About Pastry & Pasta Mix
The versatile flour mix!
I created this mix when I needed a really good pie dough flour that didn’t exhaust me with tearing, cracking & the general finicky nature of some pie crust recipes. I didn’t know back then just how versatile it would become!
It’s a light combination of grains & starches that makes for easy rolling & handling. It comes together wonderfully for both pastry & pasta creations using my recipes.
One bag makes an array of delicacies. Tender & flaky pie dough, rough puff pastry, scones, shortbread cookies & pasta.
Gluten free rough puff pastry? Check out the simple techniques I use to create those extra flaky layers.
Scones or biscuits? The debate over these choice of words continue but I call my recipe a scone. It has a tough of egg and creates a delicious treat with minimal work.
Shortbread cookies. I have never been a fan of rolling & cutting dough of any sort but these don’t need that, check out the recipe here.
Rolling out cookie dough is well worth it for these little Italian style delicacies known as cour do Mele (hearts of apple). Stuffed cookies with almond cream or apple filling are possible too with this mix.
Pasta! What can I say. The taste & texture of fresh pasta is so worth the effort it takes. I simplify this effort even more with my kitchen aid pasta here.
Basic pie dough. The recipe that started it all is simple to achieve with either a food processor or stand mixer. Create apple pies, tortiere, mushroom Wellington, spinach pie and simple galettes.
Appetizers such as asparagus bundles & cheese straws are quick to rustle up with the rough puff pastry recipe.
Try the empanada recipes here. A very unique method that creates a flaky pastry & a sauce to go with them.
