Pasta Basta

The Italian most used proverb says: Everyone can wait for pasta, but pasta can’t wait anyone.

We can talk endless for the pasta, ask a Italian Granny and you will get many advises and guidances, how to prepare. Those recipes are very close to my heart. I had a opportunity to work for one of the greatest not Italian, but with Italian heart chef. He give me knowledge and poison me with the love for the simple , but perfect Italian cuisine.

Soft Pasta Dough

Chef Iva
Soft pasta dough is mostly used for the making of Ravioli, Tortellini or filled pasta, such as Cannelloni and Manicotti
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Starters
Cuisine Italian
Servings 6 people
Calories 791 kcal

Ingredients
  

  • 1 kg Flour 00 high gluten index
  • 480 g Eggs
  • 40 g Extra Virgin Olive Oil
  • 50 g White wine Chardonay
  • 10 g Salt

Instructions
 

  • Sieve the flour. Add salt and  white wine. Prepare the eggs, lightly beaten. 
  • Start creating dough by adding eggs little by little. When all the eggs are incorporated, add the olive oil.
  • Knead the dough for up to 20 minutes, until it’s consistent and soft, then cover it with cling film and rest for at least 30 minutes in a fridge, to give time for the gluten to activate.
  • When you are ready to shape your pasta, knead one more time and then using a pasta machine or a rolling pin, start to roll as thick, as desired for different pasta shapes.
Keyword Pasta, Ravioli, Tortelinni

Hard Pasta Dough

chefiva
Use for Tagliatelle and Pappardelle
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course, Pasta
Cuisine Italian
Servings 6 portions

Ingredients
  

  • 500 g Flour 00 (high gluten index)
  • 500 g Semolina
  • 400 g Eggs
  • 30 g Olive oil
  • 5 g Salt

Instructions
 

  • Sieve the flour. Add semolina and salt. Prepare the eggs, lightly beaten. 
  • Start creating dough by adding eggs little by little.When all of the eggs are incorporated, add the olive oil.
  • Knead the dough, minimum 20 min, until you have, nice, soft and firm dough. Cover with cling film and rest for minimum 30 min in fridge, to give the time to the gluten to activate.
  • After resting, knead one more time and then using pasta machine or rolling pin, start to roll out to the proper thickness for the exact pasta shape.
Keyword Homemade, Pasta

Dresdner Stollen

Dresdner Stollen

chefiva
The recipe is based on a century old recipe for Dresdner Christmas stollen, that Dresden bakeries use as a foundation. Of course, with little twist!
Prep Time 2 hrs
Cook Time 2 hrs
Total Time 30 d 10 hrs
Course Dessert
Cuisine Austrian, German
Servings 4 people
Calories 2998 kcal

Ingredients
  

  • 1 kg Flour all purpose
  • 42 g Fresh yeast
  • 500 g Butter cold,small cubes
  • 250 g Cream
  • 1 g Ground mace
  • 1 g Ground cinnamon
  • 1 g Ground cardamom
  • 5 g Lemon zest
  • 150 g Muscovado sugar
  • 50 g Candied lemon peel
  • 100 g Candied orange peel
  • 400 g Raisins
  • 100 g Rum
  • 200 g Ground almonds
  • 100 g Powder sugar to sprinkle

Instructions
 

  • You need about four weeks , before you can eat the Stollen, so give yourself time.
  • Make a preferment dough, because the stollen dough is very heavy and need extra kick yeast activity to raise.Take 300g of the flour, break in 21g yeast, and knead it with 250g cream. Leave it to ferment for 1 hour by room temperature and then for 12-24 hours in the fridge.
  • Soak the dry fruits for minimum 30 min, but best over night.
  • Sieve the flour onto a working surface (does not work in a bowl). Break in the remaining 21g of yeast. Rub the lemon zests into the sugar and mix the sugar into the flour, together with the mace, cinnamon, and cardamom. Cut the preferment into small pieces and distribute it on the edges of your flour, mound and do the same with the butter/lard.
  • Start kneading. You will need about 30 minutes to knead the dough. You can try it in your mixere, but make sure your mixer can take it. Тhe best way is by hand. Do not be tempted into adding more flour or any liquids. Trust me, just keep kneading, it will all be well in the end.
  • When become incorporated dough, add the fruit. Take your drained sultanas and currants and mix them with the ground almonds. Mix them with the candied orange and lemon peel and pour the whole lot on your working surface. will make it all turn into a strange paste. Keep adding piece by piece, until the whole lot is incorporated. Don’t worry if you feel more like making mud pies. Than you are done with it. Put in a bowl.
  • Make two large stollen. Just pat it into shape – no rolling, no stretching. Score the stollen directly before putting in into oven. The stollen will become a little puffy, nothing more. It will definitely not double.
  • Bake it at 180°C for approx. 1-1,5 hours. Keep a watchful eye on the stollen. Cover it with aluminium foil if it has turned brown before its time and adjust the time according to the size of the stollen.
  • The stollen has to be stored for at least 4 weeks, before cutting into it.
    Cutting it later is even better. Stollen store best in an old fashioned cool celler, with high humidity. Otherwise store the stollen in the coolest room of your house, but not in the fridge.If you are storing stollen in a cellar or outside, simply wrap it in cotton cloth and put it in a wooden box, so that it can breathe. Otherwise wrap it well in a plastic or aluminium foil.
    Now, wait 🙂
  • Dresden stollen is not hard to bake. All it takes are good quality ingredients, some muscle and a lot of patience. The reward is a truly unusual bread.
    Serve with cup of hot chocolate, milk or gluhwein. 
Keyword Stollen

Beginner’s Guide to wine paring

If you’re just discovering cooking or you’re simply new to wine pairing, this guide will help your improve your dining experience and make it more pleasant.

In this article, I want to teach you the wine-pairing basics, that every debuting chef should learn first hand in the kitchen and bring his game to the next level, when it’s time to not only feed, but also impress!

Continue reading “Beginner’s Guide to wine paring”

Quick and easy homemade lemonade recipe

Everyone knows the proverb: When life gives you lemons, make lemonade!

The favourite, thirst-quenching and tasty drink, which everybody loves, especially in the summer. Not only, it is quick and easy to make, but it’s also much more healthier and natural, than the soft drinks you can buy at the store. It’s always a good idea to make a batch and store it in your fridge and keep it cool for a night time drink or when you have guests coming over.

Continue reading “Quick and easy homemade lemonade recipe”

St Valentine candlelight dinner, with love…

Love graffiti from the Body Worlds museum

What is love? The eternal question! Sometimes, love is a life journey and the longest road to home. We enter it timidly, with carefully measured steps. Time, when love is all about romantic gestures and surprises, the best time to be in love!

So even if you’re older and more mature now, let’s agree, that there’s no classier way to surprise your loved ones, like a nice candlelight dinner, prepared with a secret ingredient, called love 🙂

Find time to lose yourself in what you love
A little sign, that I snapped in the Body Worlds museum in Amsterdam
Continue reading “St Valentine candlelight dinner, with love…”

Body Worlds

Sometimes we need someone, to push ourselves to do something, which we desire for long time, but we’re not entirely sure if it’s worth the effort. Having the company of a friend was the solution and Body Worlds, Amsterdam was the destination.

An elevator, accompanied by a sign with the exhibition names on all six floors, welcomes you as you enter. The journey goes from top to bottom, the first floor being Coordination. Composed of the nerve, blood and bone systems, represented by some of the most fascinating human, figuratively and literally speaking, exhibitional chef-d’œvres ever created.

Continue reading “Body Worlds”