Fresh ginger is fantastic and needed for any Asian meal. But how much do we really need? I used to find myself throwing it away because it spoiled. Pro-tip, store in a zip-lock bag and freeze it. When you need it, pull it out and use a zester to grate it, so you can add it to your dish. You’ll always have it fresh!
This is my go to recipe for most pastas I make. It makes about 4 large portions, and you can adjust it as you need. The fresher the ingredients the better it tastes. 4 cups all purpose flour 1 cup semolina flour 4 farm fresh eggs water as needed I found this Youtube video that demonstrates how to make pasta from scratch.
Smoking pastrami blah blah blah
Sours vides are excellent because x,y,z
Here is where I add my favorite pasta maker. Mercado 150 Atlas-
