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Coconut Granola


My friend Marcy and I recently visited our friend Sarah in Denver, and she cooked up a storm of beautiful, healthy, and delicious dishes for us.  Many of which I’ve tried to recreate since being home.  While I might not have the same wonderful company of friends here and definitely don’t have the glorious views of the sky and mountains, I do have the memories.  One of my favorites she made was this coconut granola.  We had it each morning poured over greek yogurt, fresh fruit, and a spoonful of chia seeds.  We also dipped our hands into it throughout the day… and her supply started to become very low. I knew this was one I’d have to make straight away upon my return home.

Coconut Granola


3 cups Old Fashion Oats

¾ cups Raw Cashews, Roughly Chopped

¾ cups Almond, Roughly Chopped

1 cup Unsweetened Shredded Coconut (I used sweetened coconut and reduced the brown sugar to 1/3 cup)

1 teaspoon Salt

1 teaspoon Cinnamon

1 stick Unsalted Butter

¼ cups Agave Nectar (or Honey)

⅔ cups Brown Sugar

2 teaspoons Vanilla Extract

½ cups Dark Chocolate Chips (I skipped these)

½ cups Dried Cranberries


Preheat oven to 325 degrees F.

In a large bowl, combine the oats, cashews, almonds, coconut, salt and cinnamon and set aside.

In a medium saucepan, melt the butter, agave and brown sugar until the sugar has completely dissolved.

Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.

Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.

Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes.

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.

Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries. Give it a quick toss with a spoon and then package into an airtight container or ziploc bag to store.

Garlic Scape Pesto Pizza with Egg

Last Fall I planted two varieties of garlic in one of my raised beds: German Extra Hardy from Seed Savers Exchange and some unknown variety from a local nursery.  They quickly sprouted a few weeks later and I just let the garlic rest and do its things over the rest of the Fall and Winter.  Even after being covered with tons of Cleveland snow, they all perked back up and continued to grow through early Spring.

garlic Over the past few weeks, the prized scape started appearing on the plants.  The plant shoots up this scape with a pointed flower bud on the tip–it comes from the middle of the plant and is very firm and curvy.

garlic scape close-up


By trimming the scape off at the base, you have 2 major benefits.  One, it pushes the plant to send more of its energy into growing the bulb in the soil below.  Two, you get to eat these deliciously garlic-y jewels.  You don’t have to have your garden to enjoy these–just visit your local farmers market or you may even get lucky at your Whole Foods.  I’ve eaten them two ways… chopped and sauteed in a pan with butter and mixed into pasta.  The second way is here, in the form of a pesto.  Mixed with parmesan and pistachios, the resulting pesto definitely has a lot of garlic flavor to it, but it doesn’t feel like it’s coming out of your pores like when you eat too many raw cloves of garlic in a dish.  It’s the perfect alternative to a traditional basil-based pesto.  You could use this garlic scape pesto on its own smeared on a cracker or piece of bread or in a simple pasta dish or mix a bit with some quickly blanched green beans or asparagus.


In this treatment, I decided to take it a step further and use it as a pizza sauce.  The results were amazing.  We started by grilling our pizza dough on one side–I find that always creates the crispiest results when making pizza at home.  We then smeared a thin layer of the pesto on top and topped with shredded mozzarella and sprinkle of chili flakes.  In a 500 degree oven, we put the pizza directly on the bottom rack (grilled side down) and cooked for about 5 minutes.  Once the cheese was melted but not browned at all yet, to really make it decadent, we topped the pizza with a fresh cracked egg.  Back in the oven for another few minutes and voila–bubbly, garlic-y, cheesy, and creamy homemade pizza.

garlic scape pesto on pizza dough

Garlic scape pesto pizza with egg

Garlic Scape Pesto Pizza with Egg

First make the pesto…


  • 7-10 garlic scapes, cleaned and roughly chopped
  • 1/3 cup pistachios
  • 1/3 cup grated parmesan
  • ½ tsp salt & ¼ tsp pepper
  • 1/3 cup olive oil


Blend the first 4 ingredients until all is finely chopped in a blender or food processor—I used my new Vitamix, which I deeply love. Once very fine, slowly drizzle in the olive oil with the motor running. Add a tbsp. or two of water to get the texture you desire.


