Strawberry Pineapple Popsicles

Yield: makes 10 popsicles

Ingredients:

• 2 cups pineapple chunks
• 3 cups sliced strawberry
• 1/3 c + 1/2 cup pineapple juice

Directions:

• In a blender, or food processor, puree pineapple chunks with 1/3 cup of pineapple juice. Transfer pineapple puree into a liquid measuring cup with a spout and set aside.
• 
  Wash and clean out blender. Puree strawberries with remaining 1/2 cup pineapple juice. Transfer strawberry puree into another liquid measuring cup with spout.
• 
  Pour strawberry puree into molds, filling mold half way. Next, slowly pour pineapple puree into mold. Since the pineapple puree is more dense than the strawberry, it will cause that swirling/marble effect.
• 
  Place a layer of foil over the popsicle molds, followed by the popsicle mold cover. Insert wooden sticks into the mold and then remove popsicle mold cover, leaving only the foil. In my experience, I have had difficultly removing the plastic mold cover, so I prefer to use foil. Place mold in freezer for at least 3 hours until the popsicles are solid.

To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!

 

Blessings to: thelittleepicurean 

Fresh Egg Pasta

Fresh Egg Pasta
* 14 oz (400 g) durum wheat flour
* 4 large eggs

1. Pour the flour into a bowl. Make a crater in the flour and crack the eggs into it. Mix the eggs with a fork until they are completely blended with the flour. Knead the mixture with your hands until it is somewhat homogenous. If the mixture is too dry, add some water; if it is too soft, add some flour. A good mixture should never stick to your fingers. Remove the mixture from the bowl and place it onto a lightly floured work surface. Knead the dough with the heel of your hand for a couple of minutes until the dough is very smooth. Wrap the dough in plastic and let it rest for about 30 minutes. Cut the dough into small pieces.

2. Make the dough sheets: Using a rolling pin flatten each piece of the dough into a rectangle thin enough to go through the rollers at the widest setting. Feed the dough through the rollers, then lay the dough down on the work surface and flour it lightly. Fold the dough into thirds lengthwise to make a rectangle, and lightly flour both sides. Flatten the dough with the rolling pin until it is ready to go through the rollers again. Repeat this process five to six times, until the dough feels smooth and silky.

3. Now you are ready to work the dough through the machine, by progressively reducing the width of the rollers. Starting at the second to widest setting, pass the dough repeatedly through the rollers, setting the rollers one notch narrower each time. For fettucine, tagliolini and angel hair, roll the pasta sheets to the second thinnest setting.

4. If you are cutting the pasta into tagliolini (thin noodles) rather than fettuccine, pappardelle or other wider noodles, dust the baking sheets with semolina flour and arrange the pasta sheets on it. Cover the sheets with plastic wrap to prevent them from drying and let them rest for about 10 minutes before cutting.

5. Attach the desired cutting attachment to the pasta machine and dust it with flour. Feed the pasta sheets through the cutter. Gently gather the pasta and dust it with semolina. Place the pasta on the drying rack. If not using the rack, carefully shape the pasta into small nested mounds on the baking sheet dusted with semolina.

6. Fresh pasta will reward you exceptionally if you cook it right away. If not, place the mounds into a bowl, cover with plastic wrap tightly and store in the fridge or freezer.

yields 1.3lb (600g) of pasta

 Oregano Embossed Pasta
To Make:
Click here for a wonderful way to make Fresh Pasta with Leaves & Flowers
To Cook:
Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta then transfer the pasta to plates, dress fresh pasta with butter, sage and/or parmesan cheese or however you wish... an organic sauce would be wonderful also... Enjoy!!

Blessings to:  threelittlehalves & alessandrazecchini