Turn onto a lightly
floured wooden board, knead gently until firm (with lightly floured hands), wrap in plastic wrap.
Not exact matches
When freezing, I boil first, let them dry off a bit (a
wooden cutting
board keeps them from sitting in puddles of water; don't put on a cookie rack — the thin metal cuts through the soft dough and all your fillings slurp out), then freeze them on baking sheets dusted with
flour.
For the homemade tagliatelle: Mound the all - purpose
flour and salt in the center of a large
wooden board; use your hands to make a well in the center of the mound.
18 - 19 hours later, sprinkle white
flour on a
wooden board or large cutting
board (or a clean countertop).
I love the details in a cook's kitchen: the
flour swirls on your
wooden cutting
board, the delicate rice bowl instead of a metal measuring cup, the pansy garnish.
Lightly
flour a work surface (ideally a
wooden board) and pile the riced potatoes on top.