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Pasta in an Extruder Machine

April 17, 2026

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500 grams bread flour

1/4 tsp salt

190 grams water

2 eggs

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Beet Hummus

2 cloves garlic 1 large, 2 medium, or 2 small size red beets 1 can chickpeas, drained, juice reserved 2 tablespoons lemon juice 2 tablespoons tahini 1/2 teaspoon salt 1/4 teaspoon cumin 1 tablespoon extra virgin olive oil Cut tops and roots off of beet and place in a steamer basket in the instant pot. Add 1 cup of water and cook on high pressure for 20 minutes for small beets, 30 minutes for medium beets, and 40 minutes for a large beet. Let the pressure naturally release for 10 minutes, then release the rest of the pressure. When beets are cool enough to handle, use a paper towel to wipe off the skin. Peel garlic and add to food processor. Process until finely chopped. Scrape down the bowl and add the peeled cooked beets. Process until smoothly pureed, scraping down the bowl halfway. Add the chickpeas, lemon juice, tahini, salt, and cumin, and processes until very smooth, scraping down the bowl halfway. With the processor running, drizzle the olive oil through t...

Hot Milk Sponge Cake

330 grams cake flour 2 tsp baking powder 3/4 tsp salt 4 large eggs, room temperature 310 grams sugar 245 grams milk 90 grams unsalted butter, cut into small pieces 50 grams vegetable oil 14 grams vanilla Preheat your oven to 340F. Position your rack in the middle of the oven. Preparing your cake tins - Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. Combine dry ingredients - In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside. Beat the eggs and sugar - Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size. Add dry ingredients...

Bubbly Focaccia

Poolish 1 Tbl sourdough starter 83 grams bread flour 83 grams water Dough 437 grams bread flour 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 1 teaspoon instant yeast 327 grams warm water 2 tablespoons (26 grams) olive oil Topping 2 Tbl olive oil 1/4 cup grated parmigiano reggiano cheese 1 tablespoon rosemary The night before, prepare the poolish by mixing together the sourdough starter, flour, and water. Cover and set aside overnight. In the morning, add bread flour, salt, and sugar to the stand mixer bowl. Stir together. Add yeast, warm water, and olive oil to the poolish and stir gently to combine. Add to flour mixture and stir until no dry flour remains. Place bowl on stand mixer with the dough hook and knead 3 minutes. Cover with plastic wrap. Set a 15 minute timer and a 1 hour timer. Every 15 minutes, for the entire hour, perform a bowl fold with a wet hand or wet dough scraper (total of 4 bowl folds). After the 4th fold, cover and let rise 1 hour. Spray a metal 9 by 13 b...

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