152 pasty dough recipes

Ham and Swiss cheese quiche with green peppers and scallions in a mayonnaise-enriched custard. Blind-baked crust keeps the bottom crisp and flaky.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Try this awesome recipe that makes cinnamon rolls your kids will love!

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Ultimate chocolate chip cookies with three dressy variations: chocolate drizzle, chocolate dipped, and holiday frosted. One base dough, endless options for gifting, parties, and cookie exchanges.

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.

Roll-and-cut decorative sugar cookies brushed with colored egg-white wash before baking. Almond-scented dough cut into shapes for holidays, birthdays and party platters.

Vegan vegetable pasta dough kneads semolina flour with pureed carrots, beets, spinach, or tomato juice for natural color. No eggs needed, made by hand, food processor, or bread machine.

Learn to make fresh Italian egg pasta from scratch with just flour, semolina, eggs and salt. Hand-kneaded or food processor, this classic homemade pasta dough cooks in minutes.

Pepperoni pizza pinwheels made from refrigerated crescent dough rolled with Parmesan, pepperoni, and Italian cheese, then sliced and baked golden. An easy party snack with warm pizza sauce for dipping.

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Garlic and bread together, hmmm, it's hard to go wrong with these two. Use basic pizza dough or Italian bread dough to make these cute little delicious and garlicky knots. They are great treats at any occasion, perfect finger food at parties; or when you have company to come over, they can be a yummy snack.

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Rotolo di Spinaci: hand-rolled pasta dough filled with spinach, walnuts, ricotta, and mozzarella, simmered in cheesecloth then baked in tomato sauce. A classic Italian stuffed pasta roll for 6.