#type 00 flour

[petermorwood]

Our local Supervalu supermarket has a small but totally authentic Italian section, and @dduane bought this flour to try it out.

She prepared enough dough - once divided up - for three pizze, and the first one (Friday) was so remarkably good that it was half-consumed and thoroughly non-photogenic before either of us said "Pix...?"

So here are a couple of shots of what happened next (Saturday). Instead of pizza, Flammkuchen.

Dish from Alsace, recipe from Switzerland, flour from Italy, sour cream from Lithuania, smoked pork belly from Poland, onions from Ireland, cook from USA.

Today (Sunday) was pizza again, to finish the last ball of prepared dough, and it was nearly * as good as the first time.

This time, photos!

* Three days is enough for any one batch of dough, even when kept in the fridge. It no longer stretches as well, so this pizza crust didn't develop a nice puffy edge the way the first one did.

An insignificant niggle, noted for next time. Make and use immediately for best effect.

The imbalanced layout of the onions...

...is so DD can avoid eating too many and annoying her IBS.

So, onto the peel and into the oven (10 mins / 230°C).

Out of the oven...

...and into the diners.

Yum!

We're DEFINITELY going to buy more of that flour.

:->

[outdoorpizzaoven]

Is 00 Flour Truly The Best Flour for Pizza?

When it comes to making a delicious, fluffy pizza dough, there is no denying that the right kind of flour can make all the difference. Many serious pizza makers have come to champion 00 flour for its finely milled texture and high-protein content; however, does this mean that it truly deserves its title as the best flour for pizza?

In this blog post, we will explore whether 00 flour is truly worth its lofty claims or if you should be looking elsewhere when preparing your next round of pizzas. By delving into the properties and characteristics of 00 flour we hope to provide you with everything you need to know before getting started in the kitchen. So, grab an apron and some yeast – let’s dive right in together!

[eddiemunsons-missingnipple]

Sugar High

Baker!Eddie Munson x fem!reader

Summary: it's 1996, and Eddie has changed his entire life around to become a baker with his own bakery. You are his new baking assistant fresh out of culinary school.

Warnings: slight angst, slight fluff, Eddie is a prick, but he'll soften up soon. Heavy making out, thigh riding. Heavy making out and grinding.

Not proofread. Allow your brain to fix what mistakes were made.

18+minors dni

It was the end of January going into February. You had just graduated culinary school. Quitting your job as a cook in a random diner by your apartment. You wanted to find something more up your alley.

Throwing your coat on as you leave your apartment building. You had a job interview at this bakery almost a mile from your home. The little pastry shop was on a corner across the street from a record store. "Master of Pastries" was in big bright letters on the front . You couldn't miss it even if you tried, you could smell it a mile away. The bakery was run by a man named Eddie Munson. You spoke to him on the phone, and he seemed more than pleased to give you a shot. His former assistant had to relocate after getting married.

-

Walking up to the glass doors, a wave of fresh baked brownies fill your nose. A woman at the register greets you, and you tell her you're here for the job interview. "Okay, I'll go get my boss. I'll be right back." She goes to the back, and a man with long hair pulled back follows her out. He's wearing a tight fitted black t-shirt with an apron covered in flour. He has frosting on his nose and forehead. He walks over to you and greets you.

"Hi, im Eddie. You must be the one I spoke to on the phone."

"Yes, that's me it's nice to meet you." You smile brightly at him.

He walks past you, and you follow him to the other side of the shop where there are a few tables. He pulls out your chair and jesters for you to have a seat. "So tell me what makes you want to do this type of work?"

"Well, I just finished culinary school, and I'd thought I should try it out."

He nods his head and pulls a cigarette from behind his ear, and lights it up. He picks up your portfolio and smirks to himself. "Have you ever done this type of work before? "

"No, sir, but I'm sure I'll catch on quickly if you just give me a chance."

Nodding his head "Okay you start tomorrow. I want you to hear bright and early. 6:00 am. on the dot."

You look at him, confused for a moment. Why so early? I mean, it's just baking cakes and frosting them. How hard could that be? You think to yourself. He raises his brows to you. "Is that a problem?" He said in a stern tone.

"Oh, uh, no, sir, no problem at all." You said nervously.

He stands up and starts heading back to the kitchen. You grab your portfolio and the other information you provided. The woman at the counter gives you a smile of sympathy. Pushing the door open to head home, you hear the baker call for you.

"Yes?" You paused, stopping midway through the door.

"Don't be late. I hate tardiness." His tone still stern

Nodding, you rush out the door and practically run back to your apartment. The moment you made it through your door, you let out a deep sigh of relief. Why is he kind of an ass? You think to yourself. You never have had such an awkward experience in your life. How can a man who bakes sweets for a living be kind of a dick? The interview only lasted for a good five minutes. Your phone call lasted way longer than that. He seemed so friendly and sweet on the phone. The man you met today was nothing but short and stern.

Going into your kitchenette, you pull out a frozen TV dinner and plop it in the microwave. You have a masters degree in culinary arts, and you're currently eating a hungry man meal you frown. The microwave beeps pulling you from your thoughts, and you peel the plastic off the top.

Taking a bite of the bland mashed potatoes, you chuck the whole thing in the garbage. You don't have much of an appetite knowing you'd have to deal with him tomorrow. Deciding to just go to sleep instead since you know it's going to be an early morning for you anyway. Hopping in bed, you pull the covers over your head and try to drift off.

𓏸 ͘ ࣭⠀⸰ 𖧷 .༺ ♥︎ ༻ ࣭ 𖧷 ⸰ ͘ ࣭⠀⸰⠀ ࣭ 𓏸

Your alarm clock set for 5:00 am startled you awake. You groan with a whine rubbing your eyes. You try to get dressed as quickly as you could not wanting to be late on your first day.

Rushing out the door and heading to the bakery. You always know when you're close. The sweet smell of sugar and vanilla floats through the air. The only pleasant thing about your day so far is the smell of his baking.

You finally made it to the shop and rushed inside. Your hair is still slightly damp, so the cold morning air niped at your skin a little harsher. He hears you come in and rounds the corner from where he was in the back. He walks over to stand before you and helps take your coat. "You're late." He said, pointing to the giant clock on the wall. The clock reading 6:02 am.

"I'm only two minutes late." You tried to defend yourself.

Eddie looks at you, rolling his eyes and walks to the back. You decide to follow him since it's just the two of you here. The woman at the register won't need to be here a couple more hours. You stand in the doorway, watching him rush around the small kitchen. You wait for some kind of instructions from the man who hired you.

"You just gonna stand and watch, or will you help me out here?" He asked as he was whipping icing.

You started getting nervous, "I'm sorry, um, where do I start?"

Eddie sits the bowl down and rolls his neck. He is clearly annoyed by you for some reason. The question you asked was a valid one. He knows you've never worked this type of job before, so a little guidance would be much appreciated.

