Dough

It is a bread dough made with olive oil.

This is an easy refrigerator dough method, which requires no kneading. Once refrigerated for 2 to 24 hours, it is easy to shape and bake a number of different ways. These breads are rich with special ingredients, which will all brown quickly while baking. So, the baking temperature must be lower than that of conventional ovens while the baking time remains about the same. You’ll be delighted with the moist crumb; because the crust is formed early in the baking, it locks in moisture.

In addition to tagliatelle, use this rich pasta dough to make all the forms of filled pasta from Emilia-Romagna—anolini, cappellacci, tortelli, and tortellini—that I detail later in the chapter.

You can buy premade Chinese dumpling wrappers from any Asian grocery store, and in most cases they work as well and taste as good as homemade wrappers. However, Shanghai Soup Dumplings should be made with homemade wrappers or they will not hold their soup when steaming. If you are making wrappers for Shanghai Soup Dumplings, try to keep the center of the wrappers thicker than the edges when rolling the dough disks.

This buttery crust can be used for sweet or savory dishes, baked in either a pie pan or a fluted French tart pan with a removable bottom. This recipe will make a crust for a 9-inch pie or tart.

Use this short crust pastry to make a deep dish apple pie or all your other gluten-free pastry needs.

This recipe comes from Chef Barry Maiden, of Hungry Mother Restaurant in Cambridge, Massachusetts. It's wonderful with any pie filling, but do try it with his scrumptious Hungry Mother Spicy Peanut Pie. His piecrust uses a combination of butter and shortening. The butter delivers flavor, while shortening provides a flaky texture. The soft texture of this dough makes it best for single-crust pies.

This flaky and light pastry dough works for savory as well as sweet tarts.

I love the buttery taste and crumbly texture of this dough.

Four ingredients and a quarter of an hour are all that's required to turn out the ultimate pastry dough.

For a nutrition boost, replace one of the eggs with 1/2 cup of pureed beans or vegetables. (That's two 2-ounce jars of baby food.)

Protein-rich garbanzo flour can be found at health-food grocers (such as Whole Foods).

With just a touch of sugar, this tender crust cradles the pastry cream and glazed-pear filling especially well.

Pinwheel cookies, in which chocolate and vanilla dough are layered, rolled, and sliced, are an impressive-looking and delicious treat. Though the rolling process is not complicated, I find that many people are a bit intimidated by it. So, why not do it for them? You make the dough and assemble the log, then the recipient just slices and bakes. Give them the joy of baking without the mess!

This recipe for pasta dough includes additional egg yolks, which give it a slightly richer flavor and a yellowish hue. Using olive oil produces a softer dough that's perfect for making a variety of pastas.

We use this crust to make our Bourbon Apple Pie .

This recipe is an accompaniment for Potato, Pepper, and Chorizo Empanadas .

Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time. This recipe is an accompaniment for Beef and Guinness Pies .

Note: This crust accompanies Soppressata Pizza , Butternut Squash Pizza, and Margherita Pizza with Arugula. Prepare toppings first. Healthy bonus: 3.5 grams of fiber per crust, thanks to the whole-wheat flour

This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.