• Ingredients: 23
  • Serves: 1

Fresh pasta rectangles with special equipment: a pasta machine or a kitchenaid standing mixer fitted with pasta-maker attachment.


  • Special equipment: a pasta machine or a KitchenAid standing mixer fitted with pasta-maker attachment

Italian Meringue:

Italian Buttercream:

  • 2 cups unsalted butter, cut into small pieces, at room temperature
  • 1 1/2 tsps. pure vanilla extract

Whisk together in a shallow bowl:

  • 2 large eggs
  • 1/4 cup milk

Combine in a wide, shallow bowl:

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Make dough:

  1. Step 1 Blend all-purpose flour and eggs in a food processor until mixture just begins to form a ball. (Dough should come together but still be somewhat sticky.) If dough is too loose, add additional flour, 1 tablespoon at a time, until dough comes together.

Roll out dough:

  1. Step 2 Set smooth rollers of pasta machine at widest setting. Cut dough into 3 pieces and keep 2 pieces and keep 2 pieces wrapped in plastic wrap.

    For this step you will need

  2. Step 3 Flatten unwrapped piece of dough into a rectangle and dust with all-purpose flour, then feed through rollers.
  3. Step 4 Fold rectangle in half and feed through rollers 4 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  4. Step 5 Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until second-to-last setting is used.
  5. Step 6 Transfer to a wax-paper-lined baking sheet dusted with semolina flour and cover with plastic wrap. Roll out and cut remaining dough into noodles for another use.