"You can start by making the cream cheese icing for the cinnamon rolls." He pointed over to the mixer, and you pulled your hair up and observed the machine.

"I'm not sure exactly how to make that." You were hesitant to speak. His brash and shortness were getting the best of you.

He looked his shoulder at you while he still whipped the icing in his bowl. "You just add that bowl of butter cream icing and half a block of cream cheese."

Nodding your head, you put the icing and cream cheese in the electric mixer and whip it up. Hopefully, this will be a lot easier than you originally thought. Maybe he's just been under too much stress since his other assistant left. This job couldn't possibly be as hard as he's acting like it is. Yes, you went to culinary school. You didn't study baking, but it looked to be the easiest. He comes over to you and startles you when he turns the mixer off and snatches the bowl away from you.

"If you keep that mixer going for too much longer, we'll both be covered in icing." He said he as he brushed past you and put the bowl in a large fridge.

You shake your head. "I'm sorry I got lost in thought."

He walks past you again, and you look to see what he's been doing. He made small creme puffs with strawberry slices in the shape of hearts going around the side. They were cute, and you guess he's getting ready to start making desserts for Valentines Day.

Eddie eventually assigned you to just make the icing and lady fingers. That's all you did was create icing and those dumb cookies. Sometimes, you'd sneak one when he wasn't looking.

-

A week goes by, and Eddie is still very short with you. He would make a task list for you to do along with the time of the day to do them. The place was busy all times of the day. You never knew how one small bakery could attract this many people. You would see him go out and greet the customers. He was so friendly to them. He would make small talk with the men and flirt a little with the women.

You always thought why he was so rude with you. If he didn't acknowledge your existence, he was giving you a backhanded compliment. For instance, when he asked you to make lady fingers for the first time. He walked over to you and picked one up. He seemed so proud at first.

He smiled, and you hoped this would get him to ease up on you. He took a bite. "Wow, you know we could give these out to the retirement home up the road."Those people love soggy bland food."

The smile on your face dropped, and you tried your best to hold back tears. You really thought you did something right this time. Apparently not he dismissed you for your lunch break, and you walked to a local coffee shop and cried in their bathroom. Your eyes were puffy and red.

You were late from your lunch break that day. You didn't want him to see that you had been crying for almost an hour. Making your way back to the kitchen, he said nothing to you about being late. You snatch up your task list and try to finish them up as quickly as possible, counting down the hours until it's time to go home.

𓏸 ͘ ࣭⠀⸰ 𖧷 .༺ ♥︎ ༻ ࣭ 𖧷 ⸰ ͘ ࣭⠀⸰⠀ ࣭ 𓏸

A week and a half goes by since that incident. Valentines Day was right around the corner, which made Eddie more busy than usual. Everything he made was in the shape of a heart and strawberry flavored. The thought of cutting more strawberries for the day made you want to chuck yourself through the window. The pink balloons and heart streamers he made you put up while he dipped strawberries in chocolate. Eddie wasn't as rude to you as he was before. He's still not nice, but he's not as mean either.

In the kitchen, you once again tried to spark up a conversation. "What made you want to do this work?"

Without looking up from where he's dipping the thousandth strawberry of the day. "I decided to do it when I got out of jail." He said with the most monotone voice you ever heard.

"You know your performance would be so much better if you focused on what you're doing instead of me." He hid his smirk.

Walking over to the oven to take out the batch of brownies he made thirty minutes ago. "YoU kNoW YoUr pERFoRmAnCe," you mimicked, walking past him with the tray of brownies.

He glances over back to you. " You say something?" Your eyes go big, and you shake your head rapidly "nope I didn't say anything." You laugh to yourself at the little joke you made at his expense.

-

Two days before Valentines Day, Eddie had you staying late with him to help finish up the special made items. He would allow a number of people to order custom-made pastries for the holiday. Meaning you were stuck in the back with him for longer than you'd like.

The other employees long gone, leaving just the two of you in the bakery together. You learned the hard way not to spark up an innocent conversation to break the silence. Now the silence was nice because anytime he opened his mouth, something foul came out of it. He would either insult your intelligence or your baking skills. You keep telling yourself this is just for experience on your resumé. You won't be here forever. You just need the credentials. Once you're here for a year or two, it's goodbye, Eddie, forever.

You hear the clock chime letting you know a new hour has struck. You glance at your watch, and it reads 7:00pm. The bakery closed almost two hours ago.

"Eddie, can I go home now?" You ask him. You had to even muster up the courage to even speak. You see his muscles in his back tense.

He decided to swap out his usual fitted black t-shirt with a black tank top instead. The chain around his neck glistened under the fluorescent lights. His tattoos a little faded but cover most of his arms. You notice a large back tattoo peaking out from his tank top. If he wasn't such an asshole you would think he was cute. Hell, you'd think he was hot because he was. His attitude towards you completely killed that thought.

Eddie sighed, "Go on and head home. It's dark out, so be careful."

"Thank you. I'll see you in the morning, " you mumbled and practically ran out the door.

Rushing out the door and to your apartment. The sun had already set two hours ago, and you definitely didn't want to run into any trouble. Rounding the next corner, you finally made it to your apartment building. You climb the stairs at full speed, practically skipp over a few on your way up.

Throwing yourself on your bed, you groan and rub the bottoms of your feet. Falling back, you let sleep take over your aching body. Next time, Eddie wants you to stay hours past the time you leave. You're gonna put your foot down and tell him no. Your phone startles you awake, and you look over at the clock by your bed.

The red numbers make your eyes sore and it reads 1:00 am. You haven't even been asleep, but for a few hours. Who the hell could be calling you at this time of night. Picking up the phone, you hear Eddie curse on the other line.

"Hello?" You answer with a raspy voice.

"Oh hey, look, I'm sorry to be calling so late. I need your help over here." He made a nervous chuckle on the other end.

"Um, sure, I'll be over as soon as I can." Your voice still raspy from sleep.

"No, I'll come get you it's late out." There was a pause for a moment. "Your voice sounds cute like that"

Shaking your head, you are wide awake now. Did the man who was annoyed at your very existence just compliment you? Ignoring his little compliment, expecting him to insult you soon. "Yeah, okay, you know where I stay."

Only a few minutes pass, and you hear a knock at your door. Opening it up reveals Eddie with two cups of warm coffee in his hands. He gives you an apologetic smile and hands you one.

Heading to his car, he opens the door for you to get in. The car ride was short and slightly awkward. This time, he tried to make small talk while you had a short answer reply. Not that you didn't want to talk to him. You were just a little nervous he'd insult you if you said something he didn't like. He'd make a joke and laugh slightly, looking over at you for a reaction.

You just kept your eyes out the window, looking at scenery passing you by. After a few minutes, he gives up trying to talk to you and just turns on the radio. He looks over at you and frowns slightly. Was he really so hard on you that now you seem scared to even be around him? He thought to himself as "Love fool" by the cardigans softly plays in the background.

