Course: Main Dish

Fresh Homemade Pasta

homemade pasta recipe
Fresh Homemade Pasta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Fresh Homemade Pasta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time Cook Time Skill Level
6servings 10minutes 5minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
5minutes 30 minutes
Ingredients
Ingredients
Instructions
  1. Mound the flour in the center of a large wooden board or counter top. Make a well in the center of the flour and add the eggs, olive oil and salt.
  2. Using a fork, beat the eggs together slowly beginning to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  3. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  4. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky to the touch. (If you press your finger into the center of the dough it regains its shape).
  5. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  6. Sprinkle a baking sheet generously with flour (note: at this point aim to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you're not working (rolled, cut or otherwise) with and keep it covered with a dishtowel). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
  7. If you're using a pasta machine, set it to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers . Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
  8. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, you can normally go to 6 or 7 setting.
  9. Cut the long stretch of dough into noodle-length sqaure sheets, usually about 12-inches. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
  10. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
  11. If you don't have a pasta machine and you want to cut it by hand -- don't worry, it can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn't stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.
Share this Recipe

Stuffed Cabbage Rolls

stuffed cabbage rolls

stuffed cabbage rolls
Stuffed Cabbage Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Stuffed Cabbage Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Servings Cook Time
6 2hours
Servings
6
Cook Time
2hours
Ingredients
Ingredients
Instructions
  1. Melt roughly 2 tbsp of the butter. Add onion to sauté until semi-clear. Add garlic and sauté for about 30 seconds more. Add ground beef, 1 tsp of pepper, salt and mustard. Cook until the meat has browned. Add cooked rice and carrots mix. Remove from heat and set aside.
  2. Remove the core of the cabbage and place in boiling water. Boil for about 5 minutes. Peel softened leaves and set aside. If inner leaves are still tough, return to the boiling water until soften. Repeat until all leaves are removed.
  3. Melt remaining butter in sauce pan and add tomato sauce and remaining 1 tsp pepper. Allow sauce to simmer while you assemble cabbage rolls.
  4. Spoon filling onto the end of a leaf and roll, tucking in sides as you go. Repeat until all leaves are used. Please rolls into a greased casserole dish and spoon sauce over rolls.
  5. Place in oven for 30 minutes at 325 degrees.
  6. We love to serve the rolls with mashed potatoes. It's a hearty meal! To lighten it up, feel free to serve with salad or as a stand alone dish!
Share this Recipe

Nonna’s Pasta Sauce

nonna's sauce
Nonna's Pasta Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Nonna's Pasta Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Servings Prep Time Cook Time
2-3 dinners 15 minutes 1.5hours
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5hours
Instructions
  1. First, boil the tomatoes. Leave them in just-boiled water for a few minutes. Then take them out of the water. The skins should slip off easily. Dice the tomatoes-and the other vegetables too.
  2. Heat the olive oil in a 5 quart pan. Add the sliced garlic, celery, onion and carrot. Saute for about 4 minutes, stirring ever so often.
  3. Add your diced tomatoes and the tomato sauce. If your mom has some red wine handy, add a glass to the sauce. Add the oregano, basil, thyme and rosemary. Take a break and let the sauce simmer for 90 minutes. Then add in chopped parsley.
  4. If you're a meat eater, add the hamburger and sausages. Stir occasionally. Cook pasta in plenty of boiling water. Add salt just before the pasta. Cook it al dente (cooked but still firm).
  5. Stir the pasta with the sauce. Add freshly grated Parmesan cheese at the table. The last step? Tu mangi! (That's Italian for "You eat!"). Nonna says this sauce keeps in the fridge for a week!
Share this Recipe

Coconut Kabocha Soup

Recipe submitted by Jessica of Feed Me Dearly.

“Gone are the days when squash meant a choice of acorn or butternut. Yes, I still eat them, but there’s a special kind of thrill involved when you hack into your first Red Kuri, or break down a Kabocha, with its tough green skin and sweet, almost spiced orange flesh.

I’d recently bought some Japanese 7-spice because I’d seen someone using it in a curry, and it piqued my curiosity. I found my Japanese 7-spice at Spices and Tease in Chelsea Market, but Amazon and other online vendors will carry it as well.

While I’m familiar with Chinese 5-spice powder and use it frequently in my cooking, I’d never tried Japanese 7-spice – a spicy, earthy blend of orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori.

The spice mixture sounded like a perfect match for Kabocha. Sweet and spicy is one of my favorite flavor combinations, and with the orange and ginger, a virtual soup was quickly forming in the food-centric depths of my brain.

The Kabocha starts with a slow roast in the oven with a touch of olive oil, salt and pepper. Best to keep the flavors muted at this point to let the 7-spice really shine.”

Read her full post here!

