Homemade Pasta


I am so lucky to live with some of my absolute best friends- it really feels like I live with family. We’ve started a tradition of family dinners. Honestly, they usually happen spontaneously when we all talk about a new recipe we want to try. Last week we had a family dinner inspired by my friend Caroline who has a pasta maker and is our resident homemade pasta expert. She taught me how to make fresh spaghetti and WOW was it amazing. Here is Caroline’s fresh pasta recipe!

What you’ll need: 

2 1/4 cups flour (plus a little extra when using the pasta machine)

5 eggs

Pasta Machine


What to do:

Put the flour into a bowl and separate it so there is a hole in the middle. Put eggs in the middle of the hole and beat them. Then mix the flour and eggs together. The dough should be somewhat wet- you can add additional flour if it’s too sticky.




Let the dough rest for 15 minutes. After letting the dough rest, divide the dough into slightly smaller balls.




Flatten the smaller dough balls and put through the pasta maker. There are six levels on every pasta maker and you want to put them through to the second to last level.


Once they’re all flat, hang on the drying rack. Let them sit until they harden a bit (we waited around 10- 15 minutes) then put them through the cutting part of the machine. Then you’re ready to cook your pasta!




Of course we needed some vino with our homemade pasta

Of course we needed some vino with our homemade pasta

Final product

Final product

Paleo Peach, Banana and Blueberry Breakfast Loaf


This recipe comes from a blog I absolutely love. It’s Me Charlotte showcases recipes based on a paleo diet. This is a paleo peach, banana and blueberry breakfast loaf. This loaf of breakfast bread was more than I could have imagined, there is hardly any added sugar yet it is still sweet without overpowering the other ingredients. You have to try this—a slice of this is an easy and delicious way to start your day!


Here’s what you’ll need:

1 ripe peach

1 banana

3/4 cup blueberries

1/2 cup spelt flour (or whole wheat flour)

1/2 cup tapioca flour

1 teaspoon baking soda

8 tablespoons unsalted butter, softened

1/2 cup coconut sugar

1 teaspoon vanilla extract

4 eggs

Preheat oven to 350 degrees F.

Mash one banana and one ripe peach together. This will produce about 1 cup of mashed fruit. Set aside.

In one bowl combine spelt flour, tapioca flour, baking soda.

In another bowl combine softened butter, coconut sugar, eggs and vanilla extract and blend together.

Once the wet mixture is blended, add the mashed peach and banana to wet mixture and blend again.

Combine dry mixture with wet mixture. Blend until well combined.


Add blueberries to the mixture. Gently combine using a spatula or spoon.

Grease square cake pan with butter (I used 9 x 9 square cake pan). Pour batter into pan.


Bake for 25-30 minutes at 350 degrees F or until edges are golden.



Classic Peach Pie

peach pie intro
As I mentioned in my last post, I went a little bit peach crazy and had 9 peaches left over from the peach jam. I decided to make a peach pie. Ever since I was young, a good old fashioned piece of peach pie with a small scoop of vanilla ice cream has been one of my favorite indulgences. What better time to indulge than when peaches are about to go out of season?
Pie Crust:
2 1/2 cups all- purpose flour
1 cup (1 stick) unsalted butter, very cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
5-7 tablespoons of ice cold water
Place the flour, butter, sugar and salt into food processor. Pulse 6-8 times. Add in water one tablespoon at a time; in between, pulse 6-8 more times, continue until dough is ready. I was able to get a good consistency after 5 tablespoons of water, but see what works for you.
You don’t want the dough too sticky but just enough to hold together to make a crust. Once you get the dough to the proper consistency, take out of the food processor and place on a large cutting board. Knead the dough so it all stays together. After you get one consistent mound of dough- separate in two and wrap in plastic wrap. Put the dough into the fridge for at least an hour but can be in fridge for up to 24 hours.
crust ingredients
Peach Pie Filling:
5 cups fresh peaches, sliced
1/2 cup all- purpose flour
1 cup sugar
1/2 teaspoon cinnamon
Place peaches into a large mixing bowl, add flour, sugar, cinnamon and mix! If ready before the pie crust, cover and place in the fridge.
pie filling
putting it together
Putting it all together:
Spray or butter the pie pan. Once the pie dough is ready to go, take one of the mounds of dough and flatten until consistent and round (use a rolling pin, I didn’t have on and just used my hands). Make sure it fits and goes to the top of the edges of the pie pan.
Carefully pour the peach pie filling into the pan.
pie together
I used a lattice topping to my pie but you can flatten the other dough out to make a flat top if desired. I used this resource to do my lattice top– very helpful!
Bake for 35 minutes at 450 degrees. Let cool and enjoy!
pie slice
with ice cream