Pizza


  1. Italian style pizza
  2. Quick and easy pizza dough 

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Homemade red pasta dough

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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. ...
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Original Italian homemade egg pasta dough

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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...
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Pierogi (Traditional Polish dumplings)

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Ingredients  Makes:  80  pierogi 600g Polish white cheese or cream cheese 7 potatoes, peeled and boiled 50ml vegetable oil 300g mushrooms, peeled and chopped 3 onions, chopped 1 tablespoon soured cream salt and pepper to taste 1kg plain flour 2 eggs 500ml warm water 80g butter 3L water Method Prep: 1 hr   ›    Cook: 40 min   ›    Ready in: 1 hr 40 min   Grind the cheese in a grinder or food processor. Separately, grind the potatoes. Set aside. Heat the oil in a large frying pan and add the mushrooms and onions. Cook until soft, about 15 minutes. Combine the cheese, potatoes, mushroom-onion mixture, soured cream, salt and pepper in a large bowl. Mix well and set aside. To make the pierogi dough: Place the flour on a clean work surface and make a well in the centre. Crack both eggs into the well. Add the butter and a little bit of the warm water. Mix with your hands, gradually adding more warm water as y...
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