• Pasta dough needs to be well kneaded so that the gluten activates. It is gluten that holds dough together, keeps it from breaking apart when rolled thin.
  • You can knead pasta dough by hand or food processor, usually it’d be to dense to knead in a stand mixer.
  • Keep your workbench floured while you work. 
Remember you can always make your pasta dough drier, but it’s challenging to to rehydrate it once too dry. So starting it wetter and stickier is better than going hard on the flour from the get go.


Below are steps for seasoning a new wok. It will involve 2 burns, with an optional 3rd to get things off to a tastier start.

  1. Scrub Wok clean with detergent & metal scrub, removing machine oil/grease
  2. Burn #1: The Greying
    • Put Wok on gas stove turned up to highest heat.
    • Wok will turn “rainbow” in colour, then to dull matte grey.
    • Heat all areas of wok evenly.
  3. *optional* After burn#1, give it a quick wash to scrub any excess burnt machine oil off. CAREFUL, it will be HOT! Dry throughly.
  4. Burn #2: The Oiling
    • coat wok evenly in vegetable oil. Use paper towel to spread.
    • Heat Wok on high again, all over till it turns black and there is no more smoke.
    • This means oil has burned itself to form the first layer of seasoning.
  5. Burn #3: The Aromatics (optional)
    • This optional step helps get rid of any metallic flavours that may be lingering from the wok. It’ll form the 2nd layer of seasoning.
    • Heat wok up on high with a tablespoon of vegetable oil.
    • Add aromatics (sliced spring onions, garlic, and/or ginger)
    • Fry until the oil doesn’t smoke anymore (don’t worry if the aromatics burn, you won’t be eating them.


  • Shouldn’t need to scrub heavily – the seasoning layers will make the wok non-stick.
  • Use soft sponge.
  • Detergents are ok – most people will say no but there really shouldn’t be an issue. Don’t use too much, and only when necessary.
  • Avoid metal scrubbers as they can remove seasoning layers. Use only for very stubborn stains but this shouldn’t be necessary. You can get chain mail scrubbers, which are safer for your seasoned wok.

Here are links to references videos used on

Before you pop it in the microwave, add a tablespoon of water – this way it won’t dry out. 

How many time have you had to throw away your scallions cause they’ve just gotten old, soggy, nasty looking and wilted in your fridge… NO MORE, I learnt this little tip from a fellow gardener, thank you T.

  • Put them roots and all into a glass of water, and trim leafy bits as you need, they’ll keep growing in the glass and stay fresh for much much longer.
  • Obviously, refresh water daily. 

If you don’t have butter milk on hand, you can add 1T of lemon juice or vinegar to a measuring jug, then top up with skim milk to one cup (250ml)

If you have some old forgotten bananas in your fruit bowl or pantry, don’t bin them, pop them in the freezer. You can always use them for baking later, or for a morning smoothy