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Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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In a clean plastic bowl combine dry ingredients and wisk them together till combined (about five minutes.). Microwave a cup of water for about a minute or two. Add half of the water to the dry mix and knead with your hands for three minutes. Add your olive oil and knead for another three minutes. At this point you should have a moist lump of dough in the shape of a big ball. If need be add some more water if it is not coming together or it seems too dense. Pinch a small amount off of the ball and taste. Adjust flavor with dry spices etc and knead for five minutes. If taste is to likeing continue or repeat. If dough is too dry add a bit more water and knead for a few minutes. Divide the dough ball into two portions and knead each portion for another three minutes, then form each into a ball. Place the smaller dough balls into containers and put in the fridge till they cool. Once cool take the containers out and cover them and put them back into the fridge for 15 to 20 minutes. If you are making and cooking your pasta for now set your large pot of fresh water with a bit of salt on the stove. If you are saving the dough for another day try to keep the air away from it and keep it moist or frozen. To make the dough into pasta remove a ball from the fridge and begin to knead by hand for a good 15 to 20 minutes. The better you knead the dough to more consistent your pasta will be. Take the plastic bowl and clean and dry it while the dough has been proofing and sprinkle it with flour. Sprinkle the rolling area with a good amount of flour prior to rolling out your dough (be it the table, a pasta machine, whatever.). Divide the small ball into four equal chunks. If you are rolling by hand flour your rolling pin or hands and roll out the dough to a thinkness you like and cut to size. Place cut pasta over the floured bowl to air dry for a few minutes. Always air dry the pasta for a good five minutes prior to cooking or it will turn mushy. If you are useing a pasta machine take