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noodles with mushrooms and rice cakes

My love for fresh pasta is back and with him the desire to experiment. After the successful experiment of lasagne / pizzoccheri I decided to try to make the noodles and to save themselves in case of bad success of pasta, I thought the season with a very tasty sauce and autumn .... its saporin would cover the rest!!
Ingredients for the dough: 120 gr pasta prepared to "bread of Anna, an egg, a teaspoon of olive oil, a pinch of salt and water as needed to get the right consistency.
bimby I've mixed in for a minute, then with the help of rice flour and a rolling pin, I stretched out into a sheet thin enough and the wheel cutter I cut the strips, obviously not the same length and even width, but they were also so beautiful.
Ingredients for the sauce: a knob of butter, a tablespoon of chopped onion, a tablespoon of diced bacon, a handful of soaked dried porcini (it will say so? Bo ...) in water, a tablespoon of tomato sauce, cream, salt. There should be a little bit of chopped parsley, but I had at home.
Melt butter, add onion and bacon and let it cook a minute. Add a few tablespoons mushroom water, filtered, then the mushrooms and cook over low heat about five minutes. Add cream, tomato sauce, season with salt and leave on the heat a couple of minutes.
Cook pasta in salted water for one minute. Drain and serve with the sauce and eat just once.
Result: the small and large have not wanted to try, not even the version with meat sauce. The middle child is literally where the cook and the husband did an encore. For my part I am satisfied with my second experiment.
This pasta as it is a bit 'pink I dedicate to all those women whose first thought, when they get sick, not to himself, but goes to all the loved ones we care.

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chocolate cakes fair

are in favor of organic just enough to know how to appreciate the true flavor of the vegetables and fruit intake in the garden of my mother or my neighbors, but doubts remain on many products that are sold as organic at prices unreasonable. They are ecological to the extent that I love this land and are aware of the responsibility for what we leave to future generations but do not grant me my limits to give completamenta to what the human mind (or inhuman?) Was created to make their lives easier. I know that our actions contribute to good and evil to make a mark in the lives of others even a km away, and I also know that small enough concrete actions in our daily lives to give reason to feelings of charity and solidarity.

INGREDIENTS: 100 gr milk chocolate fair, puffed rice (do not know what the hell I put it .... I think 100 gr)
Melt the chocolate in a bowl in a water bath and then Add the puffed rice. Stir so that all the rice grains are covered with chocolate. Pour the mixture with a spoon on a piece of parchment paper and chill in the refrigerator until ready to serve.

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pears, walnuts, wheat lasagna chocolate

Sunday morning I just could not stay in bed. Absurd is not it? One expects on Saturday and Sunday to bask in the warmth a bit 'and more .... open your eyes and wake up the 6.30 mark! All strangely silent, even the little ones that usually start at 6 am on Sunday morning pilgrimage to our room with the most diverse requirements, from "I get up?" ... because you are not already up? to "I can go into the living room?" ... why you ask me, otherwise I have to accompany you can not find the way? .... "I go pee?" ..... absolutely not, do it in bed!
Sunday morning I was saying that despite everything that was not verified yet I woke up at 6:30 and despite all attempts I could not sleep again. So I got up and started tinkering. I stretched, I made lasagna (ièèèè!!) And then I thought .... I might even make a cake. So I made a tart, which I forgot to take pictures, and the dough I made small cakes with different fillings. This is what I am most pleased with.
For the pastry: 300 grams prepared for cakes and biscuits Scotti rice, 50 grams softened butter, one egg plus one yolk, 50g sugar, a little milk, rice flour to knead.
Stir the mixture into a bowl cake, sugar, butter and eggs and whisk with a fork. Add a little 'milk enough to obtain un'impasto large enough that it can work but not too hard.
Obviously with these doses is an industrial quantities of cakes, I actually I made 4 more tart with jam.
Roll out the dough with a rolling pin and cut out discs of the size of the molds (I put the baking paper to prevent them from sticking), stuffed with chunks of pear, walnuts and bits of dark chocolate. Cover with another pasta disc traced by the edge and bake in preheated oven at 180 degrees for about 15 ', or at least until you have taken a beautiful golden color.
Let cool and sprinkle with powdered sugar.

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Saracen

I'm satisfied! Yesterday I decided to embark on fresh pasta. For some of you will be a cabbage, fresh pasta I made it many times normal, but the gluten-free ... I had a thousand doubts and if you do not stay together, and if it does not take all the cooking, and discarded, and if I can not straighten it as it should and is similar to a shoe sole ... and if .... what if ...

and if it was good and not so strange?
Here is my first experiment. I used a mix of flour and a friend had given me then I adjusted to this pasta recipe pizzoccheri i.
For the dough 100 grams of prepared pizzoccheri "Anna's bread, one egg, two tablespoons of oil, a little water. I put everything in bimby for 20 "vel. 4. Then I spread the dough with a rolling pin until you get a thin sheet. I used the rice flour to prevent it from attacking while I stretch out and say it was really easy.
I blanched pasta in salted water for one minute.
First of all what I had prepared:
- the white sauce co n 1 / 2 cups milk, 50 grams of rice flour, a teaspoon of salt
- two medium potatoes thinly sliced \u200b\u200band browned in a pan with a little bit of butter, a few leaves of sage and a little salt
- a bunch of herbs boiled, squeezed and put into pan with a tablespoon of olive oil and a clove of garlic and salt
- a mozzarella cheese and 1 hg dairy chopped, grated Parmesan
Lightly grease a baking dish and I paid a little bit of white sauce on the bottom, then I started to stratify the pasta, vegetables, cheese and a bit 'of white sauce.
the end before baking I topped with a bit of butter flavored with a sage leaf.
... who knows what they would think of this the Valtellina change their recipe??