Category Archives: Vegetarian

Linguine with Zucchini and Chickpeas

When zucchini are in season, this is one of my favorite (and easy!) recipes to make. I always have pasta on-hand, and almost always have chickpeas, so all I need are zucchini! Enjoy!

Linguine with Zucchini and Chickpeas

Adapted from Real Simple, Aug 2009
Serves 4

Ingredients:
8 oz dry whole wheat linguine
1 Tbsp olive oil
3 small zucchini, cut into thin half-moons (about 2 cups)
1/2 tsp kosher salt
15 oz canned chickpeas, rinsed & drained (or use 1 1/2 cup home-cooked chickpeas)
2 cloves garlic, sliced
1/4 tsp crushed red pepper
1 oz finely grated parmesan

Directions:
1. Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain, and return the pasta to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and salt.

3. Cook the zucchini, tossing often, until just tender, 4 to 5 minutes.

4. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.

5. Toss the pasta with the reserved pasta water and 1/2 of the Parmesan.

6. Divide the pasta among bowls and top with the zucchini mixture and the remaining Parmesan.

Nutritional info:
Calories: 395.9
Total Fat: 8.1 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 4.3 g
Cholesterol: 5.6 mg
Sodium: 544.0 mg
Potassium: 606.1 mg
Total Carbohydrate: 65.7 g
Dietary Fiber: 10.3 g
Sugars: 3.5 g
Protein: 15.1 g

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Spinach Bread Pudding with Lemon and Feta

I’ve been making sourdough bread quite a bit recently, and I needed to find some interesting things to do with the leftover bread. I’ve been making this recipe for years, and I knew the sourdough would work well. This is always a breakfast hit – whether we have overnight guests or not. Everything is prepped the night before, and I just pop it in the oven in the morning. And extra servings freeze and reheat well! Enjoy!

Spinach Bread Pudding with Lemon and Feta

Adapted from Heidi Swanson (101 Cookbooks), published in Food & Wine
Serves 6

Ingredients:
2 Tbsp olive oil
8 oz sourdough bread, cut into 1/2 inch cubes
5 oz fresh baby spinach, chopped
1/2 cup reduced fat feta cheese (about 2 oz)
2 tsp dijon mustard
1/2 tsp finely grated lemon zest
1 Tbsp fresh lemon juice
6 large eggs, beaten
2 cups skim milk
kosher salt & freshly ground black pepper (1/4 tsp each)
1 tsp chopped fresh oregano

Directions:
1.Preheat the oven to 350°. Spray non-stick spray on a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.

2.In another bowl, whisk 1 tablespoon of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with salt and pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.

3.Sprinkle the remaining feta on the bread pudding and bake at 350°in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 1-2 minutes. Scatter the oregano on top, cut into squares and serve.

Nutritional info:
Calories: 223.1
Total Fat: 10.2 g
Cholesterol: 186.6 mg
Sodium: 560.1 mg
Total Carbs: 19.9 g
Dietary Fiber: 3.1 g
Protein: 15.9 g

Basic Green Bean Casserole

This is it. The green bean casserole that replaces the icky one made with canned soup. It’s easy. It works for those family gatherings. It goes with *everything*, and it can be made and prepped ahead of time, so all that you need to do is pop it in the oven. We have been making this for the last couple of years, and it is always a hit. Enjoy!

Basic Green Bean Casserole

Adapted from Southern Living, Nov 2008
Serves 10

Ingredients:
2 lbs fresh green beans, washed and trimmed (I use haricots verts)
2 Tbsp unsalted butter
1/4 cup Bob’s Red Mill Ivory Wheat Organic Flour
1 1/2 cups skim milk
1/2 cup lowfat buttermilk
1 Tbsp ranch dressing mix (store-bought or use this recipe and use 1 Tbsp)
1/4 tsp salt
1/4 tsp pepper
1/2 cup French fried onions
1/2 cup panko breadcrumbs

Directions:
1. Cook fresh green beans in boiling, salted water to cover for 4 minutes, drain. Plunge into ice water to stop the cooking process. Drain and pat dry. Use immediately or store in a zip-top plastic bag in the refrigerator for up to 2 days.

2. Make the bechamel sauce. Melt butter in a medium-size heavy saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in buttermilk, ranch mix, and salt & pepper. Sauce can be used immediately or can be covered and refrigerated for up to 2 days.

