Homemade Pasta

 Homemade pasta

Ingredients: 

5 dl durum wheat

1 tsp salt

3 eggs

2 tbsp olive oil

1-2 tablespoons of water

Directions:

Shape a flour-high on the workbench. Make a small pit on the top - think the volcano - and add egg and salt.

Work the dough together with your hands. Add the olive oil. When the dough is no longer loose, make a ball of it and push it out with the palm of the hand, fold over the edge and press again.

Fold and push the dough for about 5-10 minutes. If you want to use a pastry machine to crumble the dough, it is generally enough for 5-6 minutes to knead. There is no need for a machine. Your hands can do it perfectly!

The dough is finished when it is elastic, soft and not stuck on the hands.

If it is too dry, add a little water, start with about 1 tbsp. If it feels too wet, powder some flour and work it together into a ball. It is too dry if there is flour remaining around the dough that it is unable to absorb.

When the dough is ready roll it to a ball and let it rest in a covered bowl in the refrigerator for 30 minutes. Then it's time to roll out the dough.

If you do not have a pasta machine it is still easy to make pasta.

Roll out the dough thin with a rolling pin, about 1 1/2 millimeter on flour board.

Then cut out the pasta type you want. If I make Tagliatelle or Spaghetti I stretch it bit by bit with my fingers after I have cut the lengths to make it a bit thinner. Careful to not break them.

When making pasta pads cut out squares and place a small click filling in the middle, moisten the edges and fold over. Press the edges with a fork.

It is fun to make all kinds of pasta shapes!

Boil salted water and put in the pasta. The cooking time of the pasta varies depending on the thickness and variety it is.

The pasta pads are ready as they float to the surface, which usually takes between 3-6 minutes.

Spaghetti and Tagliatelle start to finish after about 2-5 minutes, taste them early so they do not overcook.

Scones with various fillings

Scones with various fillings

Ingredients:

2 1/2 dl wheat flour

2 tsp baking soda

50 grams grated cheese

50 gr  butter

1 dl milk

Fillings:

For fillings you can do anything you like really. This time I used vegetables and berries. But you could do bacon and cheese. Cutting the bacon to small pieces and frying, shredding the cheese. 

Blueberries, Strawberries, Vegetables like green, red, yellow peppers, herbs like cilantro 

Directions:

Set the oven to 225 Celsius degrees.

Mix flour and baking soda, and mince the butter in it. Mix and stir in the milk while working the dough.

Stir until everything has mixed, stir in the fillings last.


I made a few with blueberries, a few with strawberries, a few with vegetables.

Then put the dough into muffin cups (please put the muffin cups in a muffin iron to prevent the scones from flowing.)

Bake for 10-13 minutes, or until the scones have become golden brown. Serve immediately with butter, cheese and some marmalade.

One batch makes about 6 big muffins

Cinnamon rolls

Cinnamon rolls

Ingredients:

50 g yeast

5 dl milk

150 g butter

1 1/2 dl sugar

1 tsp salt

2 tsp grinded cardamom

15-16 dl wheat flour

Filling:

200 g butter

1 1/4 dl sugar

1 dl of brown sugar

2 tbs cinnamon

Brushing:

eggs, pearl sugar

Directions:

Mince yeast in a bowl. Heat the milk to 37 degrees Celsius and pour over the yeast. Stir until dissolved.

Add butter and let it melt. In a bowl add the milk and butter, add, sugar, salt, cardamom and most of the flour. Work the dough well. With machine 10 minutes or 15 minutes by hand. Cover the bowl with dough with plastic wrap. Let the dough rest to rise for 30 minutes.

Make the filling: stir together butter, sugar, brown sugar and cinnamon. Bring the dough on floured  baking table and divide into two pieces.

Work the risen dough on the baking table and divide into four pieces. Roll each piece into a rectangle. To make the filling, spread the butter over the dough and sprinkle the entire surface with sugar, brown sugar and cinnamon.

Roll the dough into a cylinder shape, starting with the bottom edge, and then cut into 10-12 slices.

Place the slices onto a greased baking tray or do like me, place them in cupcake cups on the tray and let rise for another 30 minutes.

Brush with eggwash and sprinkle with pearl sugar and bake in the middle of the oven for 225 Celsius degrees, 10 minutes.

(about 45-50 pieces depending what size you like)