SPINACH PASTA DOUGH
Homemade green pasta dough is just as easy to make at home as regular fresh pasta. All you need to do is add some spinach to the dough to make a nicely colored, flavorful pasta dough that can be turned into lasagna sheets or tagliatelle. Make sure to squeeze off all the water from your spinach or the dough will be too soft and impossible to work with!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
- Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
- Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 55.4 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 2.2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.6 g
FRESH SPINACH PASTA DOUGH
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1 pound
Number Of Ingredients 6
Steps:
- Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Puree spinach in a food processor (you should have about 1/2 cup puree).
- Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
- Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
- Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
- For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
HOMEMADE SPINACH PASTA DOUGH
Steps:
- Gather the ingredients.
- Squeeze as much water as possible from the chopped spinach with your hands or by pressing with a wooden spoon in a colander.
- In a blender or food processor , combine the spinach and eggs.
- Puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.
- In a bowl, combine the flour and salt, stirring with a fork or a whisk to combine.
- On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound and make a well in the center.
- Pour the spinach-egg mixture into the well.
- Using a fork, stir the spinach mixture in a circular motion, gradually incorporating more and more flour.
- As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead the dough for about 5 minutes, adding more flour until the dough is smooth and slightly tacky but not sticky.
- Set aside, covered with plastic wrap, for about 20 minutes.
- Assemble your pasta maker according to the manufacturer's instructions.
- Divide the dough into 4 to 6 equal sections with a knife or a dough cutter.
- Cover all of the pieces-except the one you're working with-with a clean dishtowel or plastic wrap.
- Form the piece of dough into a flat rectangle with your hands or a rolling pin to prepare it to be fed into the pasta maker.
- Beginning with one of the shorter sides of the rectangle, feed the pasta through the pasta maker on the first (widest) setting.
- Then fold it in thirds (like a business letter).
- Feed it through the pasta rollers again.
- Repeat the folding and rolling steps several times on the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness.
- Use the sheets of pasta as-is for lasagna, form into ravioli, or cut into noodles using a pasta machine attachment.
Nutrition Facts : Calories 379 kcal, Carbohydrate 66 g, Cholesterol 155 mg, Fiber 4 g, Protein 16 g, SaturatedFat 2 g, Sodium 459 mg, Sugar 1 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
FRESH SPINACH PASTA DOUGH
Excellent with fresh cooked baby spinach, the egg yolks help improve upon the color, make as specified.
Provided by Tuck Burnette
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put the spinach into a glass mixing bowl. Season with a tiny pinch of salt. Cover with plastic wrap. Cook in microwave, on high, for four or five minutes, or until well collapsed.
- Remove and chop very finely, or bring in a processor, do not wring dry.
- Put flour, salt and gluten into the bowl of a stand mixer. Stir. Add spinach and eggs.
- Work, with the dough hook attached, over speed 4 until a dough comes together, that pulls away from the sides.
- Reduce speed to 2, and allow mass to be kneaded for 7 or 8 minutes.
- Rest, covered, 30 minutes before use.
Nutrition Facts : Calories 300.4, Fat 6, SaturatedFat 2, Cholesterol 215.7, Sodium 43.6, Carbohydrate 48.9, Fiber 2, Sugar 0.4, Protein 11.2
SPINACH PASTA DOUGH
Provided by Food Network
Time 25m
Yield about 1 3/4 pounds fresh pasta
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
- Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
- Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
FRESH PASTA DOUGH
Provided by Kelsey Nixon
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
FRESH CARROT PASTA DOUGH
This is just a wonderful fresh carrot pasta, and variations for other pastas are also included - so good!! It's so nice to make your own pasta -
Provided by Chef mariajane
Categories Healthy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add 2-inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover and steam until softened, about 10 minutes. Purée carrots in a food processor (you should have about 1/2 cup purée).
- Add eggs and yolk to purée in food processor, and process until combined. Add flour and 1 heaping teaspoons salt, and process until dough just comes together about 20 seconds.
