I Am... Small Batch Mini Sticky Bun Cinnamon Roll Monkey Bread
EEE! These are the cutest cinnamon buns I’ve ever made! Even cuter than the cinnamon buns in mugs I made last year. I feel like Christmas cinnamon buns are going to be a new thing around here because I feel like they’re just so festive. I think it’s the smell of cinnamon – it just reminds me of cinnamon toast and gingerbread and all things winter holiday.
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I Am... Easy 7 Ingredient Mango Pineapple Habanero Hot Wings
These are the best wings I’ve ever made. Bright, sweet, spicy, they’re like the perfect boyfriend or girlfriend. The hot sauce itself is only 5 ingredients long and is so good you’ll want to have it on everything. Getting the wings cooked and crispy is secondary to this recipe, if you have a favorite method, such as the air fryer or just straight up deep frying them, you should use it, but this is dinner and chill, so we are going with oven baked, because that’s easiest.
How to make crispy wings in the oven
To get crispy wings in the oven, you generally want to dry them as much as possible, then toss them with baking powder (per the internet) or corn starch (per Asian people). I tried both the baking powder method and the corn starch method, and to be honest, they both taste the same to me. Steph on the other hand didn’t like the baking powder wings she made years ago and didn’t like these ones either, but loved the corn starch wings, so make of that what you will. The method is actually the same for either ingredient, so I’ve left both in, with a gentle recommendation for corn starch or whatever you have on hand. Either one will get you crisp, shattery oven baked wings.How to cook wings in the oven
To get optimal wings, you can go low and slow at 325 for an hour, then broil them at 500 for the last few minutes to get a nice golden brown color, or be dinner and chill about it and just set your oven to 425 for 40 minutes, flipping once.How to make pineapple habanero hot sauce
This is the easiest hot sauce you'll ever make. It's almost all-season version that uses canned pineapples. If you live in a major city, you shouldn’t have any problems finding a mango and habanero peppers even in winter. This sauce is addictively good and just the right thickness without needing any thickening agents (due to the mango). You’ll notice it says 6-8 habanero peppers (I used 7), you want enough to get the habanero flavor in, but not so much that you are dying from heat. 6-7 was a good number for us. When I developed this recipe, it actually tasted a lot better with half a can of pineapple and no sugar than 1 can of pineapple and a little sugar to balance out the tartness, but it was just too spicy to enjoy. If you are a spice head, try the recipe with no sugar and half a can of pineapple. If you’ve never cut a mango before, my preferred method is to peel it with a vegetable peeler, then use your knife to cut straight down until you hit the pit. Follow the pit and slice off fillets until you have nothing left. One last note: straining the sauce through a fine mesh sieve will make the wings look better and the sauce look more professional, but won’t do anything for you taste wise. The lead photo is unstrained sauce. The bottom photo is strained.Tips and tricks for the best oven baked wings
Follow these tips and tricks to get the best oven baked hot wings: 1. Let the wings sit on the counter after you’ve come home from the store (or while you’re waiting for the oven to heat up) so they cook more evenly 2. Dry your wings with paper towels as much as you can before shaking with cornstarch or baking powder 3. Shake the wings with an actual ziplock bag if you have one, not a bowl, so you get an even coating 4. Look for smaller wings, they’ll be tastier and crispier 5. Let the wings rest for 5-10 minutes before tossing in sauce, or better yet, serve them on the rack and just dip into the sauce, you’ll get more flavor and crunch.What do you need?
A blender and a baking sheet with a rack that fits.How do you serve this?
Serve these wings with a small dish of extra sauce for dipping. Steph and I straight up demolished 2lbs of these wings on their own in 5 minutes flat.The Best Mango Pineapple Habanero Oven Baked Hot Wings
- 1 lb chicken wings
- 1 tbsp baking powder or cornstarch (see notes)
- 6-8 habanero peppers
- 1 can pineapple (13.5oz)
- 1 small mango
- juice of 1 lime
- 1.5 tbsp sugar (optional)
Preheat your oven to 425ºF. Pat dry your wings and optionally season with salt. Toss your wings in cornstarch or baking powder, then arrange on a single layer on a rack over a foil covered baking sheet
Bake the wings for 40-50 minutes, turning after 30 minutes.