Coconut Kabocha Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Coconut Kabocha Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Servings Prep Time Cook Time
4people 15minutes 1 hour
Servings Prep Time
4people 15minutes
Cook Time
1 hour
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Break down your Kabocha squash by splitting it in half and scooping out the seeds. You can reserve the seeds for another use (spiced, roasted seeds can be made just as you would make roasted pumpkin seeds). Cut the squash halves lengthwise into segments (they’ll resemble half moons).
  3. Line a baking sheet with parchment paper and add the squash segments, tossing with the olive oil and seasoning with the salt and pepper to taste. Roast the squash for an hour, flipping halfway through. Let the squash cool, and then scoop out the flesh and reserve.
  4. Heat a Dutch oven on medium-high heat and add the olive oil, and the onions with a pinch of salt and pepper. Sweat the onions until translucent, stirring every so often to prevent browning.
  5. When the onions are nearly done, add the ginger and Japanese 7-spice, stirring frequently, for 1 minute. Add the Kabocha and stock, and bring to a boil, then turn your heat down to low. Simmer the soup for 10 minutes.
  6. While the soup is simmering, scoop the cream off the top of the coconut milk and reserve. Once the soup has been simmering for 10 minutes, add the rest of the coconut milk, and simmer for a few minutes more.
  7. Puree the soup with an immersion blender and taste again for seasoning. If you’d like to add more heat, add another pinch of the Japanese 7-spice. When ready to serve, ladle the soup into a serving bowl, and then top with a dollop of the coconut milk and another sprinkle of the Japanese 7-spice. Shower the soup with a pinch of Maldon salt which adds great texture and another salty contrast to balance the sweetness of the soup.
Share this Recipe

Grilled Steak With Chimichurri Sauce

Recipe submitted by Lisa of Panning the Globe.

Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish. The sauce is a vibrant mix of fresh parsley, vinegar, and spices – very simple and quick to make if you have a blender or a food processor.

Grilled Steak With Chimichurri Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
Grilled Steak With Chimichurri Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Slather it on steak, chicken or fish. Use it as a marinade. I love to keep a stash of chimichurri in the fridge to jazz up burgers and sandwiches, too.
Servings Prep Time Cook Time
4-6 1.5hours 10minutes
Servings Prep Time
4-6 1.5hours
Cook Time
10minutes
Ingredients
Ingredients
Instructions
  1. Put all the sauce ingredients (everything but the steak) into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
  2. Put steak in a non-reactive container. Spoon 4 tablespoons of the chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temperature before proceeding (about 1/2 hour out of the fridge). Preheat the grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side, until it is lightly charred on the outside and medium rare on the inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side.
Share this Recipe

Bubbe’s Brisket

Recipe submitted by Amanda, Tea’s Sr. Marketing Manager

Every year for Hanukah my mom makes Brisket. Although Hanukah runs for 8 nights, we typically choose one night to celebrate it as a family. My siblings and I are grown up and living on our own, but we always make a point to pick one night we can come together as a family. Sure, it’s nice to see everyone and get together, plus we exchange gifts, but the biggest perk… her delicious, juicy, Jewish style brisket.

brisket
Bubbe's Brisket
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below!
Bubbe's Brisket
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
I’ve done my best to quantify this recipe, but the truth is, I think she changes it a little every time. The most important thing, is that there is both a sweet and a tangy element, and lots of liquid. My grandmother actually used to add coffee to it. So feel free to experiment and share how you added your own twist in a comment below!
Servings Prep Time Cook Time
6-8people 15minutes 5-8hours
Servings Prep Time
6-8people 15minutes
Cook Time
5-8hours
Ingredients
Ingredients
Instructions
  1. Preheat oven to 300 degrees.
  2. Place a couple of spoons of the chili sauce around the bottom of a roasting dish. Slice up the onions and spread them around the pan.
  3. Put the brisket on top (trim off any large pieces of fat). Fill in the area around the brisket with the potatoes and carrots.
  4. Cover everything with the rest of the chili sauce, the cranberry sauce, and the wine. Cover tightly with foil, because it will get really juicy.
  5. Cook at 300 degrees for 5-8 hours depending on the size of your brisket. It should fall apart when you test it with a fork.
  6. To serve, slice it up in the pieces against the grain. Make sure to get lots of juice and veggies. If you have to transport it, make sure it take the juice out first and put it in a Tupperware container. (I learned that the hard way.) The best part is, if you have any left, it freezes really well!
Share this Recipe

Zucchini Noodles with Red Pepper Sauce

Zucchini Noodles with Red Pepper Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Zucchini Noodles with Red Pepper Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Servings Prep Time Cook Time
4 20minutes 25minutes
Servings Prep Time
4 20minutes
Cook Time
25minutes
Ingredients
Ingredients
Instructions
  1. Start by washing your zucchini and cutting off each end. Spiralize them on the thinner setting, into a bowl. Toss with olive oil, salt and pepper.
  2. Add 1 tablespoon of olive oil to a pan over medium heat. Add the noodles and saute for 5 minutes, or until noodles soften. Remove the noodles from the pan and set aside.
  3. In a blender, puree the red peppers, garlic, basil, 1 tablespoon olive oil and goat cheese. Add the sauce to a small pot and cook for 5 minutes to heat up.
  4. Cut up all your vegetables. Reheat your zucchini noodle pan with olive oil and saute the onion until translucent and soft. Add in other vegetables and saute until cooked.
  5. Place you zucchini noodles in a bowl, top with vegetables and finally top with your red pepper sauce and serve.
Share this Recipe