Maak jou eie pasta? Is jy mal?!
- Dankie Tannie
- Nov 12, 2025
- 2 min read
Updated: Nov 13, 2025
Deur Marli Mckellar
Gepubliseer 12 November 2025
Opbrengs:
4 Porsies
Porsiegrootte:
120g
Voorbereidengstyd:
20 min
Rustyd:
30 min
Miskien. 😅
Maar hoor my uit — tuisgemaakte pasta sal jou lewe verander. En dis eenvoudig. Jy hoef nie die Naked Chef te wees nie. Jy het net ’n paar basiese goed nodig, en bietjie knie-werk.
Gooi jou meel reg op jou tafel, maak ’n holte, voeg jou eiers, eiergele en olie by, en meng dit in. En voor jy jou oë uitvee… het jy pasta.
My Sjefskool Reality Check
In sjefskool het ons fancy elektroniese pastamasjiene gebruik — luuks. Hier by die huis het ek dit sommer met ’n deegroller aangedurf.
Die eerste keer was dit baie te dik en bietjie wonkie aan die einde. 🙃
Maar weet jy wat — dit was steeds heerlik. So, moenie my fout maak nie: rol dit super dun. En sny eers jou deeg in ’n reghoek voor jy repies maak. Dit maak AL die verskil.
Volgende video? My bolognese wat perfek daarmee saamgaan.
Bestanddele:
100 g 00-meel of koekmeel
1 eiergeel
1 eier
5 ml olyfolie
½ teelepel sout
Ekstra meel vir knie en uitrol
Metode:
Stap 1
Sif 80 g van die meel en die sout op jou werkoppervlak.
Stap 2
Maak ’n holte in die middel en voeg die eier, eiergeel en olyfolie by.
Stap 3
Meng stadig van die middel af na buite toe tot dit ’n deeg vorm. Knie die deeg vir 10 minute tot glad en elasties.
Stap 4
Laat dit vir 30 minute onder ’n omgekeerde bak rus.
Stap 5
Rol die deeg met ’n pastamasjien of deegroller uit tot dit amper deurskynend is.
Sny in repies (of gebruik die repies-aanhegstuk).
Stap 6
Hang dit op vir n paar minute sodat dit effens droog raak voor jy dit gaarmaak.
Tuisgemaakte pasta smaak altyd beter. 🍝💛
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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