removed 2 bell peppers, sliced 1 large onion, sliced 3 cups (24 oz / 675 ml) marinara sauce 2 cups (16 oz / 450 g) ricotta cheese 2 cups (16 oz / 450 g) shredded mozzarella cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 2 tbsp (1 oz / 30 ml) olive oil Salt and pepper, to taste Fresh basil, for garnish

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Perfection: On your kitchen counter, create a mountain of 3 cups of flour. Carve out a well in the center like a volcanic crater. Into this, crack four eggs, pour a tablespoon of olive oil, and sprinkle a teaspoon of salt. With a fork, gently whisk the eggs and start incorporating the flour, working from the inside out. Once it becomes a shaggy mass, begin the art of kneading. Push, fold, and turn for about 10 minutes, until it transforms into a smooth, elastic dough. Wrap this treasure in plastic and let it rest for 30 minutes. 2. Rolling the Lasagna Sheets: Cut the rested dough into smaller sections. Begin with one, pressing it flat. Pass it through the pasta machine at the widest setting. Fold it in half and refeed it through the machine, decreasing the setting each time, until it's thin enough to see your hand through it, yet sturdy enough to hold the layers of lasagna. Trim the sheets to fit your baking dish. 3. Sausage and Pepper Symphony: In a skillet over medium heat, warm two tablespoons of olive oil. Crumble in the Italian sausage, cooking until it’s no longer pink and slightly crispy. Set it aside. In the same skillet, add the sliced bell peppers and onions, sautéing until they soften and caramelize, teasing out their natural sweetness and flavors. Season with salt and pepper. 4. Layering with Love: Coat the bottom of your baking dish with marinara sauce. Lay down the first layer of pasta sheets. Spoon over a layer of ricotta, sprinkle the cooked sausage, peppers, and onions, then lavish it with mozzarella and Parmesan. Repeat these layers, like composing a culinary symphony, until all your ingredients are used up, finishing with a generous cheese topping. 5. Baking to Perfection: Preheat your oven to 375°F (190°C). Cover your lasagna masterpiece with foil to keep the moisture in. Bake for 25 minutes. Uncover, and continue baking for another 25 minutes until the top turns golden and bubbly, like a symphony reaching its crescendo. 6. The Resting Period: Let the lasagna sit for 10-15 minutes after baking. This patience is key – it allows the layers to settle, making it easier to cut and serve. 7. Serving with Flair: Cut into the lasagna, revealing the stratified beauty of pasta, cheese, sausage, and peppers. Garnish with fresh basil for a pop of color and freshness. Serve this dish as a celebration of flavors, textures, and the joy of Italian cooking.

28

Pork Belly and Kimchi Udon

INGREDIENTS For the Udon Noodles: 3 cups (24 oz / 680 g) all-purpose flour 1/2 cup (4 oz / 115 ml) water 1 tsp (0.2 oz / 5 g) salt For the Dish: 1 lb (450 g) pork belly, thinly sliced 1 cup (8 oz / 225 g) kimchi, chopped 2 green onions, sliced 2 tbsp (1 oz / 30 ml) soy sauce 1 tbsp (0.5 oz / 15 g) sugar 1 tbsp (0.5 oz / 15 ml) sesame oil 2 cloves garlic, minced 1 tsp (0.2 oz / 5 g) ginger, grated 1/2 cup (4 oz / 115 ml) chicken stock Sesame seeds, for garnish

PREPARATION

BREAKFAST IN BED:

1. Crafting Udon Noodles: Begin with the noodle dough. In a large bowl, whisk together 3 cups of all-purpose flour with 1 teaspoon of salt. Gradually add 1/2 cup water, stirring until a rough dough forms. Turn this dough onto a floured surface and knead vigorously for about 10 minutes, seeking a smooth and elastic texture. Wrap the dough in plastic and let it rest for an hour, allowing the gluten to relax. Roll the rested dough to about 1/4 inch thickness, then cut into udon noodle strips. Boil these strips in salted water for 10-12 minutes until tender, then rinse under cold water to stop the cooking process. 2. Marinating the Pork Belly: Create a marinade with a fusion of flavors: mix 2 tablespoons of soy sauce, 1 tablespoon each of sugar and sesame oil, 2 minced garlic cloves, and a teaspoon of grated ginger. Coat 1 pound of thinly sliced pork belly in this marinade, letting it imbue the meat with its rich flavors for at least 30 minutes. 3. Cooking the Pork Belly: Heat a pan over medium-high heat. Add the marinated pork belly slices, cooking each side until they achieve a perfect crispness and a deep, caramelized color. Remove the pork from the pan, setting it aside on a plate. 4. Kimchi Sauce Preparation: In the same pan used for the pork, add 1 cup of chopped kimchi. Stir and cook for a few minutes, allowing the kimchi to soften and release its flavors. Pour in 1/2 cup of chicken stock, bringing it to a simmer, and letting the flavors meld together. 5. Combining the Components: Bring the cooked pork belly back into the pan with the kimchi sauce. Add the cooked udon noodles, tossing everything together to ensure the noodles are coated evenly with the sauce and heated through. 6. Infusing Freshness: Just before serving, stir in 2 sliced green onions. Their fresh, sharp flavor will add a bright contrast to the rich pork and spicy kimchi. 7. Plating with Flair: Serve your Pork Belly and Kimchi Udon in bowls, garnishing with a sprinkle of sesame seeds. Each serving should display a balance of rich pork belly, spicy kimchi, and chewy udon noodles, creating a visually appealing and flavor-packed dish.

29

Ham and Cheese Tortellini in Cream Sauce

INGREDIENTS For the Tortellini Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Filling: 1 cup (8 oz / 225 g) cooked ham, finely chopped 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese For the Cream Sauce: 2 cups (16 oz / 450 ml) heavy cream 1/2 cup (4 oz / 115 g) grated Parmesan cheese 2 tbsp (1 oz / 30 g) unsalted butter Salt and pepper, to taste Fresh parsley, chopped for garnish

PREPARATION

BREAKFAST IN BED:

1. Pasta Dough Mastery: Begin by sifting 2 cups of all-purpose flour onto your workspace, forming a traditional mound. Carve a well in the center, akin to an ancient Italian cooking custom. Crack three eggs into this well, adding a tablespoon of olive oil and a pinch of salt. Gradually incorporate the flour into the eggs, blending them together until a dough starts to form. Knead this dough for about 10 minutes, until it achieves a smooth and pliable consistency. Wrap the dough in plastic and let it rest for 30 minutes, allowing the gluten to relax, which is crucial for the elasticity needed in pasta making. 2. Preparing the Filling: Mix together 1 cup of finely chopped cooked ham, 1 cup of ricotta, and 1/2 cup of grated Parmesan. This blend of cheeses and ham creates a filling that is both creamy and savory, embodying the heartiness of Italian cuisine. 3. Rolling the Dough: Divide the rested dough into four equal parts. Working with one part at a time, flatten the dough using a pasta machine or a rolling pin, achieving a thin sheet. Aim for the thickness of a dime, maintaining the dough's structure. Cut the sheet into 2-inch squares, a size traditional for tortellini. 4. Forming the Tortellini: Place a small dollop of the ham and cheese mixture in the center of each square. Fold the dough over to form a triangle, pressing the edges to seal. Then, bring the corners together, creating the distinctive tortellini shape. This step requires a gentle yet firm touch, characteristic of skilled Italian pasta makers. 5. Cooking the Pasta: Boil the tortellini in a large pot of salted water. They cook quickly, floating to the surface in about 4-5 minutes. Drain them while preserving their shape and texture. 6. Cream Sauce Creation: In a saucepan, melt 2 tablespoons of unsalted butter. Stir in 2 cups of heavy cream, heating it gently. Add 1/2 cup of grated Parmesan, melting it into the cream. Season with salt and pepper, creating a sauce that is rich and velvety. 7. Combining and Serving: Toss the cooked tortellini in the cream sauce, ensuring each piece is coated. Serve the dish hot, garnished with freshly chopped parsley. Each plate should not only satisfy the palate but also tell the story of Italian culinary heritage, from the handmade pasta to the rich, comforting flavors.

30

Pancetta and Asparagus Linguine

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Dish: 1/2 lb (225 g) pancetta, diced 1 bunch asparagus, trimmed and cut into 1-inch pieces 1 cup (8 oz / 225 ml) heavy cream 1/2 cup (4 oz / 115 g) grated Parmesan cheese 2 cloves garlic, minced Salt and pepper, to taste Fresh parsley, chopped for garnish

PREPARATION

BREAKFAST IN BED:

1. Crafting the Pasta Dough: Begin by creating a mound of 2 cups of all-purpose flour on a clean surface, forming a well in the center. Crack three eggs into this well, adding a tablespoon of olive oil and a teaspoon of salt. With a fork, gently beat the eggs and olive oil, gradually incorporating the surrounding flour. Once the mixture becomes cohesive, use your hands to knead the dough. Continue kneading for about 10 minutes until the dough is smooth and elastic. This process is crucial for achieving the perfect texture in your pasta. Wrap the dough in plastic wrap and let it rest for 30 minutes. 2. Rolling Out the Linguine: Divide the rested dough into four equal parts. Working with one part at a time, roll the dough through a pasta machine, starting at the widest setting and gradually decreasing to the desired thinness. Once the dough sheets are thin enough, use the linguine attachment or cut the sheets into thin strips by hand. 3. Cooking the Pancetta and Asparagus: Heat a large skillet over medium heat and cook 1/2 pound of diced pancetta until it’s crispy. Remove the pancetta and set it aside. In the same skillet, sauté asparagus pieces until they are tender but still vibrant green. Add minced garlic in the last minute of cooking to avoid burning. 4. Creating the Cream Sauce: In the same skillet, pour in 1 cup of heavy cream and bring it to a gentle simmer. Stir in 1/2 cup of grated Parmesan cheese until it melts into the cream, creating a rich and smooth sauce. Season with salt and pepper to taste. 5. Boiling the Linguine: Cook the fresh linguine in a large pot of boiling salted water. Since it's fresh pasta, it will cook quickly, usually in about 3-4 minutes. Drain the pasta, reserving a cup of the pasta water. 6. Combining the Ingredients: Add the cooked linguine to the cream sauce, tossing gently to coat the pasta evenly. Add the cooked pancetta and asparagus. If the sauce is too thick, use the reserved pasta water to adjust its consistency. 7. Garnish and Serve: Plate the linguine and garnish with freshly chopped parsley. Each serving should showcase the creamy sauce, crisp pancetta, and tender asparagus, all harmoniously combined with the freshly made linguine.

31

Pork Meatball and Ricotta Cannelloni

INGREDIENTS For the Cannelloni Pasta: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tbsp (0.5 oz / 15 ml) olive oil 1 tsp (0.2 oz / 5 g) salt For the Filling: 1 lb (450 g) ground pork 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 tsp (0.2 oz / 5 g) dried oregano Salt and pepper, to taste For the Sauce: 2 cups (16 oz / 450 ml) tomato sauce 1 onion, chopped 2 cloves garlic, minced 2 tbsp (1 oz / 30 ml) olive oil Salt and pepper, to taste

PREPARATION

BREAKFAST IN BED:

1. Crafting the Cannelloni Dough: Begin by sifting 2 cups of all-purpose flour onto a clean surface, reminiscent of traditional Italian kitchens. Create a well in the center, and add three eggs and a tablespoon of olive oil. Gradually incorporate the flour into the eggs and oil, mixing to form a cohesive dough. Knead this dough for about 10 minutes, achieving a smooth and elastic texture. Wrap it in plastic and let it rest for 30 minutes, allowing the gluten to relax and the dough to become more pliable. 2. Preparing the Filling: In a bowl, mix together 1 pound of ground pork, 1 cup of ricotta cheese, 1/2 cup of grated Parmesan, one egg, two minced garlic cloves, a teaspoon of dried oregano, salt, and pepper. This combination creates a rich, flavorful filling, blending the savory taste of pork with the creamy texture of ricotta. 3. Rolling Out the Pasta: Divide the rested dough into smaller sections for easier handling. Using a pasta machine or a rolling pin, roll each section into thin sheets. Aim for a thickness that is sturdy yet pliable, suitable for rolling into cannelloni. 4. Filling and Forming Cannelloni: Cut the pasta sheets into rectangles (about 4x6 inches). Spoon the pork and ricotta mixture along one edge of each rectangle, then roll the pasta tightly around the filling, creating classic cannelloni shapes. 5. Making the Tomato Sauce: In a saucepan, heat 2 tablespoons of olive oil and sauté one chopped onion and two minced garlic cloves until translucent. Add 2 cups of tomato sauce, simmering for about 10 minutes to develop the flavors. Season with salt and pepper. 6. Assembling and Baking: Spread a layer of the tomato sauce in the bottom of a baking dish. Place the filled cannelloni in a single layer over the sauce, then cover with the remaining sauce. Preheat your oven to 375°F (190°C), cover the dish with foil, and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly. 7. Resting and Serving: Let the cannelloni rest for a few minutes after baking, allowing the flavors to meld and the dish to set for easier serving. Garnish with fresh parsley before serving. Each portion should showcase the rich filling, tender pasta, and flavorful tomato sauce, encapsulating the essence of Italian culinary traditions.

32

Rosemary Lamb and Mushroom Tagliatelle

INGREDIENTS Pasta Dough: 2 cups (480 grams) all-purpose flour 3 large eggs (approximately 150 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Tagliatelle Sauce: 1 pound (450 grams) lamb, minced 2 cups (480 grams) mushrooms, sliced 1 large onion (200 grams), finely chopped 3 cloves garlic (15 grams), minced 1 tablespoon (15 ml) fresh rosemary, chopped 1 cup (240 ml) heavy cream 1/2 cup (120 ml) white wine Salt and pepper, to taste Grated Parmesan cheese, for garnish Fresh parsley, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. Creating the Perfect Pasta Dough: Begin by establishing your culinary workspace. Spread the flour on a clean surface, and with a flourish of culinary artistry, form a well in the center. Carefully crack the eggs into this flour crater, introducing the olive oil and a hint of salt as companions. With a fork in hand, embark on a gentle journey of combining these elements, gradually incorporating the flour to form a dough that whispers of potential. 2. The Art of Kneading: Sprinkle flour on your work surface, a canvas for your culinary creation. Embrace the dough, kneading with passion for about 10 minutes. Seek a texture that sings of elasticity, adding flour if the dough protests with stickiness. Once your dough reaches a state of smooth resilience, let it rest, swathed in plastic wrap, harmonizing its ingredients for 30 minutes. 3. Rolling with Precision: Assemble your pasta machine, an ally in your quest for the perfect pasta. Divide your rested dough into quarters, flattening each with the heel of your hand. Guide each piece through the widest setting of your machine, folding and re-feeding the dough in a rhythm of pasta crafting. With each pass, narrow the settings, transforming the dough into sheets of silken pasta. 4. Crafting the Tagliatelle: Transition to the tagliatelle cutter attachment. Feed your pasta sheets through, watching as they emerge as elegant ribbons. Arrange these strands with care on a floured surface or let them dance in the air on a pasta drying rack. 5. Boiling to Al Dente Perfection: In a pot of salted, boiling water, introduce your tagliatelle, allowing them to cook for 2-3 minutes. Seek a texture that balances firmness with tenderness – the hallmark of al dente. Drain, but remember to reserve a cup of the pasta water for later use. 6. Concocting the Lamb and Mushroom Symphony: In a pan, brown the lamb, setting it aside once done. In the same pan, let onions, garlic, and mushrooms sizzle and soften. Add the white wine, letting it reduce, then stir in the cream, rosemary, salt, and pepper, creating a sauce that sings of flavor. 7. Uniting Pasta and Sauce: Introduce the pasta to the sauce, gently tossing to ensure each strand is lovingly coated. Should the sauce be too thick, a splash of the reserved pasta water can bring harmony to the dish. Serve, crowning each plate with a sprinkle of Parmesan and a garnish of parsley, an ode to the joy of cooking.

