00 flour

There’s nothing quite like <a href="https://cooking.nytimes.com/recipes/1021031-the-big-lasagna">lasagna</a> made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can’t cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.

Handmade Lasagna Sheets

eggs

Mound the flour in the center of a large mixing bowl. Dig a well in the center of the mound and add the whole eggs and 5 yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half the flour is incorporated.

Use your fingers to continue to mix the dough. Press any loose bits of flour into the dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour.

Once the dough comes together into a cohesive mass, remove it from the bowl and transfer it to a lightly floured surface. Knead the dough by hand until smooth, elastic and uniform in color, 4 to 5 minutes. Wrap the dough in plastic and set aside at room temperature for at least 30 minutes (or up to 4 hours).

Line a baking sheet with parchment paper and lightly dust with flour. Set aside.

Cut off a quarter of the dough. Rewrap the larger portion and set aside. Use the heel of your hand to flatten the small piece of dough into an oval approximately the same width as your pasta machine, about 6 inches wide. Set the rollers to their widest setting and pass the dough through.

Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it’s again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.

Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.

Once the pasta is about 1/4-inch thick, begin rolling it twice through the next thinner settings. As you roll, lightly sprinkle flour on both sides of the pasta to prevent it from sticking to itself.

Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick. (On most machines, you won’t make it to the thinnest setting.)

Cut pasta into sheets, about 13 inches long. Dust the sheets lightly with flour, stack on the prepared baking sheet and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny. It's also not a coincidence that this recipe combined with Stella's waffle recipe uses exactly one quart of buttermilk, so fire up those waffle makers...

Extra-Crispy Fried Chicken With Caramelized Honey and Spice Recipe

For the Buttermilk Brine:

2 1/2– (1.1 chicken

(540 grams) buttermilk

(130 grams) Frank's RedHot hot sauce

(4 grams) garlic powder

(4 grams) onion powder

(2 grams) black pepper

(8 grams) kosher salt (see note)

For Frying:

(375 grams) Italian 00 flour (see note)

(8 grams) kosher salt,

For the Honey-Butter Drizzle:

(120 grams) clover honey

(30 grams) water

(50 grams) butter

For the Spice Dust:

árbol chilies (about 6 grams)

Kashmiri red chilies (18 grams)

(2 grams) star anise

black cardamom pod (2 grams), inner seeds only

cinnamon (4 grams)

(2 grams) cumin seeds

peppercorns

(6 grams) porcini mushroom powder

To Serve (Optional, but Recommended!):

Buttermilk Vanilla Waffles

To Prepare and Brine the Chicken: Using a chef's knife, break the chicken down into 2 drumsticks, 2 thighs, and 2 wings and divide each breast half in half (making 4 breast pieces in total); leave all pieces bone-in. Split backbone crosswise into 2 pieces and reserve the neck if you choose to fry it as well. (Both the backbone and the neck are optional pieces with very little meat, but fried-chicken-crust lovers will adore them.) 

In a large lidded container or mixing bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, black pepper, and salt. Add chicken to buttermilk brine, making sure it is fully coated and submerged; cover with lid or plastic wrap. Alternatively, you can place the brine and chicken in a heavy-duty zipper-lock bag and place the bag in a dish to catch any leaks. Place in refrigerator and marinate overnight for at least 8 hours and no more than 12 hours. 

For Frying: Fill a 12-inch cast iron skillet with oil. (If using a skillet of a different size, increase or reduce the amount of oil to fill it halfway up.) Attach a clip-on thermometer and preheat the oil to 325°F (163°C), keeping the burner at medium-high heat. Line one sheet tray with paper towels and set a wire rack in another sheet tray.

Whisk together the 00 flour and salt. Drizzle 2 tablespoons of buttermilk brine into the flour and gently toss. Working with one piece of chicken at a time, lift chicken from buttermilk and immediately place it in flour with your "wet" hand. Using your other, "dry" hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil. Proceed with remaining pieces, first frying the legs and thighs in one batch, then frying the breast, wings, and backbone (if using) in the second. 

Once the chicken is added to the oil, the temperature will drop to between 250 and 275°F (121 and 135°C). Do not increase the heat to compensate; just allow the oil temperature to gradually return to 325°F (163°C) as the chicken cooks. The temperature should be up to 300°F (148°C) after 10 minutes; if not, increase the heat. Fry, turning, until deeply golden brown all over, with extra-dark bits where the chicken makes contact with the pan, about 8 minutes per side for legs and thighs and about 6 minutes per side for wings, breasts, and backbones.

As each piece of chicken is ready, remove from oil to the paper towel–lined sheet tray and season immediately with kosher salt. Transfer chicken to wire rack to rest.

Meanwhile, for the Honey-Butter Drizzle: Add honey to a 1-quart saucepan and caramelize over medium-high heat until deep, nutty brown, with an aroma of burnt sugar. Remove from heat and add water. Return to heat and add butter, stirring until incorporated. Set aside.

For the Spice Dust: Remove stems and seeds from chilies by cutting them open with kitchen shears over a wire rack set over a sheet tray. In a small sauté pan over medium heat, toast chilies until fragrant, warm to the touch, and pliable. Set aside. In the same pan, toast star anise, cardamom, and cinnamon for 30 seconds before adding cumin and Sichuan peppercorns. Toast until fragrant and warm to the touch. In a spice grinder, grind toasted chilies and spices together until fine. Mix in mushroom powder. Set aside.

