VanEats

4 lb. pork shoulder butt
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 Tbsp. fennel seeds, slightly crushed
1/3 cup packed Italian (flat leaf) parsley, chopped
1 tsp. sugar
4 cloves garlic, minced
1/4 cup cold water
Medium sausage casings

Cut pork into cubes and grind with meat grinder with medium texture. Or grind pork in food processor in batches.
Add salt, pepper, fennel seeds, parsley, sugar and garlic. Mix well with your hands. Gradually add cold water.

4 lb. pork shoulder butt
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 Tbsp. fennel seeds, slightly crushed
1 Tbsp. pepper flakes
1 tsp. cayenne
2 tsp. sugar
4 cloves garlic, minced
1/4 cup cold water
Medium sausage casings

Cut pork into cubes and grind with meat grinder with medium texture. Or grind pork in food processor in batches.
Combine salt, pepper, fennel seeds, pepper flakes, cayenne and sugar in a small bowl.
Add spice mixture and garlic to pork. Mix well with your hands. Gradually add cold water.

3 cups all purpose flour
4 large eggs
1/4 cup cold water

Place flour in bowl of food processor.
Lightly beat together eggs and water in a small bowl. Add to flour.
Process until mixture is crumbly.
Pour mixture onto clean counter and gather and knead together to form a smooth dough.
Divide dough into 2 portions and wrap in plastic wrap.
Place dough in refrigerator and let rest at least 30 minutes and up to 24 hours before rolling.
Using a pasta machine, roll out dough and cut or shape as desired.

1/4 cup onion, diced
1 small carrot, diced
2 cloves garlic, sliced
2 tsp. olive oil
1 lb. round steak, cubed
1 cup white wine
1 tsp. salt
1/4 tsp. pepper
1/4 cup grated pecorino
1 egg
1/2 tsp. grated lemon rind
Basic pasta dough

In a medium skillet, saute onion, carrot and garlic in olive oil until onion is translucent.
Add cubed beef and brown on all sides. Add wine and bring to a boil.