The long slow fermentation is the key to making a great tasting dough. Calculating the quantity of water, salt, and yeast as percentages of the flour makes it easy to scale up the recipe and make more ...

Chef Jake Driffill gave us two delightful recipes today. Chef Jake taught Nicea how to make homemade ravioli, and then cooked and assembled the Butternut Squash Ravioli with Browned Butter and Sage ...

The most important thing in homemade dumplings is good dough. It should be loose and not stick to your hands. And after boiling, the products should not stick together. To do this, use the following ...

Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the ...

This recipe makes more Bolognese ragu than needed for the ravioli. It can be frozen for use another time. Instead of making your own pasta dough, you could use 800 g of fresh pasta sheets.

Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and ...

Learn how to make this delicious deli hero.