While the wings are baking, make the sauce by seeding, then blending the habenero, pineapple, mango, and lime juice until smooth.
Transfer the sauce to a small saucepan. Bring to a boil, then simmer for 10 minutes. Taste and temper with the sugar if you find the sauce too tart.
Toss the wings in sauce, then enjoy immediately.
Cornstarch produces a better tasting wing while baking powder produces a slightly crispier one
I Am... Friday Finds 12.13.19 Plus 9 Books to Read or Gift This Holiday Season
December Friday the 13th! Are you running around shopping? Lazily staring at the pretty lights on the tree? Frantically baking up cookie boxes? Covertly celebrating Taylor Swift’s 30th birthday? How I know that, is a testament to the juggernaut of press she’s been getting about it. Okay, okay, plus I’m just a little bit of a Swiftie. Anyway, it’s the best month to be chilling, reading the internets (and books) of course. Here’s some light and fluffy reading for everyone who’s curled up by the fire (real or TV version) under a blanket. Webstuff:
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- The banana is the art that spawned a thousand memes.
- Are leggings okay at work? I mean, I work at home, so it’s a yes for me, but I feel like I also kind of tried to wear leggings when I worked in an office on casual Friday LOL
- Free shipping...it’s not really free.
- To be honest, I’m all about Taco Bell. From that iconic scene in Demolition Man to the hotel to their merch drop. I love it all. I mean, I never eat there, but I still love it all!
- Did you grow up with a landline? I did and there was something charmingly retro about it and now it’s a thing of the past.
- Can you believe it’s the end of the decade?!
- Would you ever buy a house with friends?
- The internet is full of weird and wonderful things like this Russian girl and her giant cat.
- Are you an eggnog lover or hater?
- The age of Instagram face.
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- I love these cookie boxes every year and this year Amy has outdone herself with all of the NY Times cookies, all of BA’s holiday cookies, and a cookie advent calendar!
- Matcha sesame granola sounds like the perfect way to start the day.
- Yes please to candy cane cake!
I Am... Spicy Chili Crisp Grilled Cheese
A couple of days ago, Mike and I spent a couple of days in Seattle, eating and celebrating Mike’s birthday. On our way home, we stopped into Seawolf, one of our favorite sourdough bakeries, to buy a loaf to bring home. We ate two slices late at night, spread with cold butter and sprinkled with salt. So GOOD. I know people like room temp butter because it spreads more easily, but there’s something about cold butter and really good bread that gets me every time.
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I Am... The best bolognese for weeknights: pappardelle with ragu di prosciutto
It might seem crazy to suggest doing fresh pasta and from scratch ragu bolognese on a weeknight, but it's really meditative, not very time consuming, and low labor. Your house will smell like the best Italian kitchens, and all the stress from the long day will just fall away. This is a classic style ragu from Emilia Romagna, not quite what we think of as either the usual American style of bolognese sauce or proper Italian/Bologna style ragu bolognese with livers and cream. It's the simple-yet-amazing combination of prosciutto, pork, and fresh mozzarella which really makes this sauce special. It’s easier, with fewer ingredients, and tastes closer to what you’d get in the countryside than the typical version you'll find in the city of Bologna, but far better than the tomato-ey version you find at chain restaurants in America. And because of its simplicity, it’s the perfect sauce to highlight this homemade pappardelle recipe. Together they are the perfect combination of crazy good and super easy. Pappardelle isn’t the most common pasta shape, but it’s one of my favorites. Super wide, truly chewy, I think of it as maybe the best representation of pasta you can make at home. There are no ridges to hide in or heavy sauce ratios to drown in, so the noodle has to taste good. It’s not as easy to find as its more popular cousin tagliatelle, but truthfully and unlike a lot of other pastas, the