令人嘆為觀止的 Matera (Matera, Basilicata, Italia)

不知什麼時候，在網上看到有人分享Matera的照片，然後，一眼便愛上了。Matera是一個歷史悠久的城市，現在分為新城和舊城，而吸引我的，就是舊城Sassi區，亦即是因地形而成，古人依山洞而建成的一個又一個洞窟小屋。

於是，亦決定到南意旅行時必要到Matera走走。

Matera這個地方，就在高跟鞋的鞋跟處，交通其實有點不方便。一般可以由Napoli果邊坐巴士去，但我因為主要到Puglia地區，所以只可從Bari坐車過。其實從Bari到Matera，只有Ferrovie Appulo Lucane (FAL)營運巴士或火車 (價錢一樣是4.9歐羅)

火車
從Bari Centrale 到Matera Centrale 車站，約一個半鐘多少少，每日都有約10多班火車來往，所以十分方便，但是火車只可去到Matera Centrale 車站，與Sassi 區約20分鐘路程，只要出火車站後，面向車站的停車場，左手邊出口是馬路，向前方走便會看到~!

但是有一點要注意，火車星期日和公眾假期是不行走的!所以大家一定要上網檢查一下時間表才出發!

可以先在網上訂票，但其實不會太多人，而且不是設指定座位的，所以建議大家不用先行訂票，可以Flexible 一點~

提提大家，Bari-Matera路線在火車站的另一邊月台,即是在哪? Bari Centrale 其實係大車站，主要用作城市與城市之間的長途火車，是trenitalia的火車多，而FAL 其實是Bari Centrale毗鄰在一起的車站，所以入到Centrale車站，最好問問人FAL月台在哪~或是從Centrale火車站外面找找一幢黃色的建築物就是FAL車站喇!

巴士
假日和公眾假期，就只可以選擇巴士喇! 時間也是1小時45分鐘，較火車耐15分鐘多一些，所以其實也不錯的! 而且巴士也舒服，不怕太舊

巴士站在Bari V. Turati Mater Dei 到Matera P.za Matteotti，其實從Bari出發，會停好幾個站，我自己在Bari Centrale火車站那條大馬路，平常會有不同長途巴士在這裡上落客，較易找到巴士站，Matera站也是在Matera Centrale旁，所以不難找。

由於巴士是設座位的，我建議大家可先行網上訂票，把確認信印出來上車便可。想Flexible多一點，也可以到店買，但我去時因為是復活節，很多時商店也關門了~所以也不知在哪裡呀!

到Matera主要都是為了Sassi區，走進舊區，其實也只是在城裡走走，可到教堂看看，教堂在山涯旁，在側面看過去，便會看到Matera地勢的特色 --- 石灰岩 ，因為地質鬆軟，造成很多大少不一的洞或裂縫，當地人便在這些地方建房子，成為洞窟小屋，最後被稱為 Sassi。

在matera古城望過對面山，在山頂上有3個大十字架，為什麼呢?原來以前有套戲《受難曲》在Matera取景，建了這３個十字架，所以很多人也會專程到對面山看看，而且，從對面上望回舊城，可以一覽整個舊城風貌呢。

不過怎樣過對面？問過酒店，可以叫的士載過去，因為好像沒有巴士過去的，而我們呢？由於慳家嘛，所以決定來個行山！！怎樣過？在舊城馬路邊，有２個位置有樓梯落到山坡下，到山腰後，其他兩山之間是隔著河的，然後怎麼辦？就看看大家大膽與否，就是想辦法自行找個較安全的位置過河喇！　過了河後，再找找山徑，（因為很多外國人也這樣做，所以是有條山路可走上山的）其他整體也不太危險的呀！

大約過到對面山，我想應該用２－３小時吧（加上中間影影相，休息等等）
回頭路怎算？也是從原路走回對面山吧!

或者也可問問Tourist office 有沒有其他交通吧!

到Matera遇上復活節，很多餐廳下午也只做復活餐，我們揀了一家在舊城區望向內城的餐廳，雖然價錢好像是30歐羅一個人，但真的吃得好飽好飽!吃完前菜後，來了另一碟前菜，再來了Pasta，以為夠了!原來還有肉 (因為意大利人的餐一般是Antipasti, First Course, Second Course 才是肉的!) 最後，甜品也有2款，吃了足足3小時，加上有紅酒和白酒，真的飽到我們晚上也吃不了什麼!

