Type what you have

Ingredients

• ✓ flour
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• egg
• vanilla extract
• semi-sweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
3. 3 Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
4. 4 Bake 8 to 10 minutes or until lightly browned.
5. 5 Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

By Allrecipes Member

Ingredients

• ✓ flour
• butter
• sugar
• brown sugar
• vanilla extract
• salt
• baking powder
• chocolate chip

Instructions

1. 1 Mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly. Stir chocolate chips into the doughy mixture until just combined.
2. 2 Cook in microwave oven until cookie-like, about 1 minute.

By EmThePuppyLover

Ingredients

• ✓ flour
• ground ginger
• cinnamon
• baking soda
• nutmeg
• salt
• butter
• brown sugar
• molasses
• egg
• vanilla extract

Instructions

1. 1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. 2 Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. 3 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

By Allrecipes Member

Ingredients

• ✓ flour
• water
• salt
• cream of tartar
• soft drink mix
• vegetable oil

Instructions

1. 1 Bring water to a boil in a saucepan; remove from heat and set aside.
2. 2 Mix flour, salt, cream of tartar, and soft drink mix together in a large bowl; stir vegetable oil into flour mixture. Add hot water and continue stirring until dough comes together.
3. 3 When dough is cool enough to handle, turn it onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Store unused portions in refrigerator.

By Stacy Child

Ingredients

• ✓ flour
• sugar
• baking soda
• baking powder
• banana
• mayonnaise
• chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, sugar, baking soda, and baking powder together in a bowl. Stir in bananas, mayonnaise, and chocolate chips until well combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.
3. 3 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes.

By scholzy

Ingredients

• ✓ flour
• salt
• baking powder
• sugar
• butter
• sour cream
• apple
• cinnamon
• sugar
• apple juice
• lemon juice
• butter
• egg
• water

Instructions

1. 1 With a pastry cutter, mix flour, sugar, salt, baking powder and cubed butter until small clumps form and mixture develops a crumbly texture. Clumps of butter should be no larger than the size of a pea.
2. 2 Add cold sour cream until combined, do not over mix! Wrap with plastic and chill for one hour.
3. 3 Peel and cut apples into thin slices. Place into a medium bowl with two tablespoons apple juice or lemon juice to prevent them from browning. Add in sugar and cinnamon, making sure each apple has been coated.
4. 4 Preheat oven to 350 degrees F.
5. 5 On a floured surface, roll out pie crust into a circle, the dough should be 1/4 inch thick. Transfer dough to a parchment lined baking sheet.
6. 6 Place apples onto dough, you can layer each slice into a circle to make a design or just pile them on, leaving enough room to fold over the edges of dough. Once your apples are placed in the center of the dough, fold over the excess dough covering the outer edge of the apples.
7. 7 Cut two tablespoons of butter into pieces and place sporadically on apples.
8. 8 Whisk the egg and 1 tablespoon water together until combined.
9. 9 With a pastry brush, brush egg wash over the edge of the dough and sprinkle with sugar. Place into oven and bake until crust is golden brown, approximately 35 to 45 minutes.
10. 10 Let cool, cut into slices and serve! Add a scoop of vanilla ice cream if desired.

By Finlandia Cheese

Ingredients

• ✓ flour
• pear halves
• egg
• sugar
• salt
• baking soda
• butter
• confectioners' sugar
• cinnamon
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F. Grease 9x13 baking pan.
2. 2 Cut pears into bite-sized pieces, reserving juice.
3. 3 In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.
4. 4 Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.
5. 5 Cool before frosting.
6. 6 Place butter in mixing bowl.
7. 7 Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.
8. 8 Add milk 1 tablespoon at a time until desired consistency is reached.

By Tiffany King Eat at Home

Ingredients

• ✓ flour
• all-purpose flour
• cake flour
• baking powder
• salt
• brown sugar
• butter
• egg
• vanilla
• strawberry
• marshmallow
• miniature marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
3. 3 Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
4. 4 Bake in preheated oven until set in the center, about 25 minutes.

By Experimenter

Ingredients

• ✓ flour
• salt
• paprika
• garlic powder
• black pepper
• evaporated milk
• chicken wing
• olive oil
• paprika

Instructions

1. 1 Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a resealable plastic bag.
2. 2 Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the resealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in flour mixture.
3. 3 Heat olive oil in a large skillet over medium-high heat.
4. 4 Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

By STARGAL

Ingredients

• ✓ flour
• baking soda
• cinnamon
• sugar
• shortening
• egg
• banana
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
2. 2 Sift flour, baking soda, and cinnamon together in a bowl; set aside.
3. 3 Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla extract. Slowly beat in buttermilk, continually beating, until smooth. Add flour mixture, continue beating until smooth; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.