best pappardelle is homemade. Once you’ve had a great pappardelle, you may find other pasta shapes pale in comparison. The first time we made homemade pasta, it seemed complicated and mystical, but once you’ve tried it a few times, it becomes second nature and you realize you don’t need special skills, flour, or pasta machines to make some awesome homemade pasta. Just a little patience while the dough rests is enough. Our method for making pappardelle is simple and we’ve refined it throughout the years to hit just the right notes. It’s eggier - one extra yolk per portion - and thinner and wider than your standard pappardelle. We go to setting #5 on a standard Marcato Atlas roller (it should be the same on any pasta machine though) and each sheet of pasta is cut only into 4 noodles. This leaves you with really pretty, wonderful tasting, extra wide pappardelle that handily beats any store bought brand you can find. The ragu was inspired by a short trip to NYC that Steph and I took a couple of weeks ago. We went to a wonderful little neighborhood pasta joint specializing in Emilia Romagna dishes called Rezdora, a few blocks north of Union Square. We ordered almost every pasta on the menu and kind of made ourselves a seven course pasta tour of Emilia Romagna, and it was a glorious, gluttonous affair. This restaurant seems like a surefire candidate for a michelin star next year. The waiter was amazing, the Parmigiano Reggiano was plentiful, and the pastas were all crazy good, with fun names like “Grandma walking through the woods looking for shrooms” (I wrote that without looking back at the menu so it may not be 100% accurate). Amongst all the various anolini, ragus of rabbit, and spinach-fied pastas, there was a common theme: a backbone ragu that was made up of beef, pork, prosciutto, and mozzarella. As soon as we got home, we tried recreating it and were knocked off our socks at how great this simple little sauce was. In this version we left out the beef to keep it simple, but if you like to amp things up a notch, sub half of the pork with ground beef or veal for a more authentic ragu. I hope you try both the homemade pappardelle and the ragu, but even if it’s with store bought dried pappardelle (Garofalo is an excellent and easy to find brand), the ragu is easier than it has any right to be and totally worth making. If you end up getting addicted to making pappardelle, check out this awesome site that’s like the Bon Appetit of Italian food called La Cucina Italiana. Their seafood pappardelle recipe is out of this world, check it out here. #thatnoodlelife Mike
Weeknight Ragu di Prosciutto
The best weeknight version of Bolognese you'll ever find
- 4 portions fresh pasta (sub dried pappardelle)
- 2 tbsp olive oil
- 1 small onion (chopped)
- 1 small carrot (chopped)
- 1 tbsp sage (chopped)
- 2 oz prosciutto (chopped)
- 1 lb ground pork
- 1 cup dry white wine (preferably Italian)
- 1 tbsp tomato paste
- 1 cup chicken stock (no sodium preferred)
- 8 balls mini bocconcini (or other fresh mozzarella)
If you are using fresh pasta, follow the instructions until it is time to rest the pasta (see note).
In a large pot, heat up the oil over low heat. Add the onion, carrot, sage, and prosciutto. Cook, stirring occasionally, for 5-15 min. The goal is a low slow simmered soffritto. Longer is better, but not necessary.
Bring the heat up to medium high and add the pork, breaking up into pieces. Cook until browned. Season with salt and pepper.
Add the wine and deglaze, scraping the pan. Simmer until the wine has reduced by half.
Stir in the tomato paste and add the chicken stock. Bring to a boil then turn down to a simmer and simmer, covered, on low for 1 hour. Taste and season with salt and pepper.
On a back burner, bring a pot of salted water to a boil, then reduce to a very low simmer in preparation to cook your pasta. Roll your pasta out to setting #5 (2mm), then slice lengthwise into 4 strips.
Just before the ragu is done, cook the pasta until it just floats (about 2 minutes) or according to package instructions, then drain without rinsing and set aside.
Stir in the bocconcini balls, then add the pasta in and gently toss with a pair of silicone coated tongs until pasta is coated. Serve with extra chopped sage and grated parmigiano reggiano.