3. Preheat oven to 350. Stir together bechamel and green beans. Place mixture into a lightly greased 13×9 or 3 quart baking dish.

4. Combine French fried onions and panko. Sprinkle over green bean mixture.

5. Bake at 350 for 25-30 minutes, or until golden brown and bubbly.

**Note** The entire casserole (minus the onion/panko topping) can be assembled up to 1 day ahead and refrigerated. Just add topping before baking.

Nutritional info:
Calories: 111.0
Total Fat: 4.1 g
Saturated Fat: 2.1 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.7 g
Cholesterol: 7.5 mg
Sodium: 264.2 mg
Potassium: 266.8 mg
Total Carbohydrate: 15.8 g
Dietary Fiber: 4.1 g
Sugars: 2.7 g
Protein: 4.0 g

Caramelized onion dip

Do you ever need a dip that can go with anything but tastes *WAY* better than the packaged dip mixes? Look no further – this is the one! I like to make this a day or two ahead so that the flavors have time to meld. Then all you need to do is pull out dippers (toasted baguette slices, veggies, potato chips, etc.) and you’re ready to go. This recipe is always a hit. Enjoy!

Caramelized Onion Dip

Adapted from 101 Cookbooks blog
Serves 8 (1/4 cup per serving)

Ingredients:
2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), thinly sliced
3/4 cup fat-free sour cream (I use Trader Joe’s brand)
3/4 cup fat-free Greek yogurt (I use Siggi’s skyr yogurt)
3 teaspoons onion powder (*not* onion salt!)
1/2 teaspoon salt

Directions:
In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized – roughly 40 or 50 minutes. Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good (about 3 tsp worked for me). Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions.

Nutritional info:
Calories: 95.8
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.5 g
Cholesterol: 3.7 mg
Sodium: 199.2 mg
Potassium: 173.7 mg
Total Carbohydrate: 11.1 g
Dietary Fiber: 1.9 g
Sugars: 2.6 g
Protein: 4.0 g

Homemade Olives

Several years ago, when we first moved to San Antonio, we visited a farmer’s market and bought a small olive tree from Sandy Oaks Olive Orchard. The woman at the market told us we could keep it in a pot for a year or two, but then it should be planted in the ground. So, a year or so later, we finally planted it and hoped that it would survive.

The tree grew the first year, and the next summer produced a few olives. We found this method for brining them online, and were excited to make our own olives! The next year, the tree produced nothing. The next time we were at the market, we asked about it at the Sandy Oaks booth. It turned out that the variety of olive tree we purchased (Arbequina) only produced olives every-other year. So, the next year, we had a few more olives. But the next year there were olives, too. Maybe our tree is a mutant? And this year, TONS of olives!! The tree branches are bending over with the weight of the fruit this year!

So, since we finally know what we’re doing with the whole harvesting/brining process, I decided I would share it with you! I know you’ll only do this if you happen to also have an olive tree in your yard, but even so – it’s fun!

Homemade Olives
Method from University of California Division of Agriculture and Natural Resources
Makes enough for 2.5 lbs of fresh olives

Ingredients:
2.5 lbs fresh purple-colored olives, washed
water
plastic container(s) with lid(s)

Finish brine:
1/4 lb pickling salt
4 cups water (I use bottled water)
1 cup red wine vinegar
bay leaves
olive oil

Directions:
1. Pick purple-colored olives from olive tree. This is our tree (below), and you can see that some olives are ready (purple), while others aren’t quite there yet.

2. Wash olives with water. With a clean, sharp knife, make a cut in each olive (about 1/8 inch – in my olives this is from skin to pit).

3. Place cut olives in a food-grade plastic container (with a lid), and cover with fresh, cool water. Close the lid and leave the olives to soak in the refrigerator.

4. Every 24 hours (for a total of 7 days), change the water.

5. Make the finish brine. Add 1/4 lb pickling salt to 1 quart (4 cups) fresh water. Stir to dissolve, and add 1 cup red wine vinegar.

6. Drain the water from the olives, and place olives into clean jars. Add one bay leaf to each jar (if desired). Pour the finish brine over the olives, and then top with 1/4 inch of olive oil. Close the container and store in a cool dark place (60-80 degrees F)

7. Allow the olives to marinate for at least 1 month to develop the desired flavor. They usually sink when they are ready to consume.

*Note* After the first month, these can be stored in a cool, dark place or in the refrigerator for about 1 year if the container remains airtight.

