Daring Bakers: Doughnuts

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

When I found out the doughnuts was this months challenge I was quite happy! Doughnuts are a pretty common food in Canada, and right now because it's fall there are pumpkin doughnuts showing up in the coffee shops! I was really eager to try making some myself, and I'm happy to say they were a success! They were moist and actually tasted pumpkiny (which I've found a lot of versions do not). They were pretty easy to make, though I don't know if I'd make them again since it made so many doughnuts that it kind of ended up being wasteful (And I don't think making a handful of homemade donuts is really worth the hassle). Glad I've made them though (so now if I ever move to another country again I'll still be able to get my yummy doughnut fix!).

Pumpkin Doughnuts:
Yield: About 24 doughnuts & 24 doughnut holes
(I found that the recipe made less then that)
Recipe from: Bon Appetit

Ingredients:
All Purpose Flour 3.5 cup / 840 ml / 490 gm / 17 ¼ oz
Baking Powder 4 teaspoon / 20 ml / 24 gm / .85 oz
Table Salt 1 teaspoon / 5 ml / 6 gm / .2 oz
Cinnamon, ground 1 teaspoon / 5 ml / 6 gm / .2 oz
Ginger, ground ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Nutmeg, ground ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz
Cloves, ground 1/8 teaspoon / .6 ml / ¾ gm / .025 oz
White Granulated Sugar 1 cup / 240 ml / 225 gm / 8 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 teaspoon / 5 ml
Buttermilk ½ cup + 1 Tablespoon / 135 ml /
Pumpkin 1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml

Directions:

1. Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3. Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

Glaze Directions:

1. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
2. Can be made up to 3 hours ahead.
3. Add doughnut holes to bowl of spiced sugar and toss to coat.
4. Spread doughnuts on 1 side with powdered sugar glaze.
5. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Pumpkin Ravioli with Brown Butter

I was looking for a way to use up some of my pumpkin puree and some leftover wonton wrappers and was lucky enough to find a recipe that could do just that. This was a simple and easy dish to make and is sure to impress if you make them for guests. I made this for myself as a quick lunch! So go ahead and try it! :)

I'm really excited to be hosting Presto Pasta Nights #184. I've only submitted a few dishes to PPN, but I love seeing all the dishes that other bloggers submit! Every week there is always a bunch of posts that make my mouth water and that I want to make myself! I Can't wait to see all your dishes! :)
This is my entry for Presto Pasta Nights #184.

Pumpkin Ravioli
Serves 2, adapted from Cook this, not that.
(Printable Recipe)

Ingredients:
1/2 can pumpkin puree (8oz)
1/2 tbsp balsamic vinegar
pinch of nutmeg
2 tbsp Parmesan cheese, grated
salt and pepper to taste
24 wonton wrappers
1 egg white, beaten
2 tbsp butter
sage leaves (Optional)

Directions:
1. Mix pumpkin, vinegar, nutmeg, cheese and salt and pepper together in a bowl.
2. Lay down a wonton wrapper and spoon a small amount of filling onto the wrapper (don't over stuff). Paint the edge on the wonton wrapper with egg white and place another wonton wrapper on top and press the edges together.
3. Cook in salted boiling water for 3 minutes and then drain.
4. Heat butter on medium heat and cook until turning brown (careful not to burn the butter).
5. Add ravioli to brown butter and coat well.
6. Garnish with Parmesan and sage (if using).

Daring Cooks: Apple Butter

"The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation."

I had tons of fun with this challenge. Not only was canning fun, but a bunch of our friends are also into canning right now so we made a bunch of stuff. First, Apple Butter, for the Daring Cook's Challenge. And then we made peach pepper jelly, spicy green beans, whole tomatoes and tomato sauce! And with apples coming into season soon I can see more canning in our future.

For the apple butter I used a recipe very similar recipe to the one that John of Eat4Fun suggested, with some minor changes. The apple butter turned out to be very spice tasting and very thick and spreadable. I loved the taste and it reminded me very much of Fall. We will definitely be using a lot of our apple butter this Fall and we are also hoping to cook some dinners using it as well.
I hope that some of you readers will also give canning a try (if you haven't already!) :)

Apple Butter
Makes 18 jars of various sizes
Found on RecipeTips.com

Ingredients:
4 pounds apples (Various kinds if possible)
2 cups sugar
1 cup apple cider
pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 lemon, juice and zest

Directions:
1. Peel, core, and cut up the apples.
2. Combine apples with cider, sugar, salt, spices and lemon. Cook over low heat stirring frequently until the apples are soft and and the mixture becomes very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
4. Use a hand blender to blend the mixture until smooth.

