Imagine stepping into a whole new world of flavors and fun, like finding a treasure chest of deliciousness! It all starts with simple things like flour, water, and a bit of excitement. Mixing them up is like creating a magical potion that becomes the base of your very first homemade pizza. Think of it as a blank canvas, waiting for you to add your favorite colors in the form of tasty toppings. As it bakes, your kitchen fills with the most amazing smell, making you feel like a pizza pro. Creating your own pizza from scratch isn’t just about cooking; it’s about going on a flavor adventure that will have you hooked from the very first bite![Read more…] about Perfect Pizzas: Your Homemade Delight Awaits!
Get ready for something awesome: homemade pizza sauce! It’s like making a super special hug for your pizza. Mixing stuff together feels like making a cool secret potion. And guess what? The kitchen starts smelling like your favorite memories. Homemade food is like a warm, fuzzy feeling in your tummy, and this pizza sauce recipe is all about making your pizza taste like a big, comforting hug. So, let’s get cooking![Read more…] about Ultimate Tomato Sauce: Elevate Your Pizza Game!
Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.
Making Fresh Pasta
- 70 gram egg per 100 grams of flour
- 100 g plain flour per egg
- Pasta machine needed, (get a decent Italian one it will last for years)
- Put flour in a bowl
- Stir in one egg at a time
- Mix until uniform large loose crumbs form
- Knead into a firm lump
- Divide into pieces ( for 4 eggs pasta split into 4)
- Set pasta machine to largest setting. Pass through the rollers 12-15 times folding sheet in half each time and turning 90 degrees.
- If the pasta sheet becomes tacky dust with flour before continuing.
- Once the pasta has reached a smooth (babies bottom) texture continue to the next step.
- Without folding this time turn the pasta machine down a notch
- Continue reducing by one notch until you reach the 2nd or 3rd last setting on the machine (6 on my machine). Passing the increasingly long sheet through the rollers between settings. Again if the pasta becomes tacky give a light dusting of flour.
Dust with flour
Put the sheet through the fettuccine cutter
Dust with flour and lay on tray (I will normally freeze the whole tray, then put the frozen pasta into portion sizes)