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Eggs

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Original Italian homemade egg pasta dough
Devilled eggs
Scrambled Eggs

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Italian style pizza

Delicious pizza with a thin and crispy authentic Italian style base. You can keep this dough in the freezer, too, and make pizza at any time! Ingredients Serves: 4 For the base 1 packet (7g) dried yeast 600g good quality strong white bread flour 1 teaspoon sugar 2 teaspoons salt 300ml tepid water 50ml cold milk 1 tablespoon olive oil 3 tablespoons ground semolina For the sauce 6 cloves garlic 1 carton sieved tomatoes (no salt or other additives) 1 large dash olive oil 200g grated mozzarella cheese 100g grated Cheddar cheese toppings such as salami, smoked chorizo, peppers, onions Method Prep: 45 min › Cook: 8 min › Ready in: 53 min Put all the ingredients for the dough except for the semolina into a breadmaker in the order listed. Switch it on to the pizza setting and wait for it to finish (about 45 minutes, depending on the model). Prepare your toppings as you wait for the dough to...

Original Italian homemade egg pasta dough

Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 275g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt. With a fork, gently beat the eggs and incorporate the surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed. When the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre; turn 45 degrees and...

Homemade red pasta dough

Just a bit of tomato puree is all it takes to give your homemade pasta a nice reddish hue and delicious taste. Use to make tagliatelle, lasagne or ravioli. Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 300g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt 1 1/2 tablespoons tomato puree Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt and the tomato puree. With a fork, gently beat the eggs and incorporate the tomato puree and surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. ...