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How to make spaghetti from scratch

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Ingredients:::

 

• 2 cups Flour
• 3 Eggs
• 1 tsp. Vegetable oil
• 3 tbsp. Water

 

Directions:::
Step 1: Sift the flour into a medium sized bowl and make a well in the center. Crack the eggs into the well in the center and add the Vegetable oil. With a fork, gently begin mixing the flour into the eggs till it’s well incorporated. Drizzle the water little at a time and Knead the dough with your hand

Step 2: Place the dough on a flat board. To make it easier to roll out, divide the dough into several equal parts and place the unused dough into a bowl and cover with a wet towel. The next two steps can be done with a pasta machine or with a rolling pin by hand. For this post, i’d be using the hand method.

Step 3: Sprinkle the dough and surface with flour. Place the dough on the flat surface and roll out with a rolling pin. Try to keep the rolled out dough in rectangular form while also makeing sure it’s thin enough to almost see through. Remember that it has to be very thin because once you boil the pasta it’s going to increase in size.

Step 4: To cut the dough, sprinkle some flour over the surface of the rectangle. This is done to prevent the dough from sticking together once it’s rolled up. Roll up the rectangle shaped dough just like i rolledpancakes HERE. Once it’s rolled up, slice into thin strips and un-roll immediately because they have the tendency to stick together.

Step 5: Hang the spaghetti strips on a clean hanger and leave to dry overnight. Store in an airtight nylon or container till you’re ready to use.

Source: www.dobbyssignature.com
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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Meal

Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Meal

Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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