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Making tallow – Fat, fried in fat, with extra fat.

March 29, 2015 By David Rout Leave a Comment

[Read more…] about Making tallow – Fat, fried in fat, with extra fat.

Filed Under: Ingredient, new Tagged With: Animal Fat Processing, beef, Cooking with Tallow, Culinary Staples, DIY Tallow, Farm-to-Table Ingredients, Homemade Cooking Fat, Homestead Cooking, Ingredient, Making Tallow, Natural Ingredient, oil, Rendering Beef Fat, Rendering Techniques, Sustainable Fat Source, Tallow Crafting, Tallow for Frying, Tallow Uses, Traditional Culinary Techniques, video

Apple Pie Recipe

October 5, 2013 By David Rout Leave a Comment

A simple rustic Italian apple pie recipe.  I like this one mainly because it is mostly about the apple, without any other overwhelming flavors from other stuff, along with a crunchy crust you can’t go wrong.  So over all an over a basic practical every day apple pie recipe.

[Read more…] about Apple Pie Recipe

Filed Under: Desert, Pastry Tagged With: apple, Apple Desserts, Apple Pie Filling, Apple Pie Recipe, Apple Pie Variations, Baking with Apples, butter, Classic Desserts, Comfort Food, Easy Apple Pie, egg, Fall Baking, Flaky Pie Crust, Fruit Pies, Homemade Pies, Italian, pie, Pie Baking Tips, Pie Crust Recipes, Pie Crust Techniques, Pie Making, Seasonal Baking, sugar, Sweet Desserts, Traditional Pastry, vanilla, video, Warm and Spiced Pies

Making Fresh Pasta

November 1, 2012 By David Rout 2 Comments

Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.

Making Fresh Pasta

David Rout
Making fresh pasta from scratch is great fun and comes with the added gadget appeal of requiring a pasta machine. Here I am making Fettuccine as an example. The basic rule of thumb is one egg (70g) to 1cup (100grams) of flour. In this example I have used 400 grams of flour so 4 eggs needed. As eggs vary in size the dough may need a little more flour or a little water. When I am making fresh pasta I prefer the dough to be a little on the dry side.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 8 minutes mins
Total Time 38 minutes mins
Course Dinner
Cuisine Italian
Servings 4 people
Calories 116 kcal

Ingredients
 
 

  • 70 gram egg per 100 grams of flour
  • 100 g plain flour per egg

Instructions
 

  • Pasta machine needed, (get a decent Italian one it will last for years)
  • Put flour in a bowl
  • Stir in one egg at a time
  • Mix until uniform large loose crumbs form
  • Knead into a firm lump
  • Divide into pieces ( for 4 eggs pasta split into 4)
  • Set pasta machine to largest setting. Pass through the rollers 12-15 times folding sheet in half each time and turning 90 degrees.
  • If the pasta sheet becomes tacky dust with flour before continuing.
  • Once the pasta has reached a smooth (babies bottom) texture continue to the next step.
  • Without folding this time turn the pasta machine down a notch
  • Continue reducing by one notch until you reach the 2nd or 3rd last setting on the machine (6 on my machine). Passing the increasingly long sheet through the rollers between settings. Again if the pasta becomes tacky give a light dusting of flour.

Notes

Fettuccine
Cut the sheets to the length desired for the noodles, I go for about 20cm.
Dust with flour
Put the sheet through the fettuccine cutter
Dust with flour and lay on tray (I will normally freeze the whole tray, then put the frozen pasta into portion sizes)

Nutrition

Calories: 116kcalCarbohydrates: 19gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 25mgPotassium: 51mgFiber: 1gSugar: 0.1gVitamin A: 95IUCalcium: 14mgIron: 1mg
Keyword fresh pasta, pasta from scratch
Tried this recipe?Let us know how it was!

Filed Under: Pasta Tagged With: Art of Pasta Making, DIY Pasta, egg, flour, Fresh Pasta Dough, Fresh Pasta Ingredients, Fresh Pasta Making Tips, Fresh Pasta Recipes, Fresh Pasta Varieties, Gadget, Handmade Noodles, Homemade Italian Pasta, Homemade Noodle Tips, Homemade Pasta, Ingredient, Italian, Italian Cuisine, Making Fresh Pasta, Pasta Cooking, Pasta Crafting, Pasta Dough Recipes, Pasta from Scratch, Pasta Rolling, Pasta-Making Techniques, Traditional Pasta Preparation, video

Thai Green Curry

September 17, 2012 By David Rout 5 Comments

The thai green curry paste is the complicated part, see the “Thai Green Curry Paste” post, making the actual Thai Green Curry is he easy part. There is nothing better than the fresh flvour of a Thai green Curry.

[Read more…] about Thai Green Curry

Filed Under: curry Tagged With: Authentic Thai Flavors, Bamboo shoots, Chicken, Chillies, Coconut Milk, Coconut Milk Curries, Curry Paste, Green Curry Recipe, Kaffir lime, Palm Sugar, Spicy Thai Dishes, Thai, Thai Cooking, Thai Cuisine, Thai Culinary Delights, Thai Curry Cooking, Thai Curry Ingredients, Thai Curry Paste, Thai Curry Paste Recipe, Thai Curry Recipes, Thai Curry Techniques, Thai Curry Tips, Thai Curry Variations, Thai Fish Sauce, Thai Food, Thai Green Curry, Thai Green Curry Paste, Thai Green Curry Sauce, Thai Spices, Thai Sweet Basil, video

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