Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover with plastic wrap.

1 3/4 cups (about 7 ounces) 00 flour.1 tablespoon kosher salt, plus more for seasoning.

5 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided.1 pound mixed mushrooms, cut into bite-size pieces.1 pound asparagus, trimmed and cut into 1-inch pieces.

1 tablespoon fresh lemon juice.Shaved ricotta salata, for serving.

Place flour and 1 tablespoon salt in a food processor; pulse until combined.

Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a medium bowl.Freeze for up to a month..

Minerally, full-bodied Italian white..Originally appeared: October 2010.Cup Noodles is going full pickle this summer.

The iconic instant ramen brand is releasing a limited-edition Dill Pickle flavor starting June 21 — a tangy twist on its classic cup-style noodles, designed to be prepared with hot water and ready in five minutes.. It’s a bold move — but not entirely surprising.From pickle popsicles to dirty martinis with a splash of brine, the sour-savory flavor has become a staple across snacks, sauces, and sips.