Category: Global Dishes

Fresh Homemade Pasta

homemade pasta recipe
Fresh Homemade Pasta
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Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
homemade pasta recipe
Fresh Homemade Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Once you try a homemade pasta dish, it will be hard to go back to your usual boxed pasta. This recipe calls for eggs and flour but feel free to add in a dash of olive oil for taste or water if you find your dough to be too dry. Pair it with our Nonna's pasta sauce for your next family meal!
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
5 minutes 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Mound the flour in the center of a large wooden board or counter top. Make a well in the center of the flour and add the eggs, olive oil and salt.
  2. Using a fork, beat the eggs together slowly beginning to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  3. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  4. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky to the touch. (If you press your finger into the center of the dough it regains its shape).
  5. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  6. Sprinkle a baking sheet generously with flour (note: at this point aim to keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. Also sprinkle flour on any pasta you're not working (rolled, cut or otherwise) with and keep it covered with a dishtowel). Divide the dough into four equal portions. Dust the portions with flour and cover with a clean dishtowel.
  7. If you're using a pasta machine, set it to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the rollers . Feed it through once or twice more until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.
  8. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting, and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. For linguine and fettuccine, you can normally go to 6 or 7 setting.
  9. Cut the long stretch of dough into noodle-length sqaure sheets, usually about 12-inches. If cutting into noodles, switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little flour to keep them from sticking and gather them into a loose basket. Set this basket on the floured baking sheet and cover with a towel while you finish rolling and cutting the rest of the dough.
  10. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes. To dry, lay the pasta over a clothes drying rack, coat hangers, or the back of a chair, and let air dry until completely brittle. Store in an airtight container for several weeks. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen. Gather into an airtight container and freeze for up to three months. Dried and frozen noodles may need an extra minute or two to cook.
  11. If you don't have a pasta machine and you want to cut it by hand -- don't worry, it can be done! Divide the dough into four pieces and mimic the action of a pasta roller with a rolling pin. Roll as thin as possible, lifting and moving the dough constantly to make sure it doesn't stick. Sprinkle the dough generously with flour and then gently roll it up. Use a very sharp chef knife to cut the roll cross-wise into equal-sized noodles. Shake out the coils, toss with flour, and proceed with cooking.
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Nonna’s Secret Sauce Recipe

Nonna and Stella making pasta

Every family has at least one recipe that has been passed down and perfected through generations. It’s the whole family’s favorite meal…just the smell of it brings back memories, and the first bite always feels like home. For Stella, that dish is Nonna’s pasta sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella, and shared the secret recipe with us.

Pizza Recipe & Activity

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Italy holds a special place in our hearts for many reasons, and we’d be lying if we said that pizza wasn’t high up on the list. Italy is home to modern day pizza… the pies we know and love evolved from flatbread dishes that were popular in Naples hundreds of years ago. When our co-founder Leigh and her family traveled to Turin, her boys got to try their hand at making their very own pies. A special moment for any pizza-loving little citizen. Do your little citizens love pizza? Read more to download our pizza coloring activity and get our pizza recipe!

Stuffed Cabbage Rolls

stuffed cabbage rolls

stuffed cabbage rolls
Stuffed Cabbage Rolls
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Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Servings
6
Cook Time
2 hours
Servings
6
Cook Time
2 hours
stuffed cabbage rolls
Stuffed Cabbage Rolls
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Rating: 0
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Rate this recipe!
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Some call it a Polish dish, many have has a Hungarian version... You might have tried them in Germany or Greece. While there are many variations, today I'm sharing my family's take on the dish.
Servings
6
Cook Time
2 hours
Servings
6
Cook Time
2 hours
Ingredients
Servings:
Units:
Instructions
  1. Melt roughly 2 tbsp of the butter. Add onion to sauté until semi-clear. Add garlic and sauté for about 30 seconds more. Add ground beef, 1 tsp of pepper, salt and mustard. Cook until the meat has browned. Add cooked rice and carrots mix. Remove from heat and set aside.
  2. Remove the core of the cabbage and place in boiling water. Boil for about 5 minutes. Peel softened leaves and set aside. If inner leaves are still tough, return to the boiling water until soften. Repeat until all leaves are removed.
  3. Melt remaining butter in sauce pan and add tomato sauce and remaining 1 tsp pepper. Allow sauce to simmer while you assemble cabbage rolls.
  4. Spoon filling onto the end of a leaf and roll, tucking in sides as you go. Repeat until all leaves are used. Please rolls into a greased casserole dish and spoon sauce over rolls.
  5. Place in oven for 30 minutes at 325 degrees.
  6. We love to serve the rolls with mashed potatoes. It's a hearty meal! To lighten it up, feel free to serve with salad or as a stand alone dish!
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Festive & Sugar-free Protein Pancakes

The holiday season is known for its eat-fest of cookies, pies, fudges, sweets and different kinds of heavy desserts, with loads of sugars and fatty creams…

Unfortunately there are too few delicious and healthy Christmas recipes…

Yes, they taste may amazing, but the sad truth is that none of them are really healthy, clean or natural.
Then I thought to myself, “what if I make a recipe that will save Christmas?“.

A recipe that looks like, feels like and tastes like Christmas, but healthy and clean, prepared without grain flour or sugar.

Well that’s a big challenge, but I’m up for it. Because fit girls deserve to get their creamy and tasty sweet treats too.

Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays.

So I decided to step up this year and take the mixer in my own hands!

I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!

