Make them bigger than the original recommended: 2 inch sq instead of 1.5 inch. This means less dough needed

https://www.allrecipes.com/recipe/154920/homemade-manti-traditional-turkish-dumplings/

https://www.sweetpillarfood.com/entrees/manti-with-buttery-tomato-garlic-yogurt/#wprm-recipe-container-5261

https://mission-food.com/homemade-manti/

https://thearmeniankitchen.com/manti-my-christmas-gift-to-my-daughter/

New: January 2022

1 lb ground meat (beef, pork, or veal)

1 sprig fresh flat-leaf parsley, chopped

1 garlic clove, chopped

1 egg, lightly beaten

flour, for dusting

3 tbsp olive oil

1 yellow onion, thinly sliced

2 celery sticks, chopped

2 carrots, chopped

1 spring small fresh rosemary, chopped

1 can of crushed tomatoes (794 g)

1 lb rigatoni (dry)

25g Parmesan cheese, grated

salt and pepper

1. Mix together the minced meat, parsley and garlic in a bowl, then stir in the egg and season with salt and pepper. 

2. Shape the mixture into small meatballs, dust with flour and set aside. 

3. Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for 5 minutes. 

4. Then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, 

5. add the tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. 

6. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain and tip into the pan with the meatballs, Mix well and heat through for 2 minutes. 

7. Transfer to a warm serving dish and sprinkle with the Parmesan.

From the silver spoon

Overnight Walnut Wheat Bread

New: Jan 2022

Ingredients

375 g Bread Flour

125 g Whole Wheat Flour

400 g Water Lukewarm (90-95F)

12 g Fine Sea Salt

1/2 tsp Yeast

95 g Walnut Halves

Instructions

Preheat oven to 350 ˚F.

Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.

Spread Walnuts on baking sheet and bake for 5 minutes until lightly toasted. Remove and let cool.

In flour tub, sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.

Let it rest for 20 min, then fold.

Rest 20 min, fold.

Rest 20 min, add in cooled walnuts, fold.

Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.

Tip the dough out onto a floured surface.  Form into a nice ball.

Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.

Cover the bowl with a towel and proof the loaf for another 1 hr 15 minutes.

15 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.

When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.

After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.

Originally:

https://www.thecuriouschickpea.com/overnight-artisan-walnut-bread/

https://bakedandchurned.com/overnight-white/

http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html

http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html

https://www.youtube.com/watch?v=MPdedk9gJLQ

More:

1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see note)

Pinch red pepper flakes

One hello onion

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Italian version:

This is a rough translation: Cut guanciale in strips, put it in a pan with nothing else in it, cook it for a few min until it starts to turn golden. Take it out and put it on some paper towel so it get doesn’t get soggy (this is v important!!!!!!!!!!). (You can then strain the little bits of guanciale detritus out of the fat in the pan but I am too lazy for that). Then add the wine to the pan and cook it with the fat until the alcohol evaporates. Then rip up the tomatoes in large pieces and add those to the pan with the peperoncino in flakes (however I usually just leave the peperoncino whole then take it out at the end bc I don’t like this pasta too spicy). Then salt and cook it for around 15 min (I cook it at least until you can see the tomatoes have turned darker) boil pasta separately in salted water a min or two under, add to pan with some pasta water and finish cooking in the sauce then add guanciale and pecorino! 

Bucatini all'Amatriciana Recipe

Ingredients

1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (can also use pancetta)

Pinch red pepper flakes

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Directions

In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Season with salt and pepper.

Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Pancakes

¾ cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

2 tablespoons butter, melted

Step 1

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Step 2

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Step 3

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

originally from:

https://www.allrecipes.com/recipe/162760/fluffy-pancakes/

chinese donut

you tiao

youtiao

2 cups all-purpose flour

1 egg

1/2 teaspoon salt

1½ teaspoons baking powder

1 tablespoon milk

2 tablespoons unsalted butter (softened, NOT MELTED)

about 1/3 cup water (the exact amount changes based on the humidity in your kitchen; the dough should be very soft, but not sticking to the mixing bowl)

oil (for frying)

1. Using your electric mixer with the dough hook attachment, first mix the flour, egg, salt, baking powder, milk, and softened butter together on the lowest setting. Keeping the speed at “stir,” slowly add the water in a few separate batches (you may need more or less depending on the humidity in your kitchen).

2. Knead the dough for 15 minutes. The dough should be sticky, but not stick to the sides of the bowl. Cover the dough, and let rest for 30 minutes. This can be done by hand if you don’t have a mixer. Just knead the dough for 5-10 minutes longer.

3. On a clean, lightly floured surface, form the dough into a long flat loaf shape, about 1/4-inch thick and 4 inches wide. Take the time to make it truly uniform. Place it in the center of a large piece of plastic wrap on a baking sheet or long, flat plate. Wrap the dough, tucking the two ends of the plastic under the loaf, and ensuring that the dough is completely covered. Refrigerate overnight.

In the morning, take out the dough and let it sit on the counter (wrapped) for 1-3 hours until the dough is completely back to room temperature and VERY, VERY soft to the touch. This step is critical, and may take longer in the colder months. If you don't let the dough come back to room temperature, it won't fry up properly.

4. Now prepare the oil for frying using your wok. You can also use a large pan with some depth for added safety. The goal is to have a large vessel, so that you can produce authentically long crullers. Use medium heat to slowly bring the oil up to 400-425°F/205-220°C.

While the oil is heating up, you can unwrap the dough. Gently flip the dough onto a lightly floured surface, peeling off the plastic wrap. Very lightly flour the top side of the dough also. Next, cut the dough into 1-inch wide strips (try to cut an even number of strips). Then stack them two by two, and press the center, lengthwise, with a chopstick. Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.

5. Once the oil is up to temperature, carefully lower the stretched dough into the oil. If the oil temperature is right, the dough should surface right away. Now take a long cooking tool (we used chopsticks, but you could also use tongs), and quickly roll the dough in a continuous motion for about a minute.

6. You can fry one to two at a time. Just be sure to take the time to continuously roll the dough in the oil. The youtiao is done once they turn light golden brown. Try not to over-fry them as they become unpleasantly crunchy rather than chewy and delicious.

Now, repeat those steps with the remaining dough. You might want two people manning the process—one to form and place the dough into the fryer and one to roll the dough around once it’s in the oil.

originally from: https://thewoksoflife.com/youtiao-recipe/

 From the Silver Spoon

Modified Bolognese

 Avocado Toast

new: April 2020 

originally from: https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe