CAMPFIRE TWISTS

SERVES 4 TWISTS

1 tsp. (5g / 0.2oz) active dry yeast

1 tbsp. maple syrup

1 1/3 cups (170g / 6oz) whole- grain spelt flour

3 tbsp. nutritional yeast

1 1/2 tsp. blue fenugreek seeds or ground coriander

1/4 tsp. salt

1/2 cup (120ml) water

NUTRITIONAL VALUES

Calories: 197kcal
Fat: 1.3g (0.2g S.Fat)
Carbs: 40g
Protein: 10.2g
Sugar: 3.2g
Sodium: 155mg

METHOD

Combine 1/2 cup (120 ml) warm water, yeast, and maple syrup, stir together and set aside until the yeast has dissolved.

Combine the remaining ingredients, followed by the yeast and maple syrup mixture. With a wooden spoon, combine the flour and liquid to form a dough. Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Cut the dough into four equal pieces. Roll each piece into a long sausage and wrap it around a soaked wooden stick or bamboo skewer.

Bake the twists for 15 minutes over indirect heat, turning them over halfway through.

RECIPE NOTES

If you add 1 tablespoon each of sunflower seeds, pumpkin seeds, and flaxseeds to the dough, the twists will be even more substantial.

PICKLED TURNIPS AND CAULIFLOWER

SERVES 1 POUND (500g)

1 1/2 tsp. salt

1 bay leaf

1/2 tsp. black peppercorns

1 large or 2 small turnips (about 7 oz./200 g total)

1/2 medium beet

1 cup (100g / 4oz) cauliflower florets

1/3 cup (70ml) white vinegar

1/2 cup (100ml) water

NUTRITIONAL VALUES

Calories: 128kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.1g
Protein: 4.7g
Sugar: 14.9g
Sodium: 3692mg

METHOD

Bring 1/2 cup (100 mL) water, salt, bay leaf, and peppercorns to a boil.

Peel and cut the turnip and beet into 2 cm thick strips.

Fill the jar with the pickling liquid and vinegar after layering the vegetables in a clean, sterilized canning jar.

Refrigerate the pink pickles for one week to steep.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).

SOFT CORN BREAD

SERVES ONE 9-INCH (23cm) SQUARE PAN

4 or 5 jalapeño peppers

2 cups (275g / 10oz) cornmeal

1 1/4 cups (150g / 5oz) white spelt flour

1 tbsp. baking powder

1 tsp. salt

1 1/4 cups (300ml) oat milk

1/4 cup (50ml) olive oil

2 tsp. apple cider vinegar

NUTRITIONAL VALUES

Calories: 2025kcal
Fat: 63.4g (8.1g S.Fat)
Carbs: 335.4g
Protein: 45.9g
Sugar: 28.1g
Sodium: 4396mg

METHOD

Preheat the oven to 200°C/400°F

Make thin rings out of the jalapenos.

Stir with a wooden spoon until the flour and liquid combine to form a smooth batter after combining all of the ingredients with 2/3 cup (150 ml) water.

Pour the batter into a parchment-lined 9-inch (23-cm) square pan. Bake for 35 minutes, smoothing the surface.

RECIPE NOTES

Our spicy jalapeno corn bread pairs well with our craft beer and vegetable chili.

VEGAN MOZZARELLA

SERVES 1 POUND (500g)

1 cup (150g / 5oz) cashews

8 oz. (240g /about 1 generous cup) soy yogurt

1 1/2 tsp. sea salt

3 tbsp. tapioca flour

1 tbsp. agar agar powder

NUTRITIONAL VALUES

Calories: 1149kcal
Fat: 76.2g (14.9g S.Fat)
Carbs: 93.6g
Protein: 36.1g
Sugar: 25.7g
Sodium: 2854mg

METHOD

Soak the cashews for at least 8 hours in water. Drain and thoroughly rinse them under running water.

In a blender, combine them with the yogurt, salt, and 1/2 cup (120 ml) water and blend until smooth. Cover and set aside for 24 hours.

Incorporate the tapioca flour. In a saucepan, dissolve the agar agar in a scant 1/2 cup (100 ml) of water and bring to a boil over low heat while constantly stirring. Bring to a boil for 3 minutes.

Add the cashew and yogurt mixture to the pan, stirring constantly, and cook for 10 minutes over medium heat.

Take the pan off the heat. Make eight to ten mozzarella balls with an ice cream scoop and place them in a large bowl of ice water. Allow the balls to cool for 30 minutes before transferring to a container filled with salted water and refrigerating.

RECIPE NOTES

In an airtight container, our mozzarella can be stored in the refrigerator for up to 7 days.

PULL-APART BREAD

SERVES 1 LOAF

4 button mushrooms

1 spring onion

1/4 bunch parsley

1 loaf bread (about 1lb./455g white, ciabatta, spelt or other artisanal bread)

1/4 cup (50g / 2oz) herb and garlic butter, coarsely chopped

NUTRITIONAL VALUES

Calories: 1059kcal
Fat: 13.1g (2.8g S.Fat)
Carbs: 201g
Protein: 32.4g
Sugar: 18.4g
Sodium: 2664mg

METHOD

Chop the mushrooms, spring onion, and parsley finely.

Make crisscross cuts across the loaf, but don't cut all the way through. Spread the mushroom, spring onion, parsley, and herb butter on top of the loaf.

Cook the loaf for 20 minutes on low heat with the lid closed. Serve immediately.

RECIPE NOTES

Sun-dried tomatoes, olives, vegan mozzarella, and basil are just a few of the other ingredients you can use to fill the loaf.

BREAD & BUTTER PICKLES

SERVES 1 POUND (500g)

1/2 cup (120 ml) apple cider vinegar

1/4 cup (50g / 2oz) raw cane sugar

1 tbsp. mustard seeds

1 tsp. coriander seeds

1 tsp. coarse sea salt

1/2 tsp. red pepper flakes

1 large cucumber

NUTRITIONAL VALUES

Calories: 318kcal
Fat: 3.8g (0.3g S.Fat)
Carbs: 64.4g
Protein: 5g
Sugar: 52g
Sodium: 4273mg

METHOD

In a saucepan, combine all the ingredients except the cucumber and bring to a boil.

Cut the cucumber into 1 cm thick slices and place them in the pickling liquid. Bring the liquid back to a boil and cook for 5 minutes on medium heat.

Fill a clean, sterilized canning jar halfway with the hot pickles and screw the lid on tightly.

Refrigerate for at least 2 hours before serving.

RECIPE NOTES

These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).

GRANARY BREAD

SERVES 1 LOAF

1 tbsp. active dry yeast

1 tsp. raw cane sugar

6 2/3 cups (800g / 28oz) whole- grain spelt flour

3/4 cup (100g / 4oz) sunflower seeds

2/3 cup (100g / 4oz) flaxseeds

1/3 cup (50g / 2oz) pumpkin seeds

1 1/2 tsp. salt

3 cups (700ml) water

NUTRITIONAL VALUES

Calories: 1776kcal
Fat: 70.9g (8.8g S.Fat)
Carbs: 229g
Protein: 76.9g
Sugar: 6.2g
Sodium: 3722mg

METHOD

Set aside until the yeast and sugar have dissolved in 3 cups (700 ml) warm water.

Combine the flour, sunflower seeds, flaxseeds, pumpkin seeds, and salt in a mixing bowl.

Mix the liquid into the dry ingredients thoroughly. Make no kneading! Allow the dough to rise for 12 hours, covered.

Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.

Place the dough on a lightly floured work surface, lightly press to flatten, and fold all the sides into the center. Line the Dutch oven with parchment paper and place the dough inside, seam down.

Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. 45 minutes in the oven Remove the lid from the Dutch oven and continue to cook for another 15 minutes to form a crispy crust.

Allow to cool completely.

TRIO OF SALSAS

SERVES 1 CUP (250ml) EACH

FOR THE MILD MANGO SALSA

1 mango

1/2 green bell pepper

1 tbsp. coarsely chopped cilantro

2 tbsp. fresh orange juice

1 tbsp. white wine vinegar

1 tbsp. soy sauce

1 tsp. ground pink pepper

1 pinch salt, or more to taste

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 1.5g (0.3g S.Fat)
Carbs: 61.4g
Protein: 5.7g
Sugar: 52.8g
Sodium: 2096mg

FOR THE GRILLED PINEAPPLE SALSA

1/2 ripe pineapple

4 cherry tomatoes

1/2 red chile pepper, stemmed (seeded for less heat)

2 tbsp. coconut flakes

Juice of 1 lime

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 225kcal
Fat: 5g (3.2g S.Fat)
Carbs: 47.5g
Protein: 6.1g
Sugar: 30.8g
Sodium: 1193mg

FOR THE GRILLED TOMATO SALSA

3 tomatoes

1 jalapeño pepper

1/2 onion

1 1/2 tsp. olive oil

2 garlic cloves

2 tbsp. lime juice

2 tbsp. coarsely chopped cilantro

1 tsp. agave nectar

1 tsp. salt

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 8g (1.1g S.Fat)
Carbs: 32g
Protein: 5.1g
Sugar: 18.8g
Sodium: 2360mg

METHOD

MILD MANGO SALSA
Mango, peeled, pitted, and finely diced Dice the pepper finely.

Combine them with the remaining ingredients and season with salt to taste.

GRILLED PINEAPPLE SALSA
The pineapple should be peeled, cored, and sliced. Grill the slices for 15 minutes over indirect heat, turning them over halfway through. After that, dice them.

Quarter the tomatoes and thinly slice the Chile into thin rings before combining them with the remaining ingredients.

GRILLED TOMATO SALSA
Prick the tomatoes lightly with a fork. Brush the oil over the tomatoes, jalapeno, and onion.

Grill the vegetables for 15 minutes over indirect heat, turning them over halfway through.

In a food processor, coarsely chop all of the ingredients.

MANGO AND HABANERO SAUCE

SERVES 1 CUP (250ml)

3 habanero peppers, stemmed (and seeded for less heat)

1/2 mango, peeled and pitted

3 tbsp. white vinegar

1 garlic clove

2 1/2 tbsp. muscovado or dark brown sugar

1 1/2 tsp. maple syrup

1 tsp. salt

NUTRITIONAL VALUES

Calories: 280kcal
Fat: 1.3g (0.2g S.Fat)
Carbs: 67.3g
Protein: 4.1g
Sugar: 58.1g
Sodium: 2349mg

METHOD

In a blender, combine the habaneros, mango, vinegar, and garlic and blend until smooth.

Bring the sugar and 2 tablespoons of water to a boil, then add the habanero and mango purée. Cook for 20 minutes, uncovered.

Season with salt and maple syrup.

RECIPE NOTES

In an airtight container in the refrigerator, our mango and habanero sauce will keep for up to 4 weeks.

GREEN CHILE SAUCE

SERVES 1 CUP (250ml)

4 oz. (120g / 4oz) green Chile peppers

1 tbsp. olive oil

4 garlic cloves

1/4 cup (60ml) lime juice

1 tsp. salt

3 tbsp. water

NUTRITIONAL VALUES

Calories: 203kcal
Fat: 14.2g (2g S.Fat)
Carbs: 21.4g
Protein: 1.3g
Sugar: 2.3g
Sodium: 2967mg

METHOD

Coat the chiles with 112 teaspoons of the oil and grill for 5 minutes over direct heat, turning them over occasionally. Then, over indirect heat, cook them for 8 to 10 minutes, or until soft. Remove any blackened parts but keep the parts that have turned dark golden.

Remove the stems from the chiles and cut them in half (as well as the seeds for less heat). In a blender, combine the Chile halves, remaining ingredients, and 3 tablespoons water and process until smooth.

TRIO OF YOGURT SAUCES

SERVES 1 CUP (250ml) EACH

FOR THE AVOCADO AND CILANTRO YOGURT

1 avocado, halved, pitted and peeled

1/2 bunch cilantro

3/4 cup (180g / 6oz) vegan yogurt

1 1/2 tbsp. lime juice

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 529kcal
Fat: 39.3g(8.2g S.Fat)
Carbs: 37.8g
Protein: 9.3g
Sugar: 15.9g
Sodium: 1269mg

FOR THE TAHINI AND YOGURT

1 cup (200g / 7oz) vegan yogurt

3 tbsp. tahini

1 1/2 tbsp. lemon juice

1 tbsp. cold-pressed olive oil

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 536kcal
Fat: 38.4g (5.6g S.Fat)
Carbs: 34.7g
Protein: 14.3g
Sugar: 18.9g
Sodium: 1330mg

FOR THE MINT, CUCUMBER AND YOGURT

1/4 cucumber

1 1/2 tbsp. chopped fresh mint

1 1/2 tbsp. chopped fresh dill

3/4 cup (175g / 6oz) vegan yogurt

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 20.3g
Protein: 5.5g
Sugar: 11.8g
Sodium: 1240mg

METHOD

AVOCADO AND CILANTRO YOGURT
Combine all the ingredients in a blender and process until smooth.

TAHINI AND YOGURT
Mix all the ingredients together.

MINT, CUCUMBER AND YOGURT
Core and dice the cucumber.

Mix all the ingredients together.

RECIPE NOTES

Although there are many vegan yogurt options available, for the recipes in this book, we recommend using unsweetened soy yogurt.

