Have You Ever Thought About Making Your Own Homemade Pasta

Homemade food is more nutritious than commercially prepared foods because it retains more of the nutrients, especially vitamin A and B. This is because the food is less processed. The jarring process necessitates the use of very high heat under pressure. Much more than you can generate when cooking at home. Unfortunately, many vitamins are destroyed by heat.

By making your own food, you’ll know exactly what your child is eating. You can monitor their diet, and know which vitamins and nutrients are lacking. A study by the San Francisco Chronicle in 2002, reported that over 40% of children’s calories come from fast and processed foods. Spend your time making your own food, rather than reading and de-coding labels on processed foods.

By making your own food, you’ll know exactly what your child is eating. You can monitor their diet, and know which vitamins and nutrients are lacking. A study by the San Francisco Chronicle in 2002, reported that over 40% of children’s calories come from fast and processed foods. Spend your time making your own food, rather than reading and de-coding labels on processed foods.

The cost for making your own baby food is often less than buying commercially prepared baby foods, if you shop smart and cook in larger quantities.

Homemade pasta has its own special taste and texture and combines well with delicate sauces - and you can make it the size and thickness you prefer.

Homemade Pasta with Eggs.

Ingredients:

1-1/2 cups all purpose flour,
1-1/2 cups Semolina flour,
3 eggs,
pinch of salt ,
1 Tbsp. olive oil.

Method:

Sift flour into a mixing bowl with salt. Beat eggs.

Gradually add eggs and oil to flour, very slowly, mixing with a spoon. As mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one Tbsp. of water at a time until mixture holds together into a ball.

Removing dough from the mixing bowl, begin to knead dough for 2 minutes on a lightly floured board or table top.

Cut dough in halves, cover bowl with a dampened cloth and allow dough to rest for 30 minutes.

Roll out on a floured surface to desired thickness or roll thru a pasta machine. Dry slightly before using.

Note: Its very important. . . Allowing the dough to rest will improve the texture of the pasta when finished.