By MAGDIEGO

Ingredients

• ✓ flour
• all-purpose flour
• powdered sugar
• granulated sugar
• butter
• vanilla extract
• lemon
• cream cheese
• goat cheese
• powdered sugar
• egg
• applesauce
• lemon
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
2. 2 With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
3. 3 Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
4. 4 Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
5. 5 With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
6. 6 Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
7. 7 Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

By Mott's

Ingredients

• ✓ flour
• yellow food coloring
• lemon juice
• egg yolk
• sugar
• cream cheese
• nut
• egg white
• salt
• vanilla extract
• lemon juice
• egg white
• egg yolk
• cream cheese
• sugar
• margarine
• butter

Instructions

1. 1 Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
2. 2 Chill at least 1 hour.
3. 3 Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
4. 4 Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
5. 5 Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

By ReaLemonReaLime

Ingredients

• ✓ flour
• baking powder
• salt
• butter
• sugar
• egg
• lemon extract
• sprinkle
• powdered sugar
• milk
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
2. 2 Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
3. 3 Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
4. 4 Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
5. 5 Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
6. 6 Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
7. 7 Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

By Reynolds KitchensR

Ingredients

• ✓ flour
• tart shell
• raisin
• brown sugar
• butter
• egg
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
3. 3 Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
4. 4 Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

By Inez Quinn

Ingredients

• ✓ flour
• baking powder
• salt
• maple extract
• vanilla extract
• all-purpose flour
• egg
• margarine
• non-dairy butter
• brown sugar
• white sugar
• cottage cheese
• cream of tartar
• lemon juice
• lowfat milk
• salt
• cocoa powder
• cinnamon
• brown sugar
• margarine
• non-dairy butter
• cinnamon
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
2. 2 Mix white sugar, flour, 3/4 cup cinnamon, and 3 tablespoons non-dairy butter together in a stand mixer until well blended. Transfer to a bowl.
3. 3 Mix 1 cup brown sugar, 2 tablespoons cinnamon, cocoa powder, and 1/4 teaspoon salt together in a stand mixer until well blended. Transfer to a separate bowl.
4. 4 Measure 1 1/2 cups Lactaid® milk in a 2-cup measuring cup. Stir in lemon juice and cream of tartar.
5. 5 Mix cottage cheese, 1 1/2 cups white sugar, and 1/3 cup brown sugar together in a stand mixer. Whip until mixture is smooth and creamy. Add non-dairy butter or margarine and whip until smooth. Add eggs one at a time, beating well before adding the next one. Mix in vanilla and maple extracts and salt. Mix in 2 cups flour.
6. 6 Pour milk mixture into the mixer; mix well. Add remaining 2 cups flour and baking powder; blend well.
7. 7 Pour 1/3 of batter in prepared Bundt pan. Top with 1/2 of the swirl mixture.
8. 8 Pour another 1/3 of the batter over the filling. Top with remaining swirl mixture. Evenly pour in remaining batter.
9. 9 Gently swirl the batter with a knife being careful not to overdo the swirl. Top the batter with the cinnamon topping.
10. 10 Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 90 minutes. Cool and remove from pan.

By Lactaid

Ingredients

• ✓ flour
• baking powder
• baking soda
• banana
• sugar
• egg
• cinnamon
• salt
• nutmeg
• clove
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x3-inch loaf pans.
2. 2 Whisk together flour, baking powder, and baking soda; set aside.
3. 3 Mash bananas, sugar, eggs, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in melted butter and vanilla, then fold in flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
5. 5 Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

By Jennifer Walsh

Ingredients

• ✓ flour
• raisin
• water
• all-purpose flour
• butter
• brown sugar
• brown sugar
• butter
• egg
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place raisins in a cup; pour in hot water to cover and set aside to soak, about 5 minutes.
3. 3 For the crust: Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven and leave oven on.
5. 5 For the filling: Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
6. 6 Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

By Amanda

Ingredients

• ✓ flour
• sugar
• white sugar
• vegetable oil
• egg
• lemon
• lemon extract
• vanilla extract
• salt
• baking soda
• baking powder
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Ingredients

• ✓ flour
• milk
• butter
• egg yolk
• hazelnut liqueur
• vanilla
• confectioners' sugar
• cocoa
• butter
• milk
• hazelnut liqueur
• confectioners' sugar
• cocoa
• banana

Instructions

1. 1 Combine 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, 2 teaspoons hazelnut liqueur, and vanilla in a medium bowl. Whisk in 2 tablespoons confectioners' sugar until completely incorporated, then whisk in 1 tablespoon cocoa powder until completely incorporated. Gradually whisk in flour until completely incorporated; set aside.
2. 2 Melt 1/2 tablespoon butter in a saucepan over low heat. Stir in 1 tablespoon milk and 2 teaspoons hazelnut liqueur, then stir in 2 tablespoons confectioners' sugar and 1 tablespoon cocoa powder. Keep warm over very low heat.
3. 3 Coat a nonstick skillet or crêpe pan with cooking spray; heat over medium heat. Pour about 1/4 cup batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook crêpe about 2 minutes; flip and cook about 1 minute more.
4. 4 Transfer crêpe to a plate. Top with 1/4 sliced bananas and spoon 1/4 sauce over bananas. Roll or fold crepe; sprinkle with confectioners' sugar. Repeat with remaining batter, banana, and sauce.

