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Homemade pasta is a million times better than storebought dried pasta and pretty easy to do when you get the hang of it. Homemade pasta will take all your pasta dishes to the next level. Make pasta like a professional without any fancy pasta machines with these top tips from the chef. If this is your first time making pasta, don't panic. It is easy as soon as you get the hang of it. A few tips and tricks get your pasta up to the next level and get you on your way to making pasta like a pro. Pasta couldn't be more versatile Pasta is extremely versatile and comes in a million forms and shapes. Served with browned butter, with a creamy rich sauce or in a lasagne. The options are many. Filled pasta, and pasta dough in all colours made with tomato och spinach. The list goes on and on. Start with a simple recipe and when you start making pasta you can level up and make more complicated dishes. This is our 15 tips from the chef on how to succeed with your homemade pasta. 1. Start with a simple recipe for pasta dough You do not need to start with a complicated type of pasta dough. A simple one is the best way to go if you are new to pasta making. When you get a hang of it you can try more difficult ones. 2. Ues a bowl This is number one. We have all seen pasta makers making the dough right on the bench or board. This is something you should leave to a pro or to when you have more experience. By making the dough in a bowl, you have better control over it and it will help you a making the pasta more easily. 3. Best quality olive oil The quality of olive oil will make a big difference in taste, so make sure to buy the best olive oil you can find. The highest standard of Italian olive oil is "extra virgin" olive oil and the best for making rich and delicious pasta. 4. Us the correct flour ”00” flour or semolina is the most used pasta flour. 00-flour is an Italian fine flour, almost like dust and perfect for making pasta and pizza dough. You will always get a better result using the correct flour and it is worth the effort to pick the right flour for your dish instead of using regular flour. 5. Start with less flour The amount of flour needed can vary depending on your climate. You can always add more flour easily, but it is harder to add more water. Add a lite less flour than needed and add more later on, to make the dough to the desired consistency. 6. Add an extra egg yolk to make the pasta dough extra ritch This one is optional, but if you wish to make your pasta extra luxurious you could add an extra egg yolk. This makes the pasta super-rich and smother. 7. Use your hands Sure, pasta machines are great, but if you are new to making pasta and do not need restaurant quantity and only restaurant quality, use your hands. By making the dough by hand, you have greater control over the dough which will help you succeed much easier than with a pasta masheen. 8. Need it and rest the dough longer than you think Need the dough until really elastic. You should be able to see through the dough without it falling apart. Let the dough rest. This is an important step you should not underestimate. Cover it with cling film and let it rest in the refrigerator for a minimum of 30 minutes before you roll it out. 9. Rool out the dough to the preferred thickness This one depends on what type of pasta you are making. All types of pasta have desired thickness so make sure to check how thick your pasta should be before rolling it out. A pasta machine is a good way to go, but you can just use a rolling pin if you wish. The pasta will expand in the water so make sure the pasta is thin enough. 10. Let the pasta cure Pasta such as tagliatelle and spaghetti should dry a bit before you cock it or "cure" as it is called. Just add flour to your pasta strips and hang them to dry for a while. This should be for between 10-30 minutes depending on your pasta. By slightly drying your pasta it will hold its shape better well once it's cooked. 11. Remove excess flour After the pasta is cured, remove the excess flour. Ether by shaking it or by using a brush. Make sure that you remove as much as possible so that you do not get all the flour in the pasta water. 12. Cock your pasta in plenty of salt Cook the pasta in plenty of salt. The water should be the same ratio of salt as the water in the Mediterainingen sea. Do not add olive oil to the pasta water. The oil sticks to the pasta instead of letting the pasta sauce stick to it. If you add olive oil to your pasta, the sauce will just slide off. 13. Cock your pasta to al dente You should always cock your pasta "al dente", cooked to be firm when you bit into it. It is super important to never overcook your pasta. Different pasta need different cooking time. Never throw your pasta on the ceiling or the wall to check if the pasta is done. The only way you will know if your pasta is cooked as desired is to bite into it. 14. Don't drain your fresh pasta Don't ever drain the fresh Pasta. You should always use tongs. The extra water will make the pasta loos and stop it from sticking. Also, no one likes dry pasta. 15. Save some of the pasta water No matter what kind of sauce you are serving with your fresh homemade pasta, make sure to save some of the pasta water. The water is full of starch that will help your sauce thicken and also add lovely saltiness to your sauce. Give it a try When you start making homemade fresh pasta, you will never go back. Pasta is so extremely versatile and you can make them at home in a million forms, colours and shapes. The serving options are equally many. No matter if you desire the serve them simple as they are, maybe with parmesan and with browned butter or with a creamy rich sauce you can never go wrong with fresh homemade pasta. Give homemade pasta a go, you won't be disappointed.