Canning the Apple Butter

1. Put jars and caps in the oven on a cookie sheet, open side up, at 200 degrees F until for at least 10 minutes (but longer is ok).
2. You need a pot that will let you add the jars with 1 inch or water above them (and a rack below to the jars are not on direct heat).
3. Take jars out of oven and fill with apple butter leaving 1/4 inch headspace.
4. Put the lids on a screw tight by hand (not too tighly as the air needs to escape in the water).
5. Add jars to pot of boling water. Bring the water back to the boil and time for 15 minutes.
6. Take jars out of water and let them cool down on a dish towel. If you hear the jars popping, that's good (they are sealing).
7. Check to see if all the lids have popped. If so you can now store your apple butter.
8. Make sure to check the lid before opening the apple butter. If it is bulging, or the apple butter has changed in colour, etc, then throw it out!

Mango Summer Rolls and Thai Green Curry

I really wasn't in the mood for cooking on the day I made these. Really, I wasn't. But then I flipped through a cookbook of mine and it was love a first sight. I had to make these. Luckily there really isn't much cooking involved (since when I made these it was still pretty hot and humid outside). Though there are a lot of other steps that don't involve cooking ;)

This dinner was pretty much like eating at a restaurant. We could have paid a bunch of $$$ for this. Yes, it was that good. And I had left overs the next day and they were just as good, if not better.

The Summer Rolls were perfect. Not too much vermicelli, a nice burst of cilantro, the sweetness of the mango and the crunch of the cucumbers and peanuts made for the perfect combination. And the dipping sauce was nice and tangy. Perfect for a summer's day.

And the Thai Green Curry was also fantastic. Very fresh tasting and lot's of sauce to soak the rice in! I also loved that the red peppers were still slightly crunchy (nothing is worse then soggy red peppers!). I made it with tofu this time, but next time I would try it with chicken. I think maybe letting the sauce soak into the tofu more would make the tofu taste a bit better. I'll have to keep experimenting with it.

                            

Mango Summer Rolls

Serves 4, Adapted from Vegan with a Vengeance

(Printable Recipe)

Ingredients:

1 mango, peeled and sliced (like matchsticks)

1/2 cucumber, sliced (like matchsticks)

1/2 cup fresh cilantro (Feel free to obmit if you don't like cilantro)

4 oz thin rice noodles (vermicelle)

1/4 roasted salted peanuts, chopped

1 package rice wrappers (You probably won't need all of them)

Directions:

1. Boil water in a pot and turn off heat once it comes to a boil. Add rice noodles and let them soak for 10 minutes stirring once in a while.

2. Drain the noodles and run them under cold water.

3. Fill a large pan with hot water and place rice wrapper 1 or 2 at a time until pliable (takes about 30 seconds).

4. Remove rice wrapper from water and pat dry with paper towel (they are less mushy and last longer in the fridge if you do this).

5. In the lower part of the wrapper place about 2 tbsp of the rice noodles, 1 tsp of peanuts, 5-6 slices of mango, 5-6 slices of cucumber and 3-4 cilantro leaves.

6. Fold the left and right sides of the wrapper over the filling and then roll the wrapper up.

7. Repeat until you run out of filling.

Dipping Sauce

Ingredients:

1/2 cup rice vinegar

1/2 cup water

2 tsp Asian chili oil (Or peanut oil with red pepper flakes)

2 cloves garlic, minced

6 tbsp roasted peanuts, chopped

3 tsp sugar

Directions:

1. Mix together and chill.

Green Thai Curry

Serves 4, Adapted from Vegan with a Vengeance

(Printable Recipe)

Ingredients:

For chili paste:

4 jalapanos, seeded and chopped

1/2 cup boiling water

2 tsp coriander seeds, crushed

1 tsp cumin seeds

5 white peppercorns

1 tbsp lemon grass (fresh or from a tube if fresh is not available)

1 tbsp fresh ginger, chopped

3 cloves garlic

1 cup fresh cilantro

2 tsp lime zest

2 shallots, chopped

For the curry:

5 tbsp peanut oil

1 block of firm tofu, pressed and cut into triangles (or you can use chicken)

1 red bell pepper, thinly sliced

1 medium red onion, sliced

1 can of coconut milk

2 tbsp maple syrup

juice of 1 lime

1/2 fresh basil (Thai basil if you can find it)

To make chili paste:

Directions:

1. Place the jalapanos in a bowl and cover with the boiling water and soak for 15 minutes.

2. Toast the coriander seeds, cumin seeds and peppercorns over medium heat for about 2 minutes.

3. Use a food processor or mortar and pestle to grind the spices into a powder. 

4.Add the rest of the ingredients (including the water the jalapanos are soaking in) to the food processor or use a blender and grind into a paste.