Now make the pizza…


  • 1 store bought pizza dough
  • Garlic scape pesto
  • ½ pound shredded mozzarella (or thin slices of fresh mozz)
  • optional: 2 eggs
  • optional: chili flakes


Divide the pizza dough into two rounds and let rest in an oiled bowl at room temperature covered with a kitchen towel. Let the dough rise slightly and come to room temp—at least an hour. Pre-heat your outdoor grill to high and indoor oven to 450 degrees. Make sure you have an oven rack in its lowest setting in the oven. Take each round and roll out as thin as you like. I like super thin. Brush 1 side of each dough round with vegetable oil to prevent sticking. Sprinkle with salt. Lower your grill to medium (if using gas, of course) and place dough rounds on the grill directly, oiled-side down. Cook until nice and brown and crisp and bubbles form on the top. Do not flip over! Remove from grill and place on a work surface or pizza wood peel.


Cooked side down, smear the pesto on the top. You will not use all of the pesto from the recipe above—I’d say about 1/3 of it in total for both pizzas. Top each pizza with ½ of the shredded cheese and sprinkle with chili flakes. Cooking one pizza at a time, place the pizza directly on the bottom rack in the oven. This will assure that the bottom will stay crisp while the cheese starts to melt. About 5 minutes later, the cheese should be melted but not browning yet. Remove from the oven and crack an egg in the middle. VERY carefully place the pizza back on the bottom rack. You want to make sure the egg doesn’t slide off and make a mess of your oven! Cook approx. another 5 minutes—but it could be quicker. Keep an eye on it. You’re looking for the cheese to start to brown and the egg to just begin the set. You want that egg yolk super runny. Remove from the oven when ready. Let rest about 2 minutes, slice and serve.



Smoked Salmon Toast


My favorite “sandwich” of the moment is so simple and a play on traditional lox & bagels and gravlax. Smoked salmon toast couldn’t be easier… simply toast your favorite crusty bread (I like Whole Foods’ Farmer Bread), spread with cream cheese, top with capers, thin red onion slices, smoked salmon (I like gravlax style with dill–but you can get any kind you like), and add fresh romaine leaves or tomatoes or radishes (or all three.)  I eat this “open face,” with 2 piled high-toasts ready for my tummy.  Pure bliss.  Simple.  Quick.  Healthy.

Italian Wedding Soup with Kale

Italian Wedding Soup with Kale from


Winter, why oh why won’t you go away and come again some other day?  It’s been a brutal few months, oh so cold and covered in snow.  With another forecast in sight for MORE snow, what’s a girl to do but warm up her tummy.  Nothing ever seems more cozy to me than a hot bowl of soup.  I’ve been rotating between this recipe for Italian Wedding Soup with Kale and a super easy Split Pea with Ham Soup (might post on that later) all Winter.  My version of Italian Wedding Soup sometimes contains escarole and sometimes kale.  When using escarole, I chop up the tough dark green leaf tips to use in the soup and save the heart/lighter green leaves to be served raw in a salad.  To keep this super fast, I purchase pre-made teeny meatballs from our local Italian speciality foods market.  If you can’t find those, you can easily make your own.  Just Google it–or do your favorite mix of ground pork, dark meat turkey, or beef with egg, grated parmesan, chopped fresh parsley, a little bread crumbs, and salt and pepper.  You can brown the meatballs first before adding to the soup or just throw them in boiling broth raw and they’ll be cooked in no time.  Stay warm out there.  And for those of you that live in warmer climates, I hate you.  (No not really.  I actually want to be best friends with you so I can come and visit.)