Anil’s Lentils

I was scrolling through, and realized I have never posted my friend Anil’s Indian lentil recipe.  I was sure I had posted it at some point, but I can’t find it!  So, I’m posting it for you now.

This was probably the first Indian food I ever ate! Years ago, when I was in grad school, my friend Anil would have the rest of us over for dinner, and this dish was his specialty. He spent hours making it, and we usually didn’t eat until about 10pm – mostly because we were all goofing around while he and his roommates cooked, drank beer, and listened to music. It was always a special treat, and we always looked forward to a dinner invitation to Anil’s house. When we both finished grad school – at my graduation party, in fact – I begged Anil to share his recipe. He ended up writing it for me on a party napkin (which I still have)! I’m so glad he shared it!  Enjoy!

Anil’s Indian Lentils

Recipe from Anil
Serves 10

Ingredients:
2 cup dried yellow or red lentils
5 cups water
4 Tbsp canola oil
2 Tbsp yellow mustard seeds
2 Tbsp cumin seeds
2 tsp red pepper flakes
14 oz canned diced tomatoes
1 medium onion, chopped
2 green chiles, chopped (I use Anaheim or hatch chiles)
2 Tbsp chili powder
2 Tbsp tumeric
2 tsp table salt
1 cup cilantro, chopped

Instructions:
In a pressure cooker, combine lentils and water. Bring to a boil (high pressure), turn down heat and cook 10-15 min.

Meanwhile, in another medium saucepan, combine oil, mustard seeds, cumin seeds, and dried red pepper flakes. Cook until seeds pop. Then add tomatoes, chopped onions, chopped cilantro, chopped chiles, chili powder, tumeric, and salt. Simmer for about 5 minutes.

When lentils are finished, pour in the vegetable/spice mixture. Stir to combine. Serve over brown basmati rice or with a piece of naan.

Nutritional info:
Calories: 229.5
Total Fat: 7.3 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 2.0 g
Monounsaturated Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 594.5 mg
Potassium: 90.8 mg
Total Carbohydrate: 29.1 g
Dietary Fiber: 5.8 g
Sugars: 2.6 g
Protein: 12.3 g

Fresh Corn Cakes with Summer Salsa

I love buying fresh corn at this time of year, when it’s *everywhere* and super sweet. My only problem is that I often run out of things to do with it. I like to grill whole ears, and I like to cut it off the cob and saute it or put it in salads and side dishes. But I’m always looking for something new to do with corn. This is a fun new way to use corn – make it into little cakes topped with a homemade salsa! These were fantastic! We served them as a side dish, but you could easily make a meal out of these, too. Enjoy!

Fresh Corn Cakes with Summer Salsa
Slightly adapted from Cooking Light, Aug 2016
Serves 8 (as a side dish)

Ingredients:
3/4 ounces whole wheat flour
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup fat-free sour cream (I use Lilly brand or Trader Joe’s brand)
2 large eggs
1 tablespoons olive oil
1 1/4 cups fresh corn kernels (about 2 ears)
2 tablespoons minced jalapeño (or fresh cayenne pepper)
Cooking spray
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato, chopped

Directions:
1. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to flour mixture; stir just until combined.

3. Spray a large nonstick griddle or skillet with cooking spray; heat over medium high heat.

4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side.

5. Combine squash, green onions, basil, vinegar, tomato, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Top corn cakes evenly with salsa.

Nutritional info:
Calories: 137.3
Total Fat: 3.8 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 1.9 g
Cholesterol: 48.5 mg
Sodium: 264.1 mg
Potassium: 176.4 mg
Total Carbohydrate: 21.5 g
Dietary Fiber: 3.0 g
Sugars: 2.2 g
Protein: 7.8 g

Enchiladas – Two Ways

Recently, I had a craving for enchiladas, so I started looking for recipes for fillings, sauce, etc. I came across a blog (RecipeTinEats) that had a recipe for pork carnitas, which I then modified a bit (see my modified recipe here) and pork carnitas enchiladas. Around the same time, some good friends of ours had a baby (and the wife is vegan), and we wanted to visit and bring dinner over. So – I thought – I could make an enchilada sauce that would work with either meat or vegan fillings (inspired by veganinsanity blog), and then I could make both! So, I used one of Rick Bayless’s recipes for inspiration, and I made an enchilada sauce that I was happy with (as a test batch), then doubled the recipe so that I could make both the pork carnitas enchiladas AND the vegan enchiladas!