To make the curry:

1. Heat 2 tbsp of peanut oil and cook the tofu over medium-high heat until golden on both sides. Put aside on a plate.

2. Heat 2 tbsp of peanut oil and saute the red pepper and onions until slightly tender. Set aside.

3. Preheat a sauce pan and cook chili paste for a few minutes while stirring. Add the coconut milk and heat up over low-medium heat while stirring.

4. Bring to a boil and add maple syrup.

5. Add tofu, red peppers and onions to the curry and cook for 5 minutes.

6. Add basil and let sit off of heat for about 5 minutes.

7. Serve with Jasmine rice.

Daring Cooks': Pierogies

"The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale."

This was my first daring cooks' challenge and it was a challenge I really enjoyed! I made two types of pierogies: potato and mushroom and potato with sauerkraut, bacon, and cheese.
Though it was a lot of work, I would definitely make pierogies again. Not only did we enjoy our pierogies on the night that we made them, but we also froze a bunch of extra ones and have been enjoying them for quick dinners as well.

Next time I would mix the potato mixture more to make it more to make it more smooth. And I would also season the mixture more.

Out of the two, I preferred the Potato, sauerkraut, bacon and cheese one the best. It just seemed to have more flavours and a better balance of flavours; salty, sour, and creamy.
I sauted the pierogies with onions and bacon and served the them with sour cream. Delish!

Here is the recipes I used:
 
Dough


Ingredients:

2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
1 large egg
1 tsp salt
About 1 cup lukewarm water (I used about 1/2 cup)

Directions:

1. Place 2 cups flour in a large bowl and make a well in the center.
2. Break the egg into it, add the salt and a little lukewarm at a time.
3. Mix the dough together, kneading well and adding more flour or water as necessary.
4. Cover the dough with a towel. Let it rest 20 minutes.

Here is what I used for the fillings:

Potato, sauerkraut, bacon and cheese

Ingredients: 

3 big potatoes, cooked & mashed  
1 cup  cottage cheese, drained    
1 onion, diced & sauteed in butter until clear
6 slices of streaky bacon, diced and fried till crispy
1/4 cup sauerkraut, rinsed
1/2 medium onion, diced
1 egg yolk (from medium egg)
1 tbsp butter, melted    
1/4  tsp salt    

Potato and Mushroom 

Ingredients:
3 big potatoes, cooked & mashed
1 package of crimini mushrooms (225g), chopped
1/2 medium onion, diced
1 egg yolk (from medium egg)
1 tbsp butter, melted
1/4 tsp salt



Directions:


1. Combine all the ingredients for the filling into a bowl and mix.
2. Cover and set aside in the fridge until you have to use it.

Assembly:

1. On a floured work surface, roll the dough out thinly and cut with a round or glass. (I used my pasta machine to get the dough super thin! And the rolling went much quicker with a pasta machine!)
2. Spoon a teaspoon of the filling into the middle of each circle.
3. Fold dough in half and pinch edges together and use a fork to crimp the edges.
4. Gather scraps, re-roll and fill. Repeat with remaining dough.

Cooking:
1. Cook the fresh or frozen pierogies by adding them to boiling salted water and waiting until until they float and cook them for 5 minutes more after they started floating.
2. Then remove them with a slotted spoon and fry them in butter, onions and bacon.


I froze the extra pierogies without boiling them. They are cooked the same way as the fresh pierogies :) I will definitely be making more pierogies in the future!

Urban Knitting/Yarn Bombing and Miso

I have just recently discovered a new type of graffiti in Waterloo: Urban Knitting or Yarn Bombing.
Here are some examples:

I actually saw the girl knitting the one in the last picture! We were coming home from Ethel's at 11pm and she was sitting there knitting it on! :) Wish I would have had my camera on me.
I'll keep my eye's peeled for new knitted stuff.

UPDATE!: Last night I found tons of new yarn bombs! I guess keeping an eye out for them really worked! I wrote this post yesterday and wanted to post it today so I went out this morning and took pictures of the new yarn bombs that I had not seen before.

