Recent post

Waffle recipe

                                   How you make a waffle recipe

This Homemade Waffle Recipe is the perfect way to enjoy a lazy weekend morning! Using just a handful of ingredients you likely have in the pantry, these waffles are delicious drizzled with melted butter and syrup!

Ravioli recipe

Homemade Ravioli

what's ravioli made of?
Ravioli are delicious pasta, filled with filling, cooked in water or broth. Ham, cheese, seafood, vegetables, for these tasty and easy to prepare bites, the variations are unlimited
where ravioli originate?

Chicken breast recipes

                                      Chicken breast recipes healthy 

No more boring birds! A fast and family-friendly weeknight staple, chicken is a go-to protein choice for busy family cooks. Chicken breasts, in particular, are a must for busy families—they're versatile, affordable.

Rigatoni pasta


What is the origin of rigatoni pasta?

History and origin of pasta

Pasta is a food made from a kneaded mixture of flour, semolina, durum wheat, spelled, rice or other types of grain, water, and sometimes egg and salt. "Pasta" can also refer to dishes in which pasta is the main ingredient, served with sauce or seasonings. They have several varieties, depending on the diversity of forms such as noodles, spaghetti, coquillettes, or macaroni.

In Asia, pasta is also made with soft wheat flour, rice flour, soy flour, mung bean, etc.

The name egg pasta can only be used for pasta containing at least 140 g of whole eggs or egg yolks per kilogram of semolina.

There is also whole wheat pasta.

Dry pasta has many advantages: it is economical, easy to store thanks to dehydration, energetic, and easy to cook since all you need is a pot of water.

However, fresh pasta has a more pronounced taste. The French, Chinese, and Italians, in particular, continue to produce fresh pasta by hand, which has a different taste than dehydrated and packaged pasta, but its nutritional value is not significantly different.

Commercially available dry pasta is usually made of water and durum wheat semolina, with a moisture content of less than 12%; some contain eggs. The diversity of shapes of dry pasta comes from the fact that it is extruded: the mixture of water and semolina is pressed into a pasty state through a shaping machine. The different shapes are obtained from particular nozzles.

The composition of fresh pasta is regulated in France. The name "fresh egg pasta" requires three conditions to be met: a moisture content higher than 12%, a durum wheat semolina of superior quality, and a minimum of 140 grams of eggs per kilogram of semolina.

The process of making fresh pasta is called "rolling". The dough mixture is flattened to a thin sheet of about one millimeter thick. For example, double rolling is often used for "four corners" ravioli, where two sheets of pasta are placed on top of each other and then sealed after the filling is injected. Conversely, ravioli made from a single sheet of dough is referred to as "pillow" ravioli. The sheet of dough can also be passed through a ribbon-cutting machine (fettuccini).

The term pasta comes from the Bas-Latin pasta, which has the same meaning. The best-reputed pasta comes from Italy, although Japanese Rāmen or Chinese pasta is also very famous.

Tortellini recipes easy

How to make homemade tortellini?

Tortellini are usually stuffed with cheese and leafy vegetables such as spinach.

Tortellini are stuffed pasta typical of Bologna and Modena located in Emilia-Romagna. The recipes for the stuffing and the dough of this an essential part of Italian cuisine was respectively deposited in 1974 and 2008 by the Brotherhood of the Tortellini at the Chamber of Commerce, Industry and Handicrafts of Bologna.

The stuffing is traditionally made with pork loin, cured ham, mortadella, an egg, and parmesan cheese, but there are also a number of variations such as spinach and ricotta cheese or porcini mushrooms. Cooked in a meat broth or gratinated with mozzarella cheese and tomato sauce, tortellini make our heads spin.

how to make beef stroganoff recipe By Chef Zahira

What is the origin of beef straganoff?

The beginning and history of beef Stroganoff is a tremendous lesson in food lore. Even as meals historians commonly agree the dish takes its name from remembering Stroganoff, a nineteenth-century Russian noble, there are conflicting theories concerning the genesis of this “conventional” dish. Truly, but there is proof confirming the recipe predate the best count number and his esteemed chef. United States of America's introduction dates in print to the 1930s. Inside the 1950s-Nineteen Sixties red meat Stroganoff become taken into consideration as a modern-day dish. Shortcut versions promoted via meals to corporations proliferated. “Regardless of the illusion of the call “stroganoff” to count number Paul Stroganoff, a 19th-century Russian diplomat, the origins of the dish have never been confirmed. That similar dishes were acknowledged because the 18th century however insists the dish with the aid of this precise call become the advent of chef Charles Briere.

How to cook a beef stroganoff recipe?

Beef Stroganoff or Stroganov is a delicious Russian dish, easy and quick to make. It is minced beef in a sauce based on sour cream, onion, mushrooms, beef broth, mustard. Wonderful with pasta, rice, mashed potatoes or steamed potatoes ...

Bolognaise sauce recipe

Bolognaise sauce easy recipe 

Originally from the city of Bologna, the Italian Bolognese sauce is called "ragù" and is one of the most popular Italian recipes. 

There are several variants of this recipe: the one we propose is an authentic family recipe from Bologna. The Bolognese sauce is perfect to season tagliatelle or to prepare lasagne.

Focaccia bread recipe

 Focaccia bread recipe 

You know my passion for Italian food, so what could be more normal than trying to make homemade focaccia! I love focaccia, it's so soft and delicious and with burrata or fresh tomatoes in summer it's a delight!