WHITE BEAN HUMMUS

SERVES 1 CUP (250g)

2 shallots

2 1/2 tbsp. olive oil

1 1/3 cups (200g / 7oz) cooked butter beans

1 garlic clove

1 pitted date

Juice of 1/2 lemon

1 tbsp. tahini

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 669kcal
Fat: 45g (6.5g S.Fat)
Carbs: 56.6g
Protein: 17.7g
Sugar: 9.6g
Sodium: 1200mg

METHOD

Cut the shallots in half, brush with 112 teaspoons of the oil, and grill for 2 minutes on their cut sides over direct heat. Then finish cooking them for 10 minutes over indirect heat, turning them over occasionally.

In a blender, combine the grilled shallots with the remaining 2 tablespoons oil, 2 tablespoons water, and the remaining ingredients and blend until smooth.

GAZPACHO-MOJO

SERVES 1 CUP (250ml)

2 tomatoes

1/2 red bell pepper

1/2 cucumber

2 garlic cloves

2 dried apricots

1/4 cup (25 g) dried bread crumbs

3 tbsp. white wine vinegar

1 tbsp. chopped almonds

1 tsp. salt

1/2 tsp. black pepper

NUTRITIONAL VALUES

Calories: 273kcal
Fat: 5.6g (0.7g S.Fat)
Carbs: 49.6g
Protein: 9.7g
Sugar: 20.4g
Sodium: 2530mg

METHOD

In a blender, combine all of the ingredients and process until smooth.

RECIPE NOTES

Our gazpacho-mojo pairs perfectly with our Spanish-style tapas skewers, but it's also delicious with grilled asparagus and as a dip for the pull-apart bread.

TRIO OF FLAVOURED BUTTERS

SERVES ABOUT 1/2 CUP (150g)OF EACH

FOR THE TOMATO AND CAPER BUTTER

4 sun-dried tomatoes

2 tsp. capers

1/2 cup (120g / 4oz) vegan butter, at room temperature

1 tbsp. coarsely ground black pepper

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 535kcal
Fat: 5.1g (3.2g S.Fat)
Carbs: 102.7g
Protein: 22.7g
Sugar: 28.9g
Sodium: 2738mg

FOR THE HERB AND GARLIC BUTTER

1/2 garlic clove

1 tbsp. chopped fresh chives

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh dill

1/2 cup (120g / 4oz) vegan butter, at room temperature

1 tbsp. olive oil

1/2 tsp. grated lemon zest

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 947kcal
Fat: 91.4g (19.2g S.Fat)
Carbs: 28.5g
Protein: 1g
Sugar: 6.7g
Sodium: 1386mg

FOR THE SESAME AND CHILE BUTTER

1 tbsp. black sesame seeds

1 tbsp. white sesame seeds

1 yellow chile pepper, stemmed (seeded for less heat)

1/2 cup (120g / 4oz) vegan butter, at room temperature

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 308kcal
Fat: 23.7g (3.6g S.Fat)
Carbs: 20.2g
Protein: 5.5g
Sugar: 1.1g
Sodium: 1210mg

METHOD

TOMATO AND CAPER BUTTER
Allow the tomatoes to soak in boiling water for 10 minutes. Pour the water out and allow them to drain. Chop the tomatoes and capers finely and combine with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.

HERB AND GARLIC BUTTER
Mince the garlic and combine it with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.

SESAME AND CHILE BUTTER
In a dry frying pan over medium heat, toast the sesame seeds until they emit a toasted aroma. Take care not to overheat them.

Finely chop the Chile and combine it with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.

CASHEW SOUR CREAM

SERVES 1 CUP (250ml)

1 cup (125g / 4oz) cashews

1/4 cup (60ml) lemon juice

1 tsp. nutritional yeast

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 744kcal
Fat: 58.6g (12g S.Fat)
Carbs: 43.7g
Protein: 21.2g
Sugar: 7.6g
Sodium: 1197mg

METHOD

Soak the cashews in plenty of water overnight.

Under running water, drain and rinse the cashews thoroughly.

In a blender, combine them with the remaining ingredients and 1/3 cup (80 ml) water and process until smooth.

RECIPE NOTES

You can also use almonds to make the sour cream.

Extra nutty and delectable.

