Millstone Flour – Recipes

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PASTA TAGLIATELLE

Serves: 100g flour makes enough pasta for 1 serving

INGREDIENTS

For every 100g Millstone Farina 00 flour you will need 1 free range egg (at room temperature)
A pinch of salt

EQUIPMENT

Pasta machine

DIRECTIONS:

1. Beat the eggs in a bowl and add salt.

2. Using all of the measured out flour, form a mound of Farina 00 flour on a clean working surface with a well in the centre.
3. Add the beaten eggs to the well and slowly start combining the flour and eggs with your fingertips. Continue to knead to form a consistent dough.


4. Once done, cover the dough with a cotton cloth and allow to rest for 30 minutes.
5. For every 100g of Millstone Farina 00 flour used, break the dough into 2 balls.

6. Pass each ball through the pasta machine several times, tightening the rollers each time to achieve fettuccini or spaghetti of thin consistency.

7. Place finished product spread out on a cotton cloth, sprinkle a little flour and allow to dry out for about 10 minutes. Watch out for little fingers pinching as you go along!

8. If pasta is to be frozen, place loosely in a plastic bag and seal and freeze.
9. If cooking the pasta immediately: Place in boiling, salted water for about 4-6 minutes Do not cover the pot with a lid. When cooked, pasta will rise to surface of water. Remove from the water with a slotted ladle.

10. Rinaldo explains that perfectly cooked pasta should be ‘al dente’ (firm to the bite). Add a sauce of your choice and enjoy!

Oh and don’t forget to stop mid-recipe to rehydrate…. with Prosecco!

Our next recipe, proudly made by our Nonna Anna, is Italy’s most beloved dumpling!

As the story goes, in Veneto, near Venice during World War Two, Italians found themselves with very little sustenance available to them. However, what they did have available at the time was a decent amount of flour and potatoes. How those two ingredients were eventually combined to perfection to create the delight that is gnocchi we will never know! But, it has become a firm favourite in the Deana household! Which takes us straight into our next dish – Fresh Gnocchi Pasta.

For this recipe you will need a gnocchi wooden board/pallet. You can find these online on Ubuy South Africa (https://bit.ly/2XCR46K). This pallet easily transforms pasta dough into authentic Italian gnocchi. The ridges on the board help shape the pasta and add texture. They also help create a more consistent shape (rather than using a fork Nonna Anna explains) and won’t flatten delicate dough.

Nonna Anna and assistant little Enzo Alberto (Nonna Anna’s grandson, Kevin and Dominique’s son) really make this recipe look like a breeze. Be sure to use the board dry. Your tastebuds will be watering at the end of it!

FRESH GNOCCHI PASTA WITH A SAGE BUTTER SAUCE

Serves: 6

INGREDIENTS

600g Millstone Farina 00 Flour
500g potatoes (waxy or red skinned)
2 free range egg yolks (at room temperature)
Pinch of salt (for the boiling water)

EQUIPMENT

Wooden pallet

DIRECTIONS:

1. Boil and peel the potatoes.
2. Mash the potatoes well and move to a large bowl.

3. Then, add the Millstone Farina 00 flour to the mashed potatoes (a small amount at a time) and fold in well, adding the yolks one at a time.

4. Knead well to a uniform consistency (good for your arm muscles).

5. Using the tip of your fingers, roll out the dough into a thick sausage shape and cut the sausage into 2cm pieces.

6. Roll each piece down the wooden pallet to form the gnocchi. If too soft, sprinkle some flour over them.

Pictured here is little Enzo giving his Dad (Kevin Deana) the nod of approval as he’s quite impressed with Nonna Anna’s shaping of her gnocchi.
7. Place a few gnocchi at a time into salted boiling water.
8. Nonna Anna explains that gnocchi is cooked when it rises to the surface of the water. Remove with a slotted ladle and serve immediately with a sauce of your choice. You can also add grated parmesan.

We couldn’t let Nonna Anna leave us without showing us how to prepare Italian tomato-based pasta sauce. You can add this sauce to any dish of your choice.

TOMATO BASED PASTA SAUCE

Serves: 6 – 8

INGREDIENTS

1 onion chopped
Garlic (crushed)
Salt & pepper
1 tin chopped tomatoes
1 stem rosemary
Sage (whole leaves)
40g butter
Chilli flakes (optional)
Parmesan (grated)

DIRECTIONS:

1. Fry the onion in melted butter.
2. Add garlic, rosemary, sage and salt and pepper.

3. When the onion becomes translucent, add the tinned tomatoes and slowly cook for 15 minutes.
4. Ladle over cooked pasta and sprinkle some grated parmesan.

We hope you’ve enjoyed our brief trip down memory lane and cooking session with the Millstone Flour family just like we did. Be sure to prepare these recipes in true, traditional Italian style with the help of Millstone Farina 00 flour!