The one on the tree had a tag on it that went to this site. Zilliah explains a bit about who she is and what yarn bombing is, and she has a cute blog.
I'll continue to keep my eyes open for more :)

Also, I just bought a tub of red miso and I was trying to think of ways I could use it up. Since I've been taking salads to work a lot recently I figured I should make some miso salad dressing.
This dressing is so amazingly tasty! It's spicy, sour and salty all at the same time! It really livens up salads and you could also use this as a dip for veggies! :)

Miso Salad Dressing
Serves 1


Ingredients:
1 tbsp red miso paste
1 tbsp rice vinegar
1/2 tbsp honey
1 tsp mustard OR 1/2 tsp wasabi

Directions:
1. Add all ingredients to a bowl or tupperware and mix well unitl smooth.
2. Add dressing to salad (or keep in fridge until ready to use).

Crunchy Salad with Hot and Sour Dressing

 I love Nigella Express! I rented it from the library, but after making several recipes I think I might just buy it! :) All of Nigella's recipes are easy to make and easy to adapt! I had this salad for lunch at work and also for a snack at night. The veggies are crunchy and the dressing is just the right amount of spicey and sour. It would be easy to switch the veggies out for whatever you prefer (I am not a fan of beansprouts so I left them out). I did not dress the veggies until I was about to eat them so I am not sure how this would hold up if you stored it after dressing.

Crunchy Salad with Hot and Sour Dressing
Serves 4 (Adapted from Nigella Express)
(Printable Recipe)

Ingredients:

For the Dressing:
2-3 tsp pad thai sauce (to taste)
2 teaspoon sesame oil
4 tbsp seasoned rice vinegar
2 tsp honey
4 tbsp canola oil
pinch of salt

 For the Salad:
1 head of broccoli, cut into florets
2 big handfuls of green beans (Or more if you like them), ends removed and cut into 3 pieces
1 can of baby corn
1 box of button mushrooms (or whatever kind you prefer), sliced
romaine lettuce (Use as much as you want in your salad), torn
beansprouts (I did not use these as they only had giant bags at the grocery store and I don't like them)

Directions:
1. Add all the dressing ingredients to a bowl and whisk.
2. Cook the broccoli, green beans, and corn in boiling water for 2 minutes. Drain and add to ice cold water to stop the cooking and to keep them crunchy!
3. Add lettuce, cooked veggies and mushrooms into a bowl and add the dressing. Toss salad to coat with dressing.

Ribfest, lunch and more to come!

A lot has happened in the past week so this post will have several topics in it. I promise they are all food related ;) And yummy!
First up is the Rib and Craft Beer Fest that I went to in Kitchener, ON at Victoria Park. I only made it for the end of the first day as I had to work the rest of the weekend, but what I did manage to drink and eat was amazing! The BBQ sauce on the pulled pork was perfect. Not too sweet and not too vinegary.

It also came with BBQ chicken, ribs, baked beans (southwest style) and coleslaw. It was delicious! The coleslaw was refreshing after so much BBQ sauce and the beans were made in a style I have never had. I thought the southwest twist was really good and loved the addition of corn to the beans.
We also had lot's of local beers. Some were pretty average, others were real show stoppers. My favourite was the Maple Porter from Nickel Brook.

Martin and some friends went back the next day for lunch and said that the went to another rib booth and that the ribs were even better! Guess I need to book the entire weekend off next year to try them all! :)

Moving on to lunch! This was my lunch today:

 The perogies and soup are my leftovers from Jane Bond last night. Jane Bond is a tiny funky little bar close to where I live in Waterloo. They sell vegetarian food only, and it is almost always awesome. The soup was the daily special which was African Peanut Soup. It was very thick and hearty and had just a hint of peanut (which is what I like...I hate when the peanut taste is over-powering). It could have been a meal on it's own. The perogies were also a daily special and they were Potato and Mushroom Perogies with a Curry Onion Sauce and were served with a perfectly dressed side salad...sorry no pic of the food from the restaurant! I think the perogies were even better the next day since the curry had time to get into the perogies more. And on the side are my halloumi bites. I figured out that using a grill pan not only makes them look nicer (hello grill marks!) but I also found that the cheese didn't stick to the pan as easily.

