Re-imagining Basic Recipes pt 2

[a_boleyn]

I like recipes that you can modify for different dishes or presentations like the basic pasta dough recipe below. It's based on the proportions used in the spinach pasta I made a while back.

A 10 oz batch of pasta coloured with 1/8 and 1/3 cup of beet puree, respectively. The colour isn't dramatically different but I'm hoping the cooked pasta on

Comments

[iulia_linnea]

Your crackers are pretty. Shog agrees and said, "I guess mine are 'rustic'." It's true. What do you score them with?

[a_boleyn]

Rustic is good. I used a pizza cutter and a flexible cutting board as a guide. The width was judged by eye.

[spikesgirl58]

Oh, just kill me now. *drool*

[a_boleyn]

I love your reaction.

Thank you. :)

[spikesgirl58]

It was one from the heart (and stomach).

[a_boleyn]

Funny.

Speaking of stomach. Mine is saying ... feed me!

[theoddbirdrant]

Can you please post step-by-step recipe for those crackers? I want to try making those :)

[a_boleyn]

I'm not sure how many changes I made to the original sourdough recipe so here is the original link and my version

[theoddbirdrant]

Great, thanks!

[a_boleyn]

If you don't have sourdough, use the flatbread cracker dough recipe below but divide the dough into 2 or 3 portions and roll it out and cut it like in the picture above rather than making 12 flatbreads

[edgeofthewoods]

Those delectable cookie cups are driving me crazy!!!

[a_boleyn]

They were fun to make/try but not something I'd do on a regular basis. With the caramel etc. they were too sweet for my taste and I don't have a HUGE sweet tooth. I prefer the plain chocolate cookies with a cup of coffee. :)