Homemade Pasta Step by Step

Homemade pasta is a labor of love but it is totally worth the extra work! This pasta is simple and easy, it just takes a bit of time. Pasta is favorite comfort food for many. Try these tried and true favorite pasta dishes, California Spaghetti, Creamy Chicken Florentine, and Easy Pasta Primavera. Homemade Pasta Recipe…

Homemade Pasta Step by Step

Homemade pasta is a labor of love but it is totally worth the extra work! This pasta is simple and easy, it just takes a bit of time.

Pasta is favorite comfort food for many. Try these tried and true favorite pasta dishes, California Spaghetti, Creamy Chicken Florentine, and Easy Pasta Primavera.

Homemade pasta in nests ready to cook.

Homemade Pasta Recipe

Homemade pasta is way better than boxed pasta, it has a good chew and texture that you can’t get from the store. With only 5 ingredients it really is easy to make. The hardest part is waiting for it to rest before you run it through your pasta maker. I always shied away from making homemade pasta thinking it was way too hard. I couldn’t have been more wrong. Using a pasta maker takes all the hard work of rolling it out. Although you can make this using a hand roller and I tell you how below. Seriously homemade pasta is one of the best things you will ever try this year!

There are many recipes out there and opinions on how to make pasta perfectly. This recipe is it! Pasta is very forgiving and there are many amazing ways to make it. This is a classic recipe that includes Olive oil for flavor and the much-needed salt for taste. Some recipes just add salt to the cooking water, but you are going to want to add it to the pasta dough for the best flavor. These are the best noodles you will ever make. Toss them with a bit of olive oil and cheese if you want or throw them in your favorite sauce for a dinner you won’t soon forget!

Pasta Dough Ingredients

Simple ingredients come together in a special way to make amazing pasta. With just 5 ingredients you probably already have everything you need on hand. So what are you waiting for? You have to try this easy recipe today!

  • Flour: All-purpose flour works perfectly or semola flour works too.
  • Eggs: Eggs should be at room temperature to mix in fully.
  • Olive Oil: This is used in Italian cooking regularly.
  • Salt: Gives the pasta flavor.
  • Water: Need to create the perfect mixture.

How to Make Homemade Pasta

Follow the instructions and you’ll have perfect pasta! Homemade pasta is very forgiving so do not fret too much about it. The most important thing you want to concentrate on is the consistency when you knead the dough and letting it rest. Those are very important for creating homemade pasta that is divine.

  1. Flour: On a clean surface, place the flour in a mound and use your hands to form a nest in the center. Add the eggs, olive oil, salt and water to the center of the nest.
  2. Add Eggs: Use a fork to gently break the yolks of the eggs and slowly stir the center of the nest incorporating a little of the flour walls at a time until a dough has formed. Use your hands to finish working all the flour in.
  3. Create Dough: Knead the dough for about 8-10 minutes. It’s a stiff, dry dough but it will come together into a smooth dough. Once the dough has all come together and is smooth, wrap in plastic wrap and set it in the fridge to rest for an hour. You can leave it overnight if you wish, but be sure to get it come to room temp before rolling out.

Creating the Pasta Dough

You want to keep the sections you are not using right away covered so that they do not dry out. If you do not have a pasta maker, see below for instructions on how to roll out pasta by hand.

  1. Cut and Roll: Cut the dough into four pieces and use your hands to shape the first section into a small flat oval. Wrap the remaining three sections in plastic wrap until you are ready to roll them out.
  2. Pasta Maker: Feed the oval piece of dough through the pasta maker on the number 1 setting. Fold the pasta into book folds, which is the two end folded in until they touch in the middle and then folded in half. Run through the pasta maker on setting 1 two or three more times before moving through the next settings on your pasta maker until the pasta is the desired thickness (I prefer setting 6 on my pasta maker.) If the dough is becoming tacky or sticky dust it with a little bit of flour. Additionally, if the dough is becoming much too long to handle you can cut it in half and work each half separately.
  3. Make Noodles: Run the dough through the pasta maker using the cutting attachment to cut the shape of noodles you would like. Dust the final noodles with flour and either hang on a pasta rack or make them into pasta nests and let them rest for about 30 minutes on a floured surface.
  4. Cook Noodles: Bring a large pot of salted water to a boil. Boil the pasta for 60-90 seconds. Toss with your favorite sauce and enjoy!
The flour in a nest, adding the eggs, and kneading the dough.

Preparing the Dough

I prefer to do this by hand, but you can make the dough in a stand mixer or food processor. If you make it in a food processor you will need to remove it and knead by hand. Once the dough comes together you can use a dough hook to knead the dough in a stand mixer.

