6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 1/2 cups extra virgin olive oil

DIRECTIONS

1. Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

2 eggs
2/3 cup white sugar
1 teaspoon anise seed
1 cup all-purpose flour
DIRECTION

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour on3 9×5x3 inch loaf pan.
2. Beat the eggs and sugar thoroughly add the anise seed then mix in the flour. Scrape dough into the prepared pan (pan will only be about 1/2 full).
3. Bake at 375 degrees F (190 degrees) for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and slice into 16 slices about 1/2 inch thick each. Place sliced cookies on a baking sheet and bake for 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned. Enjoy!

This is great with your favorite pasta, try it now

Making fresh homemade pasta provides an opportunity to create many different flavors of pasta. A variety of flours, such as wheat flour, buckwheat flour, rice flour, soy flour, and oat flour can be used to provide different flavors. Also, other flavoring agents can be used, such as herbs and spices, corn meal, cheese, fruits, chilies, spinach, tomatoes, beets, and carrots. The different flavoring agents will also affect the color of the pasta and its texture.

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese(sliced) and grated parmesan

DIRECTIONS

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

DIRECTIONS

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

1 28oz. Can Chopped Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Finely Chopped Onion

3 Cloves Garlic, Peeled & Minced

4 Tablespoons Finely Chopped Fresh Basil

Salt & Pepper

Meatballs:

1 Pound Beef Ground Meat

3 Tablespoons Olive Oil

3/4 Cup Finely Chopped Onions

3/4 Cup Pine Nuts

1 Cup Mushrooms, Finely Chopped (Button Or Baby Bella)

3 Garlic Cloves, Peeled & Minced

1/2 Cup Fresh Parsley, Finely Chopped

2/3 Cup Fresh Breadcrumbs

1 Cup Ricotta Cheese

1 Large Egg

1/4 Cup Grated Parmesan Cheese

1 Tablespoon Lemon Zest, Minced

Heat the oil in a large shallow saucepan, and add onions. Cook over medium heat until the onions are translucent. Add the garlic and cook for
another minute. Add the tomatoes, basil, salt and pepper and bring to a boil. Reduce heat to a simmer while you prepare the meat.

In a frying pan, heat the remaining olive oil. Add the onion, mushrooms, and pine nuts and cook until the pine nuts begin to turn brown. Add the garlic, stir well, and remove from heat. Combine the remaining ingredients with the onion mixture and mix until well blended.

Form the meatballs into 6 separate patties, and brown in the frying pan used to cook the onion mixture until the meatballs are browned on both sides, turning carefully as needed. Gently place the meatballs into the saucepan holding the sauce and cover. Continue to cook the meatballs in the simmering sauce for 25 minutes more. Remove the meatballs and serve hot with a little sauce, using the remaining sauce to top your choice of pasta.

Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked.
		Uncooked Pasta	Cooked Pasta

When the same amounts of dried and fresh pasta are cooked, the dried pasta will produce approximately 60% more than the fresh pasta. You will need to take this into consideration if substituting fresh pasta in a recipe that calls for dried pasta.

Because of its firm texture, most dried pastas, except for the more delicate sized and shaped types, work well with thick sauces and sauces containing meat and vegetables.

Source: Hormel