Ok - here are some to play with, or give you some ideas to think about, with a zillion recipes out there:
I haven’t tried most of these in the Mocato but I did make some ravioli with it a while ago.
I’m using my own version of an olive oil pie crust dough for more things, making it thinner or thicker depending one what it’s for - but I’m not sure if I put it through the pasta machine yet. I think I did once, and it was fine.
I happen to not like grocery store wonton wrappers, so I play around.
Here are some ideas for rolled dough items - with or without machines
peach empanadas: http://bread-and-honey.blogspot.com/search?q=peach+empanadas
lots on ravioli: http://www.foodnetwork.com/search/delegate.do?fnSearchString=ravioli+recipes&fnSearchType=site
greek dumplings (koulakli manti): http://greekfood.about.com/od/groundmeatrecipes/r/koulaklimanti.htm
turkish cigars (sigara boregi) - they use phyllo, but, hey - http://www.deliciousistanbul.com/blog/2011/03/15/sigara-borek/
dumplings in hot chili oil -
Mario Batali’s agnolotti - and he does use the pasta machine:
My own olive oil dough (modified from one online)
This recipe works for a torta crust with a little left over:
4 oz whole wheat flour, 4.8 oz all purpose - x 1.25 = 11 total ounces flour
yesterday I used 5.5 of all purpose, 3.0 of spelt, 2.5 of whole wheat
1.25 tsp salt
1.25 tsp dried herbs
75 ml olive oil
150 ml cold water
grease pan lightly if not non stick coat
combine flour salt herbs
add oil, mix with fork
add water, mix until just absorbed
knead lightly in bowl until dough in a ball
turn dough on work surface
sprinkle little flour on the ball and rolling pin
each time you roll it, add a little four underneath and on dough if seems getting sticky
do not overwork
put dough in pan, refrigerate 30 minutes
add (my) filling bake until done at 350-375.
11 ounces of flour = 2.5 cups -
depending on my whim, I’m weighing flour instead of using a measuring cup more often than I used to.
I think this would be fine for, say, empanadas...