To Serve: Just before serving, drizzle each piece of chicken with honey butter and generously sprinkle on spice dust. Serve with buttermilk waffles, if desired. 

Make your own easy pizza dough with this authentic Italian recipe – it uses '00' flour to give the base a lighter, crisper texture. But if you have bread flour, it will still produce a great homemade pizza.

Pizza dough

flour

dried easy-blend yeast

tsp salt

milliliters/1fl oz olive oil

milliliters/2fl oz warm milk

325 milliliters/11fl oz warm water

passata and other toppings,

These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It&#039;s perfection in a bowl.

Egg Yolk- and Ricotta-Filled Ravioli

For the Dough:

00 flour,

kosher salt,

For the Sauce:

olive oil,

pancetta, small dice

Calabrian chile paste

garlic cloves, thinly sliced

whole peeled tomatoes, crushed by hand

sugar

Kosher salt,

For the Filling:

ricotta

basil leaves, roughly chopped,

Parmesan,

sage leaves, roughly chopped

chives

Meyer lemon juice

Meyer lemon zest

red pepper flakes

garlic cloves,

These Egg Yolk-Filled Ravioli Are Pasta Perfection

This is a varsity-level take on the <a href="http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough">classic pizza dough recipe</a> from Roberta’s in Brooklyn, using sourdough starter to help the dough rise — and give it great taste. If you feed your starter regularly, you can use it in this recipe right out of the crock in which you store it. But if not, give the starter a feed of flour and water a few hours before you mix up the dough. (If you need to <a href="http://cooking.nytimes.com/recipes/1013152-sourdough-starter">start a starter</a>, add a week or so to the process.) “It’s a little more complicated” than a regular dough, said Anthony Falco, who runs the pizza operations at Roberta’s, “but, oh boy, the end result is worth it.”

Sourdough Pizza Dough

kosher salt

instant dry yeast

extra-virgin olive oil

sourdough starter, “fed”

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water, the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.

Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth and let rest and rise for 8 to 24 hours in the refrigerator. (Remove from refrigerator 30 to 45 minutes before you begin to shape it for pizza.)

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

An artisan, thin-crust dough. Perfectly baked in your home oven!

How to make pizza dough from scratch and shape it like a pro

active dry yeast (4 g)

sugar (1 g)

(24 cl) warm spring water

sea salt (6 g)

(15 ml) extra virgin olive oil

(11 oz) (310 g) unbleached bread flour

fine cornmeal or bread flour to dust the pizza peel

pizza peel (16″ x 18″ paddle)

pizza stone

Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it’ll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that’s fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don’t add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)

Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.

Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9” from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

This classic recipe is a great introduction to making your own pasta.

Equipment: for this recipe you will need a pasta machine.

Spinach and ricotta ravioli with sage butter

360 grams/12½oz 00 flour,

free-range eggs

spinach,

grams/1½oz Parmesan (or

lemon, grated zest only

sage

garlic clove, crushed

unsalted butter

sea salt and black pepper

Fresh sheets of pasta are layered with a hot Italian sausage rag&ugrave;, pesto ricotta and two pounds of mozzarella for the ultimate lasagna.

Sausage-Ricotta Lasagna Recipe

(20 ounces) 00 flour,

eggs, egg

salt

olive oil

yellow onion, finely chopped

red wine

oregano

thyme

salt and black pepper,

(2 pounds) whole-milk ricotta

basil pesto

Parmesan

lemon juice

lemon zest

black pepper

oil,

mozzarella,

Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine all the dough ingredients and mix until a dough comes together, then transfer to a clean work surface and knead until a smooth dough forms, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator overnight.

Meanwhile, make the ragù: In a medium saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, using a wooden spoon to break up the sausage, until lightly caramelized, 4 to 5 minutes. Add the garlic and onions, and cook until the onions are translucent, 5 to 6 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.

Add the tomatoes, oregano and thyme, and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally until the tomatoes have broken down and the liquid has thickened, 30 minutes. Season with salt and pepper. Let cool, then transfer to an airtight container and refrigerate overnight.

Make the pesto ricotta: In a large bowl, whisk together all the ricotta ingredients until smooth. Transfer to an airtight container and let refrigerate overnight.

The next day, assemble the lasagna: Preheat the oven to 350° and grease a 9-by-13-inch baking dish. Cut each disk of dough in half. With plenty of flour on hand for dusting, use a rolling pin and a pasta roller to roll the pasta dough out into ⅙-inch-thick sheets. Cut each sheet into 10-inch pieces, then set aside on a floured baking sheet layered with parchment paper.

In the baking dish, spread a quarter of the ragù on the bottom. Place 3 to 4 sheets of pasta dough across the bottom, overlapping slightly to cover. Spread a third of the pesto ricotta over the sheets and layer with a quarter of the sliced mozzarella, then arrange more pasta sheets to cover. Repeat the process of layering, alternating the ragù and the ricotta, 4 more times, for a total of 6 layers of pasta. Top the final layer of pasta with the remaining quarter of the ragù and the mozzarella slices.

Cover the lasagna with greased foil and place on a baking sheet. Bake covered for 45 minutes, then remove the foil and continue to bake until the cheese is golden brown and bubbling, 30 minutes more. Let cool for 20 minutes before slicing and serving.

How to make homemade pappardelle the Hairy Bikers' way. It’s so easy and great for soaking up a meaty sauce.

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The most viewed 00 flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine