Cooking in Pajamas

Adapted from Smitten Kitchen . 1 cup All-purpose flour 1 cup Whole wheat flour 1 tbsp Baking powder 1/2 tsp Salt 1/2 cup Butter, diced and keep cold 1/2 cup Whipping cream 3 Eggs 1 1/4 cup Old Cheddar cheese, diced or shredded 1 clove Garlic, minced 1/2 cup Red onion, diced Preheat oven to 400°F.  Line a baking sheet with a Silpat or parchment paper. In a small frying pan, melt about 1/2 tbsp of butter and sauté the onions and garlic until soft. Place the sautéed onion and garlic mixture in the freezer to cool quickly. Transfer the onion and garlic mixture in a small bowl with the cheddar cheese.  Coat them lightly with a little bit of flour. Whisk to combine the flour, baking powder and salt. Cut in the remaining butter with a pastry blender or a fork until the butter is pea-sized lumps. Lightly whip 2 eggs with the cream and add to the flour-butter mixture. Fold the mixture until it begins to come together to form a dough.  The dough is moist but not too s

Pasta dough 2 c. Whole wheat flour 1 1/4 c. All purpose flour 4 Eggs 3-5 Tbsp Water Filling 1.5-2 lbs Ground beef 1 bulb Garlic, roasted 3 c. Spinach, fresh 1 Large onion, finely chopped 3 Eggs 1/2 c. Rolled oats 4-5 Tbsp Parmesan, freshly grated To roast the garlic, cut off the top of the bulb and drizzle with olive oil.  Roast at 350°F for 45 min. While the garlic is roasting, cook the ground beef and onion on a frying pan and drain the excess fat and liquid.  Set aside. Cook the spinach until just wilted.  Add to the ground beef mixture. Combine the ground beef, roasted garlic, spinach, ground beef mixture, oats, Parmesan and eggs in a large mixing bowl.  Blend it in a food processor until well mixed.  This can be made ahead of time, store in the fridge for 3-4 days or freezer for several weeks. To make the pasta, add the two types of flour, eggs and 1 tbsp of water into the stand mixer mixing bowl.  Using the paddle attachment, stir for 1 min or until all t