5.   Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading.
6.     Let stand for 30 minutes before rolling. If rolling the dough by hand, use a pasta-specific rolling pin if you can and roll it very thin. Cut in 1 cm strips for fettuccine.​
7.  Try to procure a pasta machine, This helps!  Always follow the machine instructions for rolling and cutting.
8.    To cook pasta, this should be done right before serving, with all the sauce and fix-ins ready and waiting!  Cook in a pot of boiling water (we like to add a bit of salt as well).  Fresh pasta only needs 2-3 minutes generally, as compared to dried packaged pasta which requires close to 10 minutes.  You will know the pasta is ready after it floats, and a taste test of course!

 - By Om Shanti Pelkonen

There is now snow on the ground at ‘Niwas, the earliest we’ve had.  We’ve been staying warm in preparation by chopping wood, harvesting within the garden, making compost, warming ourselves by the fire, Asana (of course!) and now also more regular Turmeric Lattes.  

Turmeric is an important part of the Ayervedic health system and contains curcumin which has been proven to have significant antioxidant and anti-inflammatory properties.  Turmeric is known as Haridra in Sanskrit, which roughly translates to “that which improves skin complexion.”  Turmeric balances all three Doshas and is helpful in expelling increased Pitta.  

There are numerous recipes out there for making a perfect Tumeric Latte. Our go-to is generally to use coconut or soy milk, and to sweeten it with ‘Niwas honey.  It is really important to use pepper and an oil within your Turmeric Latte as this helps the body absorb the important curcumin within the turmeric.

Here is an online recipe that you can play with: http://www.everydayayurvedacookbook.com/ayurvedic-turmeric-milk-recipe/. 
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Lastly, don’t hesitate in adding fresh ginger, nutmeg and/or cinnamon as well.  Just don’t forget the pepper and oil! 

Directions:

1. Fry onions and celery in 1/4 cup butter until translucent. Add potatoes and carrots. Fry another 5 minutes. Add 6 cups of stock and bring to a boil.  Reduce heat and simmer 20 minutes.
2. Meanwhile, whisk 2 cups milk with 2 tbsp flour until flour is dissolved. Pour milk and flour mixture into cooked vegetables/stock. Add any combo of milk/cream to the soup up to another 1L.  Add another ¼ cup of butter.
3. Stir in corn at the very end.  Opt: add another cube or 2 of vegetable stock for flavour. Enjoy!

 
~ compiled by Om Shanti