到Matera,建議住進由洞窟改建而成的酒店，因為這樣才能深深感受一下古時人民的洞窟生活。我更加大力推薦Sextantio Le Grotte della Civita ，詳情可看另一篇blog!



The first time I saw the photo of Matera from the internet, I knew that I have fallen in love with it. Matera is a historical town, with a newly developed part and the old town -- Sassi. Because of the limestone rocks, cave houses dug into the rocks and made this as the UNESCO World Cultural Heritage.

Therefore, I decided to go to Matera during my Easter trip to Italy.

Situated on the southern part of Italy, actually the transportation is not that convenient. Some people travel to Matera from Napoli by bus, as my trip was mainly based in Puglia area, the most convenient way to Matera will be taking train or autobus from Bari. The transport is operated by Ferrovie Appulo Lucane (FAL). (Both cost 4.9 euro)

Train
The train takes about 1.5 hrs from Bari Centrale to Matera Centrale, and there are more than 10 trains to and from Bari. After arriving Matera Centrale, go out from the train station, you will find the car park connected with the station. Facing the carpark, on your left, there is the main road and from there, keep walking for 20 mins and you will arrive the Sassi district.

But remember that train doesn't run on Sundays or public holidays and therefore, you have to check the time table before travelling there!

And you can also buy the train tickets online but to my opinion, as there is always seats available so it's not necessary to buy it in advance!

And you have to bear in mind that the FAL train station actually is adjucent to Bari Centrale (not in the Centrale station as it is mainly for trains of trenitalia) So where is platform for FAL trains? If you go through the Centrale station, you better ask the staff there for the FAL platform instead! Or from the outside, you can find the yellow building next to Centrale station and that may be easier to reach the platform!

Autobus
During Sundays and public holidays, only autobus runs from Bari to Matera, and it also takes you around 1 hr 45 mins, just a little bit longer than train. So it is indeed not a bad choice!

The bus stop -- Bari V. Turati Mater Dei  to Matera P.za Matteotti; there are several stops in Bari and the one outside Bari Centrale station should be the easiest one. There is a main road just outside the station and you can find various bus stops taking up tourists there. Just ask and you will know! And the bus also takes you to Materal Centrale station (bus stop is next to the station)

As there is limited seat for each bus, it is better to buy tickets online in advance. Just print out the e-ticket and show to the driver when you onboard. You can also buy tickets at shop, but most of the shops close during Easter holiday when I travelled there last time, so I highly recommended to buy it online!~

Visiting the Sassi area of Matera, you can just walk around, visit the church, etc. The church was built on the edge of the hill and you can see the limestone structure from there. 

From the Sassi area, you will find 3 huge crosses on the opposite mountain. Why? Because it was the movie scene of "The Passion of the Christ"  and it is now becoming one of the tourist spot of Matera. And the view from the mountain is great too as you can also have a magnificent view of the Sassi area.

But how to get to the mountain? We checked with the hotel staff, they suggested us to call taxi to get there as it seems that no bus will go there. Of course, we will save the money from that, and decided to go hiking! There are 2 road getting down the hill and you will find a small river. Just find a safe path and cross the river, then you will find another path go up to the hill. It will take around 2-3 hrs (including some rest time, and taking photos). And how to go back? We chose to use the same road back......

Or maybe you can check with the Toursim office and see any other ways to get there then!

It was Easter holiay when we visited Matera and therefore, many restaurants just offered Easter meal. We chose a restaurant with a stunning view of part of the old sassi area, the meal costed around 30 euro per person but you will definitely get so full after having the lunch! We had soup and some salad, then a pasta when we were almost full, they gave you another dish -- meat! And then 2 more desserts, too! (Also red and white wine.....) 

We booked a hotel - Sextantio Le Grotte della Civita , which transformed the caves into hotel room. We highly recommended you to choose these kinds of hotels so as to truely experience the culture and lifestyle of people in the past! You can find out more and the photos of the hotel in another article in this blog.

  

這條小路走下去便是山腰

大家自行找個安全的位置過河吧! Just find a safe place to cross the river!

