#electric noodle making machine

[laxmienterprises]

Noodle Making Machine - International Traders Channel - Laxmi Enterprises

[redflagshipwriter]

Halfa Cass Chapter 8 Part ½

masterpost

Black Bat got back to Gotham well before flying time. She took a shower to get the stinkyman stink out of her hair and apologetically took the green jacket to the wash. Cigarettes. Yuck! 

She joined the family for dinner. Damibat was there, face like thunder and clearly Not Talking to Alfred or Brucedad. Cass slid into her place and gave him a nod. He returned it. Very civil. We are professionals, Cain, you and I and no one else in this dump.

Cass hid a faint smile.

No Timibird. No Jaybird. Those were rarer birds to fly out to Wayne Manor, so she wasn’t too surprised. Just…

Cass readjusted her body language to be fine and normal. She didn’t need her flock family close for comfort. She was fine and normal! Yes, Stinkyman had said that she’d died. Yes. He said that.

(That fits with the pain of the electrical shock and the voltage necessary to short out bat computer, Cass’s Black Bat brain said sensibly.)

Cass hid a shudder.

But he’d also said that there may be no repercussions! As long as she left it alone and did not think about it. She had permission to pretend it didn’t happen. That was the best thing to try. She would eat her dinner and take her nap and then go flying.

Alfie served dinner. Cass caught herself playing with her fork, winding noodles into a secret pattern that might somehow make her feel better. 

“Is there something wrong with your pasta, Miss Cassandra?”

She looked up at him guiltily through her eyelashes and stopped playing with her food. Big sigh. 

“Will Master Timothy be returning to the manor tonight?” Alfie asked Brucedad.

Brucedad cleared his throat and put his spoon down for a moment. “I expect that he might spend the night with his friends in San Francisco,” he said.

Cass read the words beneath the words. Timbird was with the Young Justice friends. New plan. Not discussed. He’d been sent to Amity Park to investigate the laboratory where Cass had

(died. Where Cass had died.)

Been with Captain Marvel. And if he was out all day, it meant he’d found something.

Her heart jumped in her chest. She wanted to ask questions. She wanted to make sure that no one knew. 

Suspicious, Cass told herself sternly. Suspicious behavior. So she drizzled hot sauce on her pasta and ate a big mouthful.

Damibat copied her after a moment. 

Brucedad and Alfie did not wince, but they made their ‘white man thinks spice is scary’ faces. 

Cass quirked a smile. She put a lot more hot sauce. It was too much sauce. It turned the pasta red.

Brucedad made an unhappy sound and deliberately looked away from her plate. Haha. He was thinking: my stomach hurts just looking at that. Oh god, I'm old. Acid reflux. Heartburn. Acid reflux heartburn heartburn-

Bullying her batdad made her feel a little better. How could she be an undead abomination if she was, in fact, a naughty girl? Check and mate, existential horror. Cass finished her dinner and danced to her room on her toes, feeling the music from the last time she had performed on stage. She did a leap for the sheer joy of movement.

Everything still seemed better when she got up from her nap. Cass stretched on the floor beside her bed, and then flopped into a side saddle stretch to happily drink a bottle of green tea. She took it to the kitchen and into the machine for a wash and stole a peek into the fridge to see the after-flight snack. Protein balls! Chocolate and nuts? Cass stole one and fled to the batcave before anyone could see the crime.

Timbird was waiting in the cave on the big screen. He looked very tense. He and Batdad both looked at her when she came down the stairs.

Oh. There was a rock in her stomach. 

Cass beamed at them and flipped off the stairs to land in a gymnast stance behind Brucedad’s chair. “Hi, Timbird,” she said, acting normally. 

“Hi, Cass,” he said, sparing her a tired smile. “I was just telling Bruce how my trip out to Amity went.” She nodded, waiting for elaboration. Tense. “There were fresh tank tracks.” 

Oh. What. “What?” Cass repeated, because it was worth repeating. “Tanks?” She mimed her mind being blown.

“Yes, I figure that you would have noticed if they’d been there before.” Tim somehow seemed even unhappier. “The running theory is that someone was keeping an eye on the place and something about your trip out there alerted them.”

‘Machine. Electricity.’

“Extremely suspicious,” Cass said on rote. 

“Yes,” Batdad agreed gruffly. “There’s no legal justification for that kind of force being deployed in the continental United States and no record that we’ve found for it.”

“Definitely criminal.” Cass hovered for a moment. “Should I help?”

Timbird and Batdad exchanged glances. “I think that I would be best used in the cave tonight on research,” Batdad decided. “I’ll run comms while I’m here. Cass, can you and Robin handle things? There’s nothing in particular going on, aside from the weapons case. Robin has the information on that. We think that we’ve tracked the gang’s mechanic down.”

Cass gave a double thumbs up, more than a little relieved that she didn’t have to do anything related to Amity Park today. “Okay, I find mechanic and beat peace into them,” she said cheerfully. 

“You investigate and observe them,” Batdad repeated, faux-stern. Hint of smile. Naughty kid, tugging at my cape.

