Simple for us...
Cappuccino each morning; espresso later on in the day. Illy or if not available, Lavazza.
The La Pavoni Espresso Si is a great little machine.
I've made many batches of pasta dough with flour and semolina and never once had a problem until I decided to venture into a new realm of pasta: whole wheat.
I made the pasta dough the same way (100g per 1 egg) and, as I making ravioli...
My father has a Meyer Lemon and they are sweeter and produce a LOT of juice. However, for zesting or a good lemon flavor you're better off with a Eureka.
For example, we make Limoncello at home and the Meyer's skin is too thin and not...
I'm new to the board and was intrigued by the thread and it's content. Authenitic? As others have said, Authentic is how momma or nonna made it.
With that being said, a lot changed as our ancestors came here from wherever as the...
My wife is the queen on this stuff (actually King)....
She uses Orville's butter flavored Popcorn Oil and Orville's kernels as well. It involves a Revereware Pot we've had for years and the standard lid; nothing fancy!!
She uses...
Standard rule of thumb... 100 grams of flour per one egg.
For two people, that's enough and for 4, double it.
I have a machine but found the old method of working the dough with the well in the center for the egg is the best. Unlike...
We have a market here in Winter Park and my wife had almost purchased a business (bagels and baked goods) similar to what you are looking after. At the time, the asking price of the business was $110,000 and the made a profit each week...