Enchilada Sauce
Adapted from Rick Bayless
Makes enough for 1 recipe enchiladas (8 servings)

Ingredients:
8 dried guajillo chiles
1 1/2 cups fire-roasted diced tomatoes
4 garlic cloves
1 tsp sunflower oil
1 cup reduced sodium vegetable broth
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

Directions:
1. Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 20 seconds per side.

2. In a bowl, rehydrate the chiles for 20 minutes in boiling water to cover; place a small plate on the top to keep the chiles submerged. Use a pair of tongs to transfer the rehydrated chiles to a blender. Measure 1 cup of water (from the chiles), and set aside. Add the tomatoes and garlic and process to a smooth puree. Press through a medium mesh sieve into a bowl.

3. Heat 1 teaspoon of the oil in a medium (4 to 5 quart) pot or Dutch oven or a large (12 inch) deep skillet over medium high heat. When hot, add the chile puree, chile water, and spices and stir nearly constantly until reduced to the consistency of tomato paste, about 7 minutes. Add the broth, partially cover and simmer over medium-low heat for 20 minutes. Season with sugar and salt.

Nutritional info (sauce only, per serving):
Calories: 37.3
Total Fat: 0.6 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 286.9 mg
Potassium: 101.0 mg
Total Carbohydrate: 6.1 g
Dietary Fiber: 0.7 g
Sugars: 2.5 g
Protein: 1.1 g


Black Bean Enchiladas (Vegan)
A Karen original recipe inspired by vegan enchiladas by veganinsanity blog and enchilada sauce by Rick Bayless
Serves 8

Ingredients:
1 1/2 tsp olive oil
1 small red onion, diced
1 small zucchini, diced
1 red bell pepper, diced
1/2 cup corn kernels (fresh or frozen)
6 oz chopped cactus (nopalitos)
1 tsp cumin
1/4 tsp chipotle chili powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups cooked black beans
1/4 cup chopped cilantro
8 medium flour tortillas
1 cup vegan mexican “cheese” (I used Go Veggie Mexican shreds)

Directions:
1. Preheat oven to 350F.

2. Heat olive oil in a pan over high heat. Add the onion, pepper, zucchini, cactus, and corn. Add salt, pepper, and spices. Saute until onion is beginning to soften. Stir in the black beans and cilantro.
 

3. Distribute filling into each tortilla and roll up and place in the baking dish.

4. Pour over the enchilada sauce, and sprinkle with cheese. Bake for 20-25 minutes until the cheese is melted (or appears soft).

Nutritional info (per enchilada, with sauce):
Calories: 274.7
Total Fat: 8.8 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 808.9 mg
Potassium: 363.5 mg
Total Carbohydrate: 40.3 g
Dietary Fiber: 6.5 g
Sugars: 5.0 g
Protein: 7.9 g


Pork Carnitas Enchiladas
A Karen original recipe inspired by pork carnitas from Recipe Tin Eats blog and enchilada sauce by Rick Bayless
Serves 8

Ingredients:
8 oz cooked pork carnitas
6 oz chopped cactus (nopalitos – see photo above in vegan enchilada recipe)
1 tsp sunflower oil
1 1/2 cups cooked black beans
8 medium flour tortillas
1 cup shredded reduced-fat Mexican-style cheese

Directions:
1. Preheat oven to 350F.

2. Heat 1 tsp oil in a pan over high heat. Add the cactus and pork carnitas and cook until the bottom of the pork is nicely browned about 10 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl.

3. Add the carnitas, black beans, and 1/4 cup cheese into a bowl and mix to combine. Spread 1/2 cup of enchilada sauce on the bottom of a 13×9 glass baking dish. Distribute filling evenly into each tortilla and roll up and place in the baking dish.

4. Pour over the remaining enchilada sauce, and sprinkle with remaining cheese. Bake for 20-25 minutes until the cheese is bubbling and golden.

Nutritional info (per enchilada, with sauce):
Calories: 298.7
Total Fat: 9.0 g
Saturated Fat: 4.3 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 0.4 g
Cholesterol: 28.3 mg
Sodium: 803.8 mg
Potassium: 414.3 mg
Total Carbohydrate: 33.3 g
Dietary Fiber: 5.1 g
Sugars: 4.1 g
Protein: 19.2 g

Zucchini-Tomato Gratin

Tomatoes! Zucchini! Summer is upon us, and this is one of our new favorite recipes to use the tomatoes and zucchini that are all around us! Enjoy!

