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Before you jump to Homemade Beetroot Pasta Dough #authormarathon recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
Until fairly recently any individual who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Green living just isn’t that hard. Typically, all it will take is a little common sense.
We hope you got insight from reading it, now let’s go back to homemade beetroot pasta dough #authormarathon recipe. You can cook homemade beetroot pasta dough #authormarathon using 5 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Homemade Beetroot Pasta Dough #authormarathon:
- Take 2 cups flour
- Prepare 4 tablespoons beetroot puree
- Take 1 teaspoon salt
- Use 1 teaspoon olive oil
- Provide 3 eggs
Steps to make Homemade Beetroot Pasta Dough #authormarathon:
- Make well in center of flour, add salt and oil. Whisk to combine
- Add beetroot puree (boil beetroot 45 minutes, drain water and blend till smooth
- Use fork to start bringing mixture together
- Mix until dough starts to come together
- Use your hands and start kneading
- Knead until dough is elastic and smooth in texture. Cover with cling film let rest 30 minutes
- Divide dough into four equal pieces
- Roll into a long thin rectangle. This dough requires lots of flour to keep it from sticking to surface while rolling
- Fold both sides half towards the center
- Fold half again, make sure there is enough flour between layers so they don't stick together
- Make the last fold over itself
- Use sharp knife to cut strips across the dough all the way through
- Unravel carefully to loosen the strips. Since the dough is soft, lay the strips in a a single file on a surface to dry out before cooking
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