Italian Wedding Soup with Kale

Serves 4-6


2 tbsp butter or olive oil

2 stalks of celery, chopped

1 large carrot, peeled and chopped

½ large (or 1 medium) yellow onion, peeled and chopped

1-2 cups of pre-made mini-meatballs (depending on how meaty you want your soup), defrosted if previously frozen

1 cup of small soup pasta (I like acini di pepe, ditalini, or orzo)

2 cups of chopped kale

8 cups chicken stock (my favorite brand: Kitchen Basics)

salt and pepper

Garnish: freshly grated parmesan or pecorino romano cheese



In a heavy dutch oven pot, melt 1 tbsp. butter or olive oil over medium heat. Add chopped vegetables, add salt and pepper, and cook until softened. Spoon all of the vegetables into a bowl and set aside. Add remaining butter or olive oil to the pot and drop in mini-meatballs. Cook until just browned. Add back in cooked vegetables and stir to combine. Add 8 cups of chicken stock and bring to a boil. Once boiling, reduce to a strong simmer. Add the dried pasta and cook in rapid simmer until cooked through. Drop the kale in the pot and stir. Let simmer until kale is wilted and soft. Check for seasoning. If needed, add salt and/or pepper.


Ladle soup into serving bowls and top with freshly grated parmesan cheese. Enjoy with a crusty piece of bread.


Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds

escarole-chicken-feta-saladMy perfect equation for an entree salad is:

base lettuce + veggies/fruits + protein + crunch + dressing = salad awesomeness

At this time of year with the holidays quickly approaching, I try to be as healthy as I can be on weekdays, especially at lunchtime.  Following the 80/20 rule (80% eating healthy, 20% eating what you want) is always a good approach for maintaining weight and good health.  Healthy entree salads fit into the workday beautiful–either packing it up at home and bringing to work in a Tupperware (dressing on the side), hitting a local salad bar, or ordering in a restaurant.  There are so so many variations you can try, and feel good about your choices.  Look for an upcoming post soon on some of my other fave salad options.

This particular combination has become my go to for lunch these days.  And I actually use (gulp) a bottled dressing I found at a local grocery store called “Pine Club” House Dressing.  It’s sold in grocery stores in the Ohio area, but you can also order it online here.  It’s a classic vinaigrette with a touch of sweetness that really compliments the salty feta.

Escarole is one of the most underrated and underused greens.  It’s a go-to for cooked or soup greens but not used raw enough.  I love using the inner, light green, more tender leaves in salads and saving the outer, dark green, thicker leaves in soups (like Italian Wedding Soup, for instance.)  In this treatment, the inner leaves are chopped into bite-size pieces, alongside sliced radish, sliced radicchio, crumbled Greek feta, sliced grilled chicken, and quick olive oil-roasted and salted pumpkin seeds.  The combination with the slightly sweet Pine Club dressing checks off all of the satisfaction boxes of crunchy, salty, sweet, tangy, bitter, and smoky.  (Note: if you’re not able to locate Pine Club dressing, you could mimic the dressing easily with an apple cider/canola oil/sugar/salt/garlic vinaigrette like this one.

Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds

Recipe courtesy

Serves 2 entree size salads, 4 side salads.


1 head of escarole, outer leaves set aside for another use

1/4 head radicchio

4 radishes, thinly sliced

1/2 cup crumbled fresh Greek feta

1/4 cup roasted, salted pumpkin seeds (Mix raw pumpkin seeds, 1 tsp olive oil, and pinch of salt in pan and roast at 350 degrees until seeds are lightly browned and start to pop, about 10 minutes.)

2 grilled, boneless, skinless chicken breasts, thinly sliced

Pine Club dressing (source)


Chop escarole and radicchio into bite-size pieces, rinse thoroughly under cold water, spin dry.  Add all ingredients except for pumpkin seeds and dressing to bowl.  Pour on dressing to taste, thoroughly toss together, add a pinch of black pepper, and toss together again.  Serve salad into serving bowls and top with pumpkin seeds.  Enjoy.