And now for the more to come!
I have been accepted to the Daring Bakers and the Daring Cooks! I have completed my first Daring Bakers Challenge and will be posting the result on July 27th, so check back then to see what the challenge was! :)

Spaghetti with Lemon, Garlic and Thyme Mushrooms

 Now that I'm working again, I need some of my dinners to be quick and easy. This meal is both of these. And delicious too! I was surprised at how tasty this turned out to be considering how simple it was to make. The mushrooms got warmed up by the pasta and they were soft and seasoned perfectly. And the lemon was not over powering. This was a nice light dish for a hot night.
I think next time I'll experiment with different pasta/mushrooms/herbs. I think this will be a staple recipe for me since it is so versatile and easy.

I'll be submitting this dish to Presto Pasta Nights again. This week it is being hosted by Janet at The Taste Space. I love Presto Pasta Nights because I always see lots of great dishes that I know I have to try to make at some point! Plus it's always just fun looking at the pics and finding new blogs to check out :)

Spaghetti with Lemon, Garlic and Thyme Mushrooms
Serves 3-4, adapted from Nigella Express
(Printable recipe)

Ingredients:
225g mushrooms (I used cremini), sliced
1/3 cup extra virgin olive oil
1 tsp kosher salt
1 garlic clove, minced
1 lemon, zest and juice
5 springs fresh thyme
300g spaghetti
fresh parsley, chopped (to garnish, you can skip this if you like)
Parmesan, to taste
fresh ground black pepper

Directions:
1. Put the sliced mushrooms into a bowl with the olive oil, salt, garlic, lemon zest and juice, and the thyme. Mix them together to coat the mushrooms and let them marinate.
2. Cook the spaghetti according to the directions on the package.
3. Drain the pasta and mix it with the mushroom mixture.
4. Serve in bowls and top with parsley, Parmesan, and pepper.

Homemade Pasta with Tomato and Mushroom Sauce

Sorry for the long silence here. Things have been pretty hectic lately and I just didn't have a moment to blog even though I have tons of things I've been wanting to blog about!
So the exciting secret that I was talking about while ago was that we were going to be buying a house! But unfortunately (or fortunately depending on how you look at it) the deal fell through and we are still house hunting again. Not going into too many details about that, but lets just say that we would have had a house with no parking spot if we didn't look into things as carefully as we did!

Moving on to the subject of this post!
One of the things we've been wanting to buy for a while now was a pasta machine. So we went on a shopping spree at a local shop called Vincenzo's that has a bunch of high end foodie stuff and hard to find food stuffs. We bought some really awesome salts, meats, and of course a pasta machine!

We also bought a pizza stone so expect some homemade pizza in the near future :)
Since we made pasta I thought it would be a good opportunity to take part in Presto Pasta Night again. This week it is being hosted by Mansi at Fun & Food Cafe.

Martin did most of the cooking for our pasta night and I just helped make pasta with the pasta machine ;) So here is Martin's recipe:



Homemade Pasta with Tomato and Mushroom Sauce
Serves 2
(Printable Recipe)

Recipe for Pasta:

Ingredients:
1 cup of grade 00 flour
1 large egg
1 tbsp of water

Directions:
1. Pour flour onto a clean surface. Make a well in the flour for your egg and water to go into.
2. Add egg and water to the flour well and slowly combine the flour with the egg in a circular motion and keep adding a little more of the flour to the egg until all the flour is combined.
3. Knead the dough a few times to make sure that the flour is combined well. Wrap the dough in plastic wrap and put in the fridge for xx minutes to sit.
4. Take the dough out and knead it on a floured surface for 10 minutes. The dough should be quite elastic when you are done.
5. Break off a small piece of dough and roll the dough on a floured surface until it is small enough to fit until the pasta machine.
6. Start at the highest setting and gradually reduce the pasta size until it reaches your desired thickness. 7. Hang rolled dough to dry out a little so the pasta does not stick to its self.
8. Cook the pasta or dry it to use at a later time.

Recipe for Tomato and Mushroom Sauce:

Ingredients:
1 cup and 1/4 cup of tomato sauce
1 tbsp of worcestershire sauce
5 mushrooms, sliced (I used crimini)
1/2 onion, sliced
1 tbsp of oil
hot sauce (to your own liking)

Directions:
1. Heat the oil in a pan at medium heat. Add onions and cook until soft.
2. Add mushrooms and cook until slightly soft.
3. Add tomato sauce, worcestershire sauce and hot sauce. Stir until well combined.
4. Season to your taste. Add pasta to sauce and serve.


Here are our pasta making adventure pictures :)

P.S. Sometimes you need to improvise! haha ;)