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Ingredients : The golden rule is 100g of flour to 1 large egg per person. Some recipes add a drizzle of olive oil or a pinch of salt.

Fresh Pasta

Place flour on a board, make a large crater, add eggs, and gradually mix from the inside out to avoid breaking the wall.

Knead the dough vigorously for at least 10 minutes until it is smooth, elastic, and not sticky.

Resting is crucial. Cover the dough and let it sit for at least 30 minutes at room temperature to allow the gluten to relax.

Use a pasta machine (or long wooden rolling pin) to roll the dough into sheets, starting at the widest setting and moving to thinner settings.

Aim for a "scant" 1/16 inch (1.5-2mm) thick, ensuring the dough is thin enough that it would flutter like paper if you waved it

You should be able to faintly see the silhouette of your hand behind the sheet.

Cut, press and mold into desired shape.

Lightly flour the cut pasta and let it rest for 15-30 minutes before cooking for only 2-3 minutes in boiling salted water.

Ingredients:

▢2 cups warm water (105-115 degrees)

▢1 Tablespoons active dry yeast

▢1/4 cup honey or sugar

▢2 teaspoons salt

▢2 Tablespoons oil (canola or vegetable)

▢4 - 5 1/2 cups all-purpose or bread flour

My First Bread

This is the first bread recipe i used many yeas ago and now continue to use to this day.

  1. Prepare the dough:In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  3. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  4. Knead the dough:Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  5. First Rise:Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
  6. Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)
  7. Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  8. Second rise:Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
  9. Bake:Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  10. Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  11. Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Perfect for every beginner chef

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Discover flavors from around the world

At The Great Australian Bite, we celebrate the rich tapestry of global cuisine. Our "Recipes" page is a curated collection of dishes from various cultures, bringing the authentic tastes of the world right into your kitchen. From savory main courses to delightful desserts, embark on a culinary journey and explore new flavors with us.