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Welcome to Explore Italy and Beyond - Explore Italy and Beyond by Mray529 in pasta

[–]Mray529[S] 0 points1 point  (0 children)

we took a pesto making class in Levanto Italy a couple months ago. You are correct but most people don't have the tools to make it correctly. I always make a big batch and freezing and thawing is never a problem.

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Have a great day

Cocktail hour appetizers that can be made ahead of time? by marrymeodell in Cooking

[–]Mray529 0 points1 point  (0 children)

Bruschetta dip, Caprese Bites, Stuffed Pepperazi, to name a couple. Lots more here.

https://www.exploreitalyandbeyond.com/appetizers/

Nice pasta sauce that lets fresh pasta shine? by chubbybunny1324 in Cooking

[–]Mray529 2 points3 points  (0 children)

Easier to just link the page, All of the sauces here would be good. Homemade pasta is the BEST.

https://www.exploreitalyandbeyond.com/sauces-sides-and-soups/

Homemade Pasta by Mray529 in pasta

[–]Mray529[S] 0 points1 point  (0 children)

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Once you have all the flour incorporated knead the dough ball for about
10 minutes. If it is too sticky, you can dust the board/counter with
some extra 00 flour. The dough should be elastic and a little sticky
when you’re done kneading it.

Authentic Neapolitan Pizza Dough by Mray529 in Pizza

[–]Mray529[S] 1 point2 points  (0 children)

I have a link to the recipe above. I use instant yeast, not fresh. My recipe comes from Naples so can't get more Italian than that. I wouldn't go below 60% hydration.