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com last weeks Advanced Search end static banner NorthJersey. com Site Map Help dust hands with flour and press the dough together to form a large ball. Dust dough and work surface with flour. Form the dough into a rectangle. While turning the handle feed dough through machine. Fold the flattened dough into thirds and press together dust with flour. Feed it through the machine again. Do this six or seven times until the dough feels smooth and satiny. If the dough seems sticky dust it with a little flour. You don t want the dough to stick but too much flour will make it dry. Change the setting one notch to the next position position on the Atlas . While turning the handle feed the dough through once. Cut dough in half so it s more manageable. Change the setting to the next position Atlas position and feed each half of the dough through the machine. Dust the dough lightly with flour if needed. Change setting Atlas position and feed each piece of dough thr! ough the machine. The dough is now stretching and thinning. If you prefer a thicker dough similar to store bought you can stop at the fourth position. For a thinner dough feed dough through on fifth setting for the thinnest possible dough continue to sixth setting. To make ravioli Dust one sheet of dough lightly with flour and lay on ravioli tray. Dough should be slightly longer and wider than tray. Trim off extra dough so sheet fits the tray. Press down gently with top part of tray to form indentations for filling in the dough. In each indentation add to teaspoons of filling. Lay second sheet of dough on top of tray. Trim away any excess scraps of dough from around the edges of the tray. Dust a baking sheet with cornmeal. To cook add to salted boiling water and cook for to minutes. If frozen boil for to minutes. Notes To use up all the filling double the dough recipe. Makes about meatballs servings . To make filling Soak dried Chinese black mushrooms in boi! ling water for minutes. Squeeze water out of mushrooms and cut off st ems. Finely chop the caps. Combine mushrooms with chopped water chestnuts scallions and ginger in a small bowl. To make pearl balls Sprinkle the cornstarch evenly in a large shallow dish or tray. Spread the drained glutinous rice evenly over the cornstarch. Fill wok about three fourths full with water. The foil should not be tight against the side of the steamer or the steam cannot reach the food. Place as many meatballs as will fit on foil. Cover steamer and place in wok. Water should come up the side of the steamer about an inch. Water should not bubble up and touch the meatballs or they will become soggy. Cover pot and steam as directed. Garnish each meatball with a cilantro or parsley leaf and a thin slice of carrot if desired. Serve immediately with soy sauce for dipping. Adapted from Sandy Weiswasser. Have ready a baking sheet lined with paper towels. In the food processor pulse to coarsely grate half of the onion. Add half of the potato chunks to the ! onions and pulse to coarsely grate the mixture. Place mixture in a sieve and press repeatedly until as much water as possible has been removed. Transfer mixture to a large mixing bowl. Repeat with remaining onion and potato. Fry for about minutes turning them over when bottoms are golden brown. Fry for to minutes on the second side. Transfer to the paper towel lined sheet as you work. Adjust heat and remove browned bits from the oil as needed. To freeze cooked latkes Place on baking sheets covered with aluminum foil and put in freezer. If the oven is only moderately hot they will be soggy. Grate the onion first then add grated potatoes. The onion will help prevent the potatoes from turning gray. Use a skillet that conducts heat evenly for best frying results. Serve with sour cream and applesauce.

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