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      "body": "Perfect Fresh Pasta EVERY TIME!!!! \n\nHello all of you pasta lovers out there!!!!!\n\nOK OK we ALL  know and can agree that it's easier just to go to the store and buy already prepared pasta , but we all also know that it's never as good as fresh homemade! Nothing beats a big dish of steaming fresh made fettucini or linguini or spaghetti or.......well you get the idea!!! Top it off with your favorite sauce and some parmesan cheese and its just heavenly !!! (I'll be sharing my homemade marinara sauce recipe soon!)\n\nIf you have ever made pasta , like most of us, you probably have ended up with tough, chewy or unpleasent batches before you found one that you loved! If you are still searching for that PERFECT pasta dough recipe then search no more because your about to unleash the feast!![FB_IMG_1496510651728.jpg](https://steemitimages.com/DQmNdmPo8Lam1Q9APYcbQE5zgwCtmuPXw7rbGi3DsumYTi8/FB_IMG_1496510651728.jpg)\n\nIf you follow this recipe completely, you will be singing Mambo Italiano and eating spaghetti and meatballs on top of old smoky in no time!!!![1496966841836-58742867.jpg](https://steemitimages.com/DQmRku9xb2nwMo8upXgaAL5kdKM4ADK6Wpk84qosbsaZVR5/1496966841836-58742867.jpg)\n\nPlease remember that if you are wanting to double the recipe to do so in separate batches (not all together )or the mixture will be too much to combine properly in the processer and this can result in dry dough and crying as you throw it in the trash :-( In case you didn't catch that, I was speaking from my own personal pasta disaster meltdown LOL!!!!!![1496966680150-678761363.jpg](https://steemitimages.com/DQmbxk9VkrfbfCwvGZKVfCmnXjhMiM2VCVASxAM4xYNrJkB/1496966680150-678761363.jpg)\n\n\nIngredients\n\n2cups of cake flour\n1cup of all purpose flour\n4 Lrg egg yolks room temp\n1/8 tsp salt\n1/2 cup water\n1/4 cup extra virgin olive oil\n\nWhat you need yo make pasta:\n1)pasta rolling machine or pasta rolling attachment for a stand mixer\n2)food processer for mixing\n\nPut the cake flour, all-purpose flour, egg yolks and salt in food processor. Pulse to combine instead of running continuously to ensure it mixes properly and sop and use a spatula to scrape bottom to ensure all mixed together. Turn machine on low and with the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together when you pinch it). If needed add additional water, 1 teaspoon at a time if the dough is too dry and crumbles instead of holding its shape.\n\nTurn dough on a lightly floured surface and bring into a ball and knead until the dough is smooth, between 5 and 8 minutes. Cover with plastic wrap and chill for 30 minutes.\n\nCut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape .\n\nKeep in mind that fresh pasta takes much less time to cook once in boiling water...about 3-4 minutes for al'dente pasta! Of course this time depends on whether you made a thicker  pasta! If your unsure just test a piece, you'll know when its cooked :-) \n\nOH.....ALWAYS remember to salt your water when bringing to a boil.....the best rule to go by is \"It should taste like the sea\" and thats a perfect guide to how much salt to use!!![FB_IMG_1496518241332.jpg](https://steemitimages.com/DQma3v28bYUMkvU2L2r1cfPyEY4S7wNwRQeNXNS6VsvAHzP/FB_IMG_1496518241332.jpg)\n\nHave fun !!!! chefamandamarie",
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      "body": "I'm so happy to hear this !!! You will learn to love cooking..... the enjoyment of eating a meal you have made and your family loves will motivate you like you'd never have imagined!! Good luck and please blog your pasta experience so I too can enjoy it :-)",
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      "body": "hello and thanks very much...I am so happy your enjoying my posts!!!! The correct name for the pasta is tortellini....and yes wontun is the asian equivilent i suppose lol!!!! I will be sharing more for sure :-)",
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      "body": "Perfect Fresh Pasta EVERY TIME!!!! \n\nHello all of you pasta lovers out there!!!!!\n\nOK OK we ALL  know and can agree that it's easier just to go to the store and buy already prepared pasta , but we all also know that it's never as good as fresh homemade! Nothing beats a big dish of steaming fresh made fettucini or linguini or spaghetti or.......well you get the idea!!! Top it off with your favorite sauce and some parmesan cheese and its just heavenly !!! (I'll be sharing my homemade marinara sauce recipe soon!)\n\nIf you have ever made pasta , like most of us, you probably have ended up with tough, chewy or unpleasent batches before you found one that you loved! If you are still searching for that PERFECT pasta dough recipe then search no more because your about to unleash the feast!![FB_IMG_1496510651728.jpg](https://steemitimages.com/DQmNdmPo8Lam1Q9APYcbQE5zgwCtmuPXw7rbGi3DsumYTi8/FB_IMG_1496510651728.jpg)\n\nIf you follow this recipe completely, you will be singing Mambo Italiano and eating spaghetti and meatballs on top of old smoky in no time!!!![1496966841836-58742867.jpg](https://steemitimages.com/DQmRku9xb2nwMo8upXgaAL5kdKM4ADK6Wpk84qosbsaZVR5/1496966841836-58742867.jpg)\n\nPlease remember that if you are wanting to double the recipe to do so in separate batches (not all together )or the mixture will be too much to combine properly in the processer and this can result in dry dough and crying as you throw it in the trash :-( In case