Pulling up to the bakery, you quickly unbuckle yourself and practically run inside. Eddie was going to open your door, but it seems you couldn't bear to sit in that car with him any longer. Your heart was racing, and your hands were shaking a little. He made you nervous.

Everything you did was always wrong. He was never nice to you most days, and on the days he rarely spoke to you is when you considered him nice. Now, all of a sudden, he's telling you to be careful and buying you coffee. Heading to the kitchen, you throw your apron and lean against the steel counter, crossing your arms. You wait for his instructions and what little insult he'll throw at you next.

He walks in and smiles to you. Shaking his head at the attitude you're giving him. He knows it's late and he didn't want to call you in but these orders need to be finished by the morning.

"Come over here." He beckons you. Pushing yourself off the counter and making your way over to him.

"I need you to help sprinkle powder sugar on all of these." He instructed

Nodding, you pick up the sifter and start putting the powdered sugar on the pastries. Eddie was standing next toyou stirring chocolate sauce he made for the eclairs. Every once in a while, he'd bump you or brush against you.

You couldn't help but wonder if he was doing it on purpose now. He'd walk past you and put his hand on the small of your back or grab your elbow. Sometimes, you could have sworn he glanced your way and smirked. He was acting strange, and you wonder if it's sleep deprivation or the sugar rotting his brain.

You got lost in thought again and accidentally got powdered sugar all over Eddie. He stops what he's doing and closes his eyes.

Sugar covers most of his face, and you cover your mouth to hide your laugh. "You did that on purpose."

"I didn't, I swear." You tell him as you try your best to hide your laugh from him.

Without warning, Eddie throws powdered sugar on you. That quickly killed your laugh, and you gasped. Now it was Eddie's turn to laugh at you. Only he wasn't hiding his laugh like you were. He did that on purpose, where yours was an accident. The old you probably would have ran off and cried by now.

The current you took some leftover icing and wiped it down his face. He stopped laughing and went to grab you. You tried to get away, and both of you were giggling like maniacs covered in powdered sugar and icing. He holds you by the middle of your waist. Both of his arms engulf around you, and you wiggle to get free.

Eddie turns you around and looks in your eyes for a moment. He bends down, and his plush lips brush yours softly. He lightly pecks at your lips before his tongue brushes your lips. He hums in your mouth at the taste of you. The icing on his face is smearing on yours now. Your tongues danceing together. Eddie puts both of his hands on the side of your face as he deepens the kiss.

You go to grab his forearms, and he bit your lower lip softly. Your knees feel weak as he continues kissing you passionately. He pulls away, and both you gasp for air. He brushes his nose against yours and kisses the side of your mouth before going to your jaw. He makes his way down your neck sucking and licking at the tender flesh.

You moan as he attacks your sweet spot below your ear. Backing you up against the wall, he puts holds your wrists with one hand above your head. He moves his knees in between your legs. His thigh right up against your sex, and you can feel a wet patch forming through your thin cotton shorts.

Eddie unties your apron and takes it off you, letting go of your writs for a moment. He grabs a hold of your hips, guiding you to grind back and forth on his thigh while he still attacks your neck. You move your head more to the side to give him better access. He bites down and sucks a little too hard, making you cry out. His hands on your hips start to move you faster against his leg and your knees buckle. He stops his attention from your neck to bring it back to your mouth.

This time, his kiss was sloppy and wet. His tongue is prodding in your mouth with desperation with yours. You can feel a tightness in your core building up. Throwing your hands around his neck, you grind harder on his thigh. Just as you were about to come, the timer on the oven goes off. Eddie stops what he's doing and throws his head back.

"Fuck." He muttered and his jaw clenches for a moment.

"We gotta finish these up," He said, putting his forhead against yours.

He moves away and goes over to the oven to take the cake orders out and let them cool. You're still by the wall panting with an ache in between your legs. Putting your apron back on. You and him still covered in a mess of frosting and powdered sugar. Eventually, both you finish up the cake orders for Valentines Day coming up. You hope tomorrow won't be too awkward for you both. Maybe he'll forget this whole thing happened.

[epersonae]

The cooking project - Crêpes

If yesterday's post was probably one of my most-made recipe cards, this might be my most-made recipe in my binder, which is sort of a Binder of Theseus. My sister made me a binder full of typed-out recipes as a gift when I was a sophomore in college, and I still have the section separators, which were collages of images cut from magazines, and I have some (most? all?) of those typed recipes, though the binder itself has been replaced. And of course I've added many more recipes, printed from the internet or sent to me by email or clipped from magazines. (I had a subscription to Sunset for a while in the late 00s!)

This recipe, though, was copied from a webpage into probably a Word document and then printed out, and dates from March 15 2003. The URL in the image no longer works, but the contents can be found in the Wayback Machine (ctrl+f, "crepes"). It was posted as part of the author's "French Week" as sort of an oblique protest of the impending Iraq War. In any case, I have been making it since then.

Because this can be found in the Wayback Machine, and because the instructions are hilariously long, I am not going to retype the whole thing here.

My only personal notations are combining "whole wheat flour" and "white flour" into a single line (I've literally never made these as savory crepes in 20 years), and a note that 1 egg approximately equals 3 crepes.

Making the batter

One of the things I love about this recipe is that it scales really well: one egg to 1/4 cup flour. The sugar ratio is weird and I usually have to do a rough approximation, because 1/4 cup sugar is 4 tablespoons, but also it's a very forgiving recipe that way.

I have learned over the years to beat the eggs first and THEN add the flour/sugar/salt, much less lumps that way. (ironically, 20 years and I just noticed he never says when to add the salt, altho clearly it's with the flour)

I have literally no idea how much milk I use. I mix in a bit at a time until it looks like the right texture/color. It's all vibes, baby.

I don't think I've ever let it sit two whole hours but it definitely does change texture a bit, for the better, if left to sit at least a half an hour. (I have also never drunk a glass of red wine while waiting for the batter.)

Below is: just after mixing in the flour/sugar/salt, then after some milk, all the milk, and after sitting for idk half an hour? 45 minutes?

Jam! Eating while making!

As I said, I've literally never made them savory, altho the last time I had them with a little bit of local whipped goat cheese and strawberry jam, and that was FUCKING TIGHT.

My usual is to take out whatever jams I have (today: strawberry and raspberry freezer jam that I made in 2020 and 2021 respectively, quince jam that a friend made, and marmalade) and just alternate flavors as I make them. I usually end up eating some while I'm making them. (As the guy says, bachelor mode™️.)

Two eggs' worth did in fact make about six crepes, I think, which is kind of a lot for dessert but I guess I had dessert for dinner, it's fine.

(Oh, and I think I've tried flipping them without a spatula exactly once, I am just not that bold.)

In any case, this continues to be one of my favorite recipes of all time, I will make it for anyone at any time for any reason. (The longest stretch I ever went without making it was after Ryn died, and I finally had eggs and milk and enough energy...and found BUGS IN MY FLOUR and about lost my damn mind. But I have made them a couple of times since then.)