  1. Large Nest: Make the well in the flour large enough to hold the eggs, water, oil and salt.
  2. Mix: Use a fork to mix the eggs thouroughly in the nest and then slowlly start bringing in the flour using the fork to start. Once a a bit of dough forms switch to your hands.
  3. Work it: Knead the dough till your dough is smooth and taunt. It takes a long time to work the dough into the right consistency so be patient and don’t give up. You really have to work the gluten in the dough. Do not leave it shaggy and sticky.
  4. Let it rest: This is one of the most important steps. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This relaxes the the protien so it will roll out and easily. If you do not let it rest you’ll be fighting it the whole time.
Cutting rested dough into quarters.

Run Dough Through Pasta Maker

Make sure you follow the directions on your pasta maker. Everyone is a bit different. Keep it floured to prevent sticking.

  1. Cut and roll: Cut the dough into 4 sections. Work only one section at a time, keeping the other sections covered in plastic wrap.
  2. Roll first: To make it easier to roll through your pasta roller I like to roll it a bit with a rolling pin into a nice oval shape.
  3. Flour: If at anytime you feel like the dough is sticking to the roller or surface, sprinkle with flour to keep it loose and easy to work with.
Feeding the dough into a pasta roller.

Fold the Dough

This is an essential step so don’t skip folding the dough in the beginning. It will give you the shape you want.

  1. Fold: After you have passed it through the pasta machine at least once or twice it’s time to start folding it. Folding the dough creates a rectangle and makes it easier to cut and keeps it even. Fold it a couple of times to get the right shape.
  2. How to Fold: Take each end of the dough and fold it into the center so that the ends meet in the middle. Fold the dough over itself, folding it in half. This will create a nice rectangle. You may need to fold it a couple of times as you pass it through the biggest setting to get it to the right shape.
  3. Too Long: If your dough starts to get too long to work with, cut it in half and work with a half, one at a time. Continue rolling till desired thickeness
Folding the dough to get a good rectangle shape.

Using a Pasta Machine

Using a pasta roller is truly a fun thing to do. It is so satisfying to roll the dough and watch it get thinner and thinner. Handle the dough with care as you put it through the roller.

Running it through the Pasta Machine: Rolling the dough is a process. You have to start big and gradually move down a size till you get the desired thickness. Start with the biggest setting, run the dough through once or twice then adjust the settings to be thinner, and thinner until you have the perfect sheet of golden pasta.

Feeding the folded pasta into the pasta maker.

Flatten the Pasta

There are different attachments for the kitchen aid which can cut your dough into different shapes. Most pasta makers will only cut your dough into long thin strips. But those can be used for recipes still that cause for small pasta like Baked Rigatoni or Creamy Tuscan Pasta.

  • Flatten: If you need to, remember you can fold the dough again to get the dough into a good shape.
  • Cut: Once the dough has reached the desired thickness, run the dough through the pasta cutter for the desired shape of your noodles. Make spaghetti sized noodles for recipes such as Cacio e Pepe, or Creamy Bacon Carbonara. Use a bigger cut for dishes such as Fettucini Alfredo or Pesto. Depending on your pasta maker you can make any shape you want with this dough. Again flour the dough as needed to keep it from sticking together as you run it through the cutter. You want to dust the dough, not work the flour into it.
A long golden sheet of pasta getting thinner.

Making Homemade Pasta

Nesting your noodles will keep them from drying out too quickly and allow you to quickly grab them and place them in the boiling water. Salt your water for the best results.

  • Nest: Gather the noodles and nest them while you work with the next section of noodles. Dust with flour as needed to keep them from sticking together.
  • Boil: Bring a large pot of water and some salt to a rolling boil. Add the pasta and cook for 60-90 seconds. These homemade noodles will cooks so much faster than boxed dried pasta so keep an eye on it.
Cutting the dough into long strands for cooking.

Tips For The Best Homemade Pasta

Homemade pasta truly is easy, it just takes some time. Your family is going to love the taste and texture of homemade noodles. You may never buy boxed pasta again.

  • What Flour should you use: There are definite opinions out there on what makes the best noodles. You can get gorgeous, delicious noodles by using all-purpose flour. To get a more authentic texture you can use a combination of all-purpose and semolina flour. Some might say you need “00” flour but you do not have to go buy expensive flour to get wonderful noodles.
  • Mixing and Kneading: You can definitely knead it by hand, but you can also use stand mixer with a dough hook. Just knead it till the dough is smooth and elastic.
  • Flour and Nest: When forming nests of pasta noodles, be sure to flour the noodles well so they don’t stick together as they rest. You can shake the noodles loose before dropping them in the water, or you can place the whole nest in the water and break it up as it cooks.
  • Reserve Liquid: When your noodles are done cooking reserve some of the pasta water in a measuring cup. Fresh noodles tend to soak up more sauce than dried noodles, so adding a tablespoon of two of starchy pasta water can help invigorate your sauce and keep it from being soaked up too much by the noodles. 
Long strands of noodles in nests ready to cook.