- Transfer dough to a well-floured surface. Knead until smooth and elastic 5-10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic, let rest for 1-2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining piece covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's #1 setting. Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
- Turn the dial to the next narrower setting. Pass dough gently twice, gently supporting it with your palm. Continue to press dough, even finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (#5of 8 on a kitchen Aid Pasta roller). The dough will stretch to about 16-inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
- FOR FARFALLE, LASAGNE, SQUARES, OR RAVIOLI:.
- Place rolled sheets on lightly floured surface and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed.
- FOR RIBBON PASTA:.
- Place dough on a drying rack until slightly tacky, 10-15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semi-dry and won't stick together, about 20 minutes. Cook immediately, or lay flat on an baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight,.
- FRESH SPINACH DOUGH VARIATION:.
- Add 2-inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6oz. spinach, cover and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Purée spinach in a food processor (you should have about 1/2 cup of purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.
- FRESH RED PEPPER PASTA DOUGH VARIATION:.
- Preheat oven to 450°F Rub 1 large red bell pepper with 1/2 tsp olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, cooking until skin begins to bubble and is lightly brown in spots, about 25 minutes. Transfer to bowl, and immediately cover with plastic wrap. Set aside to steam for 15 minutes. Remove skin, stem, seeds and ribs, and discard. Purée pepper in a food processor (you should have about 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.
- FRESH BEET PASTA DOUGH:.
- Preheat oven to 375°F Toss 2 medium beets, without greens, with 2 teaspoons oil and a large pinch of salt. Wrap tightly in a parchment-lined piece of foil, and place on a baking sheet. Roast until tender, 45 minutes to 1 hour. Let cool. Rub with paper towels to remove skins. Purée in food processor (you should have 1/2 cup purée). Proceed with instructions for fresh carrot pasta dough starting with step 2.
SPINACH PASTA RECIPE BY TASTY
Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
- Add the spinach to a food processor and process until finely chopped.
- While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
- While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
- Remove the dough from the food processor and knead on a floured surface to form into a ball.
- With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
- With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
- Roll the strips into thick noodles.
- Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
- Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
- Toss with roasted vegetables and pesto and top with basil.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams
HOMEMADE SPINACH PASTA
Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.
Provided by The Late Night Gourmet
Categories Main Dish Recipes Pasta
Time 1h14m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
- Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g
SPINACH PASTA DOUGH RECIPE BY TASTY
It's easy to get burned out and uninspired in the kitchen. A great way to get those creative juices flowing again are with color. There are lots of ways to add color, but naturally colored foods always taste better and are better for you. Chef Joe spent over 10 years making pasta professionally and has shared his method and recipe for a perfect vibrant green spinach dough. The pastabilities are endless, because you can tailor this recipe to use any type of freeze dried vegetable powders (or purees). The vegetables not only add color, but also nutrients and flavor! (Pro-Tip: Freeze dried powders are available at the grocery store in the health food aisle or on the internet!)
Provided by Joe Sasto
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- In a stand mixer with the dough hook or using the well method by hand, combine the eggs into the flour, salt, and powders.
- Continue to knead and gradually incorporate the wet into the dry.
- Fold the dough halfway over itself, turning the dough and pressing down with your hands or palm.
- Continue to knead for 20-30 minutes until the dough is smooth, supple, and elastic. If the dough gets too hard. Cover with plastic wrap or a bowl and allow to rest for 5 minutes, then continue kneading.
- Wrap tightly in plastic and let rest at two hours at room temperature before using.
SPINACH PASTA DOUGH
Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.
Yield about 20 ounces spinach dough, enough for one pasticciata bolognese or cut pasta to serve 8
Number Of Ingredients 5
Steps:
- If you're using frozen spinach, start thawing it a day before making the pasta. Take the frozen block out of the box, put it in a colander over a bowl, and let it thaw completely and drain for a day in the refrigerator, or overnight at room temperature. Squeeze the thawed spinach by handfuls to press out as much liquid as possible.
- If you're using fresh spinach, try to start a day ahead. Wash it thoroughly in several changes of cold water, remove the stems, and cook it for 5 minutes or more in a large volume of boiling water. Remove the spinach from the pot, and let it drain and cool in a colander; then squeeze out as much water as possible. If possible, let it drain and dry in the colander overnight. Squeeze the spinach again the next day.
