Cleared-out grocery stores, sold out stocks online, nada delivery slots. These days, these scenes have become all too familiar. And with a lot of us cooped up in our homes, shopping for ingredients for our favorite dishes has become limited in every sense of the word.
Hence, it always pays to know how to make the basics from scratch. Yes, making homemade pasta, bread, or just about any other food is very much possible with a few practice. Not only will it save us money, but it will also help us eat cleaner and healthier now that we're aware of what we put into the mix! With time in our hands, why not give it a try?
[related: Kitchen Whiz: Celeb-Concocted Recipes For Picky Veggie Eaters]
Fresh Pasta Noodles
Having one's own noodles can be advantageous with many pasta dishes a dining staple! Here's a helpful recipe courtesy of Kitchn!
- 3 large eggs, beaten to blend
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Whisk together the flour and salt with a fork in a medium mixing bowl.
- Create a deep well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.
- As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Don't rush this step. At first, the eggs will start to look like a slurry. Once enough flour has been added, it will start forming a very soft dough. Don't worry if you haven't used all the flour.
- Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually start to firm up. Once it's firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut.
- Cover the dough with a plastic wrap and let it rest for at least 30 minutes. (You can also refrigerate the dough for up to 24 hours. Let it come back to room temperature before rolling.)
- Sprinkle your counter generously with flour and scrape the ball of dough on top (it will stick to the bowl; use a spatula or bowl scraper if necessary). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
- Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn't stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.
- Cut the long stretch of dough into noodle-length sheets, usually about 12-inches. If making filled pasta or lasagna, proceed with shaping. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
Craving for pizza? Or maybe need something for hummus? Try this super easy flatbread recipe!
- 250g/9oz strong bread flour, plus extra for dusting
- ½ tsp salt
- ½ tsp coriander seeds, toasted and ground
- ½ tsp smoked paprika
- 4 tbsp olive oil
- 100ml/3½fl oz warm water
- Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
- Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)
- Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat griddle pan and cook the flat breads for two minutes on each side.
- Serve immediately.
After trying this recipe from Delish, buying those ready-to-make pancakes packs might not be an option ever again!
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tbsp. granulated sugar
- 1 large egg, separated
- 1 tsp. pure vanilla extract
- 1 1/3 c. milk
- 2 tbsp. melted butter, plus more for cooking
- Maple syrup, for serving
- Mix flour, baking powder, salt, and sugar in a large bowl. In a medium bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined.
- In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined.
- In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter.
- Serve with maple syrup.
The online world saw this rage during the first few weeks of quarantine. Go ahead and try this recipe from Food!
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs, beaten
- 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla (optional)
- Preheat oven to 350º / 180º.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, baking soda and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 350º / 180º for 55 minutes.
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