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How to make pasta(spaghetti)

 Kitchen tips for making pasta:  1. If you don’t want your pasta to boil over, add few drops of oil while parboiling.  2. If you don’t want your pasta to stick together, parboil, then wash with cold water.  3. If you want your spaghetti bolognese to bang, don’t mix the sauce with the pasta (ie make it like rice and stew) for the white pasta, add a bit of olive oil (better if you’ve used it to cast demons) salt, garlic and parsley. You’ll probably never have your pasta any other way. 4. Red wine in the sauce will always be a game changer. Do not recommend for anyone.  5. Half-done pasta (I’ve just learnt that it’s called al dente) is an acquired taste, but really nice. Experienced it for the first time in Italy and almost screamed blue murder, but I make it for myself now and really enjoy it. 6. Please don’t break your spaghetti. If you’re worried about it fitting into your pot without being broken, boil water first before adding it. It’ll bend and fit in.  ...
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Doughnut making

ingredients 

Flour

Margins

Yeast

Salt

Sugar

Nut meg

Baking powder

Groundnut oil

                     Procedures

1st procedure

Put water on a bowl, add sugar, yeast then stir and keep them aside, for a proper fermentation (5-10mins) 

2nd procedure

Put flour into a bowl, add margins, grinded nutmeg, and salt to taste, then mix thoroughly, (2), put your fermented water as first made on the 1st procedure, put your fermented water to the flour which as already been mix with margins, then store thoroughly till the mixture abstained from the bowl

3rd procedure

Flour a tray

Mould the dough to your desire sizes, and keep aside to dry

4 procedure

Then heat you pot or pan, and add groundnut oil then fry the already moulded doughnuts

N:B

Should be brown before brining it down

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