All products featured on Self are independently selected by our editors.
However, we may receive compensation from retailers and/or from purchases of products through these links.
Roll the dough out by hand and cut into rough shapes.
Mix on low until the dough starts to come together.
Turn off the mixer and press the dough together.
You may have to sprinkle in some of the remaining tablespoons of water to moisten all the flour.
Turn up the speed and beat for 2 minutes.
Repeat with the remaining portions of dough.
Leave as lasagna sheets or cut into noodles.
Bring a large pot of salted water to a boil for the pasta.
Cook the noodles for 1?
to 2 minutes, then test.
They should be tender but firm, just a little softer than al dente dried pasta.
(And that’s it!)
Serves 2 to 4
If using fresh pasta, bring a large pot of salted water to a boil.
Cook the pasta for 2 minutes, just until al dente.
Drain well, rinse with hot water, and proceed.
In a large saute pan, melt the butter.
Add the cracked pepper and saute over medium-low heat for about 5 minutes, to really infuse the butter.
Add the zucchini or pasta and toss in the pan over medium-high heat, just to coat.
“Gnocchi are the ultimate comfort food,” says Asbell.
Serves 4 to 6
Preheat the oven to 400 degrees Fahrenheit.
Bring a large pot of salted water to a boil for the gnocchi.
In a large saute pan, heat 1 tablespoon olive oil and saute the onions and garlic until softened.
Season to taste with salt and pepper.
Drop the gnocchi 12 at a time into the boiling water.
As the gnocchi float to the surface, remove them with a slotted spoon to a colander.
Drizzle with oil and toss gently to keep them from sticking together.
Pass Parmesan to grate at the table.
Potato gnocchi have a pillowy, tender texture and a shape that begs to be drenched in sauce.
These are so similar to regular wheat flour gnocchi that even Italians will never know that they are gluten-free.
Put the warm potatoes through a potato ricer or mash them thoroughly.
Let the potatoes cool completely.
Knead the mixture to make a very soft, but not sticky, dough.
Dust the counter with potato starch.
Divide the dough into 4 pieces and roll them out in long cylinders about as thick as your finger.
If you are in a hurry, you’ve got the option to skip the fork step.
Put the cut gnocchi on a sheet pan dusted with potato starch.
Cover with plastic wrap and refrigerate until ready to cook.
Bring a large pot of salted water to a boil for the gnocchi.
Drop a quarter of the gnocchi at a time into the boiling water.
Drizzle with oil and toss gently to keep them from sticking together.
Pass Parmesan to sprinkle at serving.
This traditional dish is served in Malaysia and Singapore and has intense flavors of lemongrass, tamarind and ginger.
Asbell suggests using tofu instead of shrimp.
Serves 6 to 8
Bring a large pot of salted water to a boil for the noodles.
In a large pot, heat the canola oil over medium-high heat.
Bring to a boil, then reduce to a simmer and cook for 10 minutes.
Add the bell peppers and cook for 5 minutes, or until they have softened.
Cook the bean threads in the boiling water according to the package directions, then drain.
Stir in the bean threads.
Serve hot, garnished with basil or mint.
We all need to eat more veggies, right?
And this dish serves em up so creatively, you wont even miss the pasta.
Trim the stem and the blossom ends from the zucchini and discard.
Then use a peeler or mandolin to make thin strips.
Toss together to coat and let stand for 10 to 20 minutes.
Chop the cherry tomatoes and the rehydrated sun-dried tomatoes and combine in another large bowl.
Then use a spoon to scoop out the cubed flesh into the bowl.
Gently toss the zucchini or pasta with the tomato mixture and the avocado and serve immediately.
Photo Credit: Courtesy of Jason Varney