- With either kind of spinach, when you think you've squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.
- Crumble the spinach into the food-processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.
- Whisk together the whole eggs, yolks, and oil in a bowl or measuring cup with a spout. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work-bowl, and scrape in all the egg residue too. Process another 20 to 30 seconds, until the dough has started to come together in a ball on the blade.
- Turn the dough onto a lightly floured surface and knead briefly, until it's smooth. Wrap well in plastic wrap, and let rest at room temperature for 30 minutes before rolling. Store for 2 days in the refrigerator, or for 3 months in the freezer.
More about "fresh spinach pasta dough food"
HOW TO MAKE: FRESH SPINACH PASTA - COOKING FOR KEEPS
From cookingforkeeps.com
FRESH SPINACH PASTA DOUGH - THE CLEVER CARROT
From theclevercarrot.com
FRESH SPINACH PASTA RECIPE - CUISINART.COM
From cuisinart.com
FRESH SPINACH PASTA – SMITTEN KITCHEN
From smittenkitchen.com
FRESH SPINACH PASTA - HOMEMADE SPINACH GREEN PASTA
From vincenzosplate.com
GREEN SPINACH PASTA DOUGH | GIADZY
From giadzy.com
FRESH SPINACH PASTA - FOOD WISHES - YOUTUBE
From youtube.com
HOMEMADE SPINACH PASTA DOUGH RECIPE | HOW IS IT MADE?
From nonnabox.com
FRESH SPINACH PASTA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FRESH SPINACH PASTA DOUGH - BREAD MACHINE RECIPE
From tastyoven.com
10 BEST PASTA WITH FRESH SPINACH RECIPES | YUMMLY
From yummly.com
FRESH SPINACH PASTA TOSS | BETTER HOMES & GARDENS
From bhg.com
FRESH SPINACH PASTA - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
SPINACH PASTA DOUGH RECIPE JAMIE OLIVER - FOOD NEWS
From foodnewsnews.com
HOMEMADE SPINACH PASTA | DASH OF SAVORY | COOK WITH PASSION
From dashofsavory.com
SPINACH PASTA DOUGH RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
FRESH SPINACH PASTA - CHEF STUDIO
From chef.studio
SPINACH SEMOLINA PASTA DOUGH WITH FRESH SPINACH - CDKITCHEN
From cdkitchen.com
FRESH SPINACH PASTA | WILLIAMS SONOMA
From williams-sonoma.com
FRESH SPINACH PASTA FROM SCRATCH | LAST INGREDIENT
From lastingredient.com
FRESH SPINACH PASTA - CAROLINE'S COOKING
From carolinescooking.com
FRESH SPINACH PASTA FROM SCRATCH | LAST INGREDIENT
From lastingredient.com
FRESH SPINACH PASTA DOUGH - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
SPINACH PASTA DOUGH RECIPE - CUISINART.COM
From cuisinart.com
FRESH SPINACH PASTA RECIPE | EATINGWELL
From eatingwell.com
SPINACH PASTA DOUGH RECIPE – A HEALTHY ALTERNATIVE
From ireallylikefood.com
FRESH SPINACH PASTA HOMEMADE | HOW TO FEED A LOON
From howtofeedaloon.com
HOW TO MAKE SPINACH PASTA - BELL' ALIMENTO
From bellalimento.com
FOOD WISHES VIDEO RECIPES: FRESH SPINACH PASTA - BLOGGER
From foodwishes.blogspot.com
STAND MIXER PASTA DOUGH: PLAIN, TOMATO OR SPINACH
From epicuricloud.com
FRESH SPINACH PASTA | FOODTALK
From foodtalkdaily.com
FRESH SPINACH PASTA
From bidfood.co.nz
HOW TO MAKE SPINACH NOODLES (GREEN PASTA DOUGH) - ALPHAFOODIE
From alphafoodie.com
SPINACH PASTA DOUGH | THE SPLENDID TABLE
From splendidtable.org
HOMEMADE SPINACH PASTA DOUGH RECIPE - HUNGRY HUY
From hungryhuy.com
HOMEMADE FRESH SPINACH PASTA RECIPE - SALTANDWIND.COM
From saltandwind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love