Sourdough Pasta Pre-made Dough – Frozen, with love from Suzette at Bellissima – Otjozondjupa Region
*Available in Traditional Sourdough and Spinach Sourdough.
Always lightly flour the pasta dough before passing it through the machine so it does not stick to the inner components.
Lightly flour the drying rack so the pasta does not stick. There’s nothing worse than your freshly made strands clamping around their temporary home and having to be pried and pulled apart.
Make sure the rectangle of dough is fed straight into the machine otherwise you will end up with folds and an uneven thickness.
Ensure your machine is tightly attached to the counter so it does not slip when rolling the dough through.
Never use water to wash your pasta machine (this could cause it to rust), just dust any remaining flour or dough off with a pastry brush.
Always keep dough that you are not working with properly covered so it does not dry out.
For storage, make sure your pasta ribbons are nicely dusted with flour so they do not stick together.
Store in the fridge immediately and use as soon as possible for the freshest tasting pasta.
For rolling the dough without a pasta maker attachment or stand-alone pasta maker, be sure to flour your work surface and top of your dough very well. Break the dough into several pieces, then use a rolling pin to roll out very thin. Cut the noodles by hand and follow the same drying instructions as above.
Bring a pot of water to boil. When ready, add the noodles to the water and boil for 2-3 minutes. Drain, toss with sauce, and enjoy!
Flap Jack Pre mixes, with love from Sandri at Michelle se Kombuis – Khomas Region
*These easy pre mixes are available in delicious flavors that will brighten any breakfast table! Makes 24-26 generous flapjacks. You will need 2 eggs, 30ml cooking oil, 250ml milk and cooking oil for frying and start flipping!
*Farm Tip: Fresh dill is strong in flavor and a key addition to many dishes. Most used for pickling, sour-cream dips, soups, butters and sauces. Perfect over salmon, seafood, potato salad and a taste enhancer for cottage cheese.
Farm made Chilli Paste, with love from Sia at Omenye Farm – Khomas Region
Ingredients: Red chilli, Garlic, Lemon, Salt, Extra virgin olive oil
*Farm Tip: Swirl it into soups for extra heat and flavor, dollop on sandwiches, drop a few tablespoons into any meat mixture, like burgers or meatloaf, use it as a rub or a marinade for fresh fish or chicken. Add it to stew for extra oomph or mix it with mayo or sour cream for a quick dipper!
Wood Fired Coffee Blends, with love from Deon at Fired Up Coffee Roasters – Khomas Region
*This wood-fired roasting process is unparalleled, providing customers with a unique, full flavored and quality roasted coffee using a traditional artisan technique over wood (Mopane, Swarthak & Camelthorn), giving the coffee beans their distinct taste, aroma and colour. The only Wood-fired coffee in Namibia!
Homemade Mediterranean Spice Delight , with love from Tania & Ansie at Love It – Khomas Region
*A versatile spice that can be used on meat, fish or vegetable dish, excellent sprinkled over eggs, salads or popcorn! Ingredients: Course Salt, thyme, sumac & sesame seeds (So good you will want to lick it out of your palm!)