33

Minted Lamb and Feta Ravioli

INGREDIENTS Pasta Dough: 2 cups (480 grams) all-purpose flour 3 large eggs (approx. 150 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Ravioli Filling: 1 pound (450 grams) ground lamb 1 cup (150 grams) feta cheese, crumbled 1/4 cup (60 ml) fresh mint, chopped 2 cloves garlic (10 grams), minced Salt and pepper, to taste To Serve: Melted butter or olive oil Additional chopped mint Grated Parmesan cheese

PREPARATION

BREAKFAST IN BED:

1. Crafting the Pasta Dough: In a deep mixing bowl, whisk together your measured flour and a pinch of salt. Create a well in the center, like a crater awaiting its core. Crack the eggs into this well, adding a drizzle of olive oil. With a fork, embark on a gentle whirlwind, mixing the eggs and oil, gradually inviting the flour from the edges into the mix. When the union forms a shaggy dough, it's time for the hands-on approach. 2. The Kneading Ritual: Flour a clean, flat surface and lay out your dough. Kneading is both art and exercise - push, fold, and turn the dough for about 10 minutes. You’re looking for a transformation into a smooth, elastic dough, a testament to your effort. Wrap this in plastic wrap and let it rest, letting the gluten relax and the dough contemplate its ravioli future. 3. Filling with Flavor: In a bowl, combine ground lamb with crumbled feta, bringing in mint’s freshness, garlic’s pungency, and seasonings. Mix until it’s a cohesive, flavorful ensemble, where each ingredient plays its part in harmony. 4. The Pasta’s Journey: Divide your rested dough into manageable portions. Flatten one, and introduce it to the pasta machine. Start on a thicker setting, gradually guiding the dough through narrower settings. Aim for a thin sheet that holds promise but doesn't tear, a delicate balance in pasta-making. 5. Ravioli Assembly Line: Lay a pasta sheet on your floured surface. Spoon your filling onto the sheet, spaced well. Top this with another pasta sheet, and now, gently press around each filling mound, pushing out air and sealing their fates. Cut into individual raviolis, little pockets of joy. 6. The Boiling Dance: Bring a large pot of salted water to a rolling boil. Gently lower your ravioli into this hot bath. They cook quickly, about 4 minutes, floating up when ready. Rescue them with a slotted spoon, a careful usher to their next stage. 7. Plating with Panache: Drizzle melted butter or a swirl of olive oil over your cooked ravioli. Garnish with fresh mint and a sprinkle of Parmesan. Each plate is now a canvas, your ravioli the centerpiece, ready to delight the palate.

34

Lamb and Spinach Lasagna

INGREDIENTS Pasta Dough: 3 cups (720 grams) all-purpose flour 4 large eggs (approx. 200 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lasagna Filling: 1 pound (450 grams) ground lamb 2 cups (480 grams) fresh spinach, chopped 1 large onion (200 grams), finely chopped 3 cloves garlic (15 grams), minced 2 cups (480 ml) tomato sauce 1 cup (240 ml) ricotta cheese 2 cups (480 grams) mozzarella cheese, shredded 1/2 cup (120 grams) Parmesan cheese, grated Salt and pepper, to taste Olive oil for cooking

PREPARATION

BREAKFAST IN BED:

1. Crafting the Pasta Dough: On a clean surface, create a flour mountain with a crater at the top, a culinary volcano of sorts. Crack the eggs into this well, adding a glug of olive oil and a pinch of salt. With a fork, begin the eruption, swirling the eggs and gradually pulling in the flour from the sides. When the mixture becomes too thick for the fork, dive in with your hands. Knead this mound into a submissive, smooth dough. Swaddle it in plastic and let it nap for 30 minutes. 2. Rolling Pasta with Precision: Once rested, awaken the dough by dividing it into smaller, manageable offspring. Flatten each child with a rolling pin, then introduce them to the pasta machine. Start with the machine's widest embrace and gradually narrow it down, letting the dough sheets stretch and yawn into thin, supple layers. 3. Sautéing the Filling: In a skillet, brown the ground lamb, breaking it into small, savory crumbles. Once browned, evict it to a separate dish. In the same skillet, now flavored with lamb's essence, sweat the onions and garlic until they're translucent and fragrant. Add the fresh spinach, wilting it into submission. Reintroduce the lamb, creating a harmonious mélange, seasoned with salt and pepper. 4. Layering the Lasagna: In a casserole dish, paint the bottom with tomato sauce, laying down the first pasta sheets like a blanket. Over this, spread the lamb-spinach mixture, dollops of ricotta, and a shower of mozzarella. Repeat these layers as if composing a symphony, finishing with a pasta sheet, a brush of sauce, and a generous sprinkle of Parmesan. 5. The Oven's Embrace: Preheat your oven to a cozy 375°F (190°C). Tuck the lasagna in with foil and let it bake, letting the flavors meld and cheese melt for 25 minutes. Then, unveil it and bake for another 25 minutes, until it's bubbly and blushing with a golden cheese crust. 6. The Patience of Cooling: After its oven journey, let the lasagna rest. This repose allows the layers to set, ensuring that each slice holds its story together. 7. Serving with Love: Slice the lasagna, revealing its stratified beauty. Serve it warm, each plate a testament to the labor of love that went into creating this comforting, hearty dish.

35

Greek-Style Lamb and Olive Penne

INGREDIENTS Pasta Dough: 3 1/2 cups (840 grams) all-purpose flour 4 large eggs (approx. 200 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Penne Dish: 1 pound (450 grams) ground lamb 1 cup (240 ml) black olives, pitted and sliced 1 large onion (200 grams), finely chopped 2 cloves garlic (10 grams), minced 1 can (14.5 ounces or 410 grams) diced tomatoes 1 tablespoon (15 ml) dried oregano 1 teaspoon (5 ml) dried basil Salt and pepper, to taste Olive oil for cooking Feta cheese, for garnish Fresh parsley, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. The Foundation - Making the Dough: In the heart of your kitchen, combine the flour and salt, creating a mound with a crater at its peak. Into this, crack the eggs and pour the olive oil, the nucleus of your pasta. With a fork, gently swirl, gradually incorporating the flour into the eggs. When the dough begins to form, knead with your hands, feeling the transformation into a smooth, elastic ball. Wrap this culinary treasure in plastic and let it rest, absorbing the anticipation of what it will become. 2. Rolling and Shaping the Pasta: After its rest, awaken the dough by dividing it into smaller, more manageable pieces. Using a rolling pin or a pasta machine, begin the process of thinning the dough, starting on a thicker setting and working your way down. The goal is long, thin sheets, which you will then cut into the classic penne shape, either by hand or with an attachment, imbuing each piece with care and precision. 3. The Lamb's Entrance: In a large pan, heat a splash of olive oil. Add the ground lamb, letting it sizzle and brown, stirring to ensure even cooking. Once browned, remove and set aside, leaving behind a story of flavors in the pan. 4. Constructing the Sauce: In the same pan, add onions and garlic, sautéing until they are translucent and fragrant, singing with the aroma of Mediterranean evenings. Stir in the diced tomatoes, oregano, basil, and seasonings, letting them simmer and mingle, creating a harmonious sauce. 5. Uniting Flavors: Return the lamb to the pan, adding the black olives, a twist in the tale adding depth and character. Let this simmer gently, allowing the flavors to dance and combine into a rich, savory sauce. 6. Pasta's Perfect Boil: In a large pot of salted, rolling water, introduce your homemade penne. Watch as they cook to al dente perfection, a dance of about 4-5 minutes. Once done, drain them, leaving a hint of moisture for the sauce to cling to. 7. The Grand Assembly: In a large serving bowl, toss the al dente penne with your lamb and olive sauce. Each stir combines the elements, integrating the pasta with the rich, hearty flavors of the sauce. 8. Final Touches and Presentation: Serve this culinary masterpiece in bowls or on plates, garnishing each with crumbled feta and freshly chopped parsley. The feta adds a creamy tang, while the parsley brings a burst of freshness, each bite a journey through the flavors of Greece.

36

Lamb Shank and Red Wine Fettuccine

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb Shank and Sauce: 2 lamb shanks (approx. 2 pounds or 900 grams) 2 cups (480 ml) red wine 4 cups (960 ml) beef or chicken broth 1 large onion (200 grams), chopped 2 carrots (200 grams), chopped 2 celery stalks (150 grams), chopped 3 cloves garlic (15 grams), minced 2 tablespoons (30 ml) tomato paste 2 sprigs fresh rosemary 2 sprigs fresh thyme Salt and pepper, to taste Olive oil for searing

PREPARATION

BREAKFAST IN BED:

1. Embarking on the Pasta Journey: Begin by forging the foundation of our culinary adventure - the pasta dough. On a clean, flat surface, construct a small mountain of flour. Carve a well in its center, an inviting crater awaiting its treasure. Crack the eggs into this hollow, pouring in a stream of olive oil as your golden liquid. With the precision of an artist, use a fork to gradually draw the flour into the egg mixture, initiating the transformation into a promising dough. Knead this creation with the dedication of a sculptor, feeling the dough evolve under your hands into a smooth, elastic ball. Wrap this in plastic, letting it rest, absorbing the anticipation of its destiny. 2. Rolling with Tradition: Once rested, wake your dough from its slumber. Divide this culinary gold into more manageable segments. Each piece, now ready for its metamorphosis, is introduced to the pasta machine. Begin with a gentle, wider setting, gradually narrowing the gap, compelling the dough to stretch into thinner, more delicate sheets. With a flourish, slice these sheets into classic fettuccine ribbons, each strand a testament to your craft. 3. The Lamb Shank Saga: Heat a glug of olive oil in a large pot over a medium-high flame. Season the lamb shanks with a generous sprinkle of salt and pepper. Sear these majestic pieces until they are beautifully browned on all sides, a ritual that locks in their flavors. Once bronzed, set them aside, leaving behind a tale of aromas in the pot. 4. Sauce of Legends: Utilize the same pot to summon the sauce. Add the chopped onions, carrots, celery, and garlic, sautéing them until they weep with softness. Stir in the tomato paste, rosemary, and thyme, a botanical chorus enhancing the depth. Unleash the red wine, letting it sizzle and deglaze the pot, a symphony of flavors being unearthed. Nestle the lamb shanks back into this concoction, pouring in the broth to submerge them in a bath of richness. Let this simmer, a slow dance of ingredients, for hours until the lamb is fork-tender and the sauce is a velvet cloak of flavor. 5. Fettuccine's Final Flourish: In a pot of salted, boiling water, introduce your handcrafted fettuccine. Watch as they swirl and dance, reaching al dente perfection in mere minutes. Drain, but let them retain a hint of their liquid waltz, ready to embrace the sauce. 6. Culmination of Flavors: Once the lamb is tender, it's time to assemble the story on your plate. Extract the lamb shanks, pulling apart the succulent meat, discarding the bones. Return the shredded lamb to its saucy abode, stirring to unite them in culinary matrimony. 7. Plating the Masterpiece: Lay a foundation of fettuccine on each plate. Crown it with the lamb shank and red wine sauce, a regal attire of flavors and textures. The lamb, tender and rich, intertwines with the pasta, each ribbon glistening with the sauce’s embrace.

37

Spiced Lamb and Apricot Orzo

INGREDIENTS Pasta Dough (Orzo): 3 cups (720 grams) all-purpose flour 4 large eggs (approx. 200 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb and Sauce: 1 pound (450 grams) lamb, cut into small pieces 1 cup (240 grams) dried apricots, chopped 1 large onion (200 grams), finely chopped 2 cloves garlic (10 grams), minced 1 teaspoon (5 ml) ground cumin 1 teaspoon (5 ml) ground coriander 1/2 teaspoon (2.5 ml) cinnamon 2 cups (480 ml) chicken broth Salt and pepper, to taste Olive oil for cooking Fresh parsley, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. Orzo Dough Odyssey: The journey begins with the orzo dough, a simple yet pivotal foundation. In your culinary arena, unite flour and salt, creating a mound of potential. Carve a well in its heart and introduce the eggs and olive oil, the essence of the dough's character. With a fork, gently amalgamate the ingredients, stirring in a circular motion, gradually coaxing the flour into the liquid heart. As the mixture coheres, employ your hands to knead the dough, feeling its transformation into a smooth, pliable entity. Swathe it in plastic and grant it a rest, a brief respite before its transformation. 2. Shaping the Orzo: Once the dough has rested, it's time to shape your creation. Roll out the dough, channeling precision and consistency, until it's thin and even. With a knife, meticulously cut the dough into small, orzo-sized pieces, each a miniature canvas awaiting its culinary destiny. Let these tiny dough sculptures dry slightly, basking in anticipation of their role in your dish. 3. Lamb, the Star Performer: In a large skillet, warm a glug of olive oil over medium heat. Introduce the lamb, seasoned generously, and sear each piece to perfection, forming a crust that locks in flavors and juices. Once browned, remove the lamb, setting it aside to await its grand return. 4. A Symphony of Sauce: Utilize the same skillet to build your sauce, a harmonious blend of aromatics and spices. Sauté onions and garlic until they surrender their raw edge, becoming soft and fragrant. Stir in the symphony of spices - cumin, coriander, cinnamon - each note adding depth and complexity. Pour in the chicken broth, and let this melody simmer, a gentle bubble of flavors melding and mingling. 5. Uniting Lamb and Apricots: Return the lamb to this fragrant pool, adding the chopped apricots, each piece a burst of sweetness amidst the savory. Let this mixture simmer, the lamb tenderizing, the apricots swelling with the sauce, absorbing the essence of the spices. 6. Orzo's Final Dance: In a separate pot, bring salted water to a rolling boil. Introduce your handcrafted orzo, watching as it cooks to al dente perfection, a tender bite amidst the softness. Drain, but do not forsake the clinging droplets of water, vital for melding with the sauce. 7. Assemblage and Revelation: In a large bowl, gently combine the cooked orzo with the lamb and apricot sauce. Each stir is a step in the dance of flavors, the orzo gracefully partnering with the rich, spiced lamb and sweet apricots.