Mortadella Fattisu with Pistachios




One of my three favorite food groups: pasta, cheese, and wine.  You can imagine my glee when my hubby surprised me the other day with a cookbook from Flour + Water, a hit pasta and pizza restaurant in San Francisco.  The cookbook is simply named Flour and Water: Pasta.

In my never ending quest to master homemade pasta, you will be seeing many of my attempts at recipes from this book over the next few months.  Just by doing this first recipe from the book I learned 3 awesome new techniques: how to really make dough by hand, how to properly run dough through a pasta machine, and how to make pan sauces.  Now, it’s not like I haven’t done those last 3 things before–I just didn’t do them as well as I could have.

This ravioli dough is truly luxurious.  It’s so egg-y–the yellow color is gorgeous, and the texture is as smooth as can be imagined.  Please see my post Ravioli Dough for the full details and recipe.

Once the dough is made, rested, and pressed and stretched into sheets, I (along with my hubby and friend Sean) made these cutie pie, caramel-shaped pasta shapes.


Once the pasta was boiled to al dente, I added it to the sauce.  On the sauce… The key is to keep the fattisu moving quickly as you’re swirling them in the sauce, being careful not to cut into any of them.  This was tough with 70+ fattisu all at once, so I’d suggest using the biggest pan you have.  I suppose you COULD do it in 2 batches, but I don’t have the patience for that.  Also, Chef McNaughton suggests continuing this process until the sauce coats the back of the spoon or when you drag a spoon across the bottom of the pan, the sauce stays separated for a few seconds.  He’s absolutely right to do that, but for me, once the sauce was at that point, I turned off the heat, and started to serve 4 portions, 1 portion at a time.  That extra few minutes of portioning meant that my sauce continued to thicken and thus was less “sauce-y” by the time I finished.  Thus, I’d recommend increasing the chicken stock AND stopping the sauce/fattisu tossing juuuuust shy of the “coat the back of the spoon” phase.


Now, how did it all taste?  Some parts awesome, some not so awesome.  The idea of adding vinegar and mustard was intriguing to me.  Mustard??? In pasta??  It really worked to balance out the rich mortadella.  And mustard and cabbage are a traditional combination.  But the mustard/vinegar level was just a bit TOO high for me–it overpowered some of the elements.  I’d probably reduce those levels a bit to achieve a better balance.  Those critiques aside, the dough was incredibly tender, the combination of textures was so pleasing.  For the 4 of us eating, there wasn’t a morsel left in our bowls.  I’d call it a win.

Mortadella Fattisu with Pistachios

excerpted from: Flour + Water cookbook by Thomas McNaughton


2 tablespoons olive oil

1 pound mortadella, cut into ½ -inch cubes (450 grams)

1 small yellow onion, cut into small dice (150 grams)

1 tablespoon unsalted butter

1 large savoy cabbage, cut into 1-inch dice (360 grams)

½ teaspoon kosher salt

1/3 cup white wine (75 milliliters)

1 tablespoon whole-grain mustard

1 tablespoon apple cider vinegar

1 1/3 cups freshly grated Parmigiano-Reggiano cheese (I42 grams)



1 recipe Rav Dough

To Finish

1 ½ cups pork or chicken stock (355 milliliters) or store-bought (Note: I suggest increasing to 2 cups.  I used store-bought chicken stock.)

5 tablespoons unsalted butter (71 grams)

2 teaspoons whole-grain mustard  (Note: I suggest reducing this to 1 teaspoon)

1 tablespoon minced fresh Italian parsley

1 ½  teaspoons apple cider vinegar (Note: I suggest reducing this to 1/2 teaspoon or none at all–worth experimenting with.)