To make fresh pasta, follow the instructions on this page. (page coming soon)
I Am... 3 Days of Non-Stop Eating in NYC: The Best Pizza, Pasta, Sushi, and More
We spent three days eating our hearts out in NYC and to be honest, it was the perfect length trips: long enough that we got to hit up all the places that we intended to go to and short enough that we were left wanting more. Here’s everything we ate! Kopitiam We took a red eye for the first time in ages; bleary-eyed we got off our flight and immediately dropped off our luggage and headed out for the day. A brisk walk took us towards Kopitiam, a cute little Nyonya style coffee shop that serves Chinese-Malay food. I grew up eating Nyonya food – I have family from Singapore and Malaysia so the dishes and flavors were all super homey, comforting, and perfect. We started with the kaya toast: a super thick cut fluffy toast thickly spread with kaya (a pandan coconut jam) and butter. I’m an absolute kaya toast fanatic and this one was really good, especially washed down with the kopi tarik, a hand-pulled coffee sweetened with condensed milk. After the toast, which was messy in the best way possible, we had a bowl of pan mee, hand torn noodles in an anchovy broth topped off with minced pork, crispy fried anchovies, wood ear mushrooms, and spinach. Kopitiam’s pan mee was one of Eater’s standout dishes of 2018 and it didn’t disappoint. It was a super savory, homestyle bowl of noodles full of textures and sweet and salty flavors. Mike especially loved the anchovy broth and crispy anchovies. I loved the chewy thick hand torn noodles. Seriously good.
Davelle After our little breakfast feast at Kopitiam next on our eating list – and not so far away – was Davelle, a cute little Japanese cafe that serves toasts and other Japanese comfort food classics like curry and napolitan spaghetti. We choose seats at the bar and watched our pour over coffees being made then ordered one of their adorable toasts. They have quite a few sweet and savory options; we went for the berry and cream cheese, artfully swooped on in overlapping dollops. I need to start making toast this way because it was almost too pretty to eat. Taste wise, the toast was excellent. They use Balmuda the Toaster to toast their thick cut milk bread. Balmuda the Toaster is THE BEST. I’ve been obsessed with it ever since it came out in Japan 2015 and it makes perfect toast: crispy on the outside and tender and fluffy on the inside. I’ve been wanting to get one forever but I can’t bring myself to. Back to the toast: the berry and cream cheese were pretty but not altogether anything special, other than the way it was prepared. Was it worth the hefty $9 price tag? I’m not sure. On the one hand, you’re getting to have toast made in a Balmuda (which for me is hands down the best toaster out there) but on the other hand, you could probably make yourself a reasonable facsimile of the berry and cream cheese toast. Still, we left caffeinated and toasty so I’d say it was a win.
Maman I’ve been on a search for the best chocolate chip cookies in THE WORLD. Maman is one of Oprah’s favorite things so of course I had to try it. I’ll write a full review later, but for now, let it be known that I think Oprah and I don’t have the same taste in cookies.
Rezdora Rezdora is small, intimate Italian spot known for it’s Emilia-Romagna inspired dishes, especially pasta. Emilia-Romanga is one of our favorite regions in Italy (think Bologna, Parma, Modena) and we were super excited to stuff ourselves silly with pasta. We were tempted by their pasta tasting menu, which sounded amazing, but after some agonizing, we created our own pasta tasting with some of the dishes that we really wanted to try. We had five plates of pasta and everything was amazing, but the rabbit ragu with spinach reginelle was especially so. I also really loved the anolini di parma (little round raviolis filled with meat in a parmigiano sauce) and the maccheroni al pettine (housemade macaroni with duck ragu). Their pasta was on point and the sauces were to die for. I don’t know anything more satisfying that pasta. Afterwards, I had my eye on the cheesecake but we ended up finishing with coffee because we had another place we wanted to check out.
Via Carota After a quick wander around Eataly (clearly we had Italian food on our minds), we went to peep the wait at Via Carota, a friendly neighborhood West Village gastroteca focusing on Italian food. Luckily we were able score a bar seat almost immediately. Unluckily, we thought we’d be waiting a while (and building up an appetite for a second dinner or at least a light late night snack). It was not a bad position to be in but neither of us thought we’d be able to crush a plate of pasta so we had drinks and shared the via carota svizzerina, their hand chopped grass fed steak tartare. It was amazing. It looked like a burger patty with a good amount of sear on the outside, but when you took a fork to it, it feel apart into tiny hand chopped chunks of tender steak. Paired with the roasted garlic and fried rosemary, it was absolutely delicious. It made me happy and sad at the same time because I really wanted to try the pasta. We promised ourselves that we’d come back then headed home.