38

Lamb Meaball and Ricotta Cannelloni

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb Meatballs: 1 pound (450 grams) ground lamb 1/2 cup (120 grams) breadcrumbs 1/4 cup (60 ml) milk 1 egg 2 cloves garlic (10 grams), minced 1 teaspoon (5 ml) dried oregano Salt and pepper, to taste Filling and Sauce: 2 cups (480 grams) ricotta cheese 1 cup (240 grams) mozzarella cheese, shredded 1/2 cup (120 grams) Parmesan cheese, grated 2 cups (480 ml) tomato sauce Fresh basil, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

1. Orchestrating the Pasta Dough: Begin by crafting the heart of the dish - the pasta dough. In a serene corner of your kitchen, spread the flour, forming a mound with a crater at the center. Crack the eggs into this crater, introducing olive oil and a pinch of salt. Embark on a gentle mixing quest, gradually incorporating the flour into the eggs, until a rough dough forms. Knead this dough with the love and patience it deserves, until it transforms into a smooth, elastic ball. Wrap it in plastic and let it rest, allowing the gluten to relax and the dough to develop its texture. 2. The Birth of Cannelloni: After its rest, awaken the dough by dividing it into manageable pieces. Roll each piece through a pasta machine, starting at a wider setting and progressing to thinner ones, until the sheets achieve the desired thinness. Cut these sheets into rectangles – the future shells of your cannelloni. 3. Lamb Meatball Magic: In a mixing bowl, combine ground lamb with breadcrumbs, milk, egg, garlic, oregano, and seasonings. Mix until well combined. Form small, bite-sized meatballs, each a nugget of flavor waiting to be discovered. 4. Searing the Story: In a skillet, write the first chapter of flavor by browning the meatballs on all sides. This step is crucial as it develops a deep, savory crust that will infuse the dish with rich taste. 5. Ricotta Filling's Embrace: In a separate bowl, blend ricotta with mozzarella and half of the Parmesan cheese. Season this creamy mixture with salt and pepper, preparing it to be the soothing, cheesy layer in your cannelloni. 6. Assembling the Masterpiece: Lay out the pasta rectangles, spreading a portion of the ricotta mixture on each. Nestle a meatball into this bed of cheese, then roll the pasta into a tube, encapsulating the filling in a tender embrace. Place these filled cannelloni in a baking dish, a congregation of culinary delights. 7. The Final Act - Baking: Lavish your cannelloni with tomato sauce, ensuring each one is generously coated. Sprinkle the remaining Parmesan over the top, a final flourish of flavor. Bake in a preheated oven at 375°F (190°C) until the cheese is melted and golden, a dance of about 2530 minutes.

39

Herbed Lamb and Pea Linguine

INGREDIENTS Pasta Dough: 3 cups (720 grams) all-purpose flour 4 large eggs (approx. 200 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb and Sauce: 1 pound (450 grams) ground lamb 1 cup (150 grams) peas, fresh or frozen 1 large onion (200 grams), finely chopped 3 cloves garlic (15 grams), minced 1 teaspoon (5 ml) dried rosemary 1 teaspoon (5 ml) dried thyme Salt and pepper, to taste Olive oil for cooking Fresh parsley, chopped, for garnish Grated Parmesan cheese, for garnish

PREPARATION

BREAKFAST IN BED:

1. The Art of Pasta Making: Begin by creating the linguine. On a clean, flat surface, shape the flour into a mound with a well in the center. Break the eggs into this well, adding the olive oil and salt. Use a fork to gradually incorporate the flour into the eggs, creating a dough. Knead this dough with passion and patience until it becomes smooth and elastic. Let it rest, wrapped in plastic, for about 30 minutes. 2. Rolling the Linguine: Divide your rested dough into manageable sections. Flatten each piece and pass it through a pasta machine, starting on a wider setting. Gradually decrease the setting, rolling the dough into thinner sheets. Once the desired thickness is achieved, cut the sheets into long, thin linguine strips using a knife or a pasta cutter. 3. Herbed Lamb Preparation: In a skillet, heat a drizzle of olive oil over medium heat. Add the ground lamb, seasoned with salt, pepper, rosemary, and thyme. Cook until it's browned and aromatic, stirring occasionally to ensure even cooking. Set aside the cooked lamb. 4. Vegetable Sauté: In the same skillet, add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Add the peas, cooking them until they are just tender but still vibrant. 5. Combining the Lamb and Vegetables: Return the cooked lamb to the skillet with the vegetables. Stir to combine, letting the flavors meld together. 6. Cooking the Linguine: In a large pot of boiling salted water, cook the homemade linguine until al dente, about 3-4 minutes. Drain the pasta, reserving a cup of the pasta water. 7. Assembling the Dish: Toss the cooked linguine with the lamb and pea mixture, adding a bit of the reserved pasta water to help the sauce coat the pasta evenly. Adjust the seasoning if needed. 8. Plating with Elegance: Serve the linguine on warm plates, garnishing each with a sprinkle of fresh parsley and grated Parmesan cheese. The dish should present a harmonious blend of the herbed lamb, peas, and linguine, with each component playing its part in the symphony of flavors.

40

1.

Lamb Sausage and Roasted Pepper Spaghetti

INGREDIENTS asta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb Sausage and Sauce: 1 pound (450 grams) lamb sausage, casing removed 2 red bell peppers, roasted and sliced 1 large onion (200 grams), finely chopped 3 cloves garlic (15 grams), minced 1 teaspoon (5 ml) smoked paprika 2 cups (480 ml) tomato sauce Salt and pepper, to taste Olive oil for cooking Fresh basil, chopped, for garnish

PREPARATION

BREAKFAST IN BED:

Crafting the Pasta: Begin by forming a mountain of flour on a clean surface, creating a crater at the peak for the eggs, olive oil, and salt. Gradually blend the eggs and oil into the flour using a fork, drawing the flour inward to form a dough. Knead this mixture with dedication and passion, feeling the dough become smooth and elastic. Once it reaches the perfect consistency, wrap it in plastic and let it rest, allowing the gluten to relax. Rolling the Spaghetti: Divide your rested dough into more manageable pieces. Using a pasta machine or a rolling pin, roll out each piece into a thin sheet. Gradually reduce the machine's settings or apply more pressure with the rolling pin to achieve the desired thinness. Once rolled out, use a spaghetti cutter or a sharp knife to cut the sheets into thin spaghetti strands. Lamb Sausage Preparation: Heat a skillet with a touch of olive oil over medium heat. Remove the casing from the lamb sausage and crumble the meat into the skillet. Cook until browned and fragrant, ensuring the sausage is cooked through and slightly crispy. Roasting the Peppers: While the sausage cooks, roast the red bell peppers. You can do this over an open flame or in the oven until the skin is charred and the flesh tender. Once roasted, peel off the charred skin, remove the seeds, and slice the peppers into thin strips. Combining Ingredients: In the same skillet used for the sausage, sauté onions and garlic until they're translucent and aromatic. Add the smoked paprika for a touch of smokiness. Stir in the roasted red peppers and tomato sauce. Let this mixture simmer, allowing the flavors to meld together. Cooking the Spaghetti: Bring a large pot of salted water to a boil. Add your freshly made spaghetti and cook until al dente, usually taking about 3-4 minutes. Drain the spaghetti, reserving some of the pasta water. Assembling the Dish: Toss the cooked spaghetti with the lamb sausage and roasted pepper sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency. The spaghetti should be evenly coated with the rich, flavorful sauce. Plating and Garnish: Serve the spaghetti on warm plates, garnishing each with a sprinkle of fresh basil. The dish should present a harmonious blend of the spicy lamb sausage, the sweet and smoky roasted red peppers, and the delicate homemade spaghetti.

41

Lamb Ragu with Pappardelle

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Lamb Ragu: 1 pound (450 grams) ground lamb 1 can (14.5 ounces or 410 grams) diced tomatoes 1 large onion (200 grams), chopped 2 cloves garlic (10 grams), minced 1 carrot (100 grams), finely chopped 1 celery stalk (75 grams), finely chopped 1 cup (240 ml) red wine 2 tablespoons (30 ml) tomato paste 1 teaspoon (5 ml) dried rosemary 1 teaspoon (5 ml) dried thyme Salt and pepper, to taste Olive oil for cooking Fresh basil or parsley, for garnish Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

Initiating the Pasta Dough: Begin your culinary adventure with the pasta dough. In your kitchen sanctuary, form a volcanic mound of flour on a clean surface. Carve a well in its heart and introduce the eggs, olive oil, and a whisper of salt. With a fork, embark on a gentle blending expedition, gradually incorporating the flour into the eggs, forming a cohesive dough. Embrace the dough with your hands, kneading with rhythmic motions until it transforms into a smooth, supple ball. Envelop it in plastic and grant it a rest, allowing the gluten to unwind. Mastering Pappardelle: After the dough's respite, divide it into manageable segments. Flatten each with a rolling pin or pass through a pasta machine, gradually thinning the dough into expansive sheets. With a chef’s eye for detail, cut these sheets into broad, elegant pappardelle ribbons, each a canvas for the impending sauce. Lamb Ragu Preparation: In a sizable skillet, heat a glug of olive oil over medium heat. Introduce the ground lamb, seasoning it with salt and pepper. Cook until it acquires a rich, brown hue, stirring to ensure even caramelization. Once done, set aside the lamb, preserving the flavorful remnants in the skillet. Vegetable Symphony: Utilize the same skillet to sauté onions, garlic, carrots, and celery. Watch as they soften and meld together, releasing their aromatic bouquet. Stir in the tomato paste, allowing it to toast slightly, deepening the foundation of your ragu. Building the Ragu: Deglaze the skillet with red wine, scraping up the fond – the culinary gold – from the bottom. Add the diced tomatoes, rosemary, and thyme, immersing them in the burgeoning sauce. Return the lamb to this medley, and let it simmer, gently bubbling as the flavors converge and intensify. Cooking the Pappardelle: In a cauldron of boiling salted water, cook the pappardelle. Observe as they float to the surface, a signal of their readiness. Drain, reserving a ladle of the starchy water to emulsify and enrich your sauce. Uniting Pasta and Ragu: In a large bowl, marry the pappardelle with the lamb ragu. Drizzle in the reserved pasta water, twirling the pasta to ensure each ribbon is lovingly coated with the rich, meaty sauce. Garnishing and Serving: Plate the Lamb Ragu with Pappardelle, garnishing with freshly chopped herbs and a generous shower of Parmesan cheese. Each serving should be a harmonious blend of the velvety ragu and the tender, wide pappardelle, a testament to the rustic yet refined nature of Italian cooking.

42

Lobster Ravioli in Creamy Tomato Sauce

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Filling: 1 pound (450 grams) cooked lobster meat, finely chopped 1/2 cup (120 grams) ricotta cheese 2 tablespoons (30 ml) Parmesan cheese, grated 1 teaspoon (5 ml) lemon zest Salt and pepper, to taste Creamy Tomato Sauce: 2 cups (480 ml) heavy cream 1 cup (240 ml) tomato sauce 2 cloves garlic (10 grams), minced 1/2 onion (100 grams), finely chopped 1 tablespoon (15 ml) olive oil Salt and pepper, to taste Fresh basil, for garnish

PREPARATION

BREAKFAST IN BED:

Initiating the Pasta Dough: Begin by creating the base of your ravioli. On a clean surface, sculpt a mound of flour with a well at the center. Crack the eggs into this well, adding a drizzle of olive oil and a pinch of salt. Gradually, incorporate the flour into the egg mixture, using a fork to combine them. As the mixture starts to form a dough, use your hands to knead it into a smooth and elastic ball. This process infuses the dough with your energy, creating the perfect texture. Once kneaded, let the dough rest under a cloth or plastic wrap, giving it time to relax. Mastering the Pasta Sheets: Divide the rested dough into smaller portions for easier handling. Flatten each piece with a rolling pin or pass it through a pasta machine, gradually thinning the dough to achieve the desired thickness. Once your sheets are ready, lay them out, ready for the next step. Lobster Filling Craftsmanship: Mix finely chopped cooked lobster meat with ricotta cheese, grated Parmesan, and a zest of lemon in a bowl. This combination should be seasoned with salt and pepper to taste, creating a balance between the richness of the lobster and the subtle flavors of the cheese. Ravioli Assembly: Cut the pasta sheets into even squares. Place a small portion of the lobster filling onto the center of a square. Moisten the edges of the pasta with water, then carefully place another square on top, pressing the edges to seal, trapping the filling inside. Sauce Creation: In a saucepan, gently heat olive oil and sauté minced garlic and chopped onion until they become translucent and fragrant. Stir in tomato sauce and slowly pour in heavy cream, stirring constantly. Allow the sauce to simmer gently, enabling the flavors to meld. Season with salt and pepper to taste. Ravioli Cooking: In a large pot of boiling salted water, cook the ravioli in batches to prevent sticking. Once they float to the surface, they are ready. Remove them with a slotted spoon and drain, reserving some of the pasta water. Combining Elements: Add the cooked ravioli to the creamy tomato sauce, tossing them gently to ensure each piece is coated. If the sauce is too thick, add a little of the reserved pasta water to adjust the consistency. Final Touches: Serve the lobster ravioli on warm plates, garnishing with fresh basil leaves. Each plate should be a testament to the balance of flavors - the succulent lobster, the creamy sauce, and the homemade pasta.

43

Salmon and Spinach Tagliatelle

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Tagliatelle Dish: 2 salmon fillets (about 1 pound or 450 grams total) 2 cups (480 ml) heavy cream 2 cups (60 grams) fresh spinach, washed and chopped 1 small onion (about 100 grams), finely chopped 2 cloves garlic (10 grams), minced 1/2 cup (120 ml) white wine Olive oil for cooking Salt and pepper, to taste Fresh dill and lemon zest, for garnish

PREPARATION

BREAKFAST IN BED:

Starting with the Pasta Dough: In a serene kitchen corner, build a volcano-like mound of flour. Create a well in the center and introduce the eggs, olive oil, and a pinch of salt. With a fork, start the delicate process of blending, gradually pulling in flour from the sides to create a dough. Transition to handkneading, feeling the transformation as the dough becomes smooth and elastic. Lovingly wrap it in plastic and set aside to rest, allowing the gluten to relax. Rolling the Tagliatelle: Divide the rested dough into smaller, more manageable pieces. Using either a pasta machine or a rolling pin, methodically roll out each piece to achieve thin, even sheets. Slice these sheets into long, slender ribbons to create your tagliatelle, envisaging the elegant dishes they will soon become part of. Salmon Preparation: Season the salmon fillets with a thoughtful sprinkle of salt and pepper. In a skillet, warm a glug of olive oil over medium heat. Gently place the salmon in the skillet, cooking each side to perfection – a mere 3-4 minutes should suffice. Once cooked, set aside to cool, then flake into generous pieces, ready to be added to your dish. Cooking the Spinach: Utilize the salmon-infused skillet to cook the onions and garlic until they become soft and translucent, releasing their fragrant aroma. Introduce the spinach, watching as it wilts and merges with the onion and garlic. Deglaze with white wine, allowing the alcohol to evaporate and the flavors to concentrate. Crafting the Cream Sauce: Stir in the heavy cream, bringing the mixture to a gentle simmer. Allow the sauce to thicken slightly, adjusting the seasoning with salt and pepper to taste. This sauce will become a luxurious bed for your tagliatelle and salmon. Boiling the Tagliatelle: In a large pot of salted, boiling water, cook the tagliatelle. Monitor closely as they should retain a bite – al dente is your goal. Once cooked, drain the pasta, reserving some of the water to adjust the sauce's consistency later. Assembling the Tagliatelle: In a large mixing bowl, gently fold the cooked tagliatelle into the creamy spinach sauce. Add the flaked salmon, distributing it evenly throughout the pasta. If needed, use the reserved pasta water to loosen the sauce. Plating with Elegance: Serve this culinary masterpiece in warmed dishes. Garnish each serving with finely chopped dill and a zest of lemon, adding both color and a fresh, citrusy aroma. The Final Touch: Take a moment to admire your creation before serving. Each plate of Salmon and Spinach Tagliatelle is not just a meal, but a celebration of flavor, texture, and color – a true testament to your culinary skills.