Cass nodded just as seriously. “Robin and I investigate, observe, beat until peaceful.” She smacked a fist into her palm.

Timbird snorted. “It sounds like a plan. I’m with YJ tonight, so I’ll log off.”

“Byebye birdie.” Cass waved on her way to the equipment lockers.

[alexanderwales]

Factorio: Space Age introduces the "quality" system, which you can technically play without, though I'm not sure it's balanced around that. I've now played with it enough that I have some thoughts on it.

First, I think it's kind of stupid that machines cannot naively use mixed-quality materials. It means that if you put a quality module in a single furnace, the lines will get "polluted" by the plates that are produced, and the whole factory will eventually gum up. Ask me how I know. I would vastly have preferred that it not matter: use a rare gear in a belt, and either it has no special benefit, or gives a chance to grant quality or something. But if it did that, I suppose it wouldn't be much of a gameplay challenge.

There are a few other pain points. One of them is that bots and the interface in general do not handle quality very well. Quality is almost always a strict upgrade, so it would be nice if there was a setting I could tick that said "hey, go upgrade things if possible". But instead, the UI and mechanics are such that you need to specify it, and this is super annoying, because it means that I have to manually go do the replacement myself, or have an upgrade planner to upgrade quality, then cancel the job once everything that can be replaced is so that the game will stop giving me an alert. I have accumulators and solar panels set up for quality right now, and I can't immediately think of a way to automate the process of upgrading the solar fields. I'm guessing that mods will help with that eventually. I also definitely want a keybind for "increase quality" and "decrease quality" on a machine, though I guess I never went looking to see whether that was a thing, so maybe it exists and I'm ignorant.

So as I see it, there are three main ways to engage with the mechanics:

Put quality modules in a machine that you're going to craft once and hope to roll high. The advantage is that hey, maybe you'll get lucky, and for stuff that goes in the equipment grid, I think this is sensible to do. Probably also wise for infrastructure, so long as you're fine doing some manual finagling that really should be done with bots.

Put quality modules in (some) machines that make intermediates, then use whatever you skim off the top there to make quality things. This does work, but you have to skim off essentially every single production line, and I think over time you end up with too much of certain things, which kind of sucks. It's one of the things that I've been doing, since it can guarantee the higher quality stuff, and ideally all the stuff in a spaceship and your equipment grid is at highest quality available. (You can also "skim" off anything you're making a shit-ton of for science: electric furnaces and yellow inserters are the two most obvious ones. I do wish this were easier to automate so that at some point you could say "actually, don't do the quality thing anymore". Probably some circuit logic could get you there, but you can't replace modules automatically that I know of.)

Use the recycler to "reroll" quality, making a gear over and over and over until it rolls high and can be separated out. The only issue with this is that it requires the recycler, and also is very expensive, but it does mitigate the randomness in its own way.

There's a secret fourth way that I've been noodling, which is that you could essentially build five separate copies of your base, put quality modules in everything, then if you roll high, send the better materials to the other base. This is insane, which is why I like it. So you would have miners mining with quality, which then gets separated onto five different trains and brought to the smelters, which then turn some fraction into higher quality plates that get sent to the "higher" factories. Those plates go into assemblers, which have a chance of upgrade, and so on, until there are five sets of labs, each of which is working with a different set of quality flasks. But I'm pretty sure that this would have a lot of technical problems, and really risk gumming up, as well as being very space inefficient and resource intensive. Still, might be workable end game, if you could deal with the inevitable overflows and imbalances.

Overall, I like it as a problem to chew on, but I think in practice they made a few decisions that I find annoying. Mods seem like they're fix some of it, like having to manually select upgrades, but the "clogging up the inventory" issue isn't going to go away, and in fact seems like one of the basic things that the mechanic is balanced around. I really appreciate that there are many ways to approach it, and that it creates this tradeoff of "go tall" or "go wide".

I'm very curious to see what people do with it, though I think the "throw vast resources into recycling" approach is probably going to be the dominant one unless there's a great blueprint for handling the overhead. And I'm also curious where public opinion is going to land on it, since it seems like the kind of thing that might end up divisive.

[tia-amorosa]

Sunset Died - Bunch Family (2)

At the hospital, Judy has an interesting conversation with Yumi. "I was at the town hall two days ago and handed in my Testament. "/"oh, I thought you would have done that a long time ago"/"no, when my son was still alive, I hadn't given it much thought. But now… It's important to me that Sam is well when I'm gone. I don't want him to end up in an orphanage or with the wrong people.“.

"and who did you have in mind instead? would you like to hand over guardianship to someone?"/ "yes,… things are going very well for the little one at the moment, Morgana and her husband are taking very good care of him…". Judy raised her eyebrows with a smile. "The two of them?"/ "mhm. And I really hope he'll be fine. Besides, I don't think it will be long before they have a family of their own." Judy had to smile a little. "my goodness, the things you notice, hnhn…".