Kosher salt

Freshly grated Parmigiano-Reggiano, for finishing

2 tablespoons pistachios, toasted and coarsely chopped

To make the filling, in a 12 inch sauté pan, heat the olive oil on medium-high heat until hot but not smoking.  Add the mortadella and cook, stirring occasionally, until lightly browned, about 4 minutes.  Remove the mortadella and reserve.  Add the onion and cook until tender, about 8 minutes.  Add the butter, cabbage, and salt and cook over medium heat for 2 minutes.  Add the white wine and cook until the pan is almost dry, about 12 minutes.  Transfer the cabbage to the work bowl of a food processor fitted with the steel blade and pulse until it’s finely diced; add the mortadella and onion-cabbage mixture and continue pulsing until the filling is coarsely pureed.  Fold in the mustard, apple cider vinegar, and Parmigiano-Reggiano and let cool completely before using.  Once cooled, refrigerate or freeze, covered in an airtight container, until ready to use.  Frozen filling can be thawed in refrigerator for 24 hours.  You should have about 4 cups.  The filling will last 2 to 3 days refrigerated. (Note: I had WAY too much leftover filling.  So you can cut back some of those ingredients if you like, but be careful, proportions are very important.)

Dust 2 baking sheets with semolina flour and set aside.

To make the pasta, using a pasta machine, roll out the dough until the sheet is just translucent.  Cut a 2-foot section of the dough sheet and cover the rest of the dough with plastic wrap.

Using a straight wheel cutter or a knife and a ruler, cut the pasta sheets into rectangles measuring 2 ¼ inches x 2 ¾ inches.  Using a piping bag or a spoon, place 1 teaspoon of filling in the center of each rectangle.  Fold one long edge just over the filling (like you are folding a letter) and then roll through to finish the fold.  Use a spritz of water from a spray bottle to help seal if necessary.  Gently press out the air around the filling by running your fingers from the tip of the triangle downward, creating one airtight lump in the middle.  Twist each end of the pasta 180 degrees (one half turn) in opposing directions and flatten the ends so the pasta looks like a wrapped caramel.

Trim the edges using a fluted wheel cutter.  Working quickly, place the fattisu on the prepared baking sheets, spaced apart, until ready to cook.  Don’t let the fattisu touch each other or they may stick together.  Repeat until you run out of dough or filling.  You should have about 50 to 60 pieces.  (Note: I had 70/75 and I threw away the duds.)

To finish, bring a large pot of seasoned water to a boil.

Bring the stock to a simmer in a 12-inch sauté pan over high heat and reduce by half.  Once the stock has been reduced by half, add the butter.

At the same time, drop the pasta in the boiling water.

Add the mustard and the parsley to the pan.  Once the pasta is cooked 80% through, until almost al dente, about 2 to 3 minutes, add it to the pan, swirling until the sauce coats the back of a spoon.  Add the apple cider vinegar and cook until the pasta is tender, about 2 minutes.  Season with salt.

To serve, divide the pasta and sauce between four plates.  Finish with grated Parmigiano-Reggiano and toasted pistachios.

Ravioli Dough

A recipe for an incredibly luxurious, beautiful, yellow ravioli dough.  It's incredible how precise the measurements are in this recipe and just how perfect it comes out--without a single dash of additional moisture or flour needed.  Please follow it exactly and trust it.  I've cheated in the past... fewer eggs, adding water, making the dough in a food processor.  The result just won't be the same.

A recipe for an incredibly luxurious, beautiful, yellow ravioli dough. It’s impressive how precise the measurements are in this recipe and just how perfect it comes out–without a single dash of additional moisture or flour needed. Please follow it exactly and trust it. I’ve cheated in the past… fewer eggs, adding water, making the dough in a food processor. The result just won’t be the same.

This dough.  We’ve all read recipes and seen videos of building a “well” with the flour.  That’s not new here.  What IS new to me with the dough is how precisely perfect it is.  Most recipes call for “adding more flour as needed” when it sticks to the board.  Not here.  I followed the ingredients and measurements precisely and the dough needed absolutely nothing else.  I whisked up every flour glob on the counter into the dough.  It all came together beautifully.

Once all the bits were incorporated, I kneaded it and kneaded it and it just became more and more silky, more and more homogeneous.  Gorgeous.  Chef McNaughton describes it as “adult play-doh.”  Perfect description.  This recipe can be used for ANY stuffed pasta: ravioli, agnolotti, plin, tortellini, etc.