44

Crab and Ricotta Cannelloni

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Filling: 1 pound (450 grams) crab meat, cooked and shredded 1 1/2 cups (360 grams) ricotta cheese 1/2 cup (50 grams) Parmesan cheese, grated 2 tablespoons (30 ml) fresh parsley, chopped Salt and pepper, to taste Sauce: 2 cups (480 ml) tomato sauce 1 cup (240 ml) heavy cream 1/2 onion (100 grams), finely chopped 2 cloves garlic (10 grams), minced 2 tablespoons (30 ml) olive oil Salt and pepper, to taste

PREPARATION

BREAKFAST IN BED:

Beginning with Pasta Dough: Start by creating a foundation for your cannelloni. On a clean surface, form a mound of flour with a well in the center. Crack the eggs into this well, drizzling in olive oil and a sprinkle of salt. With a fork, gradually blend the flour into the eggs, forming a cohesive dough. Transition to kneading by hand, working the dough until it becomes smooth and pliable. Wrap the dough in plastic and let it rest, allowing the gluten to relax and the dough to become more workable. Rolling the Dough: Divide the rested dough into smaller segments for ease of handling. Flatten each segment with a rolling pin or pass it through a pasta machine to create thin, even sheets. Lay these sheets out, ready for the next phase of your culinary creation. Crafting the Filling: In a large bowl, combine cooked, shredded crab meat with creamy ricotta cheese, freshly grated Parmesan, and finely chopped parsley. Season this mixture with salt and pepper to taste, creating a harmonious blend of flavors. Assembling Cannelloni: Cut the pasta sheets into rectangles of equal size. Spoon a generous amount of the crab and ricotta mixture onto each rectangle. Gently roll the pasta over the filling, creating the classic cannelloni shape. Creating the Sauce: In a saucepan, heat a dash of olive oil over medium heat. Add finely chopped onion and minced garlic, cooking until they become translucent and fragrant. Pour in the tomato sauce, followed by the heavy cream, stirring to combine. Allow this sauce to simmer, thickening it slightly and enhancing its flavors with salt and pepper. Layering the Dish: In a baking dish, spread a thin layer of the tomato cream sauce. Carefully place each filled cannelloni side by side on top of this sauce layer. Once all cannelloni are in place, pour the remaining sauce over them, ensuring they are completely covered. Baking the Cannelloni: Preheat your oven to a moderate temperature. Cover the baking dish with foil and place it in the oven. Bake the cannelloni until the pasta is tender and the sauce is bubbly and aromatic. Final Touches and Serving: After baking, allow the dish to cool slightly. This rest period lets the flavors meld together. Serve the cannelloni garnished with extra Parmesan cheese and a sprinkle of fresh parsley, adding a final touch of flavor and color.

45

Clam and Garlic Spaghetti

INGREDIENTS asta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Spaghetti Dish: 2 pounds (900 grams) clams, cleaned 4 cloves garlic (20 grams), minced 1/2 cup (120 ml) white wine 1/4 cup (60 ml) extra virgin olive oil 1 teaspoon (5 ml) red pepper flakes (optional) 2 tablespoons (30 ml) fresh parsley, chopped Salt and pepper, to taste Lemon wedges for serving

PREPARATION

BREAKFAST IN BED:

Initiating Pasta Dough: Begin by forming a foundation for your spaghetti. On a clean surface, shape a mound of flour with a well in the center. Crack the eggs into this well, adding olive oil and a sprinkle of salt. With a fork, blend the eggs and oil while gradually incorporating the flour, forming a dough. Knead the dough by hand, feeling its transformation into a smooth, elastic texture. Wrap in plastic and allow it to rest, letting the gluten relax. Rolling the Pasta: Once the dough has rested, divide it into manageable sections. Flatten each section and roll it out using a pasta machine or a rolling pin, aiming for thin sheets. Slice these sheets into spaghetti strands. Let the strands dry slightly on a floured surface to prevent sticking. Preparing the Clams: Clean the clams thoroughly under cold running water, scrubbing to remove sand. Discard any clams that remain open. Soak them in salted water for an hour to help release any internal sand. Cooking the Clams: In a large pot, warm olive oil over medium heat. Add minced garlic and a pinch of red pepper flakes, sautéing until aromatic. Introduce the clams and pour in the white wine. Cover and steam until the clams open, usually in 5-7 minutes. Remove the clams with a slotted spoon, keeping the liquid. Boiling the Spaghetti: In a separate pot, boil salted water and cook the spaghetti until al dente. Drain the pasta, reserving some of the water for later use. Sauce Creation: In the clam pot, simmer the leftover cooking liquid to reduce slightly. Add the cooked spaghetti to this flavorful broth, tossing to ensure each strand is coated. If the pasta seems dry, add some reserved pasta water to adjust the consistency. Final Assembly: Return the clams to the pot, mixing them gently with the spaghetti. Sprinkle with freshly chopped parsley and adjust the seasoning with salt and pepper. Garnishing and Serving: Dish out generous portions of the spaghetti and clams into bowls. Drizzle with extra virgin olive oil and serve with lemon wedges on the side for added zest. Adding Personal Touches: If desired, sprinkle with extra red pepper flakes for heat or add a touch of grated Parmesan for a creamy texture.

46

Tuna and Capers Pappardelle

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Dish: 2 cans tuna in olive oil (approx. 300 grams) 2 tablespoons (30 ml) capers, drained 4 cloves garlic (20 grams), minced 1/4 cup (60 ml) extra-virgin olive oil 1/2 cup (120 ml) dry white wine 2 tablespoons (30 ml) fresh parsley, chopped 1 teaspoon (5 ml) red pepper flakes Salt and pepper, to taste Lemon zest, for garnish

PREPARATION

BREAKFAST IN BED:

Commencing Pasta Dough: Initiate by crafting the base of your dish - the pasta. On a spacious work surface, mingle the flour and salt. Carve out a central well, cracking eggs into it and adding olive oil. Gradually amalgamate the flour into the eggs, folding and kneading until a supple dough emerges. Envelop it in plastic and let it stand, allowing the dough to develop. Pasta Dough Elaboration: After resting, section the dough for manageability. Flatten each piece, either with a rolling pin or through a pasta machine, into thin, expansive sheets. With precision, slice these into wide pappardelle ribbons. Allow them a brief drying period on a floured surface. Preparing Tuna and Capers Base: Warm olive oil in a skillet over a moderate flame. Sauté minced garlic and a sprinkle of red pepper flakes until they release their aroma. Drain the tuna, flaking it into the skillet. Stir in the capers, letting the ingredients mingle and flavors develop. Wine Infusion: Introduce white wine into the mix, deglazing the skillet. Allow this concoction to simmer, reducing the wine to enrich the tuna and capers with a deep, aromatic essence. Pappardelle Cooking: In a large vessel, boil the pappardelle in salted water to an al dente perfection. Drain while preserving a portion of the pasta water for later use. Merging Pasta with Tuna Mix: Combine the drained pappardelle with the tuna and capers mixture. Toss with care, adding the reserved pasta water incrementally to achieve a desired moist and cohesive consistency. Seasoning and Garnishing: Adjust the seasoning with salt and pepper to suit your palate. Prior to plating, enhance the dish with a scattering of freshly chopped parsley and a zest of lemon for a refreshing lift. Plating with Finesse: Serve the pappardelle, ensuring each plate has an equitable distribution of tuna, capers, and pasta. Consider adding a lemon wedge for an optional tangy accent. Customization: For those who favor a spicy kick, a dash more red pepper flakes can be sprinkled atop. A light squeeze of lemon juice may also be added for those preferring a tangier taste.

47

Seafood Medley Fettuccine Alfredo

INGREDIENTS Pasta Dough: 4 cups (960 grams) all-purpose flour 5 large eggs (approx. 250 grams) 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2.5 ml) salt Alfredo Sauce: 2 cups (480 ml) heavy cream 1/2 cup (115 grams) unsalted butter 1 cup (100 grams) grated Parmesan cheese 1/2 teaspoon (2.5 ml) garlic powder Salt and pepper, to taste Seafood Medley: 1/2 pound (225 grams) shrimp, peeled and deveined 1/2 pound (225 grams) scallops 1/2 pound (225 grams) mussels, cleaned and debearded 2 tablespoons (30 ml) olive oil 2 cloves garlic (10 grams), minced 1/4 cup (60 ml) white wine Fresh parsley, chopped, for garnish Lemon wedges, for serving

PREPARATION

BREAKFAST IN BED:

Pasta Dough Crafting: Begin by sifting flour and salt onto a clean surface. Create a well in the center and crack in the eggs along with olive oil. Gently incorporate the flour into the eggs, kneading to form a consistent dough. Cover in cling film and let it rest for 30 minutes. Rolling Pasta Dough: Cut the dough into smaller portions. Flatten each piece using a pasta machine or a rolling pin to your desired thickness. Cut into fettuccine strips and lay them on a floured tray, ensuring they don't stick together. Seafood Preparation: Clean and prepare the shrimp, scallops, and mussels. Ensure mussels are properly debearded and scrubbed. Pat dry the seafood to remove excess moisture. Sautéing Seafood: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until golden. Add the seafood and sauté until the shrimp turn pink and scallops are just cooked through. Add white wine and simmer for a few minutes. Remove the seafood and set aside. Alfredo Sauce Simmering: In a separate saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until the sauce is creamy and smooth. Season with garlic powder, salt, and pepper. Pasta Boiling: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about 8-10 minutes. Drain the pasta, reserving some of the pasta water. Combining Pasta with Sauce: In a large bowl, toss the cooked pasta with the Alfredo sauce, adding a bit of the reserved pasta water to achieve the desired consistency. Final Assembly: Gently fold the cooked seafood into the pasta, ensuring the pieces are evenly distributed. If the sauce thickens too much, add a little more pasta water. Plating and Garnishing: Serve the fettuccine on warm plates. Garnish with freshly chopped parsley, extra Parmesan cheese, and a squeeze of lemon for a fresh touch. Customization Options: For an extra kick, a pinch of red pepper flakes can be added to the garlic while sautéing. For those preferring a less rich sauce, half-and-half can be substituted for some of the heavy cream. Serving Suggestions: Pair this dish with a crisp white wine that complements the seafood flavors, such as a Chardonnay or a Sauvignon Blanc.

48

Scallop and Asparagus Carbonara

INGREDIENTS Pasta Dough: 2 cups (240g) all-purpose flour 3 large eggs 1 tsp (5ml) olive oil Pinch of salt Carbonara Sauce: 1 cup (240ml) heavy cream 2 large egg yolks 1/2 cup (50g) grated Parmesan cheese Salt and pepper to taste Other Ingredients: 1 lb (450g) scallops 1 bunch asparagus, trimmed and cut into pieces 2 cloves garlic, minced 2 tbsp (30ml) olive oil 1/4 cup (60ml) white wine (optional) Parsley for garnish

PREPARATION

BREAKFAST IN BED:

1. Create the Pasta Dough: Start by making the pasta dough. In a large mixing bowl, combine 2 cups of flour and a pinch of salt. Make a well in the center, crack in 3 eggs, and gently whisk with a fork, gradually incorporating the flour. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. 2. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten in the dough to relax, which is crucial for a tender pasta. 3. Roll the Dough: Cut the dough into four pieces. Work with one piece at a time, keeping the others covered. Flatten the piece into a rectangular shape and feed it through your pasta machine at the widest setting. Fold the dough into thirds and pass it through the machine again. Repeat this process 5-6 times, reducing the machine's setting one notch each time, until the dough is thin and smooth. 4. Prepare the Turkey Filling: For the filling, mix ground turkey, ricotta, Parmesan, chopped sage, salt, and pepper in a bowl. This combination will provide a rich and savory ravioli filling. 5. Assemble the Ravioli: Place teaspoonfuls of the turkey mixture on a sheet of pasta, spacing them evenly. Place another pasta sheet on top and press around the filling to seal, making sure to remove any air pockets. Cut into individual ravioli using a cutter or knife. 6. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4 minutes, or until they float to the surface and are cooked through. 7. Make the Sage Butter Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant. Add the cooked ravioli to the sauce, toss gently, and season with salt. Serve with a sprinkle of Parmesan.

49

Mussels and Tomato Penne

INGREDIENTS Pasta Dough 2 cups all-purpose flour (240g) 3 large eggs Sauce and Filling 1 pound mussels (450g), cleaned and debearded 2 tablespoons olive oil (30ml) 1 small onion, finely chopped 2 garlic cloves, minced 1 can crushed tomatoes (28 ounces / 800g) 1/2 cup white wine (120ml) 1/2 teaspoon salt (2.5g) 1/4 teaspoon black pepper (1.25g) 1 teaspoon dried basil (1g) 1 teaspoon dried oregano (1g) 1/2 teaspoon red pepper flakes (1g) 1/2 cup fresh parsley, chopped (15g) Pasta 1 pound penne pasta (450g)

PREPARATION

BREAKFAST IN BED:

Pasta Dough Creation

Starting the Dough: In a large bowl, sift 2 cups of all-purpose flour. Create a well in the center and crack 3 large eggs into it. This is the beginning of your homemade pasta journey. Kneading the Dough: Using your fingers, gently mix the eggs and flour together, gradually incorporating the flour from the sides of the well. Once the dough starts forming, transfer it to a floured surface. Knead with the heels of your hands for about 10-15 minutes. The dough should be smooth, pliable, and not sticky. Resting the Dough: Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough more workable. Rolling and Cutting the Pasta Dividing the Dough: Unwrap the rested dough and divide it into four equal portions. Keep the unused portions covered while you work with one. Thinning the Dough: Using a pasta machine or a rolling pin, roll out one portion of the dough into a thin sheet. If using a machine, start on the widest setting and gradually work your way to the desired thickness. Cutting the Pasta: For penne, use a sharp knife or pasta cutter to cut the sheets into rectangles, then roll them around a rod to form the classic tube shape. Alternatively, cut the sheets into wide strips for a pappardelle style. Preparing the Sauce and Mussels Sautéing Aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until they are soft and golden, imparting their flavors into the oil. Creating the Tomato Base: Pour in the crushed tomatoes, along with the white wine. Stir well. Season with salt, black pepper, dried basil, oregano, and a hint of red pepper flakes. Allow this to simmer gently for about 20 minutes, stirring occasionally. Cooking the Mussels: Rinse and debeard the mussels. Add them to the simmering sauce, covering the skillet. Let them steam until they open, about 5-7 minutes. Any mussels that don’t open should be discarded. Cooking and Assembling the Dish Boiling the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the homemade penne or pappardelle, cooking until just al dente. It should be firm to the bite. Combining Ingredients: Drain the pasta, reserving a bit of pasta water. Gently fold the pasta into the tomato and mussel sauce, adding a splash of pasta water to loosen, if necessary. Final Seasoning and Garnish: Adjust seasoning to taste and let the combination simmer for another few minutes for the pasta to absorb the flavors of the sauce. Finish with a generous sprinkle of freshly chopped parsley. Serving: Plate the Mussels and Tomato Penne, ensuring each portion has an ample number of mussels. The dish is now ready to be enjoyed, offering a taste of the sea with the satisfaction of homemade pasta.

