Directions

1. Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16 inch thick.

 

Tagliatelle: Cut the sheets into pieces about 10 inches long and then into 1/4-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.

Fettuccine: Cut the sheets into pieces about 10 inches long and then into 3/8-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.

Pappardelle: Cut the sheets into pieces about 8 inches long and then into 1-inch-wide noodles with a knife or using the cutting attachment for a pasta machine.

Directions

1. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off any excess.
2. Heat the oil in a large sauté pan over medium-high heat. Add the chicken breasts and sauté on the first side until light golden, about 5 minutes. Turn the chicken over and continue to sauté until opaque throughout, 7 to 8 minutes more. Transfer to warmed plates and cover loosely with aluminum foil to keep warm while preparing the sauce.
3. Pour off all but 1 tablespoon of oil from the pan and place the pan over medium-high heat. Add the shallots and sauté until translucent, 1 to 2 minutes.
4. Add the wine and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Continue cooking over medium-high heat until the liquid has nearly cooked away. Add the broth, bring to a simmer, then add the cream and simmer until the mixture is flavorful and has reduced to a sauce-like consistency, about 5 minutes. If needed, add the slurry to the sauce, stirring constantly, and bring to a simmer to thicken the sauce slightly.
5. In a small bowl, combine the tarragon, parsley, chives, and chervil (the fines herbes). Add them to the sauce, and season with salt and pepper. Pour the sauce over the chicken and serve immediately.

Directions

1. To make the filling, whisk together the yolks, sugar, and vanilla in a bowl. Add the flour.
2. In a saucepan, heat the milk, and then gradually add the milk to the egg-flour mixture, making sure it is well incorporated. Transfer the mixture to the saucepan and cook over low heat, stirring until the mixture comes to a boil. Cook for 1 minute, and remove from the heat and stir in the lemon zest. Cool the cream on top of a bed of ice or in the refrigerator, covering the top directly with plastic wrap to prevent a skin from forming.

Directions

1. To make the dough, use a pastry cutter or two table knives to cut the butter into the flour, sugar, almond flour, baking powder, salt, and lemon zest, working just until the mixture resembles coarse meal. Blend in 2 of the eggs and the vanilla, and knead gently until a workable dough forms; if necessary, add the 1 teaspoon water. Divide the dough into 3 pieces (two should be about 16 ounces each, and the third should be 12 ounces; reserve one of the 16-ounce pieces in the refrigerator or freezer for cookies or a tart).
2. Preheat the oven to 350 degrees F.
3. Butter a 10- or 11-inch round springform pan. Press or roll one of the 16-ounce pieces of dough to fit into the pan. Spoon the filling into the tart shell, leaving a 1/4-inch border around the edges.
4. On a floured surface, roll out the remaining dough piece into an 11- to 12-inch circle. Lay this over the filling and pinch the edges of the dough together to seal.
5. Make an egg wash by beating the remaining egg with the remaining 1 tablespoon water. Brush the surface of the dough with the egg wash. Use a fork to make several slits on the top. Sprinkle the pine nuts on top and bake until golden and the center is set, 35 to 40 minutes.
6. Cool on a wire rack before dusting with confectioners’ sugar, slicing, and serving.