At the end of this, you’ll be what the Italians like to say “pieno come un uovo” (as full as an egg!). What a descriptive phrase, right? So which recipe will you be trying out?

Saluti! (Italian for “Cheers”}. Deana’s pictured from left to right: Dominique with daughter Gianna, husband Kevin with son Enzo Alberto, Jill Deana (Kevin’s mum), Raffaella Ruttell (Kevin’s Aunt), Nonna Anna and companion Rinaldo.

FRESH PIZZA BASES

The following recipe uses Farina Flour

INGREDIENTS (For the Dough)

4 1/2 tsp of active dry yeast
2 tsp sugar
1/2 cup warm water (105-115° F)
1 1/2 cup water
306g Millstone Farina “00” flour (2 cups plus 2 tbsp)
306g Millstone Cake Flour (2 cups plus 2 tbsp) and more for kneading and dusting
16g fine sea salt (2 tsp)
2 tsp olive oil

INGREDIENTS (For the Toppings)

Pesto
Roasted beets and squash
Cherry tomatoes
Mozzarella
Feta
Salt and Pepper to Taste
4 tbsp olive oil

METHOD

    PREPARE THE DOUGH

  1. In a medium mixing bowl, stir together 1/2 cup of warm water, yeast, and sugar. Let stand until foamy, about 5 minutes. (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)
  2. Add the flours, oil, salt, and remaining water to the mixing bowl. Knead with your hands until well combined, approximately 3 minutes. Let the mixture rest for 15 minutes.
  3. Knead the rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  4.  

    MAKING THE PIZZA

  5. Preheat the oven to 450 degrees. Place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares..)
  6. Place the pizza on a well-oiled baking sheet and poke a few holes along the outer edge of the crust. Bake without the toppings, for about 2 to 4 minutes. Watch the crust carefully. This will prevent the crust from getting soggy..)
  7.  

    ADD THE TOPPINGS

  8. Flip the crust over and top the baked crust with the desired toppings. .)
  9. Bake for 5 to 10 minutes..)

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ITALIAN PASTRY SQUARES RECIPE

The following recipe uses Cake Flour

INGREDIENTS (For the Dough)

3/4 cup granulated sugar
1/2 cup water
1/2 cup butter
1 tsp vanilla extract
1 egg, beaten
3 3/4 cups Millstone Cake Flour
Vegetable oil for frying
1/2 cup confectioners’ sugar

METHOD:

  1. In a medium saucepan, combine the sugar, water, and butter over high heat until the butter melts. Remove from heat and allow to cool until lukewarm.
  2. Add vanilla and egg; mix well.
  3. Place mixture in a large bowl and gradually mix in flour until well combined. Roll the dough onto a lightly floured surface until paper thin. Cut into 5cm pieces.
  4. Place 5-6cm of oil in a soup pot and heat over medium heat until hot but not smoking
  5. Place 5 to 6 pieces of dough into the hot oil and cook for 30 to 40 seconds, or until golden on both sides, turning halfway through the cooking. Drain on paper towels. Repeat with remaining dough.
  6. Sprinkle with confectioners’ sugar and serve immediately.

Download this recipe – Click here

HOMEMADE PIZZA

Makes 8 Small Pizzas

INGREDIENTS

375 g (3 cups) Millstone Speciality
Farina “00” Flour
6 g salt
1 sachet (10g) instant yeast
230 g warm water
30 g olive oil, plus extra to grease

METHOD

  • Place the flour and salt in a large bowl. Stir in the yeast, water and olive oil. Mix to form a stiff dough, then turn out onto a floured board and knead until smooth and elastic, adding a little water or a little more flour if needed.
  • Rub the ball of dough with a little oil, cover and leave to rise for 20 minutes in a warm spot.
  • Once well-risen, punch down the dough and divide into eight pieces. Cover and leave to rest for about 30 minutes.

TO BAKE:

Homemade tomato sauce
Olive oil, to grease
2 avocados, skinned, pitted and sliced
8 bacon rashers, grilled to crisp
8 – 12 tbsp grated Parmesan
Handful of fresh basil leaves

  • Preheat the oven to 230°C and heat a large baking sheet near the bottom of the oven.
  • Stretch the dough into rounds and spread round with homemade tomato sauce.
  • Remove the hot baking sheet from the oven and spray with olive oil. Place the round of dough on the baking sheet and sprinkle with Parmesan, if making the cheesy pizza. Bake near the bottom of the oven for 15 minutes or until cooked through and nicely browned underneath.
  • Remove and serve scattered with basil leaves (for cheesy pizza) or topped with sliced avo and crispy bacon.

Download this recipe – Click here