No Pasta Maker? No Problem!

If you do not have a pasta roller and cutter do not fret. You can still have amazing homemade noodles that will taste absolutely luscious in any dish. They just may be a bit puffier, but every bit is as good! You can add them to soups at the end of cooking right before serving. Try them in Chicken noodles, Tomato Basil, or Minestrone.

  • Divide: Once the dough has rested. Go ahead and cut the dough into quarters so it is easier to work with.
  • Roll: Roll a section at a time on a lightly floured surface. Coat the rolling pin with flour to keep it from sticking. Dust with flour as needed. Roll the dough till it is 1/8″ inch thick.
  • Cut: Using a pizza cutter or a sharp knife, cut the sheet into four sections. Lightly dust the dough. Roll the sectioned dough into a roll. Cut the roll using the knife or pizza cutter into the desired thickness. You can skip rolling it and just cut the dough as well, but I find it a bit easier and faster to roll it before cutting it.
Cooking pasta in a pot of boiling water.

Drying and Storing Homemade Pasta

Homemade pasta is versatile and storable. I love making a double batch so we can have some now and some later. Perfect for a busy weekday or a lazy weekend. Cook up some Marinara and toss with your pasta for an easy dinner add meatballs for a bit of protein.

  • Dry: Use a pasta drying rack or clean hangers for drying pasta. Place cut pasta dusted with flour in a single layer over the rack or hangers and let them dry for 24 hours. Carefully remove pasta from drying rack and store in an airtight container or jar until ready to use. You can keep in the fridge if you desire. Dry pasta will hold for up to 1 month if stored in a cool, dry place.
  • Freeze: Arrange freshly made, uncooked pasta across a floured baking sheet. For long noodles arrange into nests. For short pastas keep in a single layer. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pasta into boiling salted water, and increase the cooking time a bit.
Homemade pasta tossed with marinara sauce.

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Print

Homemade Pasta

Homemade pasta is a labor of love but it is totally worth the extra work! This pasta is simple and easy, it just takes a bit of time.
Course Dinner
Cuisine Italian American
Keyword homemade pasta
Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 208kcal
Author Alyssa Rivers

Ingredients

  • 2 cups all purpose flour
  • 3 large eggs
  • 1 Tablespoon olive oil
  • ¾ teaspoon salt
  • 1 Tablespoon water

Instructions

  • On a clean surface, place the flour in a mound and use your hands to form a next in the center. Add the eggs, olive oil, salt and water to the center of the nest.
  • Use a fork to gently break the yolks of the eggs and slowly stir the center of the nest incorporating a little of the flour walls at a time until a dough has formed. Use your hands to finish working all the flour in.
  • Knead the dough for about 8-10 minutes. It’s a stiff, dry dough but it will come together into a smooth dough. Once the dough has all come together and is smooth, wrap in plastic wrap and set it in the fridge to rest for an hour. You can leave it overnight if you wish, but be sure to get it come to room temp before rolling out.
  • Cut the dough into four pieces and use your hands to shape the first section into a small flat oval. Wrap the remaining three sections in plastic wrap until you are ready to roll them out.
  • Feed the oval piece of dough through the pasta maker on the number 1 setting. Fold the pasta into book folds, which is the two end folded in until they touch in the middle and then folded in half. Run through the pasta maker on setting 1 two or three more times before moving through the next settings on your pasta maker until the pasta is the desired thickness (I prefer setting 6 on my pasta maker.) If the dough is becoming tacky or sticky dust it with a little bit of flour. Additionally, if the dough is becoming much too long to handle you can cut it in half and work each half separately.
  • Run the dough through the pasta maker using the cutting attachment to cut the shape of noodles you would like. Dust the final noodles with flour and either hang on a pasta rack or make them into pasta nests and let them rest for about 30 minutes on a floured surface.
  • Bring a large pot of salted water to a boil. Boil the pasta for 60-90 seconds. Toss with your favorite sauce and enjoy!

Notes

When forming nests of pasta noodles, be sure to flour the noodles well so they don’t stick together as they rest. You can shake the noodles loose before dropping them in the water, or you can place the whole nest in the water and break it up as it cooks.
When your noodles are done cooking reserve some of the pasta water in a measuring cup. Fresh noodles tend to soak up more sauce than dried noodles, so adding a tablespoon of two of starchy pasta water can help invigorate your sauce and keep it from being soaked up too much by the noodles. 
 