you didn't catch that, I was speaking from my own personal pasta disaster meltdown LOL!!!!!![1496966680150-678761363.jpg](https://steemitimages.com/DQmbxk9VkrfbfCwvGZKVfCmnXjhMiM2VCVASxAM4xYNrJkB/1496966680150-678761363.jpg)\n\n\nIngredients\n\n2cups of cake flour\n1cup of all purpose flour\n4 Lrg egg yolks room temp\n1/8 tsp salt\n1/2 cup water\n1/4 cup extra virgin olive oil\n\nWhat you need yo make pasta:\n1)pasta rolling machine or pasta rolling attachment for a stand mixer\n2)food processer for mixing\n\nPut the cake flour, all-purpose flour, egg yolks and salt in food processor. Pulse to combine instead of running continuously to ensure it mixes properly and sop and use a spatula to scrape bottom to ensure all mixed together. Turn machine on low and with the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together when you pinch it). If needed add additional water, 1 teaspoon at a time if the dough is too dry and crumbles instead of holding its shape.\n\nTurn dough on a lightly floured surface and bring into a ball and knead until the dough is smooth, between 5 and 8 minutes. Cover with plastic wrap and chill for 30 minutes.\n\nCut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape .\n\nKeep in mind that fresh pasta takes much less time to cook once in boiling water...about 3-4 minutes for al'dente pasta! Of course this time depends on whether you made a thicker  pasta! If your unsure just test a piece, you'll know when its cooked :-) \n\nOH.....ALWAYS remember to salt your water when bringing to a boil.....the best rule to go by is \"It should taste like the sea\" and thats a perfect guide to how much salt to use!!![FB_IMG_1496518241332.jpg](https://steemitimages.com/DQma3v28bYUMkvU2L2r1cfPyEY4S7wNwRQeNXNS6VsvAHzP/FB_IMG_1496518241332.jpg)\n\nHave fun !!!! chefamandamarie",
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      "body": "Although very  delicious, pork, like chicken, is very easy to over cook!\n Don't cook it long enough it can be dangerous, cook it just a bit too long and a perfect cut of meat can be completely ruined! \n\nCAN'T IT EVER JUST BE EASY????? \n\nYes!! With my simple method it absolutely can!!\n\nUnlike chicken, and much like beef, pork can be cooked medium rare without any danger of food poisoning!!!  To be completely honest , in my opinion it's actually much more enjoyable to have a bit of pale pink in my chops!\n\nSay goodbye to dry tasteless pork chops and hello to juicy tender delicious \"PERFECT \" chops! Just  FOLLOW my method to perfect and let me know how it went!\n\n  Perfect pan seared and oven finished pork chops\n\n\nHeat the oven and skillet or oven safe pan... rack the middle of the oven and preheat to 400°F. Place the skillet or pan in the oven to preheat.\n\nPat the pork dry with paper towels.  Rub both sides with olive oil and season well with with salt, pepper and seasonings of choice. \n\nRemove the skillet or pan from the oven using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.\n \nSear the pork chops: Lay the pork chops in the hot skillet.![IMG_0612.JPG](https://steemitimages.com/DQmf1mPym3rYrG8Rf6wLpMtZ9TkZ9mGqhGP4zxz1h5XqyVH/IMG_0612.JPG) You should hear them begin to sizzle rightbaway. Sear one side of chops until chops are seared golden,  approx 3 minutes. If they smoke a bit it's normal. Turn down the heat if it is too much smoke. \n\nFlip the chops and transfer to the oven.![IMG_0616.JPG](https://steemitimages.com/DQmRDYMefFptX7W5rH8f5Gh9aGVD8yxEXmKohggntVotkHF/IMG_0616.JPG)\nRoast until the pork chops are cooked through and read 140°F to 145°F in the thickest part of the meat with an instant-read thermometer about 6 to 10 minutes depending on the thickness of the chops, and the temperature they were before cooking (if they were rested and brought to room temp or cooked right from fridge). Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.![IMG_0611.JPG](https://steemitimages.com/DQmVi66U8oCHWDA8HE3MtgCGAmzb5yQqCR57deBYQjpuQA5/IMG_0611.JPG)\n\nTransfer the cooked pork chops to plate and cover loosely with foil and let the chops rest for at least 5 min![IMG_0617.JPG](https://steemitimages.com/DQmTeTz5dWnv5ghk541aoi2qBiiDky8reKioA2CrQqY9iXY/IMG_0617.JPG)",
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      "body": "HI my name is Amanda Marie......Im currently brand spanking new to this site so any tips are extremely helpful :-) I was told about steemit this past weekend during the beautiful weather that we had here in Washington which is where I am located........ Bellingham Washington that is !!!!! The reason that I joined is because I have such an amazing passion for cooking and for food and my palate is like no other. I just love to eat ,I love to cook and I love to post the pictures and everybody sure seems to love it as well.  I thought this would be a great opportunity for me! Sometimes I hold dinner parties for my friends and most people find that cooking for a large amount of people as a task I find it is a pleasure to be able to see so many great friends Satisfied by something that I created from scratch it really is my passion and it really is my pleasure. So today I introduce you to myself and invite you to join me on a very satisfying Journey of my foodie life..\n\n~chefamandamarie![1BE2E366-1F12-4E08-9E95-3316C2AE50DE.jpg](https://steemitimages.com/DQmbxM91g8yybWTTeXi9JbbFFAms9jJ4ePWckheGRbVhqXV/1BE2E366-1F12-4E08-9E95-3316C2AE50DE.jpg)",
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