Spaetzle Serves In bowl, stir together flour and salt. Add eggs and milk; beat well. Place in coarsely sieved colander. Hold over large kettle of rapidly boiling salted water. With wooden spoon, press batter through colander. Cook and stir 5 min; drain thoroughly. Makes about 3 c. Flour 2 c Salt 1 tsp Egg 2 slightly beaten Milk 1 c Spaghetti al Limone Serves 6 Cook pasta in boiling salted water. Drain well and return to pan. Meanwhile, beat lemon juice w olive oil and stir in the cheese until thick and creamy. The cheese will melt into the mixture. Season and add lemon juice to taste. Pour sauce on the spaghetti and toss well. Stir in basil and 1T of lemon peel. Taste and add more peel if necessary. Pasta, Spaghetti 9 oz Lemon Juice, Fresh 3 -4 lemons Olive Oil 5 oz Cheese, Parmesan 5 oz Basil 2 handfuls of chopped leaves Lemon Peel Spaghetti del Casa Serves 4 In blender, combine cream, 2T butter, mozzarella, ricotta, and flour till smooth. Pour into 1.5 qt saucepan. Cook and stir till thickened and cheese is melted. Season w nutmeg and salt and pepper to taste. Keep warm, but do not boil. In skillet, cook onion and garlic in remaining butter and oil till tender but not brown. Stir in bacon, mushrooms and marjoram. Cook 3-4 minutes, stirring occasionally. Stir in sherry, & boil gently till liquid is gone, about 10 minutes. To serve, pour cheese mix over hot spaghetti on large platter. Spoon meat mix over. Toss. Heavy Cream 1 c Butter 3 T Cheese, 1 c, shredded Cheese, Ricotta 0.5 c Flour 1 T Nutmeg Salt Pepper white Onion 0.25 c chopped Garlic 1 clove, crushed Olive Oil 1 T Bacon 1 c, diced Canadian Mushrooms 1 c, coarsely chopped fresh Marjoram 0.5 tsp Wine, Sherry 1 T Pasta, Spaghetti 8 oz, cooked, drained, buttered Spaghetti Pancake Serves 6 Cook fusilli; drain; return to kettle; cool slightly. Beat eggs; blend in onion, salt, oregano and pepper. Toss w cooled pasta. Heat butter in large skillet. Add pasta; sprinkle w grated cheese. Cook over low heat about 5 min or until underside is firm and golden. Invert "pancake" onto a cookie sheet; then slide back into skillet; cook 5 min longer. Cut into 6 wedges in skillet. Serve w sweet Italian sausages and sautéed red and green peppers. Pasta, Spaghetti 8 oz Egg 4 Onion 1 T, instant, minced Oregano 1 tsp Butter 4 T Cheese, Parmesan 0.25 c, grated Spaghetti w Ramps Serves 4 Trim roots from ramps and slip off outer skins. Blanch in a 6-quart pot of boiling salted water 2-3 seconds, and transfer to a cutting board. Coarsely chop ramps and put in a blender w zest and oil. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 c pasta water and add to blender. Puree ramps until smooth and season w salt. Continue to cook pasta till al dente, then ladle out 1 c additional pasta water before draining spaghetti. Return pasta to pot w ramp puree and toss w parmesan over moderate heat 1-2 min, thinning sauce w a little pasta water as needed to coat pasta. Top w toasted bread crumbs if desired. Ramps 0.5 lb Lemon Zest 1 tsp finely grated Olive Oil 0.25 c Pasta, Spaghetti 1 lb Cheese, Parmesan 2 T freshly grated Sweet Potatoes Mashed w Balsamic Vinegar Serves 4 Place potatoes in preheated 400 oven and bake for 50 min or until easily pierced w fork. Allow to cool enough to handle. Peel and pass through a food mill or ricer. Reserve. In med saucepan, heat butter over low until brown. Stir in cinnamon and nutmeg. Remove from heat and stir in milk. Return to stove and bring to a boil. Add sweet potato puree and stir w wooden spoon to combine thoroughly. Season and stir in balsamic vinegar. Sweet Potatoes 4 -5 large (4 lb) Butter 2 T Cinnamon 0.125 tsp Nutmeg 0.125 tsp Milk 1 c Vinegar 1 2 tsp balsamic