50

Squid Ink Pasta with Calamari and Peas

INGREDIENTS Ingredients for Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs 1 tsp (5 ml) squid ink Ingredients for the Dish: 1 lb (16 oz / 450 g) calamari, sliced into rings 1 cup (8 oz / 225 g) peas, fresh or frozen 2 cloves garlic, minced 1/2 cup (4 oz / 112 g) white wine 3 tbsp (1.5 oz / 42 g) olive oil Salt and pepper, to taste 1 tbsp (0.5 oz / 14 g) unsalted butter 1/2 cup (4 oz / 112 g) grated Parmesan cheese 2 tbsp (1 oz / 28 g) fresh parsley, chopped

PREPARATION

BREAKFAST IN BED:

Step 1 - Preparing the Pasta Dough:

Begin by making the squid ink pasta dough from scratch. This unique dough will infuse your dish with a rich, briny flavor and striking black color. It's a labor of love that pays off in the final presentation. In a large mixing bowl, place the all-purpose flour, creating a well in the center. Crack the three large eggs into the well, and add the squid ink, which not only contributes to the mesmerizing hue but also imparts a subtle oceanic essence. Gently whisk the eggs and squid ink together within the well, slowly incorporating the surrounding flour. This gradual approach ensures a smooth dough. As the mixture starts to come together, use your hands to knead the dough, combining any remaining flour until you have a cohesive, slightly elastic ball. Wrap the dough in plastic wrap and let it rest for about 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with. Step 2 - Rolling and Cutting the Squid Ink Pasta: Now that your squid ink pasta dough has rested, it's time to transform it into the stunning strands that will grace your plate. Divide the dough into manageable portions, keeping the unused portions covered to prevent drying. Using a pasta machine, start rolling out one portion of the dough. Begin with the widest setting and gradually work your way to a thinner setting, ensuring you achieve the desired thickness. For this dish, a thin, delicate texture is ideal. Once you've reached the desired thickness, pass the dough through the pasta cutter attachment to create your chosen pasta shape, such as fettuccine or tagliatelle. Lay the freshly cut pasta on a clean, lightly floured surface, forming small nests. This helps prevent sticking while you finish rolling and cutting the remaining portions of dough. Boil a large pot of salted water. When the water is vigorously boiling, carefully add the fresh squid ink pasta. It cooks quickly, usually in 1-2 minutes. You'll know it's ready when the pasta floats to the surface. Be vigilant, as overcooking can compromise the delicate texture. Once cooked, drain the pasta, reserving a cup of the pasta cooking water to enhance your sauce later. Step 3 - Preparing the Calamari and Peas: While your pasta is cooking, focus on the other components of this exquisite dish. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for a minute until it becomes fragrant. Add the sliced calamari to the skillet and cook for about 2-3 minutes until they turn opaque and slightly golden. Pour in the white wine, allowing it to simmer and reduce by half, intensifying its flavors. Stir in the peas, combining them with the calamari. Season the mixture with salt and pepper to taste. Remember, squid ink pasta carries its own unique salinity, so adjust accordingly. Toss in the unsalted butter, which adds a luxurious creaminess to the sauce. Step 4 - Bringing It All Together: The final steps will bring your dish to life. Add the cooked squid ink pasta to the skillet, gently combining it with the calamari and peas. If the sauce needs to be thinned, use some of the reserved pasta cooking water. Sprinkle the grated Parmesan cheese over the dish, infusing it with savory richness. Finish with a generous sprinkle of freshly chopped parsley, adding a burst of freshness and color to the dish. Step 5 - Serving and Enjoying: Your homemade squid ink pasta with calamari and peas is now ready to be served. Plate it with elegance, allowing the dark pasta to contrast beautifully with the vibrant green peas and tender calamari rings. Drizzle a bit of extra virgin olive oil for a final touch, and relish this masterpiece of flavors, textures, and colors that you've crafted with love and skill.

51

Shrimp Scampi with Linguine

INGREDIENTS For Shrimp Scampi with Linguine: 1 pound (454 grams) Large Shrimp, peeled and deveined 1/4 cup (60 milliliters) Olive Oil 4 cloves (20 grams) Garlic, minced 1/2 cup (120 milliliters) White Wine Juice of 1 Lemon 2 tablespoons (30 grams) Unsalted Butter 1/4 cup (10 grams) Fresh Parsley, chopped Salt and Pepper, to taste 1 pound (454 grams) Fresh Linguine Pasta (ingredients for pasta listed below) For Fresh Pasta: 2 cups (240 grams) All-Purpose Flour, plus extra for dusting 3 (150 grams) Large Eggs 1 teaspoon (5 grams) Salt 1 tablespoon (15 milliliters) Olive Oil

PREPARATION

BREAKFAST IN BED:

Pasta Dough Creation: Begin by sifting 240 grams of all-purpose flour onto a clean, flat surface. Form a well in the center. Crack three large eggs into this well. Add 5 grams of salt and 15 milliliters of olive oil. Using a fork, gently whisk the eggs and oil, incorporating the surrounding flour gradually. This initial step is crucial for a smooth dough. Kneading the Dough: As the mixture starts to form a dough, switch to using your hands for kneading. Firmly work the dough, pushing and folding it for about 10 minutes. This labor of love transforms it into a smooth, elastic mass. If it's too sticky, add a bit more flour. Once done, wrap the dough in plastic and let it rest at room temperature for 30 minutes, allowing the gluten to relax. Rolling the Pasta: After resting, cut the dough into four equal parts for easy handling. Start with one section, keeping the others covered. Flatten the section with your hands, lightly flour it, and begin to roll it through your pasta machine at its widest setting. After each roll, fold the dough in thirds and pass it through again. Gradually reduce the machine's setting with each pass, stopping when the dough sheet achieves the desired thinness for linguine. Cutting Linguine: Once the sheets are thin enough, attach the linguine cutter to your pasta machine. Feed the sheets through to cut them into perfect linguine strands. Lightly flour the cut pasta to prevent sticking and lay them flat on a surface or hang them on a pasta drying rack, ensuring they retain their shape. Cooking the Pasta: Boil a large pot of salted water. Add your fresh linguine, stirring gently to separate the strands. As fresh pasta cooks faster, monitor closely and taste-test after 2-3 minutes. The goal is to reach 'al dente' - firm to the bite. Once achieved, drain the pasta and set aside, reserving a bit of the pasta water for the sauce. Making the Scampi Sauce: In a large skillet, warm 60 milliliters of olive oil over medium heat. Add minced garlic, sautéing until golden and aromatic. Add the cleaned shrimp, cooking until they are pink and slightly curled. Remove the shrimp temporarily. Pour in 120 milliliters of white wine and the juice of one lemon into the skillet, letting it simmer, reducing slightly, and scraping up any flavorful bits from the pan. Assembling the Dish: Return the shrimp to the skillet, adding 30 grams of butter, melting and mixing it into the sauce. Gently toss in the cooked linguine, coating it evenly with the sauce. If the sauce is too thick, add a little reserved pasta water. Stir in the freshly chopped parsley and season with salt and pepper. Serve the dish warm, allowing the harmonious blend of flavors to shine through in each bite.

52

Wild Mushroom and Thyme Tagliatelle

INGREDIENTS For the Pasta Dough: 2 cups (16 oz / 450 g) all-purpose flour 3 large eggs For the Turkey Filling: 1 lb (16 oz / 450 g) ground turkey 1 cup (8 oz / 225 g) ricotta cheese 1/2 cup (4 oz / 115 g) grated Parmesan cheese 1/4 cup (2 oz / 60 ml) chopped fresh sage Salt and pepper to taste For the Sage Butter Sauce: 1/2 cup (4 oz / 115 g) unsalted butter 1/4 cup (2 oz / 60 ml) fresh sage leaves Salt to taste Grated Parmesan cheese, for garnish

PREPARATION

BREAKFAST IN BED:

Beginning with the Pasta Dough: On a clean, flat surface, sift 240 grams of all-purpose flour and form a well in the center. Crack three large eggs into this well, add 5 grams of salt and 15 milliliters of olive oil. Using a fork, start by gently beating the eggs and oil, gradually pulling in flour from the sides of the well. This method ensures a smooth, evenly mixed dough. Kneading the Dough: Once the mixture comes together, start kneading with your hands. Knead for about 10 minutes, adding a sprinkle of flour if the dough is too sticky. The goal is a smooth, elastic dough. Once achieved, wrap the dough in plastic wrap and let it rest for 30 minutes, allowing the gluten to relax, which is essential for a tender pasta. Rolling the Pasta: Divide the rested dough into four parts for ease of handling. Work with one part at a time, keeping the rest covered. Flatten the dough slightly, flour it, and pass it through a pasta machine starting at the widest setting. Fold the dough in thirds and pass it through the machine again, reducing the setting each time until the dough is thin enough for tagliatelle. Cutting the Tagliatelle: After rolling the dough to the desired thickness, attach the tagliatelle cutter to your pasta machine. Feed the sheets through to cut them into beautiful tagliatelle strands. Lightly flour the pasta to prevent sticking and set aside on a floured surface or hang them on a pasta drying rack. Cooking the Pasta: Bring a large pot of salted water to a boil. Gently place the tagliatelle in the water, stirring occasionally to prevent sticking. Cook for 2-3 minutes, checking for the 'al dente' texture. Once ready, drain the pasta while reserving a cup of the pasta water for the sauce. Preparing the Mushroom Sauce: In a large skillet, heat 30 milliliters of olive oil over medium heat. Add the sliced wild mushrooms, cooking until they are golden and tender. Add 20 grams of minced garlic and 15 milliliters of fresh thyme, cooking for a further minute until aromatic. Pour in 120 milliliters of heavy cream, allowing it to simmer and thicken slightly. Add 50 grams of grated Parmesan cheese, stirring until it melts into a rich, creamy sauce. Season with salt and pepper to taste. Final Assembly: Add the cooked tagliatelle to the mushroom sauce, tossing gently to coat each strand of pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Serve the tagliatelle hot, garnished with additional Parmesan cheese and a sprinkle of fresh thyme, creating a dish that is not only a delight to the senses but also a testament to the art of cooking from scratch.

53

Butternut Squash and Sage Fettuccine

INGREDIENTS Butternut Squash and Sage Fettuccine: 1 medium (2-3 pounds or 0.9-1.4 kg) Butternut Squash, peeled and cubed 2 tablespoons (30 milliliters) Olive Oil 4 cloves (20 grams) Garlic, minced 1 tablespoon (15 milliliters) Fresh Sage, chopped 1/2 cup (120 milliliters) Heavy Cream 1/2 cup (50 grams) Parmesan Cheese, grated Salt and Pepper, to taste 1 pound (454 grams) Fresh Fettuccine Pasta (ingredients for pasta listed below) For Fresh Pasta: 2 cups (240 grams) All-Purpose Flour, plus extra for dusting 3 (150 grams) Large Eggs 1 teaspoon (5 grams) Salt 1 tablespoon (15 milliliters) Olive Oil

PREPARATION

BREAKFAST IN BED:

Making the Pasta Dough: Begin by sifting 240 grams of all-purpose flour onto a clean, flat surface, shaping it into a mound with a well in the center. Crack three large eggs into this well, then add 5 grams of salt and 15 milliliters of olive oil. Use a fork to gently beat the eggs and oil, gradually incorporating the flour from the edges of the well. This process ensures a uniform and smooth dough. Kneading the Dough: Once the mixture forms a cohesive mass, begin kneading the dough with your hands. Knead for approximately 10 minutes, adding a small amount of flour if the dough becomes sticky. This step is essential for developing gluten, which gives the pasta its texture. After kneading, wrap the dough in plastic wrap and let it rest for 30 minutes, allowing the gluten to relax. Rolling and Cutting the Pasta: Divide the rested dough into four equal parts for easier handling. Start with one part, pressing it flat and then rolling it through your pasta machine at its widest setting. Fold the dough in thirds and pass it through the machine again, gradually reducing the setting with each roll. Once the dough is thin enough, use the fettuccine attachment on your pasta machine to cut it into strips. Lightly dust the pasta with flour and set aside on a tray. Cooking the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook for 2-3 minutes until it reaches an 'al dente' texture. Be sure to stir occasionally to prevent the pasta from sticking. Once cooked, drain the pasta and reserve some pasta water for the sauce. Preparing the Butternut Squash: Toss the cubed butternut squash with 30 milliliters of olive oil and roast in a preheated oven until it's tender and caramelized. This step brings out the natural sweetness and rich flavors of the squash. Creating the Sauce: In a skillet, sauté 20 grams of minced garlic and 15 milliliters of chopped sage in olive oil until fragrant. Add the roasted butternut squash to the skillet. Pour in 120 milliliters of heavy cream and simmer until the sauce thickens. Stir in 50 grams of grated Parmesan cheese, and season with salt and pepper to taste. Assembling the Dish: Toss the cooked fettuccine in the butternut squash sauce, ensuring each strand is coated evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency. Serve the pasta hot, garnished with additional sage and Parmesan cheese.

54

Roasted Vegetable Lasagna

INGREDIENTS Roasted Vegetable Lasagna: 2 cups (16 ounces or 454 grams) Mixed Vegetables (e.g., zucchini, bell peppers, eggplant), chopped 2 tablespoons (30 milliliters) Olive Oil 2 cups (16 ounces or 454 grams) Ricotta Cheese 1 cup (8 ounces or 227 grams) Mozzarella Cheese, shredded 1/2 cup (4 ounces or 113 grams) Parmesan Cheese, grated 1 (24 ounces or 680 grams) Jar Marinara Sauce Salt and Pepper, to taste Fresh Basil Leaves, for garnish For the Lasagna Sheets (ingredients for pasta listed below) For Fresh Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt 1 tablespoon (15 milliliters) Olive Oil

PREPARATION

BREAKFAST IN BED:

Preparing the Pasta Dough: On a large, clean surface, sift 360 grams of all-purpose flour to form a mound. Create a well in the center and crack four large eggs into it. Add 5 grams of salt and 15 milliliters of olive oil. Using a fork, gently beat the eggs and oil, gradually incorporating the surrounding flour to form a dough. This step requires patience and attention to ensure a smooth consistency. Kneading and Resting the Dough: Knead the dough with your hands for about 10 to 15 minutes, until it becomes smooth and elastic. This process is essential for developing gluten, which gives the pasta its texture. If the dough feels sticky, sprinkle a little more flour. Once kneaded, wrap the dough in plastic wrap and let it rest for at least 30 minutes, allowing the gluten to relax and making the dough easier to roll. Rolling Out the Pasta Sheets: Divide the rested dough into smaller, manageable portions. Flatten each portion slightly and begin to roll it through a pasta machine, starting at the widest setting. Gradually decrease the settings on the pasta machine, rolling the dough through each setting at least twice until it reaches the desired thinness for lasagna sheets. Lay the rolled sheets on a lightly floured surface or hang them to dry slightly. Roasting the Vegetables: Preheat the oven. Toss the chopped vegetables (zucchini, bell peppers, eggplant) with 30 milliliters of olive oil, seasoning them with salt and pepper. Spread the vegetables on a baking tray and roast until they are tender and have a nice color. The roasting process enhances the sweetness and flavor of the vegetables, adding depth to the lasagna. Assembling the Lasagna: Start by spreading a layer of marinara sauce at the bottom of a baking dish. Place a layer of pasta sheets over the sauce. Then add a layer of roasted vegetables, spoonfuls of ricotta cheese, a sprinkle of mozzarella, and Parmesan. Repeat these layers, finishing with a generous layer of cheeses on top. Each layer should be evenly spread for consistent flavor and texture in every bite. Baking the Lasagna: Bake the lasagna in a preheated oven until the cheese on top becomes bubbly and golden brown. This usually takes about 25-30 minutes. The baking time is crucial for melding the flavors together and achieving a perfectly cooked pasta texture. Resting and Serving: Once baked, let the lasagna rest for a few minutes before serving. This resting period allows the layers to settle and makes cutting the lasagna easier. Serve the lasagna hot, garnished with fresh basil leaves for an additional burst of flavor and color.