Nutrition

Calories: 208kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 327mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Calcium: 21mg | Iron: 2mg
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Fish Cakes

You’ll find plenty of shortcut fish cake recipes “out there”. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the buttery garlic-chilli-green onion-thyme that’s mixed through the potato is just divine! Fish cakes Fish cakes are a nice... Get the Recipe The post Fish Cakes appeared first on RecipeTin Eats.

Fish Cakes

You’ll find plenty of shortcut fish cake recipes “out there”. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the buttery garlic-chilli-green onion-thyme that’s mixed through the potato is just divine!

Fish cakes

Fish cakes are a nice way to use fish in a different way other than the usual pan seared option that I typically default to.

It’s also a good way to make less fish go further because the fish is mixed with some kind of starch – potato in my case. So 500g / 1lb fish will comfortably feed 4 adults, if not 5, when you consider a standard serving size for a piece of fish is 180g / 6oz per person.

Plus, let’s just call it as it is. Anything crumbed and pan fried until crunchy and golden is always a winner, right? And especially when the inside involves lovely juicy chunks of fish with buttery chunky mashed potato!

Platter of freshly cooked Fish cakes
Showing the inside of Fish cakes

Ingredients in Fish Cakes

Here’s what you need for the fish cakes.

1. The Fish

Fish cakes ingredients

2. The Fish Cakes

Fish cakes ingredients

How to make (really good!) Fish Cakes

You’ll find recipes online that have fewer steps. You might’ve even tried one or two of them. But if you want really good fish cakes, follow these steps – and I explain why below!

1. Fish cake mixture

How to make Fish cakes
  1. Bake potatoes for 75 minutes until they offer no resistance when pierced with a knife. Baking whole potatoes works better than boiling cubes of peeled potato because it doesn’t go watery and the potato flavour is more concentrated.

  2. Scoop out potato flesh in a bowl.

  3. Pan sear large cubes of fish in butter, then remove from the pan.

  4. Sauté garlic – In the same pan using the leftover butter, sauté the garlic, chilli, green onion and thyme until the garlic is golden.

  5. Pour this glorious, flavour loaded buttery mixture into the potatoes. This is a key step for flavour in the fish cakes because the butter has all the tasty flavour from pan frying the fish.

  6. Roughly mash potato – Add the parsley, some salt and pepper then roughly mash. Emphasis on the word roughly – we don’t want smooth mashed potato here because then the inside of the fish cake becomes quite soft and baby-food-like. We want some lumps for texture which is a nice contrast to the soft flakes of fish.

  7. Add fish – Add the fish, including any juices pooled in the bowl / tray.

  8. Gently stir the fish in, taking care not to mash the delicate fish flakes too finely. We want some nice big flakes of fish in our fish cakes, not just an unrecognisable paste of potato and disintegrated fish!

2. Forming fish cakes, crumbing and cooking

How to make Fish cakes
  1. Scoop out mixture – Measure out 1/4 cup of the fish cake mixture (about 60g) and pack it in firmly.

  2. Form patties – Turn the mixture out onto your hand then form patties. (Tip: If you “flick” the mixture out then it will mostly hold it’s shape which makes it very easy to shape into patties).

  3. Crumbing, dust with flour – To coat the fish cakes in panko breadcrumbs, start by coating in flour. Roll to coat both sides and don’t forget the edges. Nobody wants fish cakes with naked edges – I need golden crumbs all over!!

  4. Egg – Next, dip the fish cake into egg and let the excess drip off.

  5. Panko breadcrumbs – And finally, place it in a bowl of panko breadcrumbs. Spoon some breadcrumbs over then use your hands to pat it on to adhere as best you can. Pick the fish cake up and let the excess breadcrumbs fall off.

    Repeat with remaining fish cakes. Now – ready to cook them!

  6. Pan fry – Firstly, pan fry until golden on both sides.

    Making the edges golden – If you’re pedantic like me, stand the fish cakes upright and make the edges golden too, rolling to give it colour all the way around. This is purely for visual purposes because the oil splashing as the flat sides cook and subsequent baking step do make the edges crunchy. But without specifically pan frying the edges, it won’t go golden.

  7. Remove once the fish cakes are golden on each side. It only takes around 1 1/2 minutes. Transfer them to a paper towel lined tray to absorb excess oil, then continue cooking the remaining fish cakes.

