Type what you have

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Ingredients

• ✓ salt
• water
• rice semolina

Instructions

1. 1 Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
2. 2 Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 3 Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
4. 4 Let pasta sit for 7 to 8 minutes.
5. 5 Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

By Buckwheat Queen

Ingredients

• ✓ salt
• all-purpose flour
• egg

Instructions

1. 1 Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2. 2 Drop into hot chicken broth. Boil for 15 minutes.

By Craig Smith

Ingredients

• ✓ salt
• durum wheat semolina flour
• water

Instructions

1. 1 Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding top toward center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
5. 5 Work with one portion of dough at a time, keeping remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out dough to make a rope, about 1/3 inch thick.
6. 6 Cut off little 1/3-inch-thick pieces. Press and gently drag a small piece of dough toward you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
7. 7 Proceed the same way with rest of dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

By Allrecipes Member

Ingredients

• ✓ salt
• durum wheat semolina flour
• water

Instructions

1. 1 Mix together semolina flour and salt in a large bowl or on a marble work surface. Form a well in the center. Pour water into the well a little at a time, mixing it in with flour mixture. Add as much water as needed to make a sticky but compact dough.
2. 2 Knead dough with your hands by flattening, stretching, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth but not too soft, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes.
4. 4 Dust a work surface with semolina flour. Roll out a portion of dough to make a rope, about 1/3-inch thick; keep remaining dough covered to prevent drying out. Cut rope into 1/3-inch-thick pieces.
5. 5 Working with one dough piece at a time, carefully hold one side with your index finger. Use a knife with a rounded tip in your other hand to gently drag dough towards you. Lift the knife at the end to get a thicker edge and thinner center. Press disk of dough gently against your thumb to curve inward. Repeat with remaining dough.
6. 6 Transfer orecchiette onto a floured surface in a single layer; sprinkle with more semolina flour. Let dry before cooking, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ salt
• durum wheat semolina flour
• water

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 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 elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
6. 6 Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
7. 7 Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
8. 8 Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
9. 9 Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
10. 10 Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

By Allrecipes Member

Ingredients

• ✓ salt
• semolina flour
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Add warm water and stir to make a stiff dough; add more water if dough seems too dry.
2. 2 Pat dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and let rest for 20 minutes.
3. 3 Working with 1/4 of the dough at a time and keeping the rest covered to prevent it from drying out, roll dough by hand to a thickness of 1/16 inch. If using a pasta machine, stop at the third to the last setting. Cut pasta into desired shapes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 3 to 5 minutes. Drain.

By Webby

Ingredients

• ✓ salt
• semolina flour
• water

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 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 elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

By Alemarsi

Ingredients

• ✓ salt
• whole milk
• lemon juice

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ingredients

• ✓ salt
• flour
• egg

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

• ✓ salt
• flour
• egg

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

• ✓ salt
• all-purpose flour
• water
• lard

Instructions

1. 1 Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
2. 2 Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
3. 3 Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

By rosa

Ingredients

• ✓ salt
• bucatini
• pecorino romano cheese
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
3. 3 Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
4. 4 Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
5. 5 Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed.
6. 6 Add more pasta water, little by little, until a thick cream has formed.
7. 7 Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ salt
• yeast
• water
• all-purpose flour

Instructions

1. 1 OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
2. 2 SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
4. 4 Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

By NANDITA

Ingredients

• ✓ salt
• potato
• all-purpose flour
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
3. 3 As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
4. 4 Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
5. 5 Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter.
6. 6 Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
7. 7 Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
8. 8 Serve and enjoy!

By Anna

Ingredients

• ✓ salt
• whole milk
• heavy cream
• white distilled vinegar

Instructions

1. 1 Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
2. 2 Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
3. 3 Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
4. 4 Let the mixture sit, untouched, for 6 minutes.
5. 5 Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
6. 6 Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
7. 7 Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

By John Mitzewich

Ingredients

• ✓ salt
• ✓ salt
• swiss chard
• olive oil
• garlic
• red pepper flakes

Instructions

1. 1 Wash Swiss chard and cut into 1-inch strips. Separate the thick, tough stalk sections from the upper leafy strips.
2. 2 Add 1 tablespoon salt to 1 cup water in a large saucepan; bring to a boil. Add stalks and cook for 2 minutes. Stir in leafy strips. Cook until stalks are fork-tender and leafy strips are wilted, about 6 minutes. Drain.
3. 3 Heat oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add drained Swiss chard; cook and stir for 2 minutes. Season with salt to taste.

By Karen Gallinetti

Ingredients

• ✓ salt
• all-purpose flour
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Make a well in the center and add beaten egg. Mix well until a stiff dough forms, adding up to 2 tablespoons water if needed.
3. 3 Knead dough on a lightly floured surface until smooth, 3 to 4 minutes. Wrap dough and let rest for 30 minutes to 1 hour.
4. 4 Roll dough by hand or with a pasta machine to desired thickness, then cut into strips of desired width and length.

By Pat

Ingredients

• ✓ salt
• water
• olive oil
• all-purpose flour
• sugar
• active dry yeast

Instructions

1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Ingredients

• ✓ salt
• flour
• egg
• 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

• ✓ salt
• flour
• egg
• 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

• ✓ salt
• salad dressing
• garlic powder
• chicken breast

Instructions

1. 1 Whisk salad dressing, garlic powder, and salt together in a shallow baking dish; add chicken breasts and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Steve Harrity

Ingredients

• ✓ salt
• egg
• milk
• all-purpose flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.
3. 3 Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.
4. 4 Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.
5. 5 Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

By Sandy

Ingredients

• ✓ salt
• spinach leaf
• water
• egg
• all-purpose flour

Instructions

1. 1 Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
2. 2 Place spinach and liquid in a blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
3. 3 Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

By McKenzie Delling

Ingredients

• ✓ salt
• tomato
• olive oil
• garlic
• basil leaf

Instructions

1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Ingredients

• ✓ salt
• russet potato
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
2. 2 On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

By PASTAWITHGARLIC

Ingredients

• ✓ salt
• gnocchi
• turkey sausage
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
3. 3 Meanwhile, crumble sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in spaghetti sauce. Remove from heat, and carefully combine with cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle remaining cheese on top.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and sauce is bubbly.

By andrea_d

Ingredients

• ✓ salt
• water
• citric acid
• milk
• heavy cream

Instructions

1. 1 Combine water and citric acid in a small bowl; mix until dissolved.
2. 2 Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
3. 3 Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
4. 4 Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

By ChefJackie

Ingredients

• ✓ salt
• cherry tomato
• olive oil
• herbes de provence

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ salt
• water
• sugar
• active dry yeast
• olive oil
• all-purpose flour

Instructions

1. 1 Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. 2 Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

By Jody