Making Fresh Pasta

When I talk about making fresh pasta, I mean mixing flour and eggs together not dumping pasta into a pot of boiling water, like what my friend thought. It really is that simple. Just mixing flour and eggs together.

You don’t even need to use your hands to mix the flour and eggs together, you can use a food processor. Neither do you need to painstakingly roll out the dough to the perfect thickness and cut it with a knife, you do all that with a pasta machine. Sounds easy?

A simple rule I swear by is 100g of flour to 1 egg, and then you add more flour if it is too wet. I started off using all purpose flour but I realised that my dough was hard so I switched to using “00” flour which makes the dough so soft and rubbery, an indication of high gluten content and nice chewy pasta. For Singaporeans, you can purchase “00” flour from Culina at Dempsey. They sell a 1 kg packet for about $6, which is reasonable in my opinion.

I use a Marcato Atlas Wellness 150 Pasta Machine, if you were wondering 🙂

Cutting Pasta

Here are the instructions for making plain pasta:

1. Add flour and eggs into food processor and whiz it until it is something like breadcrumbs. If they do not form breadcrumbs, it is too wet, you would have to add more flour.
2. Tip mixture onto floured surface and knead it for 5 to 10 minutes until elastic.
3. Flatten dough into oblong shape and feed it through the machine’s lowest setting, 1.
4. Fold it into half or thirds and feed it through again.
5. Repeat step 4.
6. Turn setting to 2, and feed dough through. Repeat until desired thickness. (On my Marcato Pasta Machine, it is 7)
7. Cut to desired shape using pasta machine attachment.

After making plain pasta so many times, I decided to try new flavours. I tried making beetroot pasta and spinach pasta. It was similar to making plain pasta but with only one extra step and the simple rule doesn’t apply. I love the red and green colours, they are so pretty! 🙂

Beetroot & Spinach Pasta

Rolling out PastaBeetroot Pasta

Ingredients for Beetroot Pasta
240g beetroot
300g of “00” flour
2 eggs

Direction for Beetroot Pasta
1. Grill beetroot in 180 degrees oven with skin on for an hour
2. Remove skin
3. Blend in food processor until puree is formed.
4. Add in eggs and blend to combine.
5. Add in flour and blend to combine.
6. Knead dough.

Spinach Pasta

Ingredients for Spinach Pasta
140g spinach
300g of “00” flour
2 eggs

Directions for Spinach Pasta
1. Steam the spinach for 2 minutes until green and soft.
2. Blend it in the food processor until a puree is formed.
3. Add in eggs and blend to combine.
4. Add in flour and blend to combine.
5. Knead dough.

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Lemon Drizzle Cake with Lemon Cream Cheese Frosting

I made my own birthday cake because I was sick of paying so much for a birthday cake that tastes meh and was probably made in a dirty kitchen (observations made from working in a bakery). So I made a lemon drizzle layered cake with lemon cream cheese frosting because lemon is my favourite ingredient to work with. It’s refreshingly sour and always in my fridge. You can make variations of this, in the form of cupcakes or perhaps just a one layered cake with the frosting on top.

Lemon Drizzle Cake

Ingredients for one layer of 9 inch cake
175g Butter
150g Caster Sugar
2 lemons
pinch of salt
4 eggs
100g self raising flour
75g almond meal
A little milk (3-4 tablespoons)
75g sugar

Ingredients for Lemon Cream Cheese Frosting
250g Cream Cheese
150g icing sugar (adjust to your desired sweetness)
50ml lemon juice

Directions for cake
1. Preheat oven 180C or 160C fan oven. Grease and line loaf tin with greaseproof paper.
2. Whisk well butter, caster sugar, and zest of 1 lemon until light and fluffy. Approx 4-5min.
3. Add a pinch of salt and the eggs slowly one at a time until well combined before adding the next.
4. Change the whisk to paddle attachement.
5. Sift over flour and fold in, followed by almonds.
6. Add enough milk to bring mixture to dropping consistency so that it falls off the spoon.
7. Pour mixture in the loaf tin and even out the top. Make slight well in center.
8. Bake for 40-45 min, until a skewer comes out clean.
9. In a small sauce pan, combine juice of 2 lemons and demerera sugar and slowly heat until sugar is dissolved. Add zest of remaining lemon. Turn heat off.
10. Use a skewer stick to make holes in the cake and pour the drizzle lemon syrup slowly into the holes when the cake is warm. Important to do this once the cake is just out of the oven.
11. Let sit to cool.

Directions for Frosting
1. Whisk everything together

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Strawberry Shortcake

Hello!

I’m reviving this blog all of a sudden because there’s no more school and I’m going to have so much time baking and trying out new recipes, it’ll be fun to share them. My mom recently celebrated her birthday and it’s the first time since forever that I baked someone a cake because I never had the luxury of putting aside 3 hours to bake and assemble a cake. I decided to make Strawberry Shortcake, a really simple layered sponge cake with whipped cream and strawberries in between, because it was her favourite cake. Plus, who in the right mind wouldn’t love strawberries and whipped cream?!

Strawberry Shortcake

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To assemble an entire 9 inch cake, I made 3 layers of sponge cake.

Ingredients for 1 layer of sponge cake
60g cake flour (necessary for a light cake)
60g sugar
2 eggs
20g butter (melted)

Directions for sponge cake
1. Whisk eggs and sugar over bain marie (hot water bath)
2. Remove from hot water and whisk with electric beater till pale and creamy.
3. Sift flour into mixture and whisk.
4. Fold melted butter into mixture.
5. Place into 160 degrees celsius fan oven (timing depends on your oven, just keep checking).
6. Remove when you put a stick through and it comes out clean.

Ingredients for Syrup 20ml hot water 1 tsp rum 1/2 tbsp sugar

Directions for syrup 1. Just mix everything together

Ingredients for whipped cream (for a 9 inch cake) 900ml cream
3 tbsp rum
3/4 tsp vanilla essence
3 tbsp icing sugar

Directions for whipped cream
1. Just whisk everything together (use an electric whisk and be careful not to over whisk if not it’ll split!)

Directions for assembling cake
1. Brush syrup onto each layer to prevent it from becoming soggy from the whipped cream.
2. Spread cream onto sponge cake with palette knife
3. Slice strawberries and arrange them
4. Spread whipped cream again, be generous
5. Place a second layer of sponge on top.
6. Repeat and frost the entire cake with whipped cream 🙂

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