"Well, it's unavoidable to hear something in this house that you shouldn't necessarily hear. But I very much hope that they will accept my wish"/ "I hope so… And if not, I'm sure we'll find another solution, you won't be alone, Sam"/ "I'd at least like to see my son's gravestone given a good place in the cemetery"/ "You will, I promise".

Later, while the children are busy with themselves and the wife is on her way home, Jack takes care of the garden. It's a miracle that the blast didn't tear the apple trees out of the ground. The ones he had planted before his children were born. "I might have to get rid of the weeds".

It's just after 8 p.m. when Judy arrives back home. And Jack is always happy when she's back. Since his accident, he has been concentrating more on his family and getting to know and appreciate his wife again. "it's good to have you home again".

"I always come home, Jack"/ "I know. But since this thing, I've just become a bit more sensitive. It's almost embarrassing… I'm actually in the military and I'm used to other things. I've seen comrades die… And friends here…"/ "And I'm still here. I need your help, Jack, or rather Morgana and Jamie".

They sat down together on the sofa. "What's wrong with them?"/ "There's nothing wrong with them, but they would like to expand their equipment for the infirmary. They found an intact X-ray machine in the cellar under the old hospital. But it doesn't work without electricity…"/ "mhm, that's logical, yes"…

"They would need a generator to get the thing running. and they would only ever switch it on when they really need it. After that, it's turned off again, to save gas, of course"/ "finding a generator isn't the hardest thing, but gas?"/ "maybe at the old gas station? It can't all have been burnt there"/ "no".

"It's been a while, there was a rumor that they had found an underground pipe through which the petrol was pumped out of the filling station and diverted"/ "and where to?"/ "The old warehouse,…they've probably already sold it all on the black market"/ "do you think? Maybe there are still some leftovers there…"/ "Nobody drives here by car anymore anyway".

"That doesn't have to mean anything, Jack. There's bound to be something else. Can't you check?"/ "hmm…"/ "Or ask Xander. He may have chosen the wrong side, but he's got his heart in the right place… He works there"/ "Well, you can't call it work either… OK, is there still time until tomorrow?"/ "Sure. I'll make us dinner now".

While Judy is preparing dinner, her son can come to her. "Couldn't Holly stay?"/ "No, she wanted to be a decent daughter and sleep between mommy and daddy again."/ "She's not really doing that?"/ "No, of course not,… What are you making?"/ "Cheese noodles"/ "with that disgusting milk powder? Oh man… Do you know what would be important here? A few cows"/ "and where should we get them?"/ "yeah… good question…".

The day draws to a close and night falls. Lisa managed to be home in time for dinner. She was supposed to be home earlier, but… As is the case with teenagers, they always find it hard to get away from each other.

-------------------------------------------------------------------------

End of Part 2

@greenplumbboblover 💓

Poses by @poses-by-bee 🥰

[mintymemesandrpshop]

Tips from a grocery worker/foodsafe certified waiter!

The temperature 'danger zone' for food and drink is 40-140F, with 2 hours being the limit without refrigeration/cooking.

Open container, Public Intoxication, and Driving Under Influence are all separate broken laws. Establishments that serve alcohol in the US are required to cut you off the moment you are visibly drunk. 'Open container' can also be a misnomer and vary by state- bottles and cans in anything less than a glued blox may need to be in a bag.

Raw flour has E. Coli bacteria, factory farmed eggs will have salmonella due to poor hygiene (sitting in their own shit).

Speaking of eggs, grocery eggs are 2 weeks old due to needing to properly settle to a baking standard. Eggs from a local farmer may be safer, but will also be somewhat different and not have enough air for baking until they are also that age.

Steak is safe to eat rare due to its thickness and proximity away to any nasties in the body waste; hamburger is not. Burger is ground up with various cuts and intestines so needs to be cooked properly well done. Chickens are too small to have this effect, so salmonella is a risk no matter what. Pork is somewhat in between, as there is a risk for trichinosis, but the larvae are much easier to spot, making this start to go extinct in domestic pigs.

Dogs and Cats in general cannot have spices or seasonings, grapes, chocolate, or milk.

Most creatures are lactose intolerant due to the fact that they will not grow up into 1000 lb animals. Goats however, are closer to human size so their milk and cheese is more digestible. Smaller animals will need dilluted goat's milk, into a custom formula. (your grocery store may have this in a can, powdered.)

Pasta noodles mainly exist to hold sauce flavor in proportion; thicker noodles like rotini are usually recommended for thicker sauces such as tomato/marinara.

It is safer for pizza chefs to not wear gloves, actually! Gloves cannot be washed, only changed, and they are trained anyways to not touch someone's food once cooked. Cooking trays/pans, industrial sized knives, spatulas, and boxes all make this possible.

Humans are very dense and weighty creatures proportionally, that they can essentially tank a lot of poison damage that other animals cannot. This is one of many reasons we are not picky eaters as a whole!

Kids instinctively dislike bitter foods due to not having grown up into this said tankiness; vegetables and things that may be good for them can taste like poison, and they cannot tell the difference yet.