意大利麵包條 Grissini

意大利麵包條大家一定試過! 其實也不太難做!

參考了網上的不同做法，我大旨上也用了台灣CAROL老師的食譜，

可是因為第一次用錯方法，本想早一晚準備好老麵麵團，最後還是第二朝一早再重新做過



(份量約可做20,30多條，視乎你喜歡每條的厚薄)

老麵麵團︰

高筋麵粉 125g

速溶酵母 1/4 tsp

冷水 75g

鹽 1/4 tsp



我用BOSCH M5

1. 將麵粉過篩，加入鹽、酵母，先用1度攪勻，再轉3度，慢慢加入水，直至成為光滑麵團

2. 表面噴少少水，放入盆中，用保鮮紙包好，發酵2-3小時至2倍大 (如早一晚造，可將麵團放入雪櫃冷藏至翌日




主麵團:

老麵種 100g

高筋麵粉 250G

全麥麵粉 50g (我沒用，全改用高筋麵粉)

Parmesan cheese 3 tbsp (可以不用，其實隨意也可，視乎你多喜歡芝士啦~)

速發酵母 1/2tsp

砂糖 10g

牛奶 180g

無鹽牛油 20g



1. 將高筋麵粉、麵種、砂糖、速發酵母、cheese混合搓揉，(1度 à 3度)

2. 上勾後，慢慢加入牛奶，最後才加入牛油，搓揉直至起蔣膜

3. 將麵團滾圓，放入盆中發酵1小時至2倍大

(若天氣開始冷，一般我也喜歡放入焗爐，加杯熱水有助發酵，因為天氣太次會阻礙酵母活動)

4. 取出排氣，麵團靜至15-20分鐘

5. 將麵團擀成長方形，(建議可以薄一點，這樣才能較脆口)，用刀切成一條條，每條之間需有少少空間，表面掃蛋白(或水也可)，灑上白芝麻 (也可不加，或加CHEESE芝好~)

6. 作第2次發酵約45-60分鐘

7. 預熱焗爐170度，焗15分鐘至表面金黃色便可!



Grissini is one of my favourite Italian food and it is more yummmmmy if you can just make it at home by yourself!

Taking reference recipes online and I have used Ms Carol (from Taiwan)’s recipe. Unfortunately I planned to do the sour dough a night before, but I just got something wrong and have to do it in the morning the other day……



(servings: around 20-30 pcs, depends the thickness of your grissini)

Sour dough:

Bread flour 125g

Instant yeast 1/4 tsp

Cold water 75g

Salt 1/4 tsp



I use my BOSCH M5 (^.^)

1. Sift the flour, add salt, yeast and mix it @1, adjust to @3, gradually add water until a smooth dough is formed

2. Put in the bowl, you can spray some water on the surface, wrap it with film cling, set aside until doubled in size, around 2-3 hour (if you make it a night before, put the dough into the fridge)



Main dough:

Sour dough 100g

Bread flour 250g

Whole wheat flour 50g (you can use bread flour)

Parmesan chees 3 tbsp (optional)

Instant years 1/2tsp

Sugar 10g

Milk 180g

Unsalted butter 20g



1. Sift the flour, add sour dough, sugar, yeast and cheese, (bosch M5, @1 à @3)

2. Gradually add in milk until a smooth dough is formed, add butter at last, mix and knead until it is smooth and elastic (you can test if a thin layer is formed)

3. Gather the dough into a ball, put in a bowl and cover it with film cling, set aside for around an hour until doubed in size

(usually if the weather is getting cold, I like to put the dough into the oven with a cup of warm water; it can help accelerate the yeast’s activity while cool temperature may stop the yeast from working)

4. Take it out, stretch and roll the dough to free the air inside, set aside for 15-20 mins

5. Roll the dough into rectangular shape, (if you like a crispy texture you can make it thinner), cut into pieces as breadsticks, leave some spaces between each breadstickers; brush the sticks with egg white (or water) and sprinkle with white seasame (or cheese if you like)

6. Set aside for 45-60mins

7. Preheat the oven to 170 degrees and bake for 15 mins until it is golden brown

《尋找西西里的美麗傳說》- 沉醉於TRAPANI海岸線 (Fallen in love with Trapani) (Trapani, Sicilia)