Joe's Steam Rice Roll The next day we headed out to Canal Street Market in between Soho and Chinatown so we could feast on some rice rolls. I’d been dreaming about Joe’s Steam Rice Roll for what feels like YEARS. Ever since I saw a plate of those glistening, thin rice rolls filled with egg, pork, beef, dried shrimp, and bean sprouts, I’ve been pretty much convinced that they were my noodle. We ordered a Joe’s signature for me and a pork for Mike. All the rolls are made to order with daily ground rice batter and take a while to get. We hung out watching the rice roll master churn out plates and plates of rolls. After what seemed like forever (I was dying-ly hungry) we got our plates and went to town. Smooth, slippery, and full of flavor – the rolls didn’t disappoint. I liberally spooned on chili oil and was SO HAPPY. I loved the flavors and textures. Mike dug them too but also didn’t understand what the fuss was. I on the other hand was so obsessed that I ordered a rice roll steamer so I could try making them at home. Boba Guys If you guys have a chance, Canal Street Market is definitely a fun visit. They have a bunch of retail shops, but the food hall is where it’s at: there’s kakigori, ramen, and next level boba/bubble tea from Boba Guys. I love Boba Guys so when I saw their stand, I had to get one: a hot coffee milk tea (classic milk tea with a brown sugar simple syrup with a healthy pour of house blend cold brew coffee) with freshly made boba. It was SO good and a much needed caffeine boost.
Chip We wandered down to West Village after lunch so I could pick up a chocolate chip cookie for my chocolate chip cookie research. It was slightly warm from the oven and bigger than a hockey puck. I’m not going to review it here, but I had a bite, then popped it into a container that I had in my bag for the express purpose of collecting cookies.
Pizza Loves Emily Since we were in the West Village we had to hit up Pizza Loves Emily. Well, actually the truth is we wanted to go to Nami Nori, but they only do dinner service. We saw Pizza Loves Emily, remembered their iconic Emmy burger and had to go in. We ordered an Emmy burger and the Colony, a Detroit-style wood fired pizza topped with housemade mozzarella, pepperoni, jalapeños, and honey. They were both AMAZING. The Emmy burger was a monster: 2 dry aged butter patties seared in clarified butter topped with melty American cheese, a mess of caramelized onions, and a dollop of EMMY special sauce. All that on a warm pretzel bun that added heft, yeastiness, and a special pretzel-y flavor that was the best canvas for all the flavors going on. It was seriously one of the best burgers I’ve eaten. Mike thought that the pretzel bun was going to be too overpowering but he loved it! And not to be forgotten, the pizza was pretty darn good too. Crispy caramelized corners, a tangy red sauce, crispy pepperoni cups and just the right balance of sweet and heat from the honey and jalapeños. I’m getting hungry writing about it right now…
Jacques Torres We were stuffed after our two lunches (and bite of a cookie) so we walked it off by heading towards the Highline so we could walk towards the Hudson Yards. I didn’t want to pay to go up so we gawked at it from below, pet a couple of dog-fluencers, then went on our way towards Central Park to catch the last bit of sunset before walking to Levain. But before we even got there, I spotted a Jacques Torres, which was totally on the to-try chocolate chip cookie list. They were handing out tiny sample cups of hot chocolate that were so decadent. We bought a cookie (it wasn’t warm or anything) and I popped it into my cookie container for later because our real destination was Levain.
Levain Not even five minutes away from the infamous Jacques Torres (he’s celebrated all over the internet for his 72 hour chocolate chip cookie) was Levain. Tucked away in an almost underground location was the bakery that’s been making it’s rounds on the internet as the best chocolate chip cookie in NYC. Luckily, there was no giant line – actually there wasn’t any line to speak of, which was nice. The cookies were HUGE and slightly warm. I took a bite for research and then it joined it’s chocolate chip cookie friends in the box so I could conduct more through research later.