LET THE HOLIDAYS BEGIN! 🙂

Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Pancake Ingredients
Filling Ingredients
Topping Ingredients
Servings:
Units:
Instructions
  1. Blend the raspberries into a puree (don't worry about the seeds)
  2. Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they've transformed into a homogeneous mixture It should be thick, but pour-able
  3. Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
  4. Separate the coconut milk form the coconut water
  5. Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
  6. Crease the whipped cream onto each pancake, arranging them one on top of the other.
  7. Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
  8. Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
Recipe Notes

This recipe can be found at Fit Girl's Diary.

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Nonna’s Pasta Sauce

nonna's sauce
Nonna's Pasta Sauce
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Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5 hours
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5 hours
nonna's sauce
Nonna's Pasta Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
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Every family has at least one recipe that has been passed down and perfected through generations. It's the whole family's favorite meal...just the smell of it brings back memories, and the first bite always feels like home. For Stella (her mom Alexis is Tea's photo producer), that dish is her Nonna's Pasta Sauce. Stella, her mom (Alexis), dad (Rob) and brother (Marcel) traveled to Italy to learn more about their heritage and meet their extended family. While they were there, Nonna made her famous sauce with Stella. Now she shares the recipe with you, too!
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5 hours
Servings Prep Time
2-3 dinners 15 minutes
Cook Time
1.5 hours
Ingredients
Servings: dinners
Units:
Instructions
  1. First, boil the tomatoes. Leave them in just-boiled water for a few minutes. Then take them out of the water. The skins should slip off easily. Dice the tomatoes-and the other vegetables too.
  2. Heat the olive oil in a 5 quart pan. Add the sliced garlic, celery, onion and carrot. Saute for about 4 minutes, stirring ever so often.
  3. Add your diced tomatoes and the tomato sauce. If your mom has some red wine handy, add a glass to the sauce. Add the oregano, basil, thyme and rosemary. Take a break and let the sauce simmer for 90 minutes. Then add in chopped parsley.
  4. If you're a meat eater, add the hamburger and sausages. Stir occasionally. Cook pasta in plenty of boiling water. Add salt just before the pasta. Cook it al dente (cooked but still firm).
  5. Stir the pasta with the sauce. Add freshly grated Parmesan cheese at the table. The last step? Tu mangi! (That's Italian for "You eat!"). Nonna says this sauce keeps in the fridge for a week!
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Swedish Tea Ring

During the holidays in Sweden, many people celebrate Saint Lucia Day as well as Christmas. Saint Lucia day falls on December 13th and honors the Saint Lucia, who is known to bring love, kindness and light to the Swedish people during the dark times of winter. On the morning of December 13th, a family’s eldest daughter dresses in a long white nightgown and places a wreath lined with ligonberries and nine candles on her head. She wakes the household carrying coffee and baked treats, such as saffron buns, tea cakes and gingerbread cookies. Saint Lucia’s presence on this morning symbolizes the return of light and a joyous start to the holiday season. Here, Tea’s Design Director, Hannah Robinson, shares her family’s Swedish Tea Ring recipe.

Swedish Tea Ring
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"When I think about my family’s holiday traditions, one of the first things that comes to mind is the beautiful Swedish tea ring that my mom makes every Christmas morning. By the time I get out of bed, my mom has already formed the kneaded dough into a ring and has placed it in the oven to bake. Quite frankly, nothing is better than waking up to the smell of sweet dough baking when it’s chilly outside! After the tea ring cools, my mom adds a festive touch by lightly drizzling icing across the top of it and placing a crimson-colored candle in the center. We then gather as a family to start our day of celebration by opening stockings and each enjoying at least one slice of my mom's delicious breakfast treat."
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Swedish Tea Ring
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Rating: 0
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"When I think about my family’s holiday traditions, one of the first things that comes to mind is the beautiful Swedish tea ring that my mom makes every Christmas morning. By the time I get out of bed, my mom has already formed the kneaded dough into a ring and has placed it in the oven to bake. Quite frankly, nothing is better than waking up to the smell of sweet dough baking when it’s chilly outside! After the tea ring cools, my mom adds a festive touch by lightly drizzling icing across the top of it and placing a crimson-colored candle in the center. We then gather as a family to start our day of celebration by opening stockings and each enjoying at least one slice of my mom's delicious breakfast treat."
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
30 minutes
Ingredients
Dough Ingredients
Ingredients for the Tea Ring
Ingredients for Icing
Servings: people
Units:
Instructions
  1. To make the dough, start by scalding the milk and stirring in the butter, sugar and salt. Cool to a lukewarm temperature. Dissolve the yeast in warm water. Add milk mixture, eggs and half of the flour to the yeast and beat until smooth. Stir in as much of the remaining flour as necessary to make the dough slightly stiff.
  2. Turn dough on floured board and let rest 5 minutes. Knead the dough 5-8 minutes until it’s smooth and elastic. Put in greased bowl and grease the top. Cover and let it rise in a warm place until double in size (which will take about 1 hour).
  3. To make the tea ring, start by working the butter into the sugar. Add in a lemon peel and almonds and mix well. Roll dough into a 14" x 10" rectangle and sprinkle sugar mixture evenly over the dough.
  4. Arrange dried fruit evenly over all and roll up from the long side. Form it into a circle on a greased baking sheet and seal ends together firmly. Snip the dough with scissors from the edge of the circle—3/4 of the way to the center every 1 1/2".
  5. Turn the cut pieces on their sides. Place a greased tin can in the center to keep the hole round for a non-drip candle. Cover and let it rise until it’s double in bulk (which will take about 1 hour).
  6. Now, to make the icing, mix all the icing ingredients together. Preheat your oven to 350-degrees. Bake it for 25-30 minutes. Let it cool and lightly drizzle icing on top of it. To finish it up, place a candle in the center and enjoy the start to your holiday!
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