Trapani是西西里島西面的沿岸城市之一，不少西班牙或歐洲航班也飛抵Trapani的Birgi Airport (其實大部份歐洲內陸航班也選擇西西里首府Palermo或第二大城市Catania)。

很多人說Trapani沒有什麼特別, 待一天多便夠了。或許就是沒有期待，卻為今次的旅程帶來更大驚喜。

從西班牙Giorna機場飛抵Trapani 約2小時，不少旅人也會再在Trapani立刻起程到Trapani附近的山城Erice 或鹽田Marsala, 但我們卻選擇在Trapani逗留2天~並作為今次環遊西西里的起點，探索西西里的美麗傳說。

Trapani擁有美麗的海岸線，不論是清晨或是黃昏，那攝人美景實在令人陶醉其中。黃昏時份，海面平靜如鏡，泛著金黃的餘暉，加上沿岸充滿地中海風情、高低不一的矮樓，在這裡更能感受到西西里美麗的神話。

到Trapani旅遊，亦可選擇前往附近的Aegadian Islands (Isole Egadi) 與西西里東面的火山小島Eolie Islands (Isole Eolie) 相比，Egadi名字較為少人熟悉。Isole Egadi在Trapani西面，由3個小島組成，從Trapani乘船(USTICA lines)出發到其中一個小島較近的小島Favignana也只是20分鐘 (快船，也有便宜一點的慢船，由另一船公司營運，約1小時航程)，十分適合作為一天旅遊。小島擁有藍天碧海，當地人靠捕漁為生，尤以吞拿魚產量最為豐盛，所以到Egadi一定要吃當地的吞拿魚。

西西里出名是黑手黨的古鄉，皆因是歐洲黑手黨的發源地。不少人說到西西里旅遊很危險，但說實在的，在這10天的行程中，我不但一點危險的感覺也沒有，卻在西西里感受到在其他歐洲大城市沒有的熱情。或許西西里仍不是亞洲人的熱門旅遊之地，在Trapani我們沒有遇見到一個華人，當地人每每看見我倆黑頭髮黃皮膚的經過，總也投以友善的目光，更試過有個西西里人從對面街特意大聲和你SAY HI!! 我們也試過在公路山截順風車呢!

 西西里的美麗，不單是源於西西里的醉人美景，卻是因為當地人的好客與熱情。The beauty of Sicily, is not only from the picturesque scenery but it is because of the passion and the hospitality of the locals.

Trapani is one of the coastal cities in western Sicily. Some flights from Spain or other European cities fly to the Birgi Airport of Trapani. (Most of the flights choose to fly to Palermo, the capital city of Sicily or Catania, the second largest city of Sicily instead)

Many people said that there is nothing special or worth to see in Trapani and a day there will be far more enough. Maybe because I didn’t have much expectation when first arriving Trapani, it turned out to be a big surprise for me.

It took me 2 hrs to fly from Giorna, Spain to Trapani, and most of the people like to head to Erice (situated on a hill above the sea and Trapani) or the seaside town, Marsala which is famous for its marine area with salt ponds. Instead, I chose to stay at Trapani for 2 days and began my exploration of the beauty of Sicily.

Trapani has a marvellous coastal line. Whether it’s at the sunset or at dawn, its fantastic scene just made me speechless. During sunset, the sea is as calm as a mirror, the reflection of the golden sunset together with the highs and lows of Mediterranean Italian architecture, unveils the myth and the beauty of Sicily.

Staying in Trapani, you can also visit Aegadian Island (Isole Egadi), a group of small mountainous islands off the northwest coast of Sicily. Comparing to the Eolie Islands (Isole Eolie), Egadi may be less known by the tourists.

  

From Trapani to Egadi it just takes you around 20 mins by ferry (of course, there is a cheaper one with an hour’s trip), it is perfect for a short day trip out there. With the blue sky and the green sea (yes, it is green to my opinion!), people there make their living from tuna fishing, (as the water are known as the “highways of tuna fish”) and that is why you shouldn’t miss having tuna dishes for lunch or dinner when you visit there!