Satsuki After Levain, we stopped for a quick coffee and then headed back to the hotel to drop off our cookies before heading out to Satsuki. Normally we walk everywhere on vacation, but at this point I was exhausted so we took the train. Of course the trains were delayed leaving Mike and I running through Times Square like maniacs trying to make our reservation – which was decidedly un-moveable with a hefty deposit paid. It hilariously like one of those cheesy NYC movies where we were dodging tourists (I know, I know, we were tourists too) who were gawking at all of the lights. Anyway, we made it! Chef Satsuki was waiting for us…just us. Usually when you book omakase the entire bar is booked out but in this case, we made a late reservation and we were the only ones at the bar. It was fun and intimate and the sushi was FANTASTIC. Super fresh fish and the shari (that’s the rice) was on point. Satsuki-san started off a bit gruff (we were massively late after all) but we won him over and by the end we were chatting about how much he loves living in NYC and how the fish he orders from the new Tsukiji Market only takes 16 hours to arrive. Apparently there’s a secret hidden refrigerated tunnel that goes directly to Haneda Airport to be sent out to sushi shops around the world.
Les Compagnies des Vins Supernaturels After sushi we wandered back home, stopping in at the cutest little wine bar. Mike ordered a glass of “guess what it is and you could win the bottle” and I had a glass of my new obsession, orange wine. We shared a slice of basque cheesecake too and it was just a cute way to end the night. The vibe was dark and intimate and cozy.
Sushi on Jones The next day was our last day in NYC. One of the things that Mike and I like to do, if we can, is a high-low comparison. Satsuki was the high, and as the low, Mike found the cutest little outdoorsy counter spot called Sushi on Jones. It’s a small 6 person counter(2 seats are on the outside) that expanded to another brick and mortar because they did so well. They’re known for a $50ish omakase that you can do in 30 minutes. Of course we did the omakase and the highlights were the black angus wagyu sushi and the black angus wagyu with uni. I loved the aburi king salmon too. Super delicious and casual vibes.
Supermoon We passed by Supermoon on our first day in NYC but we didn’t stop in because we were on a food mission. Today was the day that we decided to hop back in to try their kouign amann. I’m an absolute fiend for kouign amann and this one…was okay. It wasn’t the massive disappointment that Dominique Ansel’s was (notice I didn’t even mention that we went there, that’s how bad it was) but it also wasn’t anywhere near the level of Pâtisserie au Kougin Amann in Montreal. But, I loved their super pink and concrete interior and the sausage roll was AMAZING. I love me a good sausage roll and this one was hot and flaky, sprinkled with some sort of sesame spice mix and served with ketchup. I could have eaten 3 of them they were so good.
Prince St Pizza For our last bite before heading to the airport, we slid on into the line for a slice of pepperoni at Prince Street. I LOVE those little pepperoni cups with pools of oil, the crisp yet soft and doughy fluff of the base, and the crispy edges. A super simple tomato sauce and cheese pulls galore made this the best slice to end on. Stay sweet and savory NYC, everyone loves you! xoxo steph Read More →
I Am... Sweet and Spicy Gochujang Honey Roast Chicken and Potatoes
Sweet and Spicy Gochujang Honey Roast Chicken and Potatoes
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I Am... How to make fresh pasta the easy way: our almost no knead pasta recipe
Making fresh pasta can be a little daunting at first, but it’s super easy and so much tastier than the boxed stuff. You’ll really be able to appreciate the tastiness of the noodle. It’s rewarding to know you made everything on the plate with your own two hands and after a couple of times, you’ll get the hang of it so quickly that you’ll wonder why you never made it before. Cooking Notes This method for making pasta relies on resting time and the pasta rollers to avoid the need to knead. If you’re in a hurry, you can go ahead and knead the pasta, then allow it to rest for a few minutes instead. Our pasta recipe is extra rich with a second egg yolk. Depending on the humidity of your kitchen, you might need to add a little extra flour to make up for the increased moisture. If this is the case, add a couple of tablespoons at a time until the dough is tacky but not wet. Ingredient Notes The really deep yellow color of this pasta comes from using orange eggs. Eggs are yellow or orange based on what the chickens eat; if they get some yummy treats from being allowed outside and eating more than just corn feed, they will probably produce orange eggs. Usually, your local free range egg brand will probably be orange. Eggs are the same no matter the color, but in general, we always support using free range eggs. In this recipe, we separate the eggs and use only half of the whites. If you are looking for a recipe that uses egg whites, try this old school Spinach Feta Egg Wrap Recipe, it's like going back in time. What do you need? Nothing, italian grandmothers can do this with a wooden tabletop and a wine bottle. We use a mini stand mixer and a high end atlas pasta roller to make things easy and painless though. The high end rollers make a huge difference here compared to the el cheapo grande version, but any pasta machine will work. Even the aforementioned wine bottle. What can you make with this recipe? Some recipes that really highlight the fresh pasta are: How to Make Spaghetti alla Chitarra Date Night Lemon Pasta 5-Ingredient Pasta alla Gricia Recipe Creamy Lobster Pasta Recipe The Ultimate Easy Instant Pot Meat Sauce Recipe Creamy Spinach and Mushroom Pasta Recipe Sage and Brown Butter Spinach Pasta Recipe Instant Pot Bolognese Sauce Recipe
Almost no knead homemade fresh pasta recipe
Fresh pasta at home, the easy way
- 200 grams all purpose flour (about 1.5-2 cups)
- 2 eggs
- 2 egg yolks (whites reserved for another use)
Place 200 grams flour in the bowl of a stand mixer and make a well in the middle. Put the 2 whole eggs and 2 additional egg yolks into the well.
