This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape, or stuff it with a flavorful filling.

Consider these instructions as a blank canvas for your homemade pasta-making pursuits. After a quick boil, this dough is ready to use in any of your favorite pasta dishes.

This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape, or stuff it with a flavorful filling.

Consider these instructions as a blank canvas for your homemade pasta-making pursuits. After a quick boil, this dough is ready to use in any of your favorite pasta dishes.

Making sauerkraut is similar to making charcuterie—salt and time are the key ingredients. Unlike charcuterie, however, sauerkraut (or any fermented vegetable) is a little more forgiving in the process. Sauerkraut is simply fermented cabbage with or without spices. Typically, chefs will include caraway seed and juniper berry. The basic flow of making sauerkraut goes something like this: slice the cabbage, add salt, massage to extract as much water...

There are a lot of great recipes out there for jams and jellies. Traditional jams use a lot of sugar, but can easily be preserved with a water bath canning method instead of using a pressure cooker. If you’re wanting to easily preserve jam with less sugar, freezer jam recipes can be used to highlight the natural flavor of the fruit. You’ll have to forgive me for repeatedly calling what is actually proper jam by the name jelly in this video. We...

Gravlax is an ancient means of preserving fish. While traditional methods take several days to cure, this recipe is much quicker but yields a really fantastic result. Placing the salmon in a vacuum-sealed bag with a salty, citrusy brine ensures a fast and even transfer of flavor and salt throughout the fillet. To serve, simply rinse off the brine, roll in finely chopped dill, slice thin, and drizzle with olive oil.

This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape, or stuff it with a flavorful filling.

Consider these instructions as a blank canvas for your homemade pasta-making pursuits. After a quick boil, this dough is ready to use in any of your favorite pasta dishes.