55

Creamy Avocado and Lime Spaghetti

INGREDIENTS Creamy Avocado and Lime Spaghetti: 2 ripe Avocados Juice of 2 Limes (about 1/4 cup or 60 milliliters) 2 cloves Garlic 1/2 cup (120 milliliters) Olive Oil 1/2 cup (15 grams) Fresh Cilantro, chopped Salt and Pepper, to taste 1 pound (454 grams) Fresh Spaghetti (ingredients for pasta listed below) Grated Parmesan Cheese, for serving Red Pepper Flakes, optional for garnish For Fresh Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

BREAKFAST IN BED:

Pasta Dough Preparation: Begin by pouring 360 grams of all-purpose flour onto a clean, flat surface. Form a well in the center. Crack four large eggs into this well and sprinkle in 5 grams of salt. Use a fork to gently beat the eggs, gradually mixing in the flour from the sides of the well. This process should be done gently and patiently to ensure a smooth dough. Kneading the Dough: Once the dough starts coming together, knead it with your hands. This should be a thorough process, lasting about 10-15 minutes, to develop the gluten, which gives the pasta its texture. If the dough feels sticky, sprinkle a little more flour. After kneading, wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. Rolling and Cutting the Pasta: Divide the rested dough into smaller portions for easier handling. Flatten each piece slightly, dust with flour, and pass through a pasta machine, starting at the widest setting. Gradually reduce the setting, rolling the dough until it reaches the desired thinness. Use the spaghetti attachment to cut the sheets into spaghetti strands. Lay the strands on a floured surface or hang them to dry slightly. Cooking the Pasta: Cook the spaghetti in a large pot of boiling, salted water. Fresh pasta cooks quickly, usually in about 2-3 minutes. Stir occasionally to prevent sticking. Once the pasta is al dente, drain it, reserving a cup of the pasta water for the sauce. Making the Avocado Sauce: In a blender, combine the flesh of two ripe avocados, the juice of two limes (approximately 60 milliliters), two cloves of garlic, 120 milliliters of olive oil, and a handful of fresh cilantro. Blend until smooth and creamy. Use the reserved pasta water to adjust the sauce's consistency, adding a bit at a time as needed. Season with salt and pepper to taste. Assembling the Dish: Toss the cooked spaghetti with the avocado sauce in a large bowl, ensuring each strand is well coated. The sauce should be rich and creamy, clinging to the pasta. Final Touches and Serving: Serve the spaghetti immediately, garnishing with extra cilantro, grated Parmesan cheese, and a sprinkle of red pepper flakes if desired. The dish should be vibrant and fresh, with a rich creaminess from the avocado and a zesty kick from the lime.

56

Caprese Salad Pappardelle

INGREDIENTS For Caprese Salad Pappardelle: 2 large Tomatoes, sliced 8 ounces (227 grams) Fresh Mozzarella Cheese, sliced 1/4 cup (60 milliliters) Extra Virgin Olive Oil 1/4 cup (10 grams) Fresh Basil Leaves, torn Salt and Pepper, to taste Balsamic Glaze, for drizzling 1 pound (454 grams) Fresh Pappardelle (ingredients for pasta listed below) For Fresh Pappardelle Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

BREAKFAST IN BED:

Preparing the Pasta Dough: Start by sifting 360 grams of all-purpose flour onto a large, flat surface, creating a mound. Make a well in the center and crack four large eggs into it. Add 5 grams of salt. Gradually whisk the eggs, incorporating the flour from the edges to form a dough. This careful mixing ensures a smooth and even dough. Kneading the Dough: Knead the dough on the surface for about 10-15 minutes. The goal is to develop gluten which will give the pasta its signature texture. The dough should be smooth and elastic. If it's too sticky, add a bit more flour. Once kneaded, cover the dough with plastic wrap and let it rest for 30 minutes, allowing the gluten to relax. Rolling Out the Pasta: Cut the rested dough into smaller portions. Flatten each portion with a rolling pin or your hands and then roll it through a pasta machine, starting from the widest setting and gradually moving to thinner settings until it achieves the desired thickness for pappardelle. Cutting Pappardelle: Using a knife or the pasta machine's cutting attachment, cut the pasta sheets into broad, long ribbons typical of pappardelle. Lay the cut pasta on a floured surface or hang them on a pasta drying rack to prevent sticking. Cooking the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes until al dente. Fresh pasta cooks quickly, so keep an eye on it. Drain the pasta, reserving a cup of the pasta water, and toss it with a little olive oil to prevent sticking. Assembling the Caprese Salad: On a large platter, arrange slices of fresh tomatoes and mozzarella cheese alternately, creating a colorful pattern. Sprinkle the torn fresh basil leaves over the top, season with salt and pepper, and drizzle with extra virgin olive oil. Combining Pasta with Salad: Place the cooked pappardelle on a serving dish. Gently lay the caprese salad arrangement on top of the pasta. Drizzle with balsamic glaze for a sweet and tangy finish. Garnishing and Serving: Add a final garnish of fresh basil leaves and a sprinkle of Parmesan cheese if desired. Serve immediately to enjoy the contrasting textures and flavors of the fresh pasta and the classic caprese salad.

57

Eggplant and Tomato Penne

INGREDIENTS For Eggplant and Tomato Penne: 1 large Eggplant, cut into cubes (approximately 1 pound or 454 grams) 2 cups (480 milliliters) Tomato Sauce 1/2 cup (120 milliliters) Olive Oil 4 cloves Garlic, minced 1/4 cup (10 grams) Fresh Basil, chopped Salt and Pepper, to taste 1 pound (454 grams) Fresh Penne Pasta (ingredients for pasta listed below) Parmesan Cheese, grated, for serving For Fresh Penne Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

BREAKFAST IN BED:

Pasta Dough Preparation: Begin by sifting 360 grams of all-purpose flour onto a clean, spacious surface. Create a well in the center and crack four large eggs into this well. Add 5 grams of salt. Gently beat the eggs using a fork, gradually incorporating the surrounding flour to form a cohesive dough. This step should be done with care to ensure a smooth mixture. Kneading the Dough: Knead the dough thoroughly for about 10-15 minutes. The goal is to achieve a smooth, elastic texture which is crucial for the pasta's consistency. If the dough feels too sticky, add a bit more flour. Wrap the kneaded dough in plastic and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out. Rolling and Cutting the Pasta: Divide the rested dough into smaller, manageable portions. Flatten each part with a rolling pin or your hands to fit through your pasta machine. Start rolling the dough through the machine at its widest setting, gradually reducing the settings until the sheets are thin. Use a knife or pasta cutter to cut the sheets into penne-sized shapes. Dust the shaped pasta lightly with flour to prevent sticking. Cooking the Pasta: Cook the freshly made penne in a large pot of boiling salted water. Fresh pasta cooks faster than dried, typically in about 2-3 minutes. Stir occasionally to prevent the pasta from sticking together. Once al dente, drain the pasta, reserving about a cup of the pasta water for later use. Preparing the Eggplant: Heat half of the olive oil in a large skillet. Add the cubed eggplant and sauté until they are golden brown and tender. Season with salt and pepper to taste. Remove the eggplant from the skillet and set aside. Making the Tomato Sauce: In the same skillet, add the remaining olive oil and minced garlic. Cook briefly until fragrant. Pour in the tomato sauce and let it simmer for a few minutes to blend the flavors. Return the cooked eggplant to the skillet, add the chopped basil, and stir to combine. Assembling the Dish: Toss the cooked penne with the eggplant and tomato sauce in the skillet. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency. Final Touches and Serving: Serve the eggplant and tomato penne hot. Garnish with grated Parmesan cheese and additional fresh basil. The dish should be vibrant, with the rich flavors of eggplant and tomato complementing the fresh homemade pasta.

58

Artichoke and Lemon Linguine

INGREDIENTS Artichoke and Lemon Linguine: 2 cans (about 28 ounces or 800 grams total) Artichoke Hearts, drained and quartered Juice and Zest of 2 Lemons (approximately 1/4 cup or 60 milliliters juice) 1/2 cup (120 milliliters) Olive Oil 4 cloves Garlic, minced 1/4 cup (10 grams) Fresh Parsley, chopped Salt and Pepper, to taste 1 pound (454 grams) Fresh Linguine (ingredients for pasta listed below) Grated Parmesan Cheese, for serving For Fresh Linguine Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

BREAKFAST IN BED:

Pasta Dough Creation: Start by forming a mound with 360 grams of all-purpose flour on a clean surface. Make a well in the center and crack four large eggs into it. Add 5 grams of salt. Use a fork to gently mix the eggs and flour together, gradually incorporating the flour from the sides until a dough forms. This step is crucial for creating a smooth, uniform dough. Kneading the Dough: Knead the dough for approximately 10-15 minutes, until it becomes smooth and elastic. This process is vital for developing the gluten, which gives the pasta its texture. If the dough is too sticky, add a little more flour. Once kneaded, wrap the dough in plastic and let it rest for 30 minutes, allowing the gluten to relax and making the dough easier to work with. Rolling and Cutting the Pasta: Divide the rested dough into smaller portions. Flatten each part slightly and pass it through a pasta machine, starting at the widest setting. Gradually decrease the setting with each pass until the dough is thin enough for linguine. Use the machine's cutter or a knife to cut the sheets into linguine strips. Dust with flour to prevent sticking. Cooking the Pasta: Bring a large pot of salted water to a rolling boil. Add the fresh linguine and cook for about 2-3 minutes until al dente. Fresh pasta cooks quickly, so monitor it closely. Drain the pasta, reserving a cup of the pasta water. Preparing the Artichokes: Heat half the olive oil in a skillet over medium heat. Add the quartered artichoke hearts and sauté until they are tender and slightly golden, enhancing their flavor. Creating the Lemon Sauce: In the same skillet, add the remaining olive oil and minced garlic. Cook for a minute before adding the lemon zest and juice. Stir to combine and cook for another minute to infuse the flavors. Combining Pasta and Sauce: Add the cooked linguine to the skillet with the artichokes and lemon sauce. Toss gently to coat the pasta evenly. Add some of the reserved pasta water if needed to adjust the sauce's consistency. Final Garnish and Serving: Serve the linguine hot, garnished with fresh parsley and grated Parmesan cheese. The dish should be vibrant and flavorful, with the freshness of lemon and the richness of artichokes complementing the homemade pasta.

59

Broccoli and Pine Nut Orecchiette

INGREDIENTS For Broccoli and Pine Nut Orecchiette: 2 cups (about 9 ounces or 255 grams) Broccoli Florets 1/4 cup (60 milliliters) Olive Oil 1/4 cup (30 grams) Pine Nuts 3 cloves Garlic, minced 1/2 teaspoon (2.5 grams) Red Pepper Flakes 1 pound (454 grams) Fresh Orecchiette Pasta (ingredients for pasta listed below) Salt and Pepper, to taste Grated Parmesan Cheese, for serving For Fresh Orecchiette Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

Pasta Dough:

BREAKFAST IN BED:

Creating the Dough: On a clean surface, pour 360 grams of all-purpose flour and form a mound. Make a well in the center and crack four large eggs into it. Sprinkle 5 grams of salt around the rim. Use a fork to gently whisk the eggs, slowly incorporating the flour from the sides of the well. This gradual mixing is essential for a smooth dough. Kneading the Dough: Begin kneading the dough, folding and pressing with the heels of your hands. Continue this process for about 10-15 minutes until the dough is smooth, elastic, and no longer sticky. This step develops the gluten, which is key to the pasta's texture. Resting the Dough: Shape the kneaded dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to shape. Shaping Orecchiette: Forming Orecchiette: Divide the rested dough into smaller, manageable pieces. Roll each piece into a thin log and cut it into small pieces. Press each piece with your thumb to create the classic 'little ear' shape of orecchiette. Dust the shaped pasta with flour to prevent sticking. Cooking Pasta and Preparing Broccoli: Boiling the Pasta: Bring a large pot of salted water to a boil. Gently add the orecchiette and cook for about 2-3 minutes, or until they float to the surface, indicating they are done. Reserve a cup of pasta water for later use. Sautéing Broccoli: In a large skillet, heat olive oil over medium heat. Add the broccoli florets and cook until they are tender but still crisp. Season with salt and pepper. Combining Ingredients: Toasting Pine Nuts: In the same skillet, toast the pine nuts until golden brown. Be vigilant as they can burn quickly. Add minced garlic and red pepper flakes, cooking briefly until fragrant. Mixing Pasta and Broccoli: Add the cooked orecchiette to the skillet with the broccoli and pine nuts. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta. Final Touches: Garnishing and Serving: Transfer the pasta to a serving dish. Generously sprinkle grated Parmesan cheese over the top and add an extra sprinkle of red pepper flakes if desired. Serve immediately to enjoy the combination of textures and flavors, from the tender broccoli and crunchy pine nuts to the soft, fresh orecchiette.