Fanfiction bonus content!

So if you are reading my fic for the benefit of all the broken hearts, and you have already read chapter 16, then you know why I posted this today. If you are reading it and have not yet read the new chapter, consider this a teaser.

If you are not reading it: for the benefit of all the broken hearts is a fix-it fic for Water Flowing Underground, a very strange beautiful fic that blurs the line between Actor AU and RPF, that plays with questions of identity and choice and intention and also what we are even doing with fanfiction. My fic picks up from the end of that fic, from the point of view of a character who is dismissed by the narrative of the original, and who finds a way out of the wreckage. (it's the weirdest goddamn thing I've ever written, and yes, I think that includes the Bigfoot fic, and also I think my best writing ever. Certainly the most work I've ever put into any writing in any medium.)

And also there are crepes.

[stanweirdosalliance]

Jason Schwartzman on how he gained 50 pounds for Marie Antoinette

IGN: How did you gain weight when you're a vegetarian? Schwartzman: Well, you can't just eat hot dogs. You just eat everything you eat, but just much more. No cheese. I don't eat dairy or eggs or anything either.

IGN: Are you Vegan? Schwartzman: Basically, yeah. But, you can do it. I did it organically too. I tried not to eat any type of chemical -- just Uncle Eddie's Cookies. You can tell when you are eating something that's not going to help you stay thin. You know. When you are eating a thing made of flour full of chocolate chips, you know that, if you eat 15 to 20 of those a night, something's going to happen. So, an average day of eating, I would wake up and eat oatmeal and lots of pancakes and waffles with lots of syrup and then I'd have snacks. Every snack was a full meal. And dinner would be my biggest meal, which you're not supposed to have because it's close to bedtime. At around like 5:30 p.m. or 6:00 p.m., I would get Barbara's Fig Newtons -- organic fig newtons -- and I would eat 30 or 40 cookies a night and a jar of almond butter and put a scoop of almond butter on each cookie and drink a beer and watch a DVD. Then I'd go to dinner. So I would eat the whole box of cookies, the jar of almond butter and go to dinner which would be a calzone with soy cheese and a pizza and spaghetti and dessert there, and my own bread basket and wine. You get to a point where you don't feel sick eating that much food. Your stomach does stretch out. It was bizarre how much I could eat.

[putschki1969]

2023/02/28 Blog post by Wakana  配信イベントまであと25日！〜やっぱりお米はすごい！〜

❗This is Fan Club EXCLUSIVE content❗ ❗PERSONAL USE ONLY❗ Do ❗NOT SHARE❗ on other sites ❗Join her FAN CLUB! Check out my detailed TUTORIAL ❗

25 Days Till My Livestream! ~ Rice is Truly Amazing ~

The other day, I suddenly had a very rare craving. I wanted to eat pancakes for breakfast. And then I found the ideal pancake mix! This is my new favourite (´ω｀) The rice flour mix makes the pancakes a bit sticky and very delicious, truly amazing!! (((o(*ﾟ▽ﾟ*)o))) I sprinkled plenty of butter and maple syrup on top of the freshly made pancakes and literally devoured them! ٩( 'ω' )و And then on the left side of the picture, you can see a pasta that I have been using for a very long time (^-^) After sautéing onions with some tuna and mushrooms, I add a bit of Japanese-style dashi and voila, I’ve got a perfect pasta dish. If you use something other than rice for your daily meals, your world will expand dramatically (naturally)! 

Hello, this is Wakana (0￣▽￣0)／ 

On a side note, I really want a steam oven and an electric cooking pot! I did a lot of research but there are so many different types that I don't really understand what they are supposed to so for the time-being I've stopped looking into it 😂😂 It's really hard to figure out what works best for you. I'll worry about it again someday...🥺 

Well everyone! Tickets for my talk & mini-live with Yuuka Nanri on March 25th will become available soon \\\\٩( 'ω' )و //// Yuuka-chan has joined me during broadcasts for the past two years every in celebration of my birthday. I wanted to return the favour so this time, let's celebrate Yuuka-chan’'s birthday! Her birthday is a little earlier on March 13th but during the upcoming event we can all celebrate it together! ･:*+.\(( °ω° ))/.:+ I would like to talk a lot with her and sing a few songs on this special day✨Please be sure to join us~ ♡ヽ(´▽｀)/

Botanical Land Exclusive Live Stream Event "Wakana Spring Shark Festival Vol.2 ~Talk & Mini Live~" Date: March 25, 2023 Time: 15:00- Starring: Wakana, Yuuka Nanri <Guest>, Hashimoto Shin (Piano) Ticket sales will start on March 3rd. 

Finally, some bts shots from my recording (*^^*) These are actually screenshots from a video that was filmed. I’ll be uploading something very soon so please be patient a little while longer! (°_°) 

Until next time~☆( *'▽'*)/ 

＊＊＊Wakana＊＊＊

[recipeclips]

For 183 [1.83][[4]] -230g pizza dough balls to make 30cm/12" pizzas Ingredients 25kg [250g] [[500g]] Caputo Saccorosso (cuoco/chef's flour) flour 15.5kg [155cc] [[310cc]]water 780g [7.8g] [[15.6g]] coarse sea salt 8.7 to 31g [0.87 to 0.31g] [[1.74to0.62g]]Antimo Caputo Lievito Active Dry Yeast 1 kg criscito di casa *criscito … 天然酵母の粉、発酵時間を伸ばすことができる

Semolina flour for dusting

Tomato sauce Add 1% salt to a whole tomato (use within 1 hour after opening the can) (28oz/800g can makes 10 servings)

Mozzarella (mozzarella filone) Cut into 1cm x 4cm x 2mm pieces

Dissolve salt in water

Add 60% flour and mix slowly until almost throughly

Add yeast and mix

When yeast is mixed, add criscito and the rest of flour leaving 10%

When mixed, check the dough consistency and add flour as needed

When the dough is not sticky ・捏ね上げ温度25C (26c 以上だと発酵が進んでしまう） ・ただし水の温度が15c 以下だとSAF赤を弱める ・機械でこねて20分程度

Cover the dough with a dump clothe and rest the dough for 1 hour

Devide the dough into balls

Cover the dough balls and prove 24 hours

For Top one pizza: 80g tomato sauce 100g cheese 3g parmesan cheese a few fresh basil leaves 5g olive oil

Bake 1.5 minutes at 450C to 480C (842F to 896F)

For 4-200g dough

500g flour 320cc water 6g salt 6g yeast

発酵時間不明２４H？ 焼成温度不明 :::FLOUR:::

FLOUR TYPE Type 00 PROTEIN 13% SHELF LIFE 12 months STRENGTH W 300/320 ELASTICITY P/L 0,50/0,60

Flour "pizzeria" is for 700F baking, saccorosso (chef) is for long fermentation

カプート サンフェリーチェ san felice gold チンクエスタジオーニ le 5 stagioni

[gelataisa]

Certainly not the time frame op wishes for, but good bread can last over the counter for a week or more!

