32 pasty dough recipes

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Homemade tomato basil pasta made with just three ingredients: durum semolina flour, dried basil, and tomato juice. A simple, oil-free fresh pasta dough.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

Halloween cookie pops made from refrigerated dough on wooden sticks, baked golden and decorated with frosting and candy. A fun, kid-friendly party activity with just 3 ingredients.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Homemade semolina pasta with just durum semolina flour, all-purpose flour, and water. No eggs needed. A simple, eggless fresh pasta dough with satisfying chew and golden color.

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Hunter's buns made with pastry dough kneaded with currants and brushed with milk before baking. A simple British-style tea bun that can be filled with jam for a sweeter treat.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Ham and cheese crescent pinwheels rolled with thin-sliced ham, mustard, and American cheese, then sliced and baked into bite-sized party appetizers. Game day snack ready in 30 minutes from a tube of crescent dough.