Pasta

4 eggs
3 1/2 cups flour
1/2 teaspoon salt
1-3 tablespoons of water 

Mix the eggs with the flat beater on speed 2 of a Kitchen-Aid mixer while you measure out the flour.   Add all of the other ingredients and mix for about 30 seconds until the consistency thickens.  Switch to the dough hook and mix on speed 2 until a ball forms, about two minutes.  I have always had to add more water to establish this consistency.  Remove the dough and knead by hand for 2 minutes.  The dough will be firm but should not be sticky.  Cover the pasta with a paper towel and allow the dough to rest for 20 minutes.

Sauce

2 28 oz cans of diced tomatoes
1/4 cup of extra virgin olive oil
1/2 bulb of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Italian seasonings 
1 teaspoon of dried basil 
1-3 teaspoons of crushed red pepper flakes (depending on your taste)
2 teaspoons of fresh black pepper
1 teaspoon of Kosher salt 

In a dutch oven, heat the oil over medium heat.  Add the garlic, salt, pepper, and crushed red pepper flakes and cook for two minutes.  Add the tomatoes with the juices, tomato paste, and herbs and cook for at least 15 minutes, partially covered, on low heat.

Putting it all together

While the sauce simmers, process the dough with the pasta attachments.  Allow a pot of salted water to come to a boil while you work with the pasta.  Cut the dough into fourths. With the roller attachment on the first setting and the speed on 2, run the pasta through about three times, folding it in half each time.  Then roll it though on the second, third, and fourth settings at least once.  Cut the pasta in half if it becomes too long (usually by the time it has gone through the roller on the second setting).  Always cover the pasta with paper towels to avoid them from drying, and never allow them to overlap because they will stick together.  (You can, however, layer them as long as they are on paper towels).  Finally, cut the pasta with the wide noddle attachment and allow them to drape over a large bowl.  Add the pasta to the water as fast as you can and quickly separate them with a spaghetti utensil.  Cook until the noodles float, only about 2-3 minutes.  Add the pasta to the sauce and toss.  Serve immediately with fresh Parmesan.  

Source: butteryum.blogpost.com

3/4 pound cooked, drained, and cooled pasta (elbows or other shape)
1/2 pound diced ripe tomatoes
1/2 pound diced fresh mozzarella
1/4 cup vinaigrette
lots of fresh basil, chopped
salt and pepper to taste
(optional additions that I sometimes add - sliced black olives, sun-dried tomatoes, artichoke hearts)

Mix ingredients together and serve.
Easy and delicious!

Note - use a serrated knife to easily cut both the tomatoes and the fresh mozzarella. So much easier than using a standard knife. 

Source: Giadia 

Ingredients

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper.Garnish with lemon zest and chopped basil.

Source: Giadia

Ingredients

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Source: The America's Test Kitchen Healthy Family Cookbook

6 c cherry tomatoes (about 2 pounds), halved
1 shallot, halved and sliced thin
2 T olive oil
1 T balsamic vinegar
3 garlic cloves, sliced thin
1 t sugar
1/8 t red pepper flakes
salt and pepper
12 oz whole-wheat penne
1/2 c grated Parmesan cheese
1/4 c shredded fresh basil

1. Preheat oven to 350 degrees.  Toss the tomatoes with the shallot, oil, vinegar, garlic, sugar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
2. Spread the tomatoes out over a rimmed baking sheet.  Roast until the tomato skins have shriveled slightly but the tomatoes still retain their shape 35-40 minutes.  
3.  Cook the pasta. Reserve 1/2 cup of cooking water and drain.  Return to the pot.
4. Add the tomatoes to the pasta.  Add 1/4 cup of Parmesan and basil and toss gently to combine.  Before serving, add the reserved cooking water as needed to loosen the sauce, season with salt and pepper to taste, and sprinkle with the remaining 1/4 cup of Parmesan.

Source: Food & Wine

1/4 cup vegetable oil
1/2 cup finely diced onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 quart milk
1/2 teaspoon celery seeds
1/8 teaspoon mace
3 tablespoons Tabasco
1/4 teaspoon cayenne pepper
10 ounces cheddar cheese, shredded (I used white) 
4 ounces Muenster cheese, shredded
2 ounces Swiss cheese, shredded
1/4 cup cream cheese
salt and freshly ground black pepper
butter, for the dish
1 pound medium pasta shells

1. In a large saucepan, heat the oil until simmering.  Add the onion and cook over moderate heat until translucent, 5 minutes.  Add the garlic and cook until fragrant, 1 minute.  Stir in the flour to make a paste.  Gradually whisk in the milk until smooth.  Bring to a simmer, whisking, until the sauce thickens.  Reduce the heat  low and simmer. whisking often, until no floury taste remains, 7 minutes.  Add the celery seeds, mace, Tabasco and cayenne.  Stir in the cheeses just until they melt. Remove from the heat and season the sauce with salt and pepper.
2. Butter a large, shallow baking dish.  In a large pot of boiling salted water, cook the pasta shells until almost al dente, about 4 minutes.  Drain the pasta and return it to the pot.  Stir in the cheese sauce until thoroughly combined.  Transfer the mixture to the prepared dish and let stand for 20 minutes. 
3. Meanwhile, preheat the oven to 425.  Bake the pasta in the upper third of the oven for 25 minutes, until it's bubbling and starting to brown.  Turn the broiler on and broil the pasta for 1 minute, until it's browned and crisp on top.  Let the mac and cheese rest for 10 minutes before serving. 

Pasta (Kitchen-Aid)

3 1/2 cups of sifted all purpose flour
4 eggs
2 tablespoons of water
1/2 teaspoon of salt

Mix with flat beater for thirty seconds then 2 minutes with the dough hook.  Allow to rest for 20 minutes then divide into four sections.  Run through pasta roller on 1 about 3 times, folding in half the first two times.  Then run through on the second, third, and fourth settings, trimming the length as needed.  Finally, cut with the wide noodle cutter.  Drop noodles into a pot of boiling salted water and cook for about 5 minutes then drain.  

Sauce (Giadia) 

• 1 pound dried spaghetti
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, peeled
• 1 tablespoon red pepper flakes, plus more if desired
• 1/4 cup chopped Italian flat-leaf parsley
• 1 tablespoon chopped fresh basil leaves 
• 1 tablespoon chopped fresh mint leaves

In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.

Remove pan from heat and top with fresh herbs.

Source: Giadia 

• 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
• 1/2 cup all-purpose flour
• 4 cups whole milk at room temperature
• Pinch freshly grated nutmeg
• 1 1/2 cups tomato sauce, (recipe follows)
• Salt and white pepper
• 1/4 cup extra-virgin olive oil
• 1 pound ground chuck beef
• Salt and pepper
• 1 1/2 pounds ricotta cheese
• 3 large eggs
• 1 pound lasagna sheets, cooked al dente
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

Lasagna;

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. 

Rachel Ray Mag (with changes)

• 1 pound corkscrew pasta, such as rotini
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 3 zucchini (about 1 pound), thinly sliced (use a food processor to save time; they should be paper thin)
• 4 ears corn, kernels scraped off
• 1 1/2 cup of grated Parmesan cheese
• Salt and pepper
• 1/4 cup finely chopped fresh basil

Directions

1. In a large pot of boiling, salted water, cook the pasta until al dente.Drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 30 seconds. Add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn and cooked pasta. Add 1 cup cheese and toss; season with salt and pepper.
3. Sprinkle the remaining cheese and the basil on top of the pasta.