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On TV plus in magazines everybody is telling you to eat an apple a day, even so, have you ever asked yourself why? Many men and women have lived with this school of thought for many years, and they in addition pass this on to their children. This idea is known all over the world and people just take it as fact without knowing if this is actually true. In this article we are going to be examining apples to see if they really are a food which will help to keep you healthy.
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As you can see, it is easy to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let's go back to fresh homemade pasta is the best recipe. To cook fresh homemade pasta is the best you need 6 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Fresh Homemade Pasta Is The Best:
- Prepare 100 grams of Semolina flour.
- Prepare 50 grams of Bread flour.
- Get 50 grams of Cake flour.
- Take 2 small of or medium Eggs.
- Provide 2 tbsp of Olive oil.
- Prepare 1 of Cornstarch (or katakuriko).
Instructions to make Fresh Homemade Pasta Is The Best:
- Add the dry ingredients together in a food processor and pulse twice to mix. Set the food processor to make bread..
- Add the eggs and olive oil to Step 1 and mix until evenly blended..
- It's okay if it's still a bit floury. Add everything into a plastic bag..
- It will look a bit like udon noodles but, place a towel over the bag and step on the dough. Once it has spread out a bit, fold the dough into thirds, and step on it again..
- Repeat about 5 to 6 times and it will be mixed well. Now let the dough rest for 1 hour. If it's summer, I think it's better to put it in the fridge..
- Use the pasta machine to roll out the dough. First, divide the dough into thirds..
- Roll out the dough at the thickest setting. By the way, 7 mm is the thickest setting with my pasta machine..
- Take what you just made and fold it into thirds and roll it out to 7 mm. By doing this, the dough will be smoother..
- After Step 8, roll it out to 6 mm and then 5 mm..
- This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick. (You can also make it as thin as 4 mm if you would like.) If you're going to make 6 mm fettuccine, flatten it to 2-3 mm..
- Next, cut the pasta. This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way. Cover both sides with corn starch or katakuriko..
- Once it's done cutting, dust with corn starch or katakuriko. Let it dry out a bit more..
- Bring some water to a boil with a generous amount of salt, and boil the noodles. Once they float to the top, they're ready. Top with some sauce and dig in. This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta..
- Here I used it in a green pea and homemade bacon pasta, which is so spring-like!.
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