3 1/2 cups all-purpose flour
3/4 cup sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg , optional 3/4 cup buttermilk 1/4 cup butter, melted 2 eggs Vegetable oil , for frying Set up a pan or pot for frying as well as a paper towel and wire rack to put fried donuts on. In a medium sized bowl combine all dry ingredients. then in a separate bowl mix buttermilk, butter and eggs until combines. Slowly incorporate wet dry ingredients into the wet ingredients and mix until a sticky dough is formed. Remove your dough from the bowl and set on a floured surface to knead. Knead your down for 3 minutes and then form it into a 12 inch rectangle about 1/2 inch thick. Begin to cut your donuts out with a cooking cutter, 3 inches for the outside and 1 inch for the inside and set aside. Make sure your oil is hot and then begin dropping donuts in to fry. Fry donuts for 3 minutes on each side and donut wholes for about 2 minutes. Once your donuts are fried and golden brown you can toss them in cinnamon sugar, or anything you'd like as a glaze.
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For Pasta:
4 large eggs 2 1/2 cups flour AP flour 1 tablespoon olive oil 1 teaspoon salt For Pomodoro: 1/4 cup olive oil 4 cloves of minces garlic 1/2 Table spoon tomato paste 1 cup of crushed tomatoes Salt to taste 1 teaspoon sugar Fresh basil(optional) Heat olive oil in a small sauce pot over medium heat until it reaches 300 degrees, then toss in minced garlic. Stir garlic constantly to ensure even browning. Once garlic is golden brown toss in tomato paste and stir to avoid burning. As soon as your tomato paste begins to turn a darker red color throw your crushed tomatoes in and reduce for a low temperature to simmer. Add 1 teaspoon of sugar and salt to taste then allow sauce to simmer while making pasta. Place the flour in a mound on a large cutting board. Form a small well in the middle then add eggs. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs until they are combined. Then begin to incorporate the remaining flour and ensure there aren't any dry spots. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if they dough seems too wet or sticky. Wrap your dough in plastic wrap and let it rest at room temperature for 30 minutes. Roll out the dough, either by hand or using a pasta maker and make sure it's as thin as possible. Then trim into a rectangle and carefully cut into strips. Cook in boiling water for 1-3 minutes and then top with your sauce. For pasta:
1 cup AP flour 1 pinch of salt 1/2 teaspoon olive oil 1 whole egg 3/4 cup water For filling 2 cups of spinach, sautéed and drained 4 garlic cloves 1 cup of ricotta cheese Start the filling by sautéing 2 cups of spinach with 4 minced cloves of garlic over a medium heat. Once the spinach is completely wilted drain any remaining liquid and set your spinach aside to cool. Once cooled the spinach will need to be chopped finely to mix evenly. Place 1 cup of ricotta in a mixing bowl and toss in your finely chopped spinach, mix until smooth and evenly distributed. Place 1 cup of AP flour in a medium sized mixing bowl and make a small well in the middle. Add a pinch of salt then pour in 3/4 of water and 1 whole egg. Start incorporating the egg and water until your dough begins to come together and then add olive oil. Once the dough has formed a ball remove it from the bowl and begin kneading it on a floured surface. Knead for 10 minutes until dough is smooth and all ingredients are full incorporated. Once dough is ready you can run it through a dough roller or using a rolling pin to flatten it. Dough should be as thin as possible, no more than 1/8th of an inch thick. Once dough is rolled out trim all the rough edges to form two 3 inch wide rectangles. Lay your pasta sheet out of a very lightly floured surface and begin placing dollops of the filling towards the middle of your sheet. Then fold your sheet over and begin gently pressing out any air in between your filling dollops. Once your dough is pressed out, cut each ravioli out and take a fork around the edges to make clear indentations and seal the dough. Boil for 1-2 minutes and serve alone or with any sauce. |
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