Use a fork to whisk the eggs, slowly incorporating the flour, little by little, until a dough starts to form.
Knead with the dough hook until smooth and elastic, alternately, turn out the dough onto a lightly floured board and lightly knead the dough until smooth and elastic.
Dust with flour, then wrap in plastic wrap and let rest for 1 hour.
After the pasta has rested, lightly dust again with flour and press into a rectangle shape. From here you can either roll out the dough by hand using a rolling pin, or you can use a pasta machine to roll out the dough, starting at the widest setting, and dialing it down until your desired thickness (typically setting #4). Use as directed by your recipe.
Photos here are for one serving, which is 100g flour, 1 egg, and 1 egg yolk.
I Am... The Ultimate Umami Bomb Tomato Sauce
When you’re looking for a quick and comforting tomato-y, garlicky pasta, this ultimate umami bomb tomato sauce will hit all the right notes.
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I Am... 14 of the Best Thanksgiving Noodle Side Dishes
I love Thanksgiving but maybe even more than turkey, I love the sides. I think I could have a Thanksgiving feast of just sides and be a happy camper. Give me ALL the stuffing and mashed potatoes! But also, give me noodles because I love that noodle life and I think Thanksgiving with noodles as sides might be the most genius thing ever. NOODLES FOREVER! Here are 14 of the best Thanksgiving noodle side dishes to bring you all the good noodle-y feels.
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I Am... Oven Baked Orange Turkey
I think we can all agree that orange chicken is a thing, so why not orange turkey?! Think about it, it’s kind of festive and a great alternative to making a giant turkey. They always sell turkey breast at our local grocery store and using turkey instead of chicken gives this dish just enough of a twist will still tasting essentially the same. It’s crispy oven baked turkey nuggets tossed in a tangy bright sweet sauce that just begs to be eaten with rice. And it’s only 6 ingredients. Weeknight orange turkey here we come!
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I Am... What is Doubanjiang & Doubanjiang Substitutes
What is Doubanjiang? Sometimes, with authentic recipes, there’s that one ingredient that you have to search far and wide for. You’ll be searching the aisles wondering, is this worth it? I’m here to tell you that it is! Doubanjiang is a spicy fermented mix of soy and broad beans. It’s been called the soul of Sichuan cooking and it’s what will give your mapo tofu that glorious red hue. When shopping, you want to look for the Pixian (an area in China) variety if you can. It’s kind of like how, if you can, you want to buy champagne from the Champagne region in France. But, like champagne, if you can only find sparkling wine, don’t sweat it, Lee Kum Kee also sells a serviceable easier to find Cantonese style doubanjiang that they call chili bean sauce/toban djan. Buy it online Doubanjiang on Amazon Substitute with Toban Djan, or in a pinch: a 50/50 mix of red miso and chili flakes. Recipes that use Doubanjiang How to Make Mapo Tofu Mapo Tofu Waffle Recipe
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“Cafe & Pancake Gram has three locations in Tokyo: Harajuku, Kichijoji, and Kudanshita. The Harajuku location is clos...”ILAN on Tokyo Food Guide: Where to Eat Fluffy Japanese Pancakes in TokyoPopular
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