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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional compressor gelato maker — no pre-freezing, continuous
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional compressor gelato maker — no pre-freezing, continuous
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dissolve yeast in warm water; combine flour, salt and anise seeds in a bowl; gradually add the yeast and olive oil, mixing until a rather soft dough is formed; turn out onto a floured board and knead for 10 minutes, until dough is smooth and elastic; scatter raisins over board and knead the dough over them until they have been incorporated; shape dough into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in bulk; with the palms of your hands, flatten the dough down