TRIO OF BBQ SAUCES

SERVES 1 CUP (250ML) EACH

FOR THE BASIC BARBECUE SAUCE

1 onion

2 tbsp. canola oil

2 garlic cloves

2 cups (500g / 18oz) tomato passata or purée

1/2 cup (120ml) apple cider vinegar

2 tbsp. vegan Worcestershire sauce

2 tbsp. light molasses

2 tbsp. muscovado or dark brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground star anise

1/2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 684kcal
Fat: 31.4g (2.2g S.Fat)
Carbs: 94.9g
Protein: 8.9g
Sugar: 50.7g
Sodium: 2683mg

FOR THE JAPANESE-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

2 1/2 tbsp. dark soy sauce

2 1/2 tbsp. rice vinegar

2 tbsp. light soy sauce

1 1/2 tsp. toasted sesame oil

NUTRITIONAL VALUES

Calories: 362kcal
Fat: 7.3g (1g S.Fat)
Carbs: 67g
Protein: 0g
Sugar: 48.2g
Sodium: 2069mg

FOR THE MEXICAN-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

3 tbsp. lime juice

2 tbsp. tequila

1 red chile pepper, stemmed (seeded for less heat)

2 tsp. grated lime zest

1/2 tsp. ground cumin

1/2 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 3.8g (0.7g S.Fat)
Carbs: 98.2g
Protein: 5g
Sugar: 50.5g
Sodium: 2098mg

METHOD

BASIC BARBECUE SAUCE
In a hot saucepan, finely chop the onion and combine it with the oil. Cook the onion for 5 minutes over medium heat, or until translucent.

Cook for another 2 minutes after adding the garlic to the onion.

Bring the remaining ingredients to a boil. Reduce the sauce, uncovered, over low heat for 40 minutes, stirring occasionally.

JAPANESE-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Japanese-style sauce.

MEXICAN-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Mexican-style sauce.

VEGAN “NUTELLA”

SERVES 2 1/2 CUPS

1 cup semisweet chocolate chips (dairy-free)

1 cup almonds, with or without skins

1/2 pure almond extract

1/4 cup soy, almond, or rice milk

NUTRITIONAL VALUES

Calories: 850kcal
Fat: 56g (21.8g S.Fat)
Carbs: 85.3g
Protein: 10.1g
Sugar: 58g
Sodium: 11mg

METHOD

In a double boiler or microwave, melt the chocolate chips until smooth. Pulse almonds in a food processor until very fine and powdery. Melted chocolate, almond extract, and non-dairy milk are all added. Process until completely smooth. There will still be almond bits in the mixture but try to get it as smooth as possible.

SHIITAKE BACON

SERVES 4 TO 6 PORTIONS

454g (16oz) shiitake mushrooms, stems removed and thinly sliced (about 1/4 inch thick)

1/4 cup olive oil

1 1/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 136kcal
Fat: 10.3g (1.5g S.Fat)
Carbs: 12.7g
Protein: 1.4g
Sugar: 3.3g
Sodium: 686mg

METHOD

Preheat the oven to 190°C/375°F.

Toss mushrooms with oil, salt, and pepper on a large, rimmed baking sheet. Bake for about 30 minutes, or until lightly browned and crisp, turning frequently with a spatula.

RECIPE NOTES

I used King Oyster mushrooms as they have a meatier texture, but you can use any mushrooms you like or available in your area.

HERBED GARLIC TOAST

SERVES 4 TO 6 PORTIONS

1/4 cup olive oil

1 tbsp. nutritional yeast flakes

3 garlic cloves, crushed

1/2 thin baguette, cut into

1/4-inch slices on the diagonal

Sea salt

Italian seasoning for sprinkling

NUTRITIONAL VALUES

Calories: 131kcal
Fat: 11g (1.6g S.Fat)
Carbs: 7.6g
Protein: 1.9g
Sugar: 0.4g
Sodium: 163mg

METHOD

In a small bowl, combine the oil, nutritional yeast, and garlic. Stir everything together until it's smooth.

Distribute the garlic mixture evenly over each piece of bread. Season each half with salt and Italian seasoning and broil for 1 to 2 minutes, checking frequently, until desired crispness is achieved.

Keep an eye on the toast because it can burn quickly!

HOMEMADE PASTA DOUGH

SERVES 4 TO 6 PORTIONS

1/2 cup silken tofu

2 tbsp. olive oil

2 tbsp. water

1 tsp. sea salt

1 cup semolina flour

1 cup all-purpose flour, plus extra for dusting

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 6.7g (1g S.Fat)
Carbs: 43.8g
Protein: 8g
Sugar: 0.3g
Sodium: 381mg

METHOD

Combine all ingredients in a food processor and process until a ball of dough forms. Knead for a few minutes on a lightly floured work surface. Refrigerate for at least 30 minutes, wrapped tightly in plastic wrap.

Divide the dough into four equal parts and work with one at a time. Roll out the pasta dough with a pasta machine, dusting it with flour frequently to keep it from sticking. Continue rolling it until it is very thin, or until it reaches the number 5 pasta setting.

Using a sharp knife, pizza cutter, or pasta machine cutter, cut the dough into the desired shape. Cut the pasta dough into 3/4-inch wide strips for pappardelle.