Electric Kettles are more efficient at boiling water than stovetops. I'll let the video guy speak for himself, but they boil water directly rather then heating a pot/pan which then heats the water. This is great for things such as small meals, partially unclogging drains, or heating bathwater.

Keurig or similar machines do not boil the water for your coffee! They heat to 100 degrees, so if your town has a boil order up, do not pour unboiled water into their tanks!

Large packs of water and soda often have bar codes on the top- you may not have to lift them if a laser-gun can get involved!

chicken nuggets from the golden arches are beer battered, the way fish are. They're fish-fried chicken.

Grocery Register Belts can have some really dumb design- with the computer /register itself taking up half the width of the goddamn belt. Keep your food safer by loading the belt heavy to light if you can- or light to heavy. Also, putting your food in a straight line towards the checker. You cannot trust the infared camera to stop the belt unless your items are opaque- your beer will crush your bananas in front of them unless they can slide over the scanner zone. You will prefer a fixable scan error until we can perform alchemy.

Fruits and Vegetables have 4 digit international trade codes! unless you know what breed your apple is or are bad with numbers, these are probably easier to input if you happen to be ringing these up yourself. It is perfectly possible for a self-check system to sell you the wrong kind. Same thing with the numbers on a bar code- they also work, if your code is faded or corrupted. (or, for whatever fucking reason a brand decides, light colors like silver, or cute shapes. those suck. looking at you, bud fucking weiser with your fucking ribbon.) The laser guns are a bit more accurate than the belt as a second resort.

[madame-jupiter]

Yakuza Bkdk: The Credit Card Switcharoo Part 1

It’s a chance encounter where Katsuki bumps into skinny, green haired guy that looks like he hasn’t slept for days. The resulting collision results with both of their wallets and the contents to spill onto the ground.

Katsuki curses while the skinny man apologizes profusely.

He ignores him, hoping his dragon and tiger tattoos would spook the man off as he gathers his stuff. Gladly they did, the green haired man hightails it away from the blond Yakuza member. After this, Katsuki goes to buy himself cigarettes… Only for his card to decline.

“What the fuck…?!” Katsuki glances down at his card and notices that while it has the same All Might print, it’s not his name on it.

It belongs to a Midoriya Deku.

He grinds his teeth, thinking back to the green haired man he met earlier.

He must of rammed into Katsuki on purpose and stole his card!!

Katsuki’s going to find that bastard and get his fucking card back before that thief drains his bank account.

Meanwhile, Midoriya Izuku, in his sleep deprived mind after working 8 days straight at his crummy warehouse job, is attempting to get himself something to eat from a hot meal vending machine.

Izuku wonders why he even bothers. His card always gets declined even if he attempts to get the cheapest thing on the machine.

To his surprise, his transaction goes through and he almost cries when he gets his favorite flavor of cup ramen. The warmth of the broth and noodles fills his stomach up.

Stomach satisfied for now, he believes it’s a fluke from the machine and it giving him a free meal.

To sleepy to pay attention to the name on the card as he slips it into his wallet, he makes his way to his home.

Which is his car that has seen better days.

Laying down in the backseat that is uncomfortably lumpy all over, he uses a bag full of shredded newspapers as a pillow.

He snuggles underneath a thin blanket and an extra jacket he knows to keep warm.

Not knowing his world is going to completely change…

It’s been three days since Katsuki’s card had been stolen. He had planned on locking his card, but he wants to see what this thief is buying and where he is buying the items from to get a better location.

So far, to his surprise, most the purchases are from cheap vending machines.

One vending machine even being one of those hot meal ones.

Besides those, no exuberant charges are placed. For a thief who stole a card with an account with over 3,000,000 ¥, he’s seems to be cheap.

And so far, no one has been able to locate a Midoriya Deku.

“Are you sure you’re reading the name right?” remarks his right hand man, Kirishima. “You may be good with guns, mathematics, and other things, you are not the best at… reading well.”

Katsuki glares at him.

“Fuck off.”

Kirishima shrugs. “At least let me see the card and read the name.”

Katsuki begrudgingly hands over the card. The red haired man takes it and glances down at it, reading it. Then he clamps down his lips, trying so hard not to burst out laughing. But a few giggles slip out.

The blond doesn’t take to kindly to this. “What?! What’s so damn-“

“His name isn’t Midoriya Deku, it’s Midoriya Izuku.”

Katsuki feels like he’s falling into a pit of embarrassment at such an error. And it seems it doesn’t end because Kaminari, Kirishima’s boyfriend, is also sitting at the long table Katsuki situated himself at to investigate. It doesn’t even take a second for the electric blond to start laughing his ass off.

“Oh my Gods!! Hahaha!!” Kaminari laughs, holding his stomach. “The great Bakugou “The Red Eyed Dragon” Katsuki making such a blunder is hilarious!! Hahaha-AHHH!!!”

He couldn’t take it the moron’s laughing. Katsuki practically launches across the table at Kaminari, about to strangle him. But the little shit is quick and hightails it to hide behind his mountain of a boyfriend.