Sicily is the motherland of the Mafia. Many said it’s dangerous to travel in Sicily (even I heard the locals said so). But during my 10-days trip in Sicily, what we felt is the warmth and passion of Sicily instead of dangerous, which you cannot find in any other large European cities. Maybe Sicily is not a popular travel destination of people from Asia, I haven’t seen any Asian in Trapani, thus when we were there, people always look at us with a friendly smile! A Sicilian even said HI to us across the street! And we got a free ride from them when we missed a bus stop visiting the Valle dei Templi (Valley of the Temples) in Agrigento! The driver and his friend even asked if they need to pick us up after our visit!

Tranpani日落景色十分醉人 The stunning and romantic view at Sunset

到Favignana可選乘快船，約9歐羅一程，也不便宜呀!  Taking ferry to Favignana costs around 9 euro one way! It's not cheap indeed!

在小島可做什麼? 當然可以租單車環島一圈吧! 約5歐羅便可租一整天，我們用了2-3小時隨意的走，也走了差不多細半個小島!

What you can do on the island? Let's rent a bike! It costs around 5 euro for a day and we cycled for 2-3 hrs and visited less than a half of the island!

  

 為什麼我愛上西西里? 其中一個原因是它那綠綠藍藍的海，而且整個小島遊人不多，有時真的很害怕到滿街旅客的城市旅遊的! 

Why I fall in love with Sicily? One of the reasons is the blue blue sea. I just can't express how much I love the sea in Sicily! And since it's still not as popular as other European cities, at least it won't have too many tourists around

Favignana地圖，島可大致分為左右兩邊，碼頭在島的中間位置，我們從碼頭向左走，繞了半圈，在廣場中吃克午餐便回程了

The map of Favignana. Basically this island can be divided into 2 part, the pier is in the middle of it 

在西西里一定不能錯過任何一次食海鮮的機會! 青口從來不是我的Favourite ，但這裡的藍青口簡直鮮甜、超級嫩滑得我想一吃再吃!

You shouldn't miss having seafood in Sicily! I'm not so into mussels when I am in Hong Kong, but I just couldn't resist the freshness of the mussels on the island!

巧遇西西里的傳統節慶 

 西西里的傳統美食 -炸飯團 Traditional food of the Sicily -- Arancini!

自家製新鮮意大利粉 Fresh Home-made Pasta (Pasta casareccia)

情迷意大利的我，當然也要學懂一點點廚藝! 而說到廚藝，又怎少得意大利粉呢?

意大利粉其實不難造，沒有麵條機也可! 所以人人也可以在家學做意大利粉! 

PASTA有好多種類，最簡單的，便是大家經常吃到的spaghetti 意粉, linguine 扁意粉, Fettuccine 闊條麵, Stringozzi (像鞋帶FEEL的), Tagliatelle (較闊條麵幼身少少) 及lasagna 千層麵


材料:
00  麵粉         100G
蛋                    1隻
Semolina       1 tbsp
鹽                    少量

其實簡單的說，每100G 麵粉，便用一隻蛋，200G用兩隻蛋，我通常都會視乎麵團質感，如果認為有點硬，搓得有點辛苦，可能是水份少了，我會因應加返一點水，如果太濕的，便要加多點粉! 注意，如果用意大利麵條機切麵的話，麵團不可以太濕 (較做麵包的乾) 否則麵團過機時，會黏著過不到呢!!! 

但麵團太乾的話，在製麵條時才有機會便得太乾，而很易折斷，所以如果製造份量較多時，記得要用保鮮紙蓋著未做的麵團呀!

什麼是Semolina 麵粉? 00 麵粉?
Semolina麵粉是粗粒的小麥粉，00 麵粉中的00 是指幼成度，00是最幼成的，造出來的意大利粉十分幼滑；而為了增加麵條的韌性，一般會加少許Semolina麵粉，增加口感，而且有助防些煮既過程中走樣! 

這兩種麵粉在烘焙店也可買到! 

做法: (機做手做也一樣)
1. 將麵粉過篩，加入蛋、鹽和Semolina麵粉，拌勻，成團變得光滑，不用搓太久 (因為不是做麵包呀!), 質量比麵包麵團會乾一點

2.  放入雪櫃30分鐘讓麵團休息

3. 取出，分割成數少份 (視乎麵團大少)，先簡單的幹薄一下，然後放入麵條機，第一次先用1號(最厚的度數) 幹薄，每個度數每回幹2次，然後視乎你想要的麵條厚度，一般我會用3, 4 度再幹薄，同樣地，幹薄2次，至理想的厚薄便成!

