Dough

For a double-crust pie, double the ingredients, divide the dough in half, and form two disks.

While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

This recipe originally accompanied Madame Quiche's Quiche Au Fromage . This pastry is short, buttery, and wonderfully easy to put together. I make it in the food processor, for the less it is touched by warm hands, the shorter and flakier it will be. Be sure to let the pastry rest at least one hour at room temperature, so it is easy to roll out, then chill it before baking.

(Tortelli di Patate alle Salsicce con ragù) The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

This recipe is an accompaniment for Apple Pie .

Active time: 30 min Start to finish: 1 1/2 hr

Active time: 25 min Start to finish: 2 3/4 hr (includes chilling)

Homemade pizza is more accessible than you think, especially if you keep a supply of dough in the freezer, and a few topping ingredients on hand. If you make small pizzas ("pizzettas"), you can individualize the toppings, and satisfy the various tastes of everyone in you household without a whole lot of extra work.

Active time: 25 min Start to finish: 3 hr

Some of the tenderest pasta is made with Italian "00" soft wheat flour. Since this flour can be hard to find, we used a combination of cake flour and all-purpose flour with good results.

This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth . Active time: 15 min Start to finish: 1 1/4 hr

This recipe makes enough dough for two crusts (one for the bottom of the pie and one for the top).

This pasta dough may instead be mixed by hand, following the instructions in the first paragraph of the recipe for Semolina Orecchiette. Use this recipe to make Fresh Trenette, Fresh Taglierini, and Swiss Chard Ravioli with Quick Tomato Sauce.

For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.