Doughs

Fresh pasta without eggs is a lighter and more delicate alternative to traditional egg pasta. It’s often made with a combination of flour, water, and sometimes olive oil. The dough is typically rolled out by hand or with a pasta machine, then cut into various shapes like fettuccine or tagliatelle. While it may not…

Fresh pasta with eggs is a beloved Italian delicacy that’s prized for its tender texture and delicate flavor. Made from a simple combination of flour, eggs, and sometimes a bit of water or olive oil, this pasta is typically rolled out by hand or with a pasta machine. It cooks quickly and absorbs sauces…

Pasta à Choux is a versatile Italian dough used to create a variety of pastries. It’s made by boiling water, butter, and salt, then whisking in flour until a smooth dough forms. Eggs are then gradually added, creating a light and airy batter. Once piped onto a baking sheet, pasta à choux is baked…

Pesto alla Genovese is a traditional Italian sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The ingredients are typically pounded together in a mortar and pestle to create a smooth and creamy paste. Pesto is often served over pasta, but it can also be used as a spread, dip,…

Shortcrust pastry is a versatile dough used for the base of tarts, pies, and quiches. It’s known for its crumbly, tender texture and is often made with flour, fat (like butter or shortening), water, and a pinch of salt. Shortcrust pastry can be used for both sweet and savory dishes, making it a staple…

Pizza Dough is a basic dough made from flour, water, yeast, salt, and sometimes olive oil or sugar. It’s the foundation for a delicious pizza. The dough is kneaded until smooth and elastic, then allowed to rise in a warm place until doubled in size. Once risen, it’s rolled out, topped with your favorite…