Katsuki seethes. “Come out from behind him, you coward!”

“Kirishima, protect me!” yells Kaminari, still hiding behind his boyfriend to get away from Katsuki’s clutches.

“Whoa! Whoa!” says Kirishima, holding his hands up in order to placate the red eyed blond. “No killing boyfriends here. What we have to focus on is that we now know this thief’s true name.” He clasps his hand on Katsuki’s shoulder, giving him a sharp toothed grin. “So we can go and find him much faster and easier than before.”

Katsuki begins to calm at this.

Right.

That green haired thief will pay for stealing what’s his!

There’s no telling by now what this thief is cooking up to buy with Katsuki’s money next.

“Alright. Tell everyone to look for a Midoriya Izuku and report his whereabouts to me ASAP!”

Kirishima and Kaminari nod their heads.

“Yes sir!”

-

-

-

Izuku sneezes.

“Achoo!!” He covers his mouth with his elbow, sniffing a little.

“Bless you!” says his coworker Hatsume Mei. Both of them are covered in grease from loading car parts and other metal objects into boxes; they should be shipping out right about not to their destinations. “Someone must be talking about you.”

He playfully rolls his eyes. It’s an old superstition that people still spread about.

“Don’t know who would be talking about me though…,” he mumbles to himself.

But then only one person comes to mind…

And it makes Izuku’s skin crawl.

[maybeimamuppet]

requested by @lucyuniverseyt

6, macaronnie- slow kisses

tw for depressive episode

If you ask anyone, Heather McNamara is sunshine incarnate. She even dresses the part. Always has at least one bit of yellow, even if it’s as small as a scrunchie.

But Veronica knows that even the most sunshine-y people still have clouds. Storms that hide them away. Block out their light.

Heather’s in the throes of one today. It doesn’t happen often, but sometimes the medicines her doctor prescribed aren’t enough. The exercise and the fresh air and drinking water aren’t enough. And Heather just… stops.

Veronica can always tell when it starts getting bad, because Heather’s still in bed next to her. The sheets are still rumpled, the duvet still wound around her after she stole it in the night, her blonde hair frizzy and mussed after sleeping a full night on it.

Today is one of those days. Heather groans as Veronica pushes her long hair every which way on a desperate hunt for her face. Eventually, she finds a single chocolate brown eye open and glaring at her.

“Morning, sunshine,” Veronica murmurs teasingly. “Episode?” Heather nods. “Want coffee?” Another nod. “Mmkay. I’ll be right back.”

On a typical morning, Heather wakes with the sun. She does yoga to help keep herself grounded and flexible enough to maintain her spot on the university cheer squad she’d worked so hard for. Then, she makes coffee. On weekends, they sit in bed together and watch the sun shift around the room through the window. Sometimes they talk, sometimes they don’t. On weekdays, Veronica sips at her coffee as they both rush about to get ready for classes or work.

Today, coffee is Veronica’s undertaking. Luckily, she’s been a caffeine junkie for long enough to know how to work just about any coffee machine with minimal catastrophe. Minimal.

Heather lifts her face off the pillow when she smells the delicious wafting scent of fresh coffee enter the room and stretches languidly across the bed to take her mug. Veronica climbs back in next to her, leaning back against the headboard with her mug in one hand and today’s newspaper in the other. She’d never admit it, but she might have inherited her dad’s love of crossword puzzles.

Heather chugs at her mug like it’s some sort of elixir of life before she clunks it onto her nightstand. She didn’t quite balance it well enough, so she gives it a nudge with the tips of her fingers so it doesn’t fall and break. Veronica finishes hers and scratches through Heather’s wild hair with her free hand as her girlfriend rests her head in the cradle formed by her body, right on the swell of her stomach.

“You wanna talk about it?” she murmurs softly.

Heather opens her mouth to speak, creating a soft smack as her lips part. It’s almost like watching a turtle, like she’s moving in slow motion. It breaks Veronica’s heart to see her normally-energetic girlfriend in such a state.

“I feel… fake,” Heather says, slurring her words the slightest bit with her exhaustion. “Not real.”

“Disassociating?” Veronica asks quietly. Heather nods and holds her fingers up in an, a little, sign. “I’m sorry, Noodle. Can I do anything?”

Heather shrugs.

“I could… kiss you,” Veronica suggests. Not selfishly, she tells herself. Kissing is a very grounding experience.

Heather rolls her eyes affectionately, but she crawls a little bit higher on Veronica and carefully leans in for a kiss.

Veronica cups her face to hold her head steady, so Heather doesn’t have to work as hard for this. Heather sighs quietly, contented and exhausted. Veronica curls her fingers against Heather’s scalp as she feels it puff against her cheek.

She’s surprised when Heather just barely presses her tongue into it. Flicks it gently against Veronica’s, teases, then pulls away. Veronica follows her lead. Push and pull. It’s soft, wet, electric in only the way the two of them together can be.