    At this stage the fish cakes won’t be that warm inside, so we’re going to finish them off in the oven. This method of cooking is also handy to be able to serve a whole batch of piping hot fish cakes.

  8. Bake the fish cakes for just 10 minutes in a hot oven 220°C / 320°F (200°C fan) to make the middle of the fish cakes hot and also to make the first batch you cooked piping hot again!

Close up of Fish cakes with Tartare sauce

Sauce for Fish Cakes

You’ll find these fish cakes are moist and flavoured enough that you’ll be happy to devour them straight off the tray, no dipping sauce required.

However, as regular readers know, I’m a sauce gal. ????????‍♀️ Tartare is my sauce of choice, though any seafood sauce will be terrific such as Marie Rose, Seafood Sauce and our Family Seafood Dipping Sauce. Find all these sauces here.

But if you’re scrambling, even just plain mayonnaise will work a treat (Kewpie is my favourite, followed by whole egg brands like Hellmans), or sour cream or yogurt.

Or even ketchup / Aussie tomato sauce. Don’t ever let anyone tell you what you should or should not dip your fish cakes into!! – Nagi x


Watch how to make it

Print

Really good Fish Cakes

Recipe video above. You'll find faster fish cake recipes "out there". But these ones are particularly good! The trick is to keep ptoato chunks and big flakes of fish rather than letting it turn into mash. And the garlic-chilli-green onion-thyme sauteed in butter that's mixed through the potato is just divine!
Pan fry then bake for best results. Pan fry golden, then bake to heat all the way through (because I like my fish cakes chunky!) and reheat the first batch you pan fried.
Course Main
Cuisine Western
Keyword Fish cakes, fish patties
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Servings 4 – 5 people
Calories 173cal
Author Nagi

Ingredients

Fish:

  • 500g / 1 lb white fish fillets , skinless boneless, cut into 3cm / 1.2″ pieces (Note 1)
  • 60g / 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Fish cakes:

  • 800g / 1.6 lb potatoes  – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 2) (makes 500g flesh)
  • 2 garlic cloves , finely minced
  • 1/2 cup green onion , finely sliced (~1 large stem)
  • 2 large red chillis , deseeded and finely chopped (can omit)
  • 1 tbsp thyme leaves , chopped
  • 1 tbsp parsley , finely chopped
  • 3/4 tsp salt

Crumbing and cooking:

  • 1 cup flour
  • 2 eggs , lightly whisked
  • 1 1/4 cups panko breadcrumbs (sub ordinary breadcrumbs)
  • 1 cup vegetable or canola oil , for frying (~ 1cm / 0.4" depth)

Instructions

Bake potatoes:

  • Bake potatoes in a 200°C/390°F oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.
  • Turn oven down to 180°C/350°F (fish cakes are finished in the oven).

Cook fish (while baking potatoes):

  • Set a rack over a tray. Sprinkle fish with salt and pepper.
  • Melt butter in a large non stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie flakes easily) but not golden.
  • Transfer to rack. Repeat with remaining fish.

Fish Cake Mixture:

  • Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!
  • Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don't use a potato masher, we want some chunks, not smooth mashed potato.
  • Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don't mash the fish up viciously – we want fish chunks!
  • Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, flip out onto hand and shape into a 1.75cm / 2/3" thick cake. Should make 13 to 15.

Crumb and cook:

  • Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.
  • Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel lined tray. If you're pedantic like me, stand them upright to make the edges golden too.
  • Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).
  • Serve with lemon wedges, Tartare sauce, or even just plain mayonnaise (Kewpie!), sour creamy, ketchup or tomato sauce.

Notes

1. Fish – Any firm white fish fillets suitable for pan frying will work here. Even salmon will work great!
I recommend avoiding:
– lean fish that dries out easily (king fish, tuna, sword fish); and
– oily, “fishy” fish such as sardines and mackerel.
Canned tuna and salmon will also work here. Keep them in nice big chunks, and there’s no need to cook them.
2. Potato – Any starchy or all-rounder potatoes will work great for this recipe. The recipe will work fine with waxy potatoes too, except they just don’t bake to be as fluffy inside so when mashed the potato filling is slightly denser / thicker. It’s still delicious, just a different texture!
3. Nutrition per fish cake, assuming 14 fish cakes (you’ll count 13 in the photos. One fell victim to… well, me.)

Nutrition

Calories: 173cal | Carbohydrates: 15g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 264mg | Potassium: 424mg | Fiber: 2g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg

Life of Dozer

Quiz: Did Dozer get the prawn?

a) Yes

b) No

c) This isn’t really a quiz, of course he got the prawn!

Dozer honey prawns

The post Fish Cakes appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

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