60

Asparagus and Lemon Zest Cannelloni

INGREDIENTS Asparagus and Lemon Zest Cannelloni: 1 pound (454 grams) Asparagus, trimmed and chopped Zest of 2 Lemons 1/4 cup (60 milliliters) Olive Oil 2 cloves Garlic, minced 1 cup (240 milliliters) Ricotta Cheese 1/2 cup (50 grams) Parmesan Cheese, grated Salt and Pepper, to taste 1 pound (454 grams) Fresh Cannelloni Pasta (ingredients for pasta listed below) For Fresh Cannelloni Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

PREPARATION

BREAKFAST IN BED:

Pasta Dough Preparation: Creating the Dough: On a clean, flat surface, place 360 grams of all-purpose flour. Form a well in the center and add four large eggs and 5 grams of salt. Gradually whisk the eggs and incorporate the flour from the edges of the well. This step is critical for a uniform dough. Kneading the Dough: Once the dough starts to form, knead it vigorously for about 10-15 minutes. Your goal is to achieve a smooth, elastic dough. If the dough feels sticky, lightly dust it with flour. After kneading, wrap the dough in plastic wrap and let it rest for 30 minutes, allowing the gluten to relax. Preparing the Cannelloni: Rolling the Pasta: Divide the dough into manageable portions. Flatten each part slightly and roll it through a pasta machine, starting at the widest setting and gradually thinning. Cut the thin sheets into large rectangles suitable for cannelloni. Cooking the Pasta Sheets: Bring a large pot of salted water to a boil. Cook the pasta sheets for about 2-3 minutes until they are al dente. Gently remove them, laying them out on a clean cloth to prevent sticking. Filling Preparation: Preparing Asparagus Filling: Heat olive oil in a skillet. Add the chopped asparagus and cook until tender but still crisp. In a bowl, combine the cooked asparagus with lemon zest, ricotta cheese, minced garlic, half of the grated Parmesan, salt, and pepper. Mix well. Assembling Cannelloni: Filling the Pasta: Lay the cooked pasta sheets on a flat surface. Place a portion of the asparagus filling on each sheet and carefully roll them into cannelloni shapes, ensuring the filling is evenly distributed. Baking the Cannelloni: Arrange the filled cannelloni in a greased baking dish. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven until the cheese is golden and bubbly, ensuring the filling is heated through and the flavors meld together. Final Touches: Garnishing and Serving: Serve the cannelloni hot, garnishing with additional lemon zest or asparagus spears. The dish should showcase the delicate balance of the creamy ricotta, the bright flavor of lemon zest, and the fresh taste of asparagus.

61

Spinach and Ricotta Stuffed Ravioli

INGREDIENTS Spinach and Ricotta Stuffed Ravioli: 2 cups (about 9 ounces or 255 grams) Fresh Spinach, chopped 1 cup (250 grams) Ricotta Cheese 1/2 cup (50 grams) Parmesan Cheese, grated 1 Egg Salt and Pepper, to taste Nutmeg, a pinch 1 pound (454 grams) Fresh Ravioli Pasta (ingredients for pasta listed below) For Fresh Ravioli Pasta: 3 cups (360 grams) All-Purpose Flour, plus extra for dusting 4 (200 grams) Large Eggs 1 teaspoon (5 grams) Salt

R EBED: PARATION BREAKFASTPIN Pasta Dough: Dough Preparation: Pour 3 cups (360 grams) of all-purpose flour onto a clean surface and form a well in the center. Crack four large eggs into this well and add 1 teaspoon (5 grams) of salt. Gradually mix the eggs and flour together, kneading to form a dough. This gradual mixing ensures a smooth and consistent dough. Kneading the Dough: Knead the dough for about 10-15 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a bit more flour. Wrap the kneaded dough in plastic and let it rest for 30 minutes at room temperature, allowing the gluten to relax and making the dough more pliable. Filling: Preparing the Spinach Filling: Cook 2 cups (about 9 ounces) of fresh spinach in boiling water, then drain and squeeze out all the excess water. Chop the spinach finely. In a bowl, combine the chopped spinach with 1 cup (about 250 grams) of ricotta cheese, ½ cup (50 grams) of grated Parmesan, 1 egg, a pinch of nutmeg, and season with salt and pepper. Mix until well combined. The filling should have a creamy but firm texture. Shaping Ravioli: Rolling Out the Pasta: Divide the rested dough into smaller pieces for easier handling. Roll out each piece to a thin sheet using a rolling pin or a pasta machine. Aim for a thickness that's thin enough to cook quickly but thick enough to hold the filling without tearing. Assembling the Ravioli: Place small spoonfuls of the spinach and ricotta mixture on one sheet of pasta. Moisten the edges of the pasta around the filling with water. Place another sheet of pasta on top and press down around each mound of filling, sealing the edges and pushing out any air pockets. Cut the ravioli into individual squares using a knife or a pasta cutter. Cooking the Ravioli: Bring a large pot of salted water to a boil. Gently place the ravioli in the boiling water and cook for about 2-4 minutes, or until they float to the surface. Carefully drain the ravioli. Serving: Serve the ravioli hot, topped with your choice of sauce, such as a simple butter and sage sauce, or more Parmesan cheese.

62

Roasted Red Pepper and Garlic Fettuccine

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3 large eggs 1 tbsp (15ml) olive oil 1 tsp (5ml) salt Roasted Red Pepper and Garlic Sauce: 2 large red bell peppers 4 cloves of garlic 2 tbsp (30ml) olive oil 1/2 cup (120ml) heavy cream 1/2 tsp (2.5ml) salt 1/4 tsp (1.25ml) black pepper 1/4 cup (60ml) grated Parmesan cheese Fresh basil leaves for garnish

PREPARATION

BREAKFAST IN BED:

Step 1: Preparing the Pasta Dough Start by sifting 2 cups of all-purpose flour onto a clean, flat surface, forming a mound. Create a well in the center, ensuring the walls of flour are even. Crack 3 large eggs into this well. Add 1 tablespoon of olive oil and 1 teaspoon of salt to the mix. Begin by lightly beating the eggs and oil with a fork, gradually drawing in the flour from the inside walls of the well. This initial gentle mixing is crucial for a smooth, even dough. Step 2: Kneading the Dough Once the mixture is roughly combined and too thick to beat, start kneading with your hands. Fold, push, and turn the dough repeatedly. This process, taking about 10 minutes, develops the gluten in the flour, giving the pasta its necessary elasticity and bite. The dough should eventually feel smooth and springy. Wrap it in cling film and let it rest for 30 minutes, allowing the gluten to relax. Step 3: Roasting the Peppers and Garlic While the dough is resting, focus on the sauce. Preheat your oven to 400°F (200°C). Take 2 large red bell peppers and 4 cloves of garlic, place them on a baking sheet, and drizzle with 2 tablespoons of olive oil. Roasting them until they're charred and soft enhances their sweetness and adds a smoky depth to the sauce. This should take about 25 minutes. Step 4: Creating the Sauce Once roasted, let the peppers cool, then peel off the skin. Blend the peeled peppers and roasted garlic into a fine puree. In a saucepan, combine this puree with 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook over medium heat until the sauce thickens slightly, creating a rich, velvety texture. Step 5: Rolling and Cutting the Pasta Cut the rested dough into smaller, more manageable pieces. Flatten each piece slightly, dusting with flour. Using a pasta machine, roll each piece through the machine on its widest setting. Fold the dough in half and pass it through again. Repeat this process, gradually reducing the machine's setting, until the dough reaches the desired thinness. Finally, cut the sheets into fettuccine strands. Step 6: Cooking the Pasta Bring a large pot of salted water to a rapid boil. Gently place the pasta in the boiling water, cooking for 2-3 minutes until it reaches an al dente texture. Fresh pasta cooks much quicker than dried, so keep a close eye on it. Step 7: Plating and Serving Drain the cooked pasta and toss it gently with the prepared red pepper sauce. Serve the pasta in warm bowls, garnishing each with a sprinkle of grated Parmesan cheese and fresh basil leaves. The dish combines the comforting taste of homemade pasta with the luxurious, smoky flavor of the roasted red pepper sauce, creating a truly delightful culinary

63

Creamy Avocado and Spinach Tagliatelle

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3 large eggs 1 tbsp (15ml) olive oil 1 tsp (5ml) salt Avocado and Spinach Sauce: 2 ripe avocados 2 cups (500g) fresh spinach 2 cloves garlic 2 tbsp (30ml) olive oil 1/2 cup (120ml) heavy cream 1/2 lemon, juice and zest 1/2 tsp (2.5ml) salt 1/4 tsp (1.25ml) black pepper 1/4 cup (60ml) grated Parmesan cheese Fresh basil leaves for garnish

PREPARATION

BREAKFAST IN BED:

Step 1: Making the Pasta Dough On a clean, flat surface, pour 2 cups of all-purpose flour and form a mound. Create a well in the center. Crack 3 large eggs into this well, and add 1 tablespoon of olive oil and 1 teaspoon of salt. Using a fork, begin to gently beat the eggs and oil, slowly incorporating the flour from the sides of the well. This gradual mixing ensures a smooth, even dough. Step 2: Kneading and Resting the Dough When the mixture becomes too thick to stir with a fork, start kneading with your hands. Push, fold, and turn the dough for about 10 minutes until it becomes elastic and smooth. The dough should be firm yet pliable. Wrap it in cling film and let it rest at room temperature for 30 minutes. This resting period is crucial for the gluten to relax, making the dough easier to roll out. Step 3: Preparing the Avocado and Spinach Sauce While the dough rests, start the sauce. Halve and pit 2 ripe avocados and scoop their flesh into a blender. Add 2 cups of fresh spinach, 2 peeled cloves of garlic, 2 tablespoons of olive oil, and the juice and zest of half a lemon to the blender. This combination of ingredients is not only flavorful but packed with essential nutrients and healthy fats. Step 4: Blending and Heating the Sauce Blend the mixture until it's smooth and creamy. Transfer this vibrant green sauce to a saucepan. Stir in 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Warm the sauce over low heat, ensuring it doesn't boil, to maintain its bright color and fresh flavors. Step 5: Rolling and Cutting the Pasta After the dough has rested, divide it into smaller pieces. Flatten each piece slightly and roll it through a pasta machine, starting on the widest setting. Gradually reduce the settings on the machine, rolling the dough to your desired thickness. Then, cut the sheets into tagliatelle strands using the machine or a knife. Dust with flour to prevent sticking. Step 6: Cooking the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes – fresh pasta cooks much quicker than dried. Look for a tender but firm (al dente) texture. Step 7: Assembling and Serving the Dish Drain the pasta and add it to the sauce. Toss gently to coat the pasta evenly. Serve the tagliatelle with a sprinkle of Parmesan cheese and garnish with fresh basil leaves. The creamy texture of the avocado, combined with the fresh taste of spinach and the homemade pasta, creates a luxurious and healthful dish.

64

Vegan Mushroom and Walnut Ravioli

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 1/2 cup (120ml) water 2 tbsp (30ml) olive oil 1 tsp (5ml) salt For the Filling: 2 cups (500g) mushrooms, finely chopped 1 cup (240g) walnuts, finely chopped 3 cloves garlic, minced 1 tbsp (15ml) olive oil 1 tsp (5ml) dried thyme Salt and pepper to taste For the Sauce: 2 tbsp (30ml) olive oil 1/2 cup (120ml) vegetable broth 1 tbsp (15ml) fresh parsley, chopped Salt and pepper to taste

PREPARATION

BREAKFAST IN BED:

Step 1: Preparing the Pasta Dough Start by placing 2 cups of all-purpose flour on a clean, flat surface. Form a mound and create a well in the center. Add 1/2 cup of water and 2 tablespoons of olive oil to the well. Gradually incorporate the flour into the liquid, using a fork to mix, until a rough dough begins to form. This method ensures that the moisture is evenly distributed throughout the flour. Step 2: Kneading the Dough Once the dough starts coming together, knead it with your hands for about 10 minutes. Work the dough until it becomes smooth and elastic, indicating that the gluten has developed sufficiently. This elasticity is crucial for the pasta's texture. Cover the dough with a damp cloth and let it rest for 30 minutes, allowing the gluten to relax. Step 3: Making the Filling While the dough rests, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cups of finely chopped mushrooms and 3 minced cloves of garlic to the skillet. Season with 1 teaspoon of dried thyme, salt, and pepper to taste. Sauté until the mushrooms are tender and their moisture has evaporated. The key here is to cook off as much moisture as possible to prevent soggy ravioli. Step 4: Adding Walnuts to the Filling Remove the skillet from heat and let the mushroom mixture cool slightly. Stir in 1 cup of finely chopped walnuts, combining them thoroughly. The walnuts add a wonderful texture and a nutty depth of flavor to the filling. Step 5: Rolling Out the Pasta Dough After resting, divide the dough into smaller, more manageable pieces. Using a pasta machine, roll each piece into thin sheets. The dough should be thin enough to see your hand through it, but still sturdy enough to hold the filling. Cut the sheets into even squares – these will form your ravioli. Step 6: Assembling the Ravioli Place a small amount of the mushroom and walnut filling in the center of each dough square. Moisten the edges of the dough with a bit of water, then fold it over the filling to form a triangle or a pocket, depending on your preference. Press the edges firmly to seal, ensuring there are no air pockets. Step 7: Cooking the Ravioli Bring a large pot of salted water to a boil. Gently place the ravioli in the water and cook for about 4 minutes, or until they float to the surface, indicating they are cooked through. In a separate pan, warm 2 tablespoons of olive oil and 1/2 cup of vegetable broth, creating a light sauce.

65

Tomato and Olive Penne

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3 large eggs 1 tbsp (15ml) olive oil 1 tsp (5ml) salt For the Sauce: 1 cup (240g) cherry tomatoes, halved 1/2 cup (120g) black olives, pitted and sliced 3 cloves garlic, minced 1/4 cup (60ml) olive oil 1 tsp (5ml) dried oregano Salt and pepper to taste Fresh basil leaves for garnish Grated Parmesan cheese, for serving

PREPARATION

BREAKFAST IN BED:

Step 1: Creating the Pasta Dough Begin by sifting 2 cups of all-purpose flour onto your work surface, shaping it into a mound with a well in the center. Break 3 eggs into this well, adding 1 tablespoon of olive oil and 1 teaspoon of salt. Gradually whisk the eggs and oil, gently pulling in the flour from the edges of the well. The key is to incorporate the flour slowly to prevent lumps and ensure an even dough. Step 2: Kneading and Resting the Dough Once the dough starts forming, knead it with your hands. Push and fold the dough for about 10 minutes until it becomes smooth and elastic. This kneading process is essential for developing gluten, which gives the pasta its texture. Wrap the dough in a damp kitchen towel or cling film and let it rest for 30 minutes, allowing the gluten to relax and making it easier to roll. Step 3: Preparing the Sauce Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the minced garlic, cooking it until fragrant but not browned. Stir in the halved cherry tomatoes and sliced black olives. Cook the mixture, stirring occasionally, until the tomatoes soften and release their juices, creating a rich and flavorful base for the sauce. Step 4: Seasoning the Sauce Season the sauce with 1 teaspoon of dried oregano, and salt and pepper to taste. Reduce the heat and let the sauce simmer gently. The slow cooking melds the flavors beautifully, creating a harmonious blend of the ingredients. Step 5: Rolling and Cutting the Pasta After resting, divide the dough into smaller pieces. Flatten each piece slightly before passing it through a pasta machine at the widest setting. Gradually reduce the settings, rolling the dough to a thin sheet. Cut the sheets into penne-sized strips or use a specific penne attachment if available. Step 6: Cooking the Pasta Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes. Fresh pasta cooks much quicker than store-bought dried pasta, so keep an eye on it. Look for a tender but firm texture, known as 'al dente.' Step 7: Assembling the Dish Drain the pasta and add it directly to the sauce in the skillet. Toss gently to coat the penne evenly with the sauce. The warmth of the pasta will help it absorb the flavors of the tomato and olive sauce.

