• 1½ cups unbleached all-purpose flour
• 2 large eggs
• 2 teaspoons olive oil
• 2 teaspoons water plus more as needed
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon kosher salt 

Note: The size shown in the photo is ideal for noodle soups adjust size according to your needs. 

Fresh Pasta Egg Noodles

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• 1 tablespoon olive oil
• 5 tablespoons white wine
• 1/3 cup pine nuts
• 2 cups (packed) fresh basil leaves, rinsed and dried
• 3 tablespoons parmesan, freshly grated
• salt and freshly ground black pepper

Note: Walnuts or pistachios may be substituted for pine nuts.

Pesto Sauce

• 1/4 cup olive oil
• 3 lbs sweet Italian sausages, casings removed
• 5 cups onions, sliced (about 1 1/4 lbs)
• 2 red bell peppers, cut into strips
• 1 1/2 cups dry white wine
• 2 lbs short pasta e.g. fusilli or bowtie
• 1 1/2 cups Parmesan cheese, freshly grated
• 2 cups fresh basil, thinly

• sliced

Note: The photo shows sausage sliced rather than broken up and pasta is bowtie. Either way is OK but flavors are better distributed when sausage is removed from casing.

Pasta With Sausage Bell Peppers and Basil

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• 1 pound dry macarroni pasta, cooked to package specifications
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup mascarpone cheese
• 1 tablespoon cogñac
• 2 cups heavy cream
• 1/2 cup shredded smoked Gouda cheese
• 1/2 cup shedded Monterrey Jack cheese
• salt & pepper to taste
• 1/3 cup grated Parmesan cheese 
• 1 ounce truffle oil

 Truffled Macaroni and Cheese

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• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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• 4 large, fresh artichokes
• 1 can flat anchovies in olive oil
• 2 cups olive oil
• 3 cups Italian bread crumbs
• 2 cups grated Parmesean or Romano cheeese(mix them is OK)
• 1/2 cup minced parsley
• 6 cloves garlic minced

Stuffed Artichokes With Parmesan

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For the Bechamel Sauce

• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

For the Potatoes

• 4 Idaho potatoes, peeled and boiled
• 2 cups Béchamel Sauce (recipe follows)
• 2 cups shredded sharp cheddar cheese
• 1 cup seasoned, dried breadcrumbs
• ¼ cup Parmesan cheese
• Salt and white pepper
• ¼ cup clarified Butter

Galatoire's Potatoes au Gratin

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock

• 8 green bell peppers, medium sized
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup chopped onion
• 1 tablespoon minced parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne
• 1 pound canned peeled whole tomatoes
• 1 3/4 cups boiled rice
• 2 tablespoons Worcestershire sauce
• 1/3 cup grated sharp Cheddar cheese
• 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

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