Video

I love it!!!!

Is the black colour organic?? From where did you obtain it?

Is the black colour organic?? From where did you obtain it??

Is the black colour organic?? From where did you obtain it??

Relaxing 😊

I would love to know what pasta machine this is 😁💗

Hi Fiona, thank you for posting this video. Can this recipe be cut in half to make only one Bread? It is super hot and humid in florida right now and I am going to try this recipe as it is BF in the refrigerator. I cut my BF down to even 3 hours and it was over proofed LOL

❤

It's not sourdough if you use instant yeast

به به چی شد😋

❤ this

Looks so tasty

I love that top so pretty with the bracelets

Here’s the recipe Paste di Mandorla are small and delicious cookies typically found in almost every Italian bakery. They are extremely simple to make. Traditionally, they have an “S” shape, but you can give them a simpler shape to shorten the process. They are dairy and gluten-free. **Ingredients:** - 330g almond flour (ground almonds) - 170g granulated sugar - 2 large egg whites (70g) - 1 tsp vanilla or almond extract - 2 tsp honey - Zest of 1 orange or lemon - Powdered sugar (for rolling) **Instructions:** 1. **Preheat Oven:** Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. 2. **Prepare Dough:** Lightly beat the egg whites with the honey and the zest of 1 orange or lemon. Add 1 teaspoon of vanilla or almond extract. Mix in the almond flour and sugar until it forms a sticky dough. Wrap the dough and let it rest for 30 minutes in the fridge. 3. **Shape Cookies:** Dust the surface with powdered sugar. Roll the dough and shape it as desired. 4. **Bake:** Bake for 12-15 minutes, until the edges are slightly golden. 5. **Cool and Store:** Let the cookies cool on the baking sheet. Store them in an airtight container for up to a week. Enjoy your delicious almond cookies!

Best recipe I have tried & our only go to recipe for any type of sourdough bread we make!! Thank you for doing all the hard work for us!!❤

Hi Fiona, how much in advance can you prepare/keep pasta before cooking it?

This looks great! Just curious as to what type of pasta you made here?

how many eggwhiys? eggwhites

Ппц🙄

Awesome, thanks

👍👍😀😀yes.

which flour??????

I’m confused you proofed this dough two times in the refrigerator once overnight in a single bowl and then for another 10 to 12 hours in a proofing basket?

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

Yum! Yes please.

Could you please give us the recipe? Looks so delicious!💜

More is always better

Looks delicious!!

Oh Fiona, You're so funny! You just can't stop with your food creativity! ❤ I support your art "amiziness"!! If I still lived in La Jolla I would be driving up there at least once a month to be "your back-up girl" (aka assistant)/ cooking girl 😂😊 Hugs from the Washington DC metro area 🎉

Oooh that looks so good. I need to try this technique for multicolored pasta. I have a pasta maker but haven't ever tried this. I love fresh tortellini!

Wonderful!!

Buena

❤❤❤

Hi can i use bread flour or where i am all purpose is plain flour is that what you mean

100g of water. Who measures a liquid in grams?

2 questions please. #1. The starter you started with to make the one you made the bread with. Was it cold from the fridge, or was it a fed active room temperature starter #2. Why do you add the salt later and not in the beginning with the water and starter? Thanks in advance and thank you, for sharing I want to make this on my days off 😊

Looks delicious 😋

Beautiful! I’m allergic to fish but I’d risk it to try that

Here's my recipe for a delicious Pistachio Pesto Salmon! 🐟✨ Note: This recipe makes a great deal of pesto, which I usually store in the fridge for up to a week or freeze for later. **Ingredients:** - 1 cup ground pistachios - 1 cup grated Parmigiano Reggiano (add more if needed) - 1/2 cup olive oil (plus more if needed) - 2 garlic cloves - 4-5 cups basil leaves - Salt and pepper to taste You'll also need a piece of fresh salmon and lemons. 🍋 **Instructions:** 1. Start by making the pesto from scratch using a mortar and pestle (or a food processor). Combine pistachios, Parmigiano Reggiano, olive oil, garlic, and basil leaves until creamy. 2. Spread the pesto over a thick piece of salmon. 3. Bake at 375°F (190°C) for 20-25 minutes, until the salmon reaches an internal temperature of 145°F (63°C). Pistachios and Parmesan are a match made in heaven! The nutty depth of the Parmesan paired with the creamy pesto takes this salmon to the next level. 🍋🌿

I can’t get my starter to float. Any help for this?

It's charming!!!! Can I have the full recipe please? For the dough, the herbs and the cheese filling... thank you

So cute

What herb is this?

Hi, I'm making pasta for years now (for me and my family) and using some small machine I've just saw yours and wonder can you tell me brand or model, for my own use Thanks

omfg

only takes 9 hours for a bowl of pasta

Какая вы классная!👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍☀️ Так интесесно и гениально!👍 Такая красотища!🍬 Желаю вам творческого вдохновения!🧘‍♀️ Привет из России!😊💗

That pasta is 4 layers on one side I think

Does it ever get annoying being told your food is too pretty to eat? 😂

Where’s the recipe?