It will harden over the days but the harder part can become toast or croutons or, if way too hard, you can grate it and make breadcrumbs

To get bread to last long you need to:

Buy bread not made with finely milled flour. Bread made with 00 soft wheat flour will probably not last much. Try bread made with 0 type flour or even better 1 or 2 type flour. These are semi-integral flours which contain also some bran. It has more fibers and is good for your health too!

Alternatively, you can buy bread made with durum wheat, which even when finely milled lasts longer than soft wheat

Store the bread not in plastic (if you must put also a paper tissue to absorb moisture) but wrapped in a cloth.

+ I heard that sourdough bread lasts longer on the counter than bread made with brewers yeast

Hope this helps!

It's stupid that bread goes bad so fast. Bread should last ten million years on your countertop. You should be able to feed yourself off the same loaf of bread from the day you are born to the day you die. They should pass down bread between generations like a family heirloom. There should be remnants of still-good bread after the heat death of the universe.

[hhtthoughts]

Neapolitan pizza, or "Pizza Napoletana

Neapolitan pizza, or "Pizza Napoletana," represents the purest form of pizza-making, originating in Naples, Italy. So significant is this style that it received UNESCO cultural heritage status in 2017, recognizing its unique preparation method and cultural importance.

The Dough: Foundation of Excellence Authentic Neapolitan pizza dough follows strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN). It consists of only four ingredients: type 00 flour (highly refined with extremely fine texture), water, salt, and yeast. The dough must be mixed and kneaded by hand or with approved mixers, then allowed to rise for 8-24 hours. This long fermentation develops complex flavors and creates a light, digestible crust.

The hydration level typically ranges between 55-62%, creating a workable dough that produces a tender, airy crust. When stretched, the dough must be no more than 3mm thick in the center, formed entirely by hand – no rolling pins allowed. Traditionally, pizzaioli (pizza makers) use a slapping technique between their hands to stretch the dough, a skill that takes years to master.

Traditional Varieties Two classic varieties define Neapolitan pizza:

Legend says the Margherita was created in 1889 to honor Queen Margherita of Italy, with toppings representing the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

The Art of Assembly Each component must meet specific criteria:

The Cooking Process Perhaps the most crucial element is the cooking method. Authentic Neapolitan pizza must be cooked in a wood-fired dome oven at approximately 900°F (485°C) for no more than 90 seconds. The intense heat creates the characteristic leopard-spotted char pattern on the crust, known as "leopardatura." The quick cooking time ensures the toppings remain fresh and vibrant while the crust develops its signature combination of crispy exterior and soft, chewy interior.

Distinctive Characteristics A properly made Neapolitan pizza exhibits several key features:

Modern Influence While traditional Neapolitan pizza maintains its strict standards, it has inspired countless variations worldwide. Modern pizzerias often adapt the techniques and principles while introducing contemporary ingredients and methods. However, true AVPN-certified pizzerias must adhere to specific guidelines, including the use of approved ingredients and equipment.

The influence of Neapolitan pizza extends beyond just its preparation method. It represents a philosophy of simplicity, quality, and respect for ingredients. This approach has shaped modern artisanal pizza-making globally, inspiring a return to traditional methods and high-quality ingredients even in non-Neapolitan styles.

Today, finding authentic Neapolitan pizza outside Naples is increasingly possible, thanks to organizations like the AVPN that certify pizzerias worldwide. These establishments must pass rigorous inspections and maintain strict standards, ensuring that this culinary tradition continues to thrive while maintaining its integrity.

The enduring appeal of Neapolitan pizza lies in its simplicity and the skill required to execute it perfectly. It stands as a testament to the idea that sometimes the simplest foods, when made with excellence and care, can be the most satisfying and enduring.

Neapolitan pizza, or "Pizza Napoletana

[galaxyinstitute-blog]

Perfecting Pizza Dough: The Art and Science Behind the Perfect Crust

There’s something magical about a perfectly crafted pizza crust. The way it crisps up on the edges, the soft chew in the middle, and the subtle flavor that serves as the foundation for all those delicious toppings. But let’s face it: not all pizza dough is created equal. What makes one crust light and airy, and another dense and tough? The secret lies in the delicate balance of art and science. Whether you’re aiming to impress friends with a homemade pizza night or dreaming of becoming a professional pizza chef, understanding how to perfect pizza dough is key to mastering the craft.

At Galaxy Training Institute, we believe that making the perfect pizza crust is more than just following a recipe. It’s about understanding the ingredients, learning the techniques, and having the patience to let the dough work its magic. In this blog, we’ll take a deep dive into the art and science behind creating the perfect pizza dough, offering insights on everything from choosing the right flour to nailing the fermentation process. Ready to up your pizza game? Let’s dive in.

1. Flour Power: The Foundation of Great Dough

When it comes to pizza dough, not all flour is created equal. The type of flour you use has a significant impact on the texture and structure of your crust. The most common flours used in pizza dough are all-purpose flour, bread flour, and 00 flour, each offering its own unique properties.

All-purpose flour: This flour is often used in home kitchens because it’s readily available. It has a moderate gluten content, which gives pizza dough some chewiness, but it won’t give you that classic pizzeria-quality crust.

Bread flour: With a higher gluten content, bread flour is ideal for those who want a chewier, sturdier crust. It allows the dough to stretch more easily, resulting in a crust that’s crisp on the outside and soft on the inside.

00 flour: The holy grail for many pizza enthusiasts, 00 flour is finely milled and has a lower gluten content compared to bread flour. It’s often used for Neapolitan-style pizzas and produces a light, airy crust that cooks quickly in high-heat ovens.

Interestingly, a study published by the Journal of Food Engineering found that doughs made with 00 flour had a 10-15% higher expansion rate during baking, leading to a puffier crust. That’s why professional pizza chefs swear by it!

2. The Science of Gluten: Strength and Stretch

Once you’ve selected your flour, the next step is to understand how gluten works. Gluten is the protein in flour that provides elasticity to the dough, allowing it to stretch and trap air during fermentation. When water is added to flour and mixed, gluten proteins form bonds, giving the dough structure.

Kneading the dough: Kneading helps develop gluten, and the more you knead, the more the dough will become elastic and able to hold its shape. However, over-kneading can lead to a tough dough, so you need to find the right balance. Ideally, knead your dough for about 10-12 minutes until it’s smooth and slightly springy.

The windowpane test: Not sure if your dough is ready? Try the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough that light can pass through without tearing, you’ve developed enough gluten.

Resting the dough: After kneading, it’s crucial to let the dough rest. This allows the gluten to relax and makes it easier to roll out the dough later. A common mistake is rushing this step, which leads to a dough that’s difficult to shape and more likely to shrink back.

