In France, different variations of choux pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles and chouquettes.

To prepare fresh pasta for short-term use: make pasta and then dry for approximately 30 minutes. Place pasta in plastic bags and refrigerate for up to 12 hours. To freeze the pasta, dry it completely before placing in bags. This can take several hours, but if the pasta remains moist, it’s possible for mold to form. Freeze the pasta for up to two months.

Replace all-purpose flour with 00 extra fine unbleached flour for a more supple and malleable dough that is easy to work with.

Use a fluted pastry cutter when cutting out the pasta to create an attractive edge.

Serve with grilled meat, vegetables or fresh bread.

The cooking time required to melt the butter in step 1 will depend on the temperature of the butter.

For better results, leave the cut dough to dry 1-2 hours on a floured cloth.

In France, different variations of cream puff pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles, chouquettes. These versatile and tender pastry puffs are stuffed with a traditional cream filling. Light and airy. Split and fill with your favorite cream, ice cream or fruit.

Sesame seeds help to lower cholesterol and reduce blood pressure.

Cut dough into desired shapes according to the type of pasta you want to prepare. Lasagna or ravioli: cut dough into rectangles (8 in. x 4 in.). Tagliatelle: cut into strips (approx. 1/16 in. x 12 in.). Bow ties: cut small rectangles (1 in. x 2 in.) and pinch the center of each rectangle to form a bow tie.

If at any time during the process the dough feels warm, place in the freezer for 5 minutes before rolling out again. To prevent the dough from sticking to the work surface, whenever necessary use a light dusting of flour, or roll dough between two sheets of baking paper.

Add semolina until the dough is firm enough to be handled easily.