Ingredients:300g Idaho potato, peeled (weighed after peeling)60g bread flour120g potato starch Measure bread flour and starch as 60% of the weight of peeled potatoes. Cut potatoes into quarters and steam for 20 minutes. Rice potatoes and mix with the starch. The mixture will seem dry at first, but will come… more ›

Ingredients:350 g AP flour1 egg1/2 c warm water2 tbsp oil2 lb peeled potatoes1 small onion4 tbsp butter1/2 c sour cream8 oz cheese shredded Mix flour, egg, water and oil until a dough comes together and let dough rest for at least 30 minutes. Finely dice onion and sautee in butter… more ›

Ingredients:10 oz fresh spinach or other greens4 oz ricotta1 egg60 g parmesan60 g AP flour Julienne greens and place in boiling water for at least 3 minutes. Drain in a sieve or colander, pressing the greens to remove excess water. Chop the greens well, and mix with ricotta, egg, parmesan… more ›

Ingredients:15 oz tub of full fat ricotta (drained on paper towels)140 g AP flour and 30 g AP flour1 egg Drain ricotta well on per towels. Mix with 140 g AP flour into a soft dough. The dough will be fairly wet. Roll the dough onto a board floured with… more ›

Ingredients:250 g black beans, soaked overnight8 cloves garlic3 bay leaves1 tsp epazote1/2 medium onion, chopped4 tbsp butter or oil Soak beans overnight and cook for 20 min. with 3 cups of water and 4 cloves of garlic in an InstantPot on High, letting release pressure naturally. Blend beans into a… more ›