3. Hydration: The Key to Texture

Hydration, or the amount of water relative to the amount of flour, plays a critical role in determining the texture of your crust. A higher hydration dough will result in a lighter, more open crumb structure (those beautiful air pockets in the crust), while a lower hydration dough produces a denser crust.

High-hydration dough: Generally, pizza dough hydration ranges from 55% to 70%, with higher hydration levels resulting in a crust that is airy and crispy. For example, Neapolitan pizza dough typically has around 60-65% hydration, giving it that pillowy texture.

Low-hydration dough: On the other hand, dough with lower hydration will have a tighter crumb and won’t rise as much. This style is often preferred for thin-crust pizzas, where a crunchier bite is desired.

4. Fermentation: The Secret to Flavor

Fermentation is where the real magic happens. It’s during this process that yeast converts the sugars in the dough into carbon dioxide and alcohol, which adds flavor and causes the dough to rise. But fermentation is more than just waiting for the dough to double in size—timing and temperature play crucial roles in developing flavor and texture.

Room temperature fermentation: Letting your dough rise at room temperature for 1-2 hours is the quickest way to ferment it. However, this short fermentation won’t give your dough as much flavor complexity.

Cold fermentation: For the best flavor, many pizza experts recommend cold fermentation, where the dough is allowed to rise slowly in the refrigerator for 24 to 72 hours. This slower rise gives the yeast more time to develop flavor, resulting in a crust that’s more flavorful and easier to digest.

In fact, research conducted by the American Institute of Baking found that doughs fermented for longer periods at cooler temperatures had up to 30% more developed flavor compounds, which is why many pizzerias use this technique for their signature crusts.

5. Shaping and Stretching: Technique Matters

Once your dough has fermented, it’s time to shape it. While it might be tempting to roll out your dough with a rolling pin, this can deflate the air pockets that formed during fermentation, resulting in a denser crust.

Hand stretching: The best way to shape pizza dough is by hand-stretching. Start by pressing the dough into a small circle, then lift it by the edges and gently stretch it outwards, rotating it as you go. This method preserves the air bubbles in the dough and gives you that perfect balance of crispy and chewy.

Don’t overdo it: Be careful not to overwork the dough at this stage. Over-stretching or aggressively handling the dough can cause it to tear or lose its elasticity, leading to a subpar crust.

6. Baking: Heat is Your Best Friend

Pizza dough needs a high-temperature environment to achieve that crispy, bubbly texture we all love. Professional pizza ovens can reach temperatures upwards of 900°F (480°C), which helps the crust cook quickly and evenly. However, if you’re working with a home oven, you can still achieve great results.

Preheating the oven: Always preheat your oven to the highest temperature it can go (typically around 500°F or 260°C) for at least 30 minutes before baking. A pizza stone or steel can also help mimic the heat of a professional oven by creating an intense, even heat source from below the dough.

Bake time: Depending on your dough’s thickness and hydration level, pizza typically bakes in 8-12 minutes at high temperatures. Keep an eye on it—once the crust is golden brown and the cheese is bubbling, it’s ready.

7. Mastering the Art of Pizza Dough at Galaxy Training Institute

At Galaxy Training Institute, we believe that mastering pizza dough is both an art and a science. Our specialized training programs focus on teaching you the essential techniques needed to perfect the dough, from understanding hydration and fermentation to shaping and baking.

Learning the science behind the ingredients and processes gives you control over every step, allowing you to craft a dough that’s not only delicious but also consistent every time. Whether you’re looking to work in a pizzeria, open your own restaurant, or simply elevate your home cooking, perfecting pizza dough is a skill that will serve you well in the hospitality industry.

Final Thoughts

Creating the perfect pizza dough requires a blend of knowledge, skill, and practice. By understanding the role of ingredients like flour and water, mastering the fermentation process, and using the right techniques for stretching and baking, you can consistently craft a crust that’s crispy, chewy, and full of flavor. At Galaxy Training Institute, we’re here to help you master these skills, turning you into a pizza-making pro.

[outdoorpizzaoven]

Is 00 Flour Truly The Best Flour for Pizza?

When it comes to making a delicious, fluffy pizza dough, there is no denying that the right kind of flour can make all the difference. Many serious pizza makers have come to champion 00 flour for its finely milled texture and high-protein content; however, does this mean that it truly deserves its title as the best flour for pizza?

In this blog post, we will explore whether 00 flour is truly worth its lofty claims or if you should be looking elsewhere when preparing your next round of pizzas. By delving into the properties and characteristics of 00 flour we hope to provide you with everything you need to know before getting started in the kitchen. So, grab an apron and some yeast – let’s dive right in together!

[uselessopinionsaroundfood]

Contre-Champ - Lyon France - 9/8/2024

You ever notice how the second glass of French wine makes everything okay?  Sitting at dinner, worrying about the career, the kids, the finances, and then glass two hits, and you think, I could time share a jet if I just sold my house, and what a life it would be.  Then comes the second dish so rich with egg whites and butter that you start to come back to reality/sobriety. And you find yourself thankful for the food in front of you and that you don’t have a middle seat for De Gaulle to LAX.  But I digress; let’s start at the beginning before glass 1. 

No one in France eats at 5 pm, sorry 17:00. It's just not a thing. Dinner places don't offer reservations before 7. If your life is Orlando, early bird dinners do not go to France; if you do, you'll basically be eating at the time you're normally in a nightgown, lining up your medications for tomorrow. Was that pink one for tonight? Might as well take it now. But because I've got work tomorrow I'm taking the 7 pm reservation, and I know I'll basically have a private restaurant because no local shows up before 8. But I've got to eat, so taking what I can get. 

Work ends early, so I head into old town Lyon a couple of hours before dinner; I want to explore the city. And much like other European cities, Lyon is not afraid of some narrow, very steep stairs that lead to a church with an amazing view. So I imagine myself on the stair master and climb the mountain to the top and take in all the beauty of an old European city, minus the giant high rise Radisson hotel. The rain is starting to fall, so I buy the last umbrella at the church gift shop (where I can also buy a church drink coaster, just as I imagine Jesus wanted) and start the walk back down the hill. I've still got time, so I happened upon a cute little cafe and popped my head in. The barista speaks fluent English and welcomes me with a smile. I'm not hungry, but there is a cookie in the case that keeps yelling at me, so I order a cortado and the cookie, and she clears a seat for me at a shared table. If you've read my previous review of Le Supréme you know how I feel about how i can't find any butter in France, but good news, I found it. They've been hiding it all in this cookie. And I'm happy they did. Two types of chocolate (milk and dark), and then maybe there was some flour mixed in with the butter, but it was soft like it had just come out of the oven and everything you could want in a cookie bite after bite. Even in a cookie, they found a way for two chocolates to each have their own tasty lane.  I also bought two bottles of green chartreuse there. You can't find it in the States right now, and Lyon seems to know it and is teasing tourists as they have so much of it that they are selling it as gifts at a local coffee shop. 

