Thank you! And, you're are welcome! homemade pasta is so good, but we only make it occasionally. But, whenever we do, I make extra so I can have some in my freezer for other meals!
I have never made manicotti. Oh, how simple and easy you make this look. I have made noodles with durum wheat now I will make your kamut recipe I will also use your freezer method. I will let you know how my manicotti turns out. 😊Thanks so much for sharing your video. Thank you Matt for helping create this delicious meal and video. 😊
I love making manicotti and Ravioli with the pasta sheets we make! Matt is such a wonderful help! He is a better chef than me! I have the baking, he has the cooking! 😊
Hi Kara. I just made pasta using your recipes and it worked super. I used the kitchenaid attachment I've owned for 4 years but have never used until now. It was a dream! I made some as spaghetti and the rest as cheese filled ravioli. They look good. I'll soon know about the taste but I'm expecting it to taste yummy! It will be so nice to be able to eat healthy pasta. I'm really enjoying your cookbook. Thank you for creating it!
Thank you so much! I am actually not a very organized person, lol. (however, I am working on it!) So, I just try to take whatever food item I know will take the longest (usually the bread) then work from that. I also have had to learn to get creative over the years with a tiny oven, I have to time things out so that only 1 thing goes in the oven at once. So, with a regular oven, most people could probably multi task.
I know that you know about Bread Beckers in Georgia. Sue Becker has lots of great TH-cam videos she puts the warm water, the yeast and half of the flour in the bowl mixing till incorporated to make you sponge. That would probably be a much better way to do your sponge when making bread. Aldo, the sponge method is not supposed to develop the gluten to the window pane stage. It’s purpose is to give the wheat flour a chance absorb the water in the bran better when baking with fresh ground whole grains so you better know when you have added enough flour to your dough.
I do know about Bread Beckers, yes. I have seen Sue's technique, and many other techniques as well. I developed my technique from my own trial and errors, and really like the results it gives. This is why I decided to share it, because it was different than the other techniques out there already. Everyone is different, and has different preferences, and I think that is what make baking so great! 😃
WHAT A MEAL! 🥰
It was fantastic! Thanks! 😊
I love Manicotti!
me too! I always forget about it for some reason.
Your bread loaves are always so beautiful 😍
Thank you so much!❤
You make it look so easy!!
Awww thanks! You can do it!
Yum! It all looks delicious. I need to dust off our pasta maker and make a fun batch. Thanks for the inspiration.🖐🏻
Thank you! And, you're are welcome! homemade pasta is so good, but we only make it occasionally. But, whenever we do, I make extra so I can have some in my freezer for other meals!
I have never made manicotti. Oh, how simple and easy you make this look. I have made noodles with durum wheat now I will make your kamut recipe I will also use your freezer method.
I will let you know how my manicotti turns out. 😊Thanks so much for sharing your video. Thank you Matt for helping create this delicious meal and video. 😊
I love making manicotti and Ravioli with the pasta sheets we make! Matt is such a wonderful help! He is a better chef than me! I have the baking, he has the cooking! 😊
Hi Kara. I just made pasta using your recipes and it worked super. I used the kitchenaid attachment I've owned for 4 years but have never used until now. It was a dream! I made some as spaghetti and the rest as cheese filled ravioli. They look good. I'll soon know about the taste but I'm expecting it to taste yummy! It will be so nice to be able to eat healthy pasta.
I'm really enjoying your cookbook. Thank you for creating it!
This looks Amazing! I need to make pasta! 😊
Yes! I love fresh milled pasta, I do have a good recipe using Kamut.
This looks so good! I appreciate your original content! I’m getting so many ideas! ☺️
I'm so glad! Thank you so much! 😀
If you could share how set up your schedule from recipe to your order of meal preparation. Very efficient and organized!👏🏻
Thank you so much! I am actually not a very organized person, lol. (however, I am working on it!) So, I just try to take whatever food item I know will take the longest (usually the bread) then work from that. I also have had to learn to get creative over the years with a tiny oven, I have to time things out so that only 1 thing goes in the oven at once. So, with a regular oven, most people could probably multi task.
Looks yummy
It was! Thank you!
Delicious meal.
Thank you so much!
I know that you know about Bread Beckers in Georgia. Sue Becker has lots of great TH-cam videos she puts the warm water, the yeast and half of the flour in the bowl mixing till incorporated to make you sponge. That would probably be a much better way to do your sponge when making bread. Aldo, the sponge method is not supposed to develop the gluten to the window pane stage. It’s purpose is to give the wheat flour a chance absorb the water in the bran better when baking with fresh ground whole grains so you better know when you have added enough flour to your dough.
I do know about Bread Beckers, yes. I have seen Sue's technique, and many other techniques as well. I developed my technique from my own trial and errors, and really like the results it gives. This is why I decided to share it, because it was different than the other techniques out there already. Everyone is different, and has different preferences, and I think that is what make baking so great! 😃