After the dough rested, I divided it into 6 even pieces, just to make passing it through the pasta machine easier.  His technique here again is mastery.  Please also follow these instructions exactly.  I was never able to get my pasta sheets to the correct width before–now I can based on his steps.  (I took the time to type all of these details out because I truly believe they should be followed carefully.)

I used this dough to make Mortadella Fattisu with Pistachios, more details here.  This dough is used throughout the book for any stuffed pasta recipe.  It will certainly always be my GO-TO in the future.

Rav Dough

excerpted from: Flour + Water cookbook by Thomas McNaughton

Makes 556 grams/19.6 ounces of dough


360 grams 00 flour (2 well-packed cups, unsifted)

5 grams kosher salt (1 teaspoon)

100 grams whole eggs (1/2 cup/about 2 large eggs)

90 grams egg yolks (1/3 cup/5 to 6 yolks)

6 grams extra-virgin olive oil (1 ½ teaspoons)

Step One: Mixing

To start, place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour on the bottom of the well. Slowly and carefully add the wet ingredients (eggs and olive oil) into the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Then, still stirring, begin to slowly incorporate the flour “walls” into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.

When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it cannot be overstated how important it is to generously and constantly spritz to help “glue” any loose flour to the dry dough ball. (Note: I did not need to spritz at all–maybe my eggs were bigger, but no need for me here.)  When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.

Step Two: Kneading

Kneading is an essential step in the dough-making process: it realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Kneading is simple: Drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pickup and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. This is how Italian grandmas get their fat wrists.

Pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable—and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, I think a 10 to 15 minute range is a solid guideline. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap.

Step Three: Resting

At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping. If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. lt’s best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but I try to avoid letting it rest that long, simply because the eggs yolks will oxidize and discolor the dough. It won’t affect the flavor or the texture, but the dough will develop a slightly off color and a grayish-greenish hue.  (This has happened to me before–it’s just ain’t pretty.  Use same day.)

The Final Step: Rolling Out the Dough

Rolling is the last phase of the mixing process. Rolling out pasta by machine—whether it’s a hand-crank model or an electric one—should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give the dough enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll. The process for rolling sheets of pasta dough is the same whether you have a hand-cranked machine or an electric one, like we have in the restaurant.

To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic wrap. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine. lt’s crucial to remember that whenever the pasta dough is not in plastic wrap or under a damp towel, you’re in a race against time. The minute you expose the pasta to air, it starts to dehydrate. This creates a dry outer skin that you do not want to incorporate into the finished dough; the goal is to create a dough of uniform consistency. Our dough is purposely very dry. We do not add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish.

Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length. Lay the dough on a flat surface. The dough’s hydration level at this point is so low that you’ll probably see some streaks; that’s normal, which is the reason for the next crucial step: laminating the dough.

Using a rolling pin as a makeshift ruler, measure the width of your pasta machine’s slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a finger’s length on each side, so there’s plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough representing the measurement’s length. Make that mark with a crease and fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want a minimum of four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90 degree turn of the sheet. In other words, what was the “bottom” edge of the pasta is now going through the machine first.

This time around, it’s important to roll out the dough two to three times on each setting at a steady, smooth pace. We’ve created this gluten network—a web of elasticity—so if you roll it too fast, it will snap back to its earlier thickness, thereby lengthening the time you’re going through each number. The more slowly you crank the pasta dough, the more compression time the dough has; it’s important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. It’s time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes; once you’re into thinner territory, there’s less pasta dough compressing, so it goes more quickly and two passes get the job done.

When handling the sheet of dough—especially as it gets longer-always keep it taut and flat. Never grab or flop or twist the pasta. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands don’t grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine. Handling the dough with your fingers pointed straight out alleviates any pressure on the dough, which stretches and warps it. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, more wieldy batch. Once you roll out the dough, immediately form it into shapes.