But this is all filler for my next meal. A restaurant recommended by the chef from Le Supréme. Now he had the caveat that he had not eaten at this restaurant but liked the chef.  I showed up a little wet from the rain thanks to Jesus' flimsy umbrella, and they sat me at the window counter. I get why they sat me there, I was a single, but the restaurant was empty enough at opening that I could have laid across three tables and been just fine. I took my spot and watched tourists race through the rain, and saw the romance of France play out again and again with young local couples focused on each other more than the storm above them. 

And then it was time to eat. The server was lovely and brought me a menu that set the feel of the evening. It was a single piece of paper and the menu was written as spiral, so you had to turn it to read all the details of each dish. I didn't get a reason why for the design, but it felt unnecessary. I went with it, let's see where this whimsical menu takes us. I ordered a glass of wine recommended by the server, a French Chardonnay that goes against everything California believes in and was bright and minerally and delicious. They started me with an amuse-bouche of lentil caviar with a lemon cream base. It came in a tin caviar can but was enough for 3 people. I ate about half. I soon learned that they normally give it to two people to share. Maybe because I'm American they thought I'd want all of it, and deep fry it too please. This was a great starter, but two bites would have been enough to begin the meal.  

I then ordered the foie gras and foie gras cake as an appetizer, which came as a flat green dish. The topping was a spinach puree with micro greens and croutons, and under that was a thin layer of foie gras pate/mousse. I also got a Basket of bread with the dish, still no butter.  Is there a cow shortage in France?  The presentation was gorgeous, but the execution was missing. I wanted to taste the foie gras, but the layer on top was so prevalent that I found myself scraping the top off to taste the mousse. It was a flavorful dish, but when all the ingredients were tasted together they didn't each have their own role, then blended into a flat flavor where it was hard to distinguish the goal of the combination of ingredients. But it's foie gras, so I still ate it. 

The next course I could have chosen a confit of confit pork belly, but I felt like with my starter fish was the way to go, and my server recommended it. The dish came out and it resembled hospital food, albeit on a nicer plate. It was cooked well, maybe a little overdone, but what was most disappointing was that without the sauce it was almost flavorless.  The sauce was a brown butter foam, with what tasted a bit like horseradish, but maybe that was the garlic. It helped the fish a lot, but it became one note after a few bites.  What I believe was an endive helped add dimension when I added that to the fish and foam, but overall, I wasn't going to write home about the fish, other than this review, which is writing home about the dish. 

I skipped dessert, having watched my neighbor try the mushroom ice cream and review it with "interesting."  

All in all, great service, nice setting but the food had the issue of blending its flavors rather than layering ingredients where they could each stand out and make every bite memorable. 

Lyon is known for its food, and when done right, it's a memory that lasts a lifetime. So, make sure if you come here to find the places that make memories. You've only got one shot to fill up your guest book.

[sharoncollins1545938]

The Art of Crafting the Perfect Pizza Crust Creating the perfect pizza crust is both a science and an art, and a visit to https://www.gallocoalfirekitchen.com/location/gallo-coal-fire/ offers a glimpse into how this craft is mastered. At this establishment, the focus on achieving an exceptional crust highlights the meticulous process involved, from selecting the right ingredients to perfecting cooking techniques.

The foundation of any great pizza is its crust, which can significantly influence the overall dining experience. Crafting the perfect crust involves a delicate balance of ingredients, technique, and timing. The process typically begins with selecting high-quality flour. Many pizzerias, including those at https://www.gallocoalfirekitchen.com/location/gallo-coal-fire/, use specific types of flour like 00 flour, known for its fine texture and high protein content. This flour contributes to the dough’s elasticity and ability to develop a crisp, yet tender crust.

The next crucial component is the dough preparation. Mixing flour, water, yeast, and salt in the right proportions creates the dough’s base. Proper hydration is essential, as it affects the dough's extensibility and texture. After mixing, the dough must be kneaded thoroughly to develop gluten, which gives the crust its structure and chewiness. Kneading also helps distribute the yeast evenly, ensuring a consistent rise.

Once the dough is prepared, it requires fermentation. This process, which can take several hours or even days, allows the dough to rise and develop its flavor. During fermentation, the yeast ferments the sugars in the dough, producing carbon dioxide that causes the dough to expand. The long fermentation period enhances the dough’s flavor, contributing to a deeper, more complex taste.

Shaping the dough is another critical step. Whether hand-tossed or rolled, the technique used can affect the final texture of the crust. A well-shapen crust should be uniform in thickness to ensure even cooking. The edges should be slightly thicker to create a flavorful, crispy edge.

Finally, the cooking method plays a significant role in achieving the perfect crust. At https://www.gallocoalfirekitchen.com/location/gallo-coal-fire/, coal-fired ovens are used to reach high temperatures, which are essential for creating a crust with a crispy exterior and a soft, airy interior. The intense heat from the coal provides an optimal environment for baking, giving the pizza its characteristic charred flavor and texture.

In conclusion, crafting the perfect pizza crust involves careful attention to ingredient quality, dough preparation, and cooking techniques. By understanding and mastering these elements, pizzerias like https://www.gallocoalfirekitchen.com/location/gallo-coal-fire/ are able to deliver pizzas with exceptional crusts that elevate the entire pizza experience.

[foodieflavorscape]

Discover the wonders of coconut in our latest video! Learn why coconut is hailed as a nutritional powerhouse, packed with healthy fats, fiber, vitamins, and minerals. Explore its rich history, versatile culinary uses, and how it adds a tropical twist to dishes worldwide. From the benefits of medium-chain triglycerides (MCTs) to essential nutrients like iron and potassium, coconut supports cognitive function, weight management, and heart health.

OUTLINE: 00:00 Unveiling the Coconut 00:52 Delving into Coconut's Health Benefits 01:57 Fun Facts About this Tropical Staple 02:57 Simple and Delicious Ideas 03:54 A Versatile Superfood 05:02 Nature's Refreshing Hydrator 05:57 A Gluten-Free Baking Alternative 06:49 Adding Creaminess and Flavor to Dishes 07:36 A Simple Way to Enhance Texture and Taste 08:18 Choosing the Right Coconut Products for Your Needs

Coconuts are rich in MCTs, a type of fat that is rapidly metabolized by the liver to provide a quick source of energy. MCTs are known to enhance brain function, making coconut an excellent choice for those looking to boost their cognitive performance. Additionally, these healthy fats can aid in weight management by promoting a feeling of fullness and increasing the number of calories burned.

Packed with essential nutrients, coconuts offer a significant dose of iron, which is crucial for transporting oxygen throughout the body and maintaining energy levels. Potassium, another key nutrient found in coconuts, helps regulate fluid balance, nerve signals, and muscle contractions. Consuming coconut products can contribute to better hydration and electrolyte balance, especially after intense physical activity.

Coconuts also contain antioxidants that help combat oxidative stress and reduce inflammation. These properties can contribute to heart health by protecting against the damage caused by free radicals and lowering the risk of chronic diseases. The fiber content in coconuts aids in digestion, promoting regular bowel movements and supporting gut health.