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Lemon and Asparagus Linguine

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3 large eggs 1 tbsp (15ml) olive oil 1 tsp (5ml) salt For the Sauce and Toppings: 1 bunch of asparagus, trimmed and cut into 1-inch pieces 2 lemons, zest and juice 1/4 cup (60ml) olive oil 2 cloves garlic, minced Salt and pepper to taste Grated Parmesan cheese, for serving Fresh basil leaves for garnish

PREPARATION

BREAKFAST IN BED:

Step 1: Making the Pasta Dough Begin by sifting 2 cups of all-purpose flour onto a clean work surface. Form a well in the center. Crack 3 large eggs into this well, then add 1 tablespoon of olive oil and 1 teaspoon of salt. Slowly start to incorporate the flour into the egg mixture using a fork, working from the inside of the well outwards. This gradual mixing is crucial for a smooth dough. Step 2: Kneading the Dough Once the mixture becomes a cohesive mass, start kneading with your hands. Knead for about 10 minutes, until the dough is smooth and elastic. This process is essential to develop the gluten, which gives the pasta its texture. Wrap the dough in cling film or cover with a damp cloth, and let it rest for 30 minutes to relax the gluten. Step 3: Preparing the Asparagus While the dough is resting, prepare the asparagus. Trim the woody ends and cut the spears into 1-inch pieces. Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender. Immediately transfer them to a bowl of ice water to stop the cooking process. This method preserves the asparagus's vibrant color and crisp texture. Step 4: Making the Lemon Sauce In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté until it's fragrant but not browned. Add the blanched asparagus and sauté for an additional minute. Stir in the zest and juice of 2 lemons, which adds a fresh, zesty flavor that complements the asparagus beautifully. Season with salt and pepper to taste. Step 5: Rolling and Cutting the Pasta After the dough has rested, divide it into smaller portions for easier handling. Flatten each piece slightly and roll it through a pasta machine, starting at the widest setting. Gradually decrease the setting, making the dough thinner each time it passes through. Once the sheets reach the desired thinness, cut them into linguine strips. Step 6: Cooking the Pasta Bring a large pot of salted water to a boil. Add the linguine and cook for 2-3 minutes until al dente. Fresh pasta cooks much quicker than dried pasta. Step 7: Assembling the Dish Drain the pasta, reserving a cup of the pasta water. Add the linguine to the skillet with the asparagus and lemon sauce. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce. The starchy pasta water helps emulsify and thicken the sauce, coating the linguine evenly. Serve the linguine garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. This dish combines the fresh, vibrant flavors of lemon and asparagus with the rich texture of homemade pasta, creating a delightful springtime meal.

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Vegan Butternut Squash and Sage Pappardelle

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3/4 cup (180ml) water 2 tbsp (30ml) olive oil 1 tsp (5ml) salt For the Sauce and Toppings: 2 cups (500g) butternut squash, peeled and cubed 1/4 cup (60ml) olive oil 1/4 cup (60ml) fresh sage leaves, chopped 2 cloves garlic, minced Salt and pepper to taste Vegan Parmesan cheese, for serving (optional)

PREPARATION

BREAKFAST IN BED:

Step 1: Preparing the Pasta Dough Start by sifting 2 cups of all-purpose flour into a large mixing bowl. Add 1 teaspoon of salt and mix well. Create a well in the center of the flour and pour in 3/4 cup of water and 2 tablespoons of olive oil. Using a fork, begin to slowly incorporate the flour into the liquid from the edges of the well. This gradual process helps to evenly hydrate the flour, ensuring a smooth dough. Step 2: Kneading and Resting the Dough When the dough starts coming together, transfer it to a floured surface. Knead the dough for about 10 minutes, working it until it becomes smooth and elastic. This kneading process develops the gluten in the flour, which will give the pasta its structure and texture. Wrap the dough in cling film or cover it with a damp cloth and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out later. Step 3: Roasting the Butternut Squash Preheat your oven to 400°F (200°C). Peel and cube 2 cups of butternut squash. Toss the cubes in 2 tablespoons of olive oil, seasoning them with salt and pepper. Spread the squash on a baking sheet and roast in the oven for about 25 minutes, or until the squash is tender and starts to caramelize. The roasting process intensifies the squash's natural sweetness and adds depth to its flavor. Step 4: Preparing the Sage Sauce In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook until it's just golden and fragrant. Add the chopped fresh sage, allowing it to infuse the oil with its aromatic flavors. Be careful not to burn the garlic or sage, as this could impart a bitter taste. Step 5: Rolling and Cutting the Pasta After the dough has rested, divide it into smaller portions. Flatten each portion slightly and run it through a pasta machine set to the widest setting. Gradually decrease the machine's setting with each pass, rolling the dough into thin sheets. Then cut the sheets into wide pappardelle strips. If you don't have a pasta machine, you can roll the dough out as thinly as possible and cut it with a knife. Step 6: Cooking the Pappardelle Bring a large pot of salted water to a rolling boil. Add the pappardelle and cook for 2-3 minutes until al dente. Fresh pasta cooks quickly, so keep an eye on it to ensure it doesn't overcook. Step 7: Assembling the Dish Drain the pasta, reserving a little of the cooking water. Add the cooked pasta to the skillet with the sage and garlic oil. Add the roasted butternut squash. Gently toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it coat the pasta evenly. Serve the pappardelle garnished with vegan Parmesan cheese (if using). This dish beautifully combines the earthy flavor of sage, the sweetness of butternut squash, and the hearty texture of homemade pasta, creating a rich and satisfying vegan meal.

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Zucchini and Cherry Tomato Orecchiette

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3/4 cup (180ml) water 2 tbsp (30ml) olive oil 1 tsp (5ml) salt For the Sauce and Toppings: 2 medium zucchinis, sliced 1 cup (240g) cherry tomatoes, halved 3 cloves garlic, minced 1/4 cup (60ml) olive oil Salt and pepper to taste Fresh basil leaves for garnish Grated Parmesan cheese, for serving (optional)

PREPARATION

BREAKFAST IN BED:

Step 1: Making the Pasta Dough In a large bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt. Make a well in the center and add 3/4 cup of water and 2 tablespoons of olive oil. Gradually mix the flour into the wet ingredients, starting from the center and working outward, until a dough forms. This method helps create a smooth and evenly hydrated dough. Step 2: Kneading and Resting Transfer the dough to a floured surface and knead it for about 10 minutes. You're looking for a smooth, elastic texture. Kneading develops the gluten, which gives the pasta its firmness and chew. Wrap the dough in cling film or cover with a damp cloth and let it rest for 30 minutes. Resting relaxes the gluten, making it easier to shape the pasta later. Step 3: Preparing the Zucchini and Cherry Tomatoes While the dough is resting, slice 2 medium zucchinis and halve 1 cup of cherry tomatoes. This preparation will ensure they cook evenly and blend well with the pasta. Step 4: Cooking the Vegetables Heat 1/4 cup of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned. Add the sliced zucchinis and cook until they start to become tender. Then, add the cherry tomatoes and cook until they are just starting to break down. The goal is to soften the vegetables while retaining their shape and vibrant color. Step 5: Rolling and Cutting the Pasta Once the dough has rested, divide it into smaller sections for easier handling. Flatten each section slightly and roll it through a pasta machine at the widest setting. Gradually reduce the settings, rolling the dough into thin sheets. Cut the sheets into orecchiette shapes. If you don’t have a pasta machine, you can roll the dough out thinly and cut it with a knife or form small disks by hand. Step 6: Cooking the Orecchiette Bring a large pot of salted water to a boil. Add the orecchiette and cook for 2-3 minutes until al dente. Fresh pasta cooks quickly, so watch it closely to avoid overcooking. Step 7: Combining and Serving Drain the pasta, reserving a bit of the pasta water. Add the orecchiette to the skillet with the zucchini and tomato sauce. Gently toss, adding a splash of reserved pasta water if needed to create a light sauce that clings to the pasta. Serve the orecchiette garnished with fresh basil and optional grated Parmesan cheese. This dish is a delightful combination of fresh vegetables and homemade pasta, perfect for a comforting and nutritious meal.

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Classic BBQ Chicken Pizza

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3/4 cup (180ml) water 2 tbsp (30ml) olive oil 1 tsp (5ml) salt For the Filling: 2 cups (500g) vegan sausage, crumbled 2 bell peppers, sliced 1 large onion, sliced 3 cloves garlic, minced 1 tsp (5ml) red pepper flakes 2 tbsp (30ml) olive oil For the Sauce: 3 cups (720ml) marinara sauce Salt and pepper to taste Additional: Vegan cheese for layering (optional) Fresh basil leaves for garnish

PREPARATION

BREAKFAST IN BED:

Step 1: Making the Pasta Dough In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in 3/4 cup of water and 2 tablespoons of olive oil. Gradually mix the flour into the wet ingredients, using a fork to incorporate until a dough forms. This method ensures even hydration and a smooth dough. Step 2: Kneading and Resting the Dough Transfer the dough to a floured surface and knead it for about 10 minutes. Look for a smooth, elastic texture, indicating that the gluten is well-developed. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten, making it easier to roll out. Step 3: Preparing the Filling Heat 2 tablespoons of olive oil in a skillet over medium heat. Add sliced bell peppers, onion, minced garlic, and red pepper flakes. Sauté until the vegetables are soft. Add the crumbled vegan sausage, cooking until well heated and browned. This step develops deep flavors in the filling. Step 4: Rolling Out the Pasta Once rested, divide the dough into smaller portions. Roll each through a pasta machine into thin sheets, or roll out thinly by hand. Cut into lasagna noodles. Ensure the noodles are thin enough to cook evenly but robust enough to hold the layers. Step 5: Assembling the Lasagna Preheat your oven to 375°F (190°C). In a baking dish, layer marinara sauce, lasagna noodles, the sausage and pepper mixture, and vegan cheese if using. Repeat layers, finishing with marinara and vegan cheese on top. Step 6: Baking the Lasagna Bake in the preheated oven for 35-40 minutes, until the top is golden and bubbly. Baking melds the flavors together and creates a beautiful golden crust on top. Step 7: Serving Let the lasagna cool slightly before cutting. Serve in slices, garnished with fresh basil leaves. This lasagna offers a delightful blend of spicy vegan sausage, sweet bell peppers, and homemade pasta, making it a satisfying and flavorful vegan dish.

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Eggplant and Caper Cannelloni

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3 large eggs 1 tbsp (15ml) olive oil 1 tsp (5ml) salt For the Filling: 2 medium eggplants, diced 1 cup (240g) capers, drained 3 cloves garlic, minced 1/4 cup (60ml) olive oil Salt and pepper to taste For the Sauce: 3 cups (720ml) tomato sauce 1 tsp (5ml) dried oregano Salt and pepper to taste Additional: Vegan cheese for layering (optional) Fresh basil leaves for garnish

PREPARATION

BREAKFAST IN BED:

Step 1: Preparing the Pasta Dough In a large bowl, mix 2 cups of all-purpose flour with 1 teaspoon of salt. Create a well in the center and crack in 3 large eggs and pour in 1 tablespoon of olive oil. Gradually mix the flour into the eggs and oil, working from the inside of the well outward, until a dough forms. This method ensures a smooth and evenly mixed dough. Step 2: Kneading and Resting the Dough Turn the dough onto a floured surface and knead for about 10 minutes. The dough should become smooth and elastic. Kneading is crucial for developing the gluten, which gives the pasta its texture. Cover the dough with a damp cloth and let it rest for 30 minutes, allowing the gluten to relax, making it easier to roll and shape. Step 3: Preparing the Filling Heat 1/4 cup of olive oil in a skillet over medium heat. Add the diced eggplant and minced garlic, cooking until the eggplant is tender and golden. Stir in the capers, adding a briny depth to the filling. Season with salt and pepper to taste. Step 4: Rolling and Shaping the Pasta After resting, roll out the dough into thin sheets using a pasta machine. Cut the sheets into large rectangles, which will be rolled into cannelloni. If you don't have a pasta machine, roll the dough out as thinly as possible by hand. Step 5: Assembling the Cannelloni Preheat the oven to 375°F (190°C). Spread a layer of tomato sauce in the bottom of a baking dish. Place a spoonful of the eggplant and caper filling on each pasta rectangle, roll them up, and place seam side down in the dish. Cover with the remaining tomato sauce and sprinkle with vegan cheese if using. Step 6: Baking the Dish Bake the cannelloni in the oven for about 30 minutes, until the sauce is bubbly and the tops are slightly crispy. The baking process melds the flavors together and gives the pasta a perfect texture. Step 7: Serving Let the cannelloni cool slightly before serving. Garnish with fresh basil leaves for an added touch of flavor and color. This dish offers a delightful combination of creamy eggplant, tangy capers, and homemade pasta, enveloped in a rich tomato sauce, making for a satisfying and flavorful vegan meal.

71

Vegan Basil Pesto Spaghetti

INGREDIENTS For the Pasta Dough: 2 cups (500g) all-purpose flour 3/4 cup (180ml) water 2 tbsp (30ml) olive oil 1 tsp (5ml) salt For the Vegan Basil Pesto: 2 cups (480ml) fresh basil leaves, packed 1/2 cup (120ml) olive oil 1/3 cup (80ml) pine nuts 2 cloves garlic Salt and pepper to taste Nutritional yeast (optional, for a cheesy flavor)

PREPARATION

BREAKFAST IN BED:

Step 1: Making the Pasta Dough In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt. Make a well in the center, then pour in 3/4 cup of water and 2 tablespoons of olive oil. Gradually mix the wet and dry ingredients together, slowly incorporating the flour from the edges of the well. This method helps create a uniform dough. Step 2: Kneading and Resting the Dough Once the mixture forms a cohesive dough, transfer it to a floured surface for kneading. Knead vigorously for about 10 minutes, or until the dough is smooth and elastic. This process is crucial for developing the gluten, which gives the pasta its firm texture. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. Step 3: Preparing the Basil Pesto For the pesto, combine 2 cups of fresh basil leaves, 1/2 cup of olive oil, 1/3 cup of pine nuts, and 2 cloves of garlic in a food processor. Pulse until smooth, scraping down the sides as necessary. Season with salt and pepper to taste. For a cheesy flavor, add nutritional yeast. The key to a great pesto is using fresh, high-quality ingredients. Step 4: Rolling Out the Pasta Divide the rested dough into four equal portions. Work with one portion at a time, keeping the others covered. Flatten the dough slightly, then roll it through a pasta machine, starting on the widest setting. Gradually reduce the settings until the dough is thin and translucent. Finally, cut the sheets into spaghetti strands. Step 5: Cooking the Pasta Bring a large pot of salted water to a boil. Cook the spaghetti for 2-3 minutes or until al dente. Fresh pasta cooks much quicker than dried. Drain the pasta, reserving a cup of the pasta water. Step 6: Combining Pasta and Pesto In a large bowl, combine the cooked spaghetti with the basil pesto, tossing gently to coat. Add a splash of the reserved pasta water if needed to achieve the desired consistency. The pasta water contains starches that help the sauce adhere to the pasta. Step 7: Plating and Garnishing Serve the spaghetti on warm plates. Garnish with additional pine nuts, fresh basil leaves, or vegan Parmesan cheese if desired. This final step is all about enhancing the flavors and presentation of the dish, making it as visually appealing as it is delicious.

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