They pull back for the briefest of seconds to breathe before they lean in again, and again, and again. It’s slow, languid, but delicious. It’s them, and it’s perfect.

“You’ll be okay,” Veronica whispers, pressing her lips to the corner of Heather’s. “I’m here.”

[consciousexe]

out of order chapter that I wrote because I was bored and then it took ages because I forgot about it: Entwined AU

WORD COUNT: 1158

Three weeks.

It had been three weeks since moving in.

Rigel rather liked the apartment, it was spacious but not a looming echo of a room, meanwhile Sirius tolerated it, and that was at best, he very much disliked it at worst- which was almost always- but those views changed the minute their surprise roommate moved in as well.

The morning was rather calm, Sirius was in his room as usual, the smell of warm oil, heat and uncooked bacon filled the air. She was cooking breakfast, the oil bubbling angrily at her as she disturbed it by placing down the strips of bacon, causing the meat to jitter on top of the hot liquid. The technology of the humans had severely changed since she last visited, evident with the stove she was using, a flat surface of glass covering the electric elements, a far cry from the firelit stoves she once knew, which were nowhere to be found.

She grabbed a few eggs from the container of... cardboard- she really needed to remember that the material was called cardboard, it was everywhere- and tapped one vigorously on the edge of the pan. The smooth surface quickly became cracked with a quiet protest against the iron, turning to a very audible cry as Rigel pulled it apart, letting the contents freefall into the sizzling pan.

The screech of raw egg meeting oil was satisfying, but it failed to mask the undeniable sound of the door being unlocked.

She paused, thought springing into awareness, she wasn't aware of anybody else with a key to their room, other than the building owner, but why didn't she get an email about a visit? There wasn't much time to ponder, however, as the door opened, footsteps sounded out from the entrance.

Rigel turned, her curiosity peaking as she stared out into the living room and to the door that separated the vestibule from the living room, the footsteps paused for a few seconds, she could hear something being set down, presumably shoes, since it sounded light, before the footsteps continued, now with a slight... metallic hint to them, odd.

Her wonder about it was quickly shut down, as the culprit finally walked in- a being made of interlocking metal pieces, floating horns... err, ears? Whatever those were, along with a very obviously mechanical eye, only one eye, in the centre of its face. It was very scuffed up, grime covered its artificial face, and on top of all that, scratches littered its noodle arms and limbs.

Rigel didn't exactly know what she was looking at, until she noticed some of those wire-thingies poking out of some tears and joints of its body, similar to the ones that provide electricity to the appliances in the apartment, but much smaller and brightly coloured.

This thing was made of HUMAN TECHNOLOGY, IT COULD WALK.

The figure would start looking around, its blue gaze falling on her very quickly, where it just stared, and then it looked CONFUSED, IT COULD CHANGE EXPRESSIONS-

"What the hell are you? My database can't determine your biology." It- or he asked, it was mumbling, or speaking fast, it sounded very much like a human male, she couldn't determine the accent though, it was all over the place, australian, maybe, it's qualities didn't quick match at it almost skipped over the vowels completely, but still sounding human to some degree. IT COULD TALK- oh, it was starting to look frustrated- FRUSTRATED! Rigel calm down- 

"..are you a MACHINE?" She moved without thinking, crossing the room quickly to examine this new presence up close. It stepped back, raising up its hands instinctively.

"No, actually I am a sparrow- of COURSE I am. What are YOU?" It'd huff, frowning slightly at her, its horns- ears, whatever those floaty pointy things were, moved downwards, as it started tapping its foot on the floor, making a metallic knocking sound, its irritation showing clearly. She thought she would faint, she thought she had seen the furthest extent of human technology so far, but nope, here was this machine, getting ANNOYED at her.

"An earth machine that talks and moves on its own?? Human technology has gotten really advanced since I've last been here... Stars, I'm old...." She'd grab their arms that it was holding up, pulling it closer so she could inspect every segment that overlapped each other, along with its hands, she curiously touched a seam in it's hand that allowed it's thumb to move about, only for it to shudder violently-

A second pair of hands popped out of the machine's torso, pushing you away as it-

"DON'T TOUCH ME, THAT HURT!" It roared, the effect similar to Sirius yelling directly in her ears. It sounded like something grinding away on concrete, she could hear the strain in the technology that it caused to make such a horrid sound. She immediately let go and backed off, holding her hands up in surrender position. 

"Y-You felt that-?"

"OF COURSE I DID! I'M NOT JUST A THING, I HAVE MY OWN FEELINGS TOO!" It- he yelled, rubbing his thumb against the part of his hand that she touched, his expression souring as he pulled his second pair of arms back into the confines of his torso-

"What is going on here?" The machine immediately went quiet as his head snapped to face the Commander, who had left his room to investigate the noise, his stature rather threatening, towering over the both of you.

The machine couldn't give two fucks as he looked directly into the eyes of the Commander, mouth contorted into a snarl, white teeth glimmering like thorns of a rose-- with harmful intent.