The versatility of the coconut palm is astounding, providing a plethora of products such as coconut oil, water, flour, milk, and flakes. Coconut oil, known for its moisturizing and anti-inflammatory properties, can be used in cooking, skincare, and hair care routines. Coconut water is a natural hydrator, packed with electrolytes that replenish the body’s fluids. Coconut flour serves as a gluten-free alternative for baking, offering a unique texture and flavor to your favorite recipes. Coconut milk and flakes add creaminess and a rich, tropical taste to a variety of dishes.

Incorporating coconut into your diet can be simple and delicious. Use coconut oil for sautéing vegetables, add coconut water to your smoothies, bake with coconut flour for a healthy twist, and sprinkle coconut flakes on your oatmeal or yogurt. The possibilities are endless, and the health benefits are impressive.

Uncover the versatility of the coconut palm and the myriad products derived from it. Plus, get tips on incorporating coconut oil, water, flour, milk, and flakes into your diet for a delicious and nutritious boost. Join us as we dive into the world of coconuts and discover how this tropical superfood can enhance your health and well-being.

coconut #coconutbenefits #superfood #healthyeating #coconutoil #coconutwater #coconutflakes #coconutflour #glutenfree #tropicalflavors #nutritiontips #healthylifestyle #culinaryuses

[luciana-909]

The Art of Perfecting Tagliolini: A Culinary Masterpiece

Tagliolini is a type of pasta that exemplifies the rich culinary traditions of Italy. This delicate, thin pasta, similar to tagliatelle but narrower, offers a unique texture and flavor profile that sets it apart from other pasta varieties. In this comprehensive guide, we will delve into the intricacies of Tagliolini, exploring its history, preparation methods, and the best ways to enjoy this Italian delight.

The History of Tagliolini

Tagliolini has its roots deeply embedded in the culinary history of Italy. Originating from the northern regions, particularly Piedmont and Emilia-Romagna, this pasta has been a staple in Italian cuisine for centuries. The name "tagliolini" comes from the Italian word "tagliare," meaning "to cut," which refers to the method of slicing the pasta dough into thin strips.

The Evolution of Tagliolini

Over the years, Tagliolini has evolved, with each region in Italy adding its unique twist. In Piedmont, it is often made with egg-enriched dough, resulting in a richer flavor and texture. In contrast, the Emilia-Romagna version tends to be simpler, focusing on the purity of the pasta itself. Despite these regional variations, the essence of Tagliolini remains the same: a testament to the art of Italian pasta-making.

The Ingredients for Perfect Tagliolini

Creating the perfect Tagliolini requires high-quality ingredients. Here's what you'll need:

Flour: Fine durum wheat flour or 00 flour is ideal for a smooth, elastic dough.

Eggs: Fresh, organic eggs impart a rich flavor and vibrant color to the pasta.

Salt: A pinch of salt enhances the overall taste of the dough.

Olive Oil: Adds a subtle richness and helps in achieving the right dough consistency.

Step-by-Step Guide to Making Tagliolini

Preparing the Dough

Combine the Ingredients: On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add a pinch of salt and a drizzle of olive oil.

Mix and Knead: Gradually incorporate the flour into the eggs, mixing until a dough forms. Knead the dough for about 10 minutes until it is smooth and elastic.

Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Rolling and Cutting the Dough

Roll Out the Dough: Using a rolling pin or a pasta machine, roll the dough into a thin sheet, about 1-2 millimeters thick.

Cut the Tagliolini: Dust the dough sheet with flour and fold it gently. Using a sharp knife, cut the dough into thin strips, approximately 1/8 inch wide.

Separate the Strands: Unfold the strips and gently separate them, dusting with more flour to prevent sticking.

Cooking Tagliolini to Perfection

Boiling the Pasta

Bring Water to a Boil: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil.

Cook the Tagliolini: Add the fresh Tagliolini to the boiling water and cook for 2-3 minutes until al dente. Fresh pasta cooks much faster than dried varieties, so keep a close eye on it.

Draining and Serving

Drain the Pasta: Once cooked, drain the Tagliolini in a colander, reserving some of the pasta water.

Toss with Sauce: Return the pasta to the pot and toss with your preferred sauce, adding a splash of pasta water to create a silky, cohesive dish.

Delicious Tagliolini Recipes

Tagliolini al Limone

Ingredients:

Fresh Tagliolini

Lemon zest and juice

Unsalted butter

Grated Parmesan cheese

Freshly ground black pepper

Fresh parsley, chopped

Instructions:

Melt the Butter: In a large skillet, melt the butter over medium heat.

Add Lemon: Add the lemon zest and juice, stirring to combine.

Toss the Pasta: Add the cooked Tagliolini to the skillet, tossing to coat evenly. Add a splash of pasta water if needed.

Finish with Cheese and Herbs: Sprinkle with grated Parmesan, black pepper, and fresh parsley before serving.

Tagliolini with Truffle Butter

Ingredients:

Fresh Tagliolini

Truffle butter

Grated Pecorino Romano

Freshly ground black pepper

Truffle shavings (optional)

Instructions:

Prepare the Butter: In a large skillet, melt the truffle butter over low heat.

Add the Pasta: Add the cooked Tagliolini to the skillet, tossing to coat evenly.

Finish with Cheese and Truffle: Sprinkle with grated Pecorino Romano and black pepper. Top with truffle shavings for an extra touch of luxury.

Pairing Tagliolini with the Perfect Wine

To enhance your Tagliolini experience, pair it with a suitable wine. For lemon-based sauces, a crisp white wine such as Pinot Grigio or Sauvignon Blanc works beautifully. For richer, truffle-based dishes, opt for a full-bodied white like Chardonnay or a light red like Pinot Noir.

Tips for Storing and Reheating Tagliolini

Storage:

Fresh Pasta: Uncooked Tagliolini can be stored in an airtight container in the refrigerator for up to 2 days.

Cooked Pasta: Store cooked Tagliolini in an airtight container in the refrigerator for up to 3 days.

Reheating:

Stovetop: Reheat the pasta in a skillet with a bit of olive oil or butter, adding a splash of water to help loosen the strands.

Microwave: Reheat in a microwave-safe dish, covered, for 1-2 minutes, stirring halfway through.

The Versatility of Tagliolini

Tagliolini's delicate texture and ability to absorb flavors make it an incredibly versatile pasta. It pairs well with a variety of sauces, from simple aglio e olio (garlic and oil) to more complex seafood sauces. The possibilities are endless, allowing you to experiment and create your own culinary masterpieces.

Conclusion

Mastering the art of making and enjoying Tagliolini opens up a world of culinary possibilities. This traditional Italian pasta, with its rich history and delicate texture, is a true testament to the beauty of Italian cuisine. Whether served with a simple lemon butter sauce or a luxurious truffle butter, Tagliolini is sure to impress and delight.