4. 將麵皮放入想要的粗度，過麵條機便成!

記得，已成麵條的意大利粉，最好用沾一沾麵粉或用衣架 (對!是衣架!)或掠碗架一條一條的分開掠起來，吹乾，否則會十分容易黏在一起的!

新鮮手製的意大利麵條，只需用滾水煮3至4分鐘便可! 記著，意大利人煮意大利粉，只需要在深鍋滾水中下鹽，而不用下油的!

完成後加上自己喜歡的汁醬，或用其他方式烹便可了!!!

As an “Italian food lover”, PASTA is something I shouldn’t be missed.
 
I would say, it’s not difficult to make Pasta at home, even without pasta machine. Everyone can just do it at home!

There are various kinds of pasta, more than what you can think of. And for beginner, long pasta like, spaghetti (a long, thin, cylindrical pasta of Italian origin), linguine  (Flattened spaghetti), Fettuccine (Ribbon of pasta approximately 6.5 mm wide), Stringozzi (Similar to shoelaces), Tagliatelle (generally narrower than fettuccine), lasagna (Very wide pasta that often have fluted edges; this is much easier, as you just need to roll it into thin pasta sheet!) are those simple one you can just make with your pasta machine or even with your hands!!

Long pasta is easy to made, just roll the dough, and slice it!

Ingredients (for 1 person):
“00” flour   100G
Egg             1 pc
Semolina     1 tbsp
Salt             little
 
For every 100 g of flour, we use 1 pc of egg; 200g of flour, we use 2 eggs! Just mix all the ingredients together into a smooth lump of dough, depends on the texture of the pasta dough, it should be a little bit dryer than bread dough. If you find it too sticky and difficult to knead, you may add some more flour; or if you find it too dry and hard to knead, just add a little bit water!

NOTE: pasta dough should be dryer than bread dough, especially if you cut it with your pasta machine, otherwise the dough may be too sticky during rolling or cutting. However, if it’s too dry, then your pasta may be broken when slicing from the machine, thus, remember to cover the rest of the dough with a cling film or a damp cloth to stop it from drying when you are doing other portion of the dough
 
What is Semolina? "00" flour?
Grains of crushed wheat, used especially in making sweet dishes and pasta, it can help produce a thicker, crispier product than other types of flour, e.g. pasta, or pizza crusts. It  can even hold the shape of paste during cooking.

“00” flour” is a very finely sieved flour, which is usually used for making egg pasta;
 
Semolina and “00” flour can be bought in bakery shop.


Method: (same for both using your hands or pasta machine)

1. Sift the flour, make a well in the middle, add in egg, salt and semolina, knead until it becomes a smooth lump of dough (You don’t have to knead it too long like preparing bread dough); the texture of the dough should be smooth, silky and little bit dryer than bread dough

2. Wrap the dough with fling flim to stop it from drying and put it in the fridge to rest for about 30 mins 

3. Take out from the fridge, cut them into few pieces (depends on the size of your dough). Roll them with your rolling pin to a thin dough circle so that it is easier for you to put into the pasta machine

4. Dust your work surface (pasta machine or table) with flour, take the pasta dough, press it out flat and put in the pasta machine. First, set the machine at its widest setting (#1 for my machine), roll twice; if it sticks, put on some more flour; then set the machine to a narrower setting (e.g. #3, 4, or #5, depends on the thickness you want; roll twice. Repeat this step until the pasta sheet is smooth and silky

5. Then, adjust your pasta machine to your desired pasta-width setting. Roll in the pasta sheet and DONE!

Once the pasta is done, dust them with flour or you may hang it up with your hanger to avoid them sticking together!

Freshly made pasta just take few mins to cook! Remember, Italian usually just cook pasta in large pot of boiling salted water (NO olive oil) for 2-4 minues just until AL DENTE!

將所有材料混合，搓至成團 Mix and knead all the ingredients together until a smooth dough is formed

將麵團擀薄 Roll the dough into