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Pasta Workshop- 5/1/2021 - Speaker view
Avery Szafranski
47:19
I am so sorry
Avery Szafranski
47:24
What have I missed
Kat (She/her/they/them)
47:55
if making a half, mix the flour dry and remove 1c 1/4 cup of flour and save for later
Avery Szafranski
48:04
<3 <3
Kat (She/her/they/them)
48:17
olive oil 1 1/2 tsp
Kat (She/her/they/them)
48:23
salt 1/2 tsp
Kat (She/her/they/them)
48:26
2 egg
Avery Szafranski
50:40
The Recipe for Broken Board:For the cooking workshop from the Broken Board:4 eggs1 Tbsp Olive Oil1 tsp SaltOptional Sauce (if you don't want to make sauce buy your fav. pre-made pasta sauce)1/2 c drinkable white wine2 Tbsp Lemon Juice1 Shallot (or small onion)1 Stick of Butter (COLD AS YOU CAN GET IT!)2 Tbsp of Heavy CreamFavorite Herbs.If you didn’t get the celebration package, I imagine you’ll also be needing some flour for this venture. 😊50/50 mix Of ultra fine 200 grams200 grams semolinaIf you cant find one, use either, if you cant find either, use all purpose but it wont be as awesome
Avery Szafranski
01:16:57
If you're using powdered herbs, add them at the end, and add half as much
Jillian Carnrick
01:16:57
Powdered herbs at the end and use half of the listed amount
Eric Eldritch
01:28:26
A bit of history: It is generally accepted that egg noodles originated in China, between 25 and 200 AD; although the Arabs and Italians also claim that they invented this wonderful staple food. In October of 2005, at the Lajia site in Qinghai, China, the oldest known strip of egg noodle was discovered. — http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-egg-noodles-and-pasta/#:~:text=It%20is%20generally%20accepted%20that,of%20egg%20noodle%20was%20discovered.
Eric Eldritch
01:50:52
Fabulous!
Eric Eldritch
01:51:13
Nothing better than Fresh Pasta!
Avery Szafranski
01:53:08
Heading out! Love you all, thank you for teaching me
Eric Eldritch
01:53:37
Send photos of your pasta!
Kat (She/her/they/them)
01:53:39
https://tinyurl.com/WorkshopsccMeeting ID: 756 175 5812 and Passcode: 1293 485