"Oh GOOD, more questions! Want to fuck up my sensors too?" He'd snap at the Star Commander, teeth clinking together ominously, getting more irritated as this interaction went on. The Commander just stared at him for a long few minutes, the room feeling a little colder now, a smoky aura accompanying the tension.

"...language-"

"OH KISS MY ASS, I'M 24, NOT A MIDDLE SCHOOLER, WHY DON-." He'd cut the commander off, before ending his own sentence abruptly, his jaw snapping shut audibly as his floating horns moved about, twitching in the air, disturbed. His mechanisms grumbled as he became animated again, striding off to the kitchen without a word, disappearing behind the walls, where she finally noticed the burning smell in the air. Oh, right, the pan.

"-And to whoever was cooking this, number one rule in a kitchen, DON'T FUCKING LEAVE ELEMENTS ON WHEN YOU ARE PRONE TO GETTING DISTRACTED WHEN YOU LEAVE A ROOM." The machine shrieked distantly from the other room, followed by the noise of crusted and presumably black food being scraped off of metal-- then crunching and inaudible mutterings from who she now knew was her new roomate.

This wasn't going to go well if this was the first impression she had on it- him.

[lacollepro]

Noodle Boiler Machine: The Secret to Perfect Noodles Every Time!

Noodles are Globally for their amazing and delicious taste. Whether it's spaghetti or traditional rice noodles the perfect noodles start with precise cooking. That's where noodle boiler machine truly comes in the picture. It's a game changer for you if you regularly cook especially in restaurant or catering businesses. In this guide you can learn everything about what the machine is and how it benefits you as a human.

What do you need to know about noodle boiler machine?

Just like moving ramen advertising light box is a kitchen appliance designed for cooking noodles effectively. It is commonly used in restaurant food stalls or even homes to ensure that our noodles are cooked evenly and quickly. The machines are equipped with built in water heaters timers and baskets for holding noodles. They can help you maintain consistent temperature allowing you to achieve perfect results every time.

Benefits of using a noodle boiler machine

The machine ensure that your noodles are boiled evenly preventing them from becoming overcooked or undercooked. with quick heating and precise timers noodle boiler and machines can significantly reduce cooking time making them ideal for your Busy kitchens. Many models can boil multiple portions of noodles simultaneously making them a perfect for restaurant or large families. Modern boilers are also designed to heat water quickly while using minimum energy. Most machines come with user friendly controls making it easy for you if you are new to operating.

Different types of boiler machines

electric boiler machines are compact and easy to use making it ideal for your home kitchen or small restaurant. Gas powered models preferred for commercial use as they heat the water faster and are suitable for heavy duty cooking. Furthermore countertop model boilers are perfect for kitchens with limited space.

So above all you need to know that a noodle boiler machine is a must have for you if you enjoy noodles. It offers consistent cooking saves times and is easy to use and maintain. with different types and sizes available you can find a machine that aligns with your requirements. Invest in a noodle boiler machine today and elevate your noodle cooking game. Say goodbye to our cooked noodles and hello to perfectly cooked bowls of goodness every time. You can always choose a noodle boiler machine as per your requirements. If you are new to cooking noodles then this machine can truly help you like no other.

To know more about this products visit our website https://sanseidou.co.jp/en/

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[tumibaba]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[romaleen]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link

[monaleen101]

