Homemade Vegetable Pasta
50 grams Bread flour
50 grams Cake flour
50 grams Vegetable purée
1 Flour for dusting (katakuriko or cake flour)
1 tsp Olive oil
Here are the ingredients.
To make the vegetable purée, mince or blend in a food processor, combine with the water, and adjust so it's 50 g (I used vegetables from last night's hot pot, chrysanthemum greens, mizuna, and napa cabbage)
Combine the flour and salt...
Add the purée and olive oil, and knead until the dough becomes glossy.
After letting it rest for 30 minutes, roll out the dough.
Thinly cut into strands.
Boil for 1-2 minutes. If you prefer the noodles firm, rinse under cold water, then reheat.
Here it is prepared for use. It should last in the fridge for 2-3 days.
Here it is with pescatore sauce.
With gorgonzola sauce.
Combine the milk and water. Microwave for 30 seconds (until just warm to the touch). Melt the butter in the microwave and beat the egg. Simple Fluffy Mini Bread Loaves Using a Pound Cake Pan
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Combine the flour and salt, and mix with a whisk. Put the lukewarm water and sugar in a separate bowl, and stir. Add the yeast to the sugar water to soak. Easy Homemade Pain d'Epi (Wheat Stalk Shaped Bread)
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Put the A. soy sauce and water in a small pan, and heat until it almost boils. Leave it to cool down. Once it cools, weigh it again and make sure the total weighs 150 g. If there is less, add some water. Soy Sauce Baguette (Kneaded with a Spatula)
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Prepare the dough. In a bowl, add the ● ingredients, and roughly mix with a spoon. Add the vegetable oil and milk, and keep mixing with a spoon until the dough comes together. Delicious and Plump Steamed Pork Buns In a Frying Pan
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Sift the cake and bread flour. A sieve or mesh colander should work. Handmade Pasta to Make Your Guests Speechless
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