guide

Making fresh, homemade pasta dough doesn’t have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together — no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

How To Make Handmade Pasta Recipe by Tasty

all-purpose flour,

kosher salt

eggs

extra virgin olive oil

pasta

semolina flour

all-purpose flour, flour

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On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.

Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.

Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.

Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it’s too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)

Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.

Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.

Unwrap the dough and cut into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don’t dry out.

Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.

Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.

Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn’t stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.

Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn’t clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)

Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.

Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.

https://vid.tasty.co/output/103440/landscape_480/1532738104

How to make cannabis oil at home the right way.

Cannabis Oil - A Step By Step Guide To Make Cannabis Oil At Home + Video

Ounce Cannabis

Cup Olive Oil

Decarb your herb by spreading your cannabis evenly on an oven tray And coat with aluminum foil.

Place in the oven on 240F/115C 45 minutes, and then let it cool down.

Grind your cannabis or chop it in chunks.

Place the cannabis buds in a strong mason jar, add olive oil and (1 tsp of sunflower lecithin)

Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.

TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.

Strain through Cheesecloth.

Let it cool

Now you can use the Cannabis Oil to make edibles or to cook with the oil

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Cannabjs infused Olive oil that is super easy to make

Basic bread dough

g Active dried yeast, (14 g fresh)

Sugar

Water

Flour (Main)

Salt

ml Oil

If using dried yeast, mix together the yeast and sugar in 3 Tbsp warm water. Leave for 15 minutes until it starts to foam. (Fresh yeast can be crumbled directly into the flour.)

Put the flour on a bench and make a well in the middle.

Gradually pour the yeast mix and the 325ml water into the well, using your fingers to incorporate the wet with the dry. Make sure the water does not "breach" the sides of the well. Add the salt and mix well.

Start kneading by pushing the dough away from you with the heel of your hand. You have to be vigorous with this action.

Roll and pull back towards you and repeat. This will take around 10 minutes. Move the bread slightly every time you push out so that you gradually incorporate the flour on the bench. If the dough is too damp, you can add a little flour.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil. Coat the dough in the oil to prevent it drying out. Cover with plastic wrap or a cloth to rise. Depending on the ambient temperature of the room, this can take 30-60 minutes. It is a good idea to put it near a warm oven or hot water cupboard.

To finish, heat oven to 220C. Knock back and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Slash the top and leave to prove for 10-15 minutes.

Bake for 10 minutes then turn oven down oven to 190C and cook for another 10 minutes. You know it is cooked when you tap the bottom of the loaf and it has a "hollow" sound. Leave to cool.

Ein 5 Minuten Ei-Ersatz. Vegan - Glutenfrei - Laktosefrei und sehr vielseitig für Kochen und Backen einsetzbar.

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