This post may contain affiliate links. Read my full disclosure policy. Channel your inner Italian grandma and learn to make homemade pasta from scratch! With just a few simple ingredients and foolproof techniques, you’ll be cranking out perfect noodles in no time. Making homemade pasta might seem intimidating, but it’s easier than you’d think—and so rewarding! With just a few pantry staples, you can create fresh pasta with a texture and quality that’s impossible to get from dried pasta. When it comes to kneading the dough, you can use a stand mixer to make things easier or go the traditional route and do it by hand. As for rolling and cutting, there are plenty of options. A hand-crank pasta machine is my go-to—it’s easy to use and produces consistently even sheets. If you want to speed things up, an electric pasta machine, like the KitchenAid pasta attachment, makes the process even simpler. And if you’re feeling traditional, rolling the dough out with a rolling pin and cutting it by hand with a knife or pizza cutter gives you a more rustic feel. What You’ll Need To Make Homemade Pasta All-Purpose Flour or Tipo “00” Flour: Provides the base for the dough. All-purpose flour yields a slightly heartier texture, while tipo “00” flour creates a smoother, more tender pasta. Both work perfectly well, so use whatever you have on hand. Eggs: The key ingredient that binds the dough, adding richness and color while ensuring a smooth, pliable consistency. Extra-Virgin Olive Oil: Adds a touch of richness and helps to keep the dough supple during kneading. Salt: Enhances the flavor of the dough, ensuring the pasta is well-seasoned before it’s cooked. Jump to the printable recipe for precise measurements Step-by-Step Instructions In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low (speed 2) for a few minutes until the dough starts coming together. It might look dry at first, but give it time—it should form into a cohesive mass. Once the dough comes together, switch to the dough hook and knead on medium-low for about 10 minutes, until it’s smooth and elastic. The dough shouldn’t stick to the bottom of the bowl, so if it does, add a little more flour, one tablespoon at a time, until it pulls away cleanly. *If you don’t have a stand mixer, you can mix the dough by hand. In a large bowl, mix the flour and salt, then make a well in the center and add the eggs and oil. Use a fork to whisk the eggs and oil together, gradually pulling in the flour from the edges until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Once you’re done kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This gives the gluten time to relax, making it easier to roll out. If you’re not using it right away, you can refrigerate it for up to 2 days. Dust the cut pasta with flour to keep it from sticking, then place it on a baking sheet. For longer noodles like fettuccine or tagliatelle, gently form them into nests for easy storage. For the best texture, cook the pasta within 30 minutes of making it. If you need to store it, wrap it tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months. Keep in mind that fresh pasta can oxidize and develop a slight greenish tint after a day, but it’s still perfectly safe to eat. To cook, bring a large pot of salted water to a rolling boil. Add the pasta, give it a gentle stir, and cook until al dente—about 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker ones. Drain, reserving some of the pasta water to mix with your sauce for the perfect consistency, then serve and enjoy! You May Also Like Print Homemade Pasta Master the art of fresh pasta with this simple homemade pasta recipe. Servings: 4Prep Time: 30 minutes minutesTotal Time: 30 minutes minutes, plus 30 minutes to rest the dough 2 cups all-purpose flour or  tipo “00” flour, spooned into measuring cup and leveled off 3 large eggs1 teaspoon extra-virgin olive oil½ teaspoon salt Stand-Mixer Method: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, eggs, oil, and salt. Mix on medium-low speed (setting 2) for 2 to 3 minutes until the dough comes together. It will seem dry at first, but it should eventually come together into a cohesive mass. If it seems dry, you can add another teaspoon of oil but give it a chance to mix for the full 3 minutes before deciding if it's needed. If the dough seems wet, you can add more flour 1 tablespoon at a time. Once the dough has come together, switch to the dough hook attachment and knead it on medium-low speed (setting 2) for 10 minutes until the dough is smooth and elastic. If the dough is sticking to the bottom of the bowl during kneading, add more flour, little by little, until it no longer sticks.By-Hand Method: In a large bowl, mix the flour and salt. Make a well in the center, and add the eggs and oil. Using a fork, beat together the eggs and oil, then incorporate the flour, starting with the inner rim of the well, until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking, until it becomes smooth and elastic. This process requires some effort, but it’s essential for developing the gluten and creating a chewy, resilient pasta.After kneading, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out. If you need to store the dough for longer, you can refrigerate it for up to 2 days, but let it sit at room temperature for about 30 minutes before rolling.Divide the rested dough into four pieces. Flour your work surface lightly to prevent sticking. Take one piece at a time and flatten it into a rough rectangle with your hands. Set your pasta machine to its widest setting and pass the dough through the rollers two times. Fold the dough into thirds, like a letter you’re mailing, and pass it through the widest setting again. Repeat this process again, lightly dusting with flour to prevent sticking. Gradually decrease the roller setting, passing the dough through each setting twice and dusting with flour each time, until it reaches your desired thickness. (For fettuccine and other longer noodles, aim for a thickness of about 1/16 inch.)*If you don’t have a pasta machine, you can roll the dough out by hand. Working on a clean, well-floured surface, use a rolling pin to roll the dough to your desired thickness, turning and dusting it with flour to prevent sticking.Once rolled into sheets, cut the pasta into your desired shape. You can use the attachments on your pasta machine, a knife, or a pizza cutter. Dust the cut pasta with flour to prevent it from sticking together, and store on a baking sheet. For longer noodles, like fettuccine or tagliatelle, form them into nests. It's best to cook the pasta within 30 minutes of making it. If you need to store it, cover it tightly with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.To Cook: Bring a large pot of salted water to a rolling boil. Add the pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until the noodles are just cooked with a little bite, 1 to 2 minutes for thin noodles and 2 to 3 minutes for thicker noodles. Drain, reserving some of the pasta cooking water; toss with the sauce, adding a bit of the starchy cooking water to achieve the desired consistency, and serve. Make-Ahead/Freezer-Friendly Instructions: Fresh pasta can be made up to 2 days ahead of time; store it tightly covered with plastic wrap in the refrigerator. (Note that exposure to air can cause the fresh pasta to oxidize and turn a slightly greenish hue after a day, but it is still safe to eat.) For longer storage, fresh pasta can be frozen for up to 2 months. To freeze, place the pasta in a single layer on a baking sheet and freeze until firm, about 1 hour, then transfer it to a freezer-safe bag or container. When you're ready to cook, there's no need to thaw the pasta; simply cook it directly from frozen in boiling salted water; cook time will be just slightly longer. Calories: 291kcalCarbohydrates: 48gProtein: 11gFat: 5gSaturated Fat: 1gCholesterol: 235mgSodium: 140mgFiber: 2g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link