Wine is one of the most consumed alcoholic beverages in the world and is beloved by millions. From north to south, from east to west, we are growing and producing all kinds of wine. From sweet wine, white wine and sparkling wines to dark red wines and rosé. It seems like the world can't get a nought of this beloved beverage, but is wine good for us, and if so, why is it good for us? Grapes have good health benefits Grapes have high levels of polyphenols, which are antioxidants that have been shown to reduce oxidative stress and inflammation. Several studies have found evidence that drinking an occasional glass of wine is beneficial to your health, especially red wine. Wine provides antioxidants Wine may promote longevity Wine can help protect against heart disease and harmful inflammation Red wine’s high concentration of polyphenol antioxidants can help reduce the risk of high blood pressure, high cholesterol, and metabolic diseases. Harvard Medical School research study in 1992 As far back as 1992, a research team at Harvard Medical School launched a research study into whether daily consumption of a small amount of alcohol, in general, can prove to be good for your health. Among the various alcoholic beverages tested during the study, red wines were shown to be the most beneficial. Harvard Medical School launched a research study that showed that small consumption of red wine could be considered one of eight things you can do to reduce the risk of heart disease. Red wine has higher levels of antioxidants than white wine, which makes red wine more beneficial than white wine. What this study found was that the high levels of antioxidants in red wine, especially from the seeds and skins of the grapes used to make the wine, had a significant "cardioprotective" effect on those involved in the study. What is it about red wine that is so good for you? Researchers have found reason to believe that it is flavonoids in red wines that are responsible for lowering your risk of coronary heart disease. Another useful polyphenol found in wine is resveratrol. Reservatrol has approximately the same properties as procyanidin. Reservatrol and procyanidin help with blood sugar stabilization, cancer inhibition and reduced risk of cardiovascular problems. Several studies show that flavonoids in red wine reduce the risk of heart disease. Flavonoids in red wine are known to help reduce the levels of LDL or low-density lipoproteins or "bad" cholesterol in the body. Flavonoids in red wine increase the production of HDL or high-density lipoprotein, or "good" cholesterol that the body needs to be healthy. Flavonoids in red wine have been shown to reduce the risk of blood clots. Which wine is best for your health? Most red wines are packed with good flavonoids and are significantly better for your health even though white and other kinds of wine have the same properties, just in a lower amount. But why is red wine so much better? It is quite simple. The largest proportion of flavonoids and other important antioxidants in wine is found in the seeds and skins of the grapes. When the grapes are pressed with the skins and seeds, all the good flavonoids and antioxidants stay in the wine. That's the reason red wine is better for you. The darker the wine, the higher the amount of anthocyanin. You should look for wines with high polyphenol levels. In particular, one type of polyphenol is procyanidin. The third type of polyphenol, so-called anthocyanin, is found in wines with a deep red colour. During a research study conducted at the University of California at Davis, several different types of red wine were tried just to find out which of them had the highest levels of flavonoids. The study determined that the red wine with the highest level of flavonoids was a Cabernet Sauvignon. Next with an extremely small margin, was Petit Syrah and then Pinot Noir. Don't overdo it! Keep in mind that wine should be consumed in moderation to be good for your health. You should always consult your doctor before starting to drink wine to improve your health and not all health recommendations apply to every single individual. The conclusion is that wine is good for you Now you know, it is not a myth that wine is good for you. Among the various wines tested, red wines were shown to be the most beneficial, with lots of good properties for your heart and cholesterol. Now you can enjoy a nice glass of Cabernet Sauvignon, Petit Syrah, Pinot Noir or any other preferred red wine at lunch or dinner without feeling bad about it.

Who doesn't love a creamy, rich cheesecake? This recipe uses cottage cheese instead of cream cheese for a delicious twist on the old-time favourite. Flavoured with lemon and added almonds this cake has a zing and a crunch. Just perfect! Add some homemade berry sauce, lemon zest, strawberries and a dollop of creme fraiche as a finish. This cheesecake is a super easy all-in-one bake that will impress your guests. You need: 500 grams of cottage cheese 60 ml all-purpose flour 300 ml of whole milk 3 medium-size eggs 70 ml sugar The zest of half a lemon ½ tablespoon of lemon juice 60 ml finely chopped peeled almonds A pinch of salt Butter for greasing the pan How you make it: Preheat the oven to 225°C. Grease an ovenproof mould about 25 cm in diameter and pour in the mixture. Add all the ingredients to a mixing bowl and stir until well combined. Add the mixture to the greased mould. Bake in the middle of the oven for 40-50 minutes until golden and set. Enjoy the cheesecake warm with a cold berry sauce, strawberries and creme fraiche with a few drops of lemon.

Papas arrugadas or Wrinkled potatoes are a speciality from the Canary Islands, a part of Spain. This way of cooking potatoes in salted water makes the skins wrinkle and salty and absolutely delicious. Papas arrugadas are often paired with meats or fish but are equally lovely just on their own with a typical Mojo Rojo dipping sauce. Papas arrugadas have also been proclaimed a gastronomic wonder of Spain in a contest promoted by Allianz Global Assistance in 2016. Traditionally this dish is made with a special kind of potatoes native to the Canary Islands, but nowadays a wide range of baby potatoes are used. Papas arrugadas are easy to make at home and perfect for all kinds of meats and fish dishes. Check out our recipe for Red Mojo sauce here. For The Papas Arrugadas You Need: 900 ml water 500 grams of baby potatoes Salt This Is How You Make The Papas Arrugadas: Wash the potatoes without removing the skin. Place the potatoes into a saucepan with 900ml of cold water. Add 2 tablespoons of sea salt to the water and cook rapidly for approximately 20 - 30 minutes depending on the size. After 20 - 30 minutes almost all the water should have evaporated. Keep the pan over the heat and start shaking the pan. The water will disappear while shaking the potatoes and make the potatoes wrinkle. Remove from heat when the pan is dry. Serve with a traditional Green Mojo or Red Mojo as a dipping sauce. Check out the recipe for Red Mojo here.