Zucchini-Tomato Gratin
Slightly adapted from Vegetarian Times, July 2009
Serves 4

Ingredients:
1 ½ lb. tomatoes, cut into 1/4-inch-thick slices, seeded
1 ½ lb zucchini, cut into 1/4-inch-thick diagonal slices
2 tsp olive oil, divided
4 garlic cloves, thinly sliced
2 Tbsp roughly chopped kalamata olives
¼ cup thinly sliced basil leaves
3/4 oz freshly grated Parmesan cheese, divided

Directions:
1. Drape tomato slices over colander, sprinkle with salt, and let drain 45 minutes.

2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.

3. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary.

4. Layer half of zucchini slices in 11×7 inch rectangular baking pan. Top with half of tomatoes. Sprinkle with half of garlic,1 Tbsp olives, half of basil, and 1/2 Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 tsp oil, and sprinkle with remaining 1/2 cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Nutritional info:
Calories: 118.9
Total Fat: 5.2 g
Saturated Fat: 1.4 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 2.8 g
Cholesterol: 3.6 mg
Sodium: 218.0 mg
Potassium: 837.8 mg
Total Carbohydrate: 16.5 g
Dietary Fiber: 4.7 g
Sugars: 3.0 g
Protein: 4.8 g

Homemade Pasta

Ever since we got our Kitchenaid mixer, one of the first attachments we *really* wanted was the pasta roller/cutter attachment. And ever since we’ve had the attachment, we have had lots of fun making pasta at home. And John has become the pasta-making expert in the household as a result!

This is the base recipe to make any shape of pasta. We started off making whole wheat pasta, but we’ve also had success making white pasta using the same recipe (just with all-purpose flour instead of whole wheat). Both types can be made into spaghetti, fettuccine, ravioli, lasagna, and on and on… Serve it with your favorite sauce, and enjoy!

Homemade Pasta (whole wheat)
Recipe from Kitchenaid
Yield: 1 1/4 pounds dough
Number of Servings: 10 (2 oz each)

Ingredients:
4 large eggs
2 tablespoons water
3 1/2 cups sifted whole wheat pastry flour (**Note** – to make white pasta, just sub all-purpose flour – we use Ultragrain)
1/2 teaspoon salt

Directions:
Place eggs, water, whole wheat flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 2 minutes. Divide dough into eight pieces before processing with Pasta Sheet Roller attachment. Wrap pasta dough in plastic wrap. Let rest at least 30 min (or for a few hours in the fridge).

To Roll Pasta:
1. Cut dough into about 8-10 pieces about 3/8 inch (1 cm) thick. Flatten each piece slightly.

2. Set adjustment knob on Pasta Sheet. Roller at 1 by pulling the knob straight out and turning to setting 1. Release knob, making certain pin on roller housing engages opening on the back of the knob, allowing the knob to fit flush to the roller housing.

3. Turn mixer to Speed 2 or 4. Feed flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation. Knead and fold each piece of dough in the same manner.

4. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Continue to increase roller setting until desired dough thickness is reached. Cut or press into desired shape (with cutter or by hand).

To Cook Pasta:
Add 2 teaspoons salt to 6 quarts boiling water. Gradually add pasta and continue to cook at a boil until pasta is “al dente” or slightly firm to the bite, about 6 minutes. Pasta floats to the top of the water while cooking, so stir occasionally to keep it cooking evenly. Drain in a colander. Serve with your favorite sauce.

Nutritional info:
Calories: 170.1
Total Fat: 2.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.9 g
Cholesterol: 74.0 mg
Sodium: 144.3 mg
Potassium: 28.0 mg
Total Carbohydrate: 30.8 g
Dietary Fiber: 5.1 g
Sugars: 0.0 g
Protein: 8.1 g

For white pasta (sub Ultragrain all-purpose flour for whole wheat):
Calories: 182.8
Total Fat: 2.6 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.7 g
Cholesterol: 74.4 mg
Sodium: 144.7 mg
Potassium: 27.6 mg
Total Carbohydrate: 31.0 g
Dietary Fiber: 2.8 g
Sugars: 1.5 g
Protein: 8.1 g