Homemade Pasta



Yield: 1 1/4 lbs dough

Prep Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes


  • 3 1/2 cups all-purpose unbleached flour, sifted (plus extra flour for preparing)
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 2 Tablespoons water


  1. Place eggs, water, flour and salt in mixer bowl. Attached bowl and flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
2. Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Let it rest for 20 to 30 minutes.
3. Cut dough into four pieces before processing with pasta sheet attachment. Take one piece and flatten into a rectangular shape. Adding flour to both sides. Be sure to cover the other pieces. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times.
4. Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then #4. If you want thicker dough, don’t do the #4 setting.
5. Once again, add flour to each side of your long pasta sheet. Change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2. Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. It’s usually really long so I cut it and then wind it around my hand to create a nest. Allow pasta to dry for a few minutes before boiling.
6. When boiling your pasta, it only needs 3 to 7 minutes to boil.
7. With this pasta recipe, I prefer the fettuccine cutter.

Beef Burgers with Cabernet Onion Jam



Serves 4

1 tablespoon extra-virgin olive oil
3 cups very thinly sliced red onion (from 2 medium red onions)
2 tablespoons granulated sugar
3/4 teaspoon salt, divided
2/3 cup Cabernet Sauvignon wine
1 tablespoon balsamic vinegar
1 1/4 pounds lean ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces thinly sliced gruyere cheese
4 (2-ounce) sourdough or Kaiser rolls

Heat the oil in a large skillet over medium heat. Add the onion, sugar, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is very soft, about 15 minutes. Add the wine and vinegar and cook until the liquid is nearly gone, 12 to 14 minutes longer (25 to 30 minutes total). Cover and set aside.

Prepare a grill for direct-heat cooking (400° to 500°F). Brush the grates lightly with oil.

Mix the beef, remaining 1/2 teaspoon salt, and pepper with a fork; form into four 3/4-inch-thick patties. Press your thumb in the center of each burger to form an indentation. Grill the patties 4 to 5 minutes, turn and grill another 4 minutes, and top with the cheese. Cook until the cheese is melted and the burger is cooked to desired degree of doneness (160° for medium).

Place the burger on the bottom half of the roll; top with the onion jam and close the sandwich.

Garlic Parmesan Broccoli and Potatoes in Foil



Turkey Banh Mi Burger



  • 1 cup julienned carrots
  • 1 cup julienned daikon
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 lb ground turkey (I used Plainville Farms Turkey)
  • 2 tablespoons minced lemongrass, about 1 stalk
  • 2 cloves garlic, minced
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon ground pepper
  • 6 slider buns, lightly toasted
  • 1 cup cilantro
  • 1 jalapeños, sliced
  • kewpie mayo, to taste
  • 1 cup julienned carrots
  • 1 cup julienned daikon
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1 lb ground turkey (I used Plainville Farms Turkey)
  • 2 tablespoons minced lemongrass, about 1 stalk
  • 2 cloves garlic, minced
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon ground pepper
  • 6 slider buns, lightly toasted
  • 1 cup cilantro
  • 1 jalapeños, sliced
  • kewpie mayo, to taste

Make the pickles: put the carrots and daikon into a bowl and sprinkle on the salt and sugar. After 15 minutes, rinse off the pickles, drain well and place in the fridge until ready to assemble.

In a bowl, throughly mix the turkey, lemongrass, garlic, fish sauce and pepper. Divide evenly into 6 patties and gently shape.

Heat your barbecue to medium high heat. Brush the grill with oil and grill for 5-6 minutes, flip and grill for another 4-5 minutes, or until cooked through (165°F).

Build your burger: smear a bit of mayo on the top and bottom bun. Top with a turkey patty, slices of jalapeno, the carrot and daikon pickles, cilantro, and the top bun. Enjoy!

Zucchini Noodles & Lemon “Ricotta”



Serves: serves 2 with extra sauce
  • 2-3 large zucchini
  • 1 cup cherry or grape tomatoes, sliced in half
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper
  • hemp seeds & microgreens, for garnish (optional)
lemon-macadamia ricotta:
  • ½ cup raw macadamia nuts, soaked at least 4 hours
  • ¼ cup raw sunflower seeds, soaked at least 4 hours
  • ¼ cup hemp seeds
  • 2 tablespoons fresh lemon juice + ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove
  • handful of fresh herbs – basil, mint, oregano or tarragon
  • ½ teaspoon sea salt
  • ¾ cup water, more as needed
  1. Drain and rinse your macadamia nuts and sunflower seeds that have been soaking. Add them to a high speed blender with hemp seeds, lemon juice, lemon zest, white wine vinegar, garlic, herbs, salt and pepper, and water. Add a little olive oil, if necessary, to get your blade moving.
  2. Use a spiralizer or julienne peeler to cut the zucchini into noodle-sized shapes. (You could also use a regular vegetable peeler – peel thin strips and then slice them vertically.)
  3. Toss zucchini “noodles,” with a few spoonfuls of the ricotta, the tomatoes, a drizzle of olive oil and a few pinches of salt and pepper. Serve with extra ricotta on the side.
  4. Extra ricotta will keep in the fridge for about 1 day. If it gets a little watery on day 2, give it a stir until it’s cohesive again.

Avocado Chicken Broccoli Rabe Summer Rolls




  • 1 tablespoon oil
  • 1 clove garlic, thinly sliced
  • 12 stalks broccoli rabe
  • salt and freshly ground pepper, to taste
  • 2 bundles vermicelli*
  • 1 chicken breast, poached and sliced
  • 1 avocado, sliced
  • 1 carrot, julienned
  • 12 rounds rice paper, or as needed

Almond Butter Dipping Sauce

  • 1/3 cup creamy almond butter
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sriracha
  • hot water to thin

Heat the oil in a non-stick frying pan over medium-high heat. Cook the garlic, stirring, until just brown, about 1 minute. Transfer garlic to a plate. Add the rabe and cook for 1-2 minutes. Season with salt and pepper. Add a tablespoon of water to the pan, cover and cook until just tender but still crisp, about 3-5 minutes. Remove from the pan and top with the sliced garlic.

Cook the vermicelli according to the package. Drain, rinse and cool.

Mix together the ingredients for the almond butter sauce. Taste and adjust if needed.

To assemble:

Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Add fillings as desired: avocado slices, a couple slices of chicken, rabe, carrots, and a bit of vermicelli. Fold the bottom half of the wrapper up over the filling, hold the fold in place, tuck in the sides and roll tightly. Repeat as needed and enjoy immediately with the dipping sauce.

You can serve these rolls whole, but I prefer to cut them into bite size – makes them easier to pop into your mouth!