Fresh Pasta

Submitted by Michael Watkins, from Mario Betali


Ingredients:
3 1/2 c. flour
4 large eggs

Directions:
1. On a clean work surface, make a mound of the flour. Clear out a small well in the middle. Add eggs to the well and beat. Carefully work the flour into the eggs. When the flour is about half-way incorporated, the dough will start to form--it will be rough-looking.
2. Using the palms of your hands, knead the dough until it is cohesive, adding flour in small amounts if dough is sticky. When dough is fully formed, knead for about 6 more minutes, dusting with flour as necessary.
3. If you have time, it is best to let the dough rest tightly wrapped for about 20 minutes. If not, it's not a big deal. Roll out thin and form as desired.

For ravioli: Roll thin and cut into squares (any size you desire really). Fill. Lightly rub a dampened finger along the edge and fold over. Cook in boiling water until the ravioli float to the top. Remove with a slotted spoon.

For other pastas: Hang and let dry slightly--about 15 minutes. Boil until al dente--about 5 to 8 minutes.

Gnocchi

Submitted by Michael Watkins


Ingredients:
2 lbs. potatoes (about 6 medium-sized Yukon Golds)
1 c. flour
pinch of salt, optional
2 large eggs, beaten

Directions:
1. Boil potatoes until tender. Using the tines of a fork, scrape off the peel (optional). Mash the potatoes as fine as possible and fluff with fork.
2. Mix flour and salt. Add potatoes and mix. Add egg and mix together until you can handle it with your hands. Knead with your hands on a floured surface until the dough becomes smooth--it should be fairly light and fluffy feeling.
3. Bring a pot of water to a boil. Add the gnocchi. Remove with a slotted spoon as the dumplings rise to the top of the water--this can take less than a minute so you'll want to be standing right next to it.

You can use gnocchi is soups or just serve it with your favorite sauce.

Tip: We have found it is best to use a boiling potato. They have a different texture that makes them creamier and you're less likely to bite into a chunk of potato than when you use a russet.

Pesto

Served over gnocchi

• Submitted by Talia Deccio
• 
  
• 3 cups packed fresh basil leaves
• 4 cloves garlic
• 3/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/4 cup pine nuts
• 1/2 cup chopped fresh parsley (optional)

1. Combine all ingredients in a food processor or blender. Liquify. Serve.

Sausage Soup

Submitted by Barbara Neuenswander


Ingredients:
1 lb. Italian sausage
1 (28 oz.) can whole peeled tomatoes with juice
6 c. chicken broth
2 t. dried basil
1/2 t. garlic salt
1/2 c. shredded cabbage
2 onions, chopped
2 c. bow tie pasta
1 c. chopped celery

Directions:
1. In soup pot, cook sausage over medium heat until no pink remains.
2. Add onions, celery, and carrots. Cook uncovered for 5 minutes or until onions are soft.
3. Add tomatoes, chicken broth, cabbage, and basil. Bring to boil. Stir in macaroni and cover. Simmer for 10 minutes or until pasta is tender. Season with garlic salt. Serve.