By LYNNIE1979

Ingredients

• ✓ flour
• ✓ flour
• all-purpose flour
• brown sugar
• cinnamon
• butter
• white sugar
• egg
• salt
• rhubarb
• strawberry
• blueberry
• brown sugar
• rolled oat
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Make crust: Mix together flour, brown sugar, and cinnamon in a large bowl until well combined. Cut butter into flour mixture until crumbs form; press into the bottom of the prepared baking dish.
3. 3 Bake crust in the preheated oven until golden brown, about 15 minutes.
4. 4 Make filling: Blend sugar, eggs, flour, and salt in a blender until smooth; pour into a large bowl. Fold in rhubarb, strawberries, and blueberries until incorporated, then spread onto baked crust.
5. 5 Make topping: Mix together flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl until well combined; sprinkle over fruit mixture.
6. 6 Bake in the preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

By Dianne

Ingredients

• ✓ flour
• all-purpose flour
• kosher salt
• sugar
• butter
• buttermilk
• aluminum foil
• egg
• butter
• sugar
• lemon juice
• nutmeg
• salt
• buttermilk
• powdered sugar

Instructions

1. 1 In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
2. 2 Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
3. 3 Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
4. 4 Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

By Reynolds KitchensR

Ingredients

• ✓ flour
• oat
• brown sugar
• butter
• walnut
• milk
• ginger
• nutmeg
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• brown sugar
• egg
• pumpkin puree
• sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in center position. Grease a 9x5-inch loaf pan.
2. 2 Beat ½ cup softened butter and white sugar together in a large bowl with an electric mixer until smooth and creamy; beat in pumpkin purée, eggs, ¼ cup brown sugar, and vanilla extract until incorporated. Set aside.
3. 3 Sift 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together into a separate large bowl; beat ½ into pumpkin mixture on low speed until incorporated. Add remaining ½ flour mixture alternating with milk, mixing until batter is smooth; do not overmix. Pour batter into the prepared loaf pan.
4. 4 Combine walnuts, ½ cup cold butter, ¼ cup brown sugar, oats, and ¼ cup flour in a medium bowl with a fork to form large crumbles; sprinkle over batter in the pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 65 minutes. Cool completely before serving.

By Finlandia Cheese

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
3. 3 Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
4. 4 Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
5. 5 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
6. 6 Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
7. 7 Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.

By Alemarsi

Ingredients

• ✓ flour
• egg
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; add eggs and salt. Gently beat eggs with a fork, incorporating surrounding flour, until batter is runny. Bring remaining flour into batter using a bench scraper until dough forms a ball. Add water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough by flattening the ball, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Dust work surface with flour. Divide dough into 3 equal portions. Flatten 1 piece, then roll 5 to 6 times with a rolling pin. Turn dough 45 degrees and roll 5 to 6 times more. Continue rolling and turning until dough is 1/16-inch thick.
5. 5 Cut dough into manageable, narrow sheets. Dust generously with flour and roll loosely into logs. Slice logs into 1/4-inch thick strips. Unroll strips and toss generously in flour. Let tagliatelle air-dry, about 30 minutes.
6. 6 Bring a large pot of salted water to a boil. Add tagliatelle and cook until tender yet still firm to the bite, 3 to 5 minutes. Drain.

By Alemarsi

Ingredients

• ✓ flour
• egg
• sugar
• sugar
• lemon
• butter
• butter
• baking powder

Instructions

1. 1 Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
2. 2 Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
3. 3 Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

By Buckwheat Queen

Ingredients

• ✓ flour
• egg
• olive oil
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Ingredients

• ✓ flour
• egg
• tomato paste
• salt
• water

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center; crack eggs into center. Add tomato paste and salt. Gently beat eggs and tomato paste with a fork, incorporating the surrounding flour, until dough is runny. Bring remaining flour into dough using a bench scraper until forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 to 60 minutes.
4. 4 Roll dough out using a pasta machine or rolling pin. Turn into your favorite pasta shape.

By Alemarsi

Ingredients

• ✓ flour
• grapeseed oil
• garlic
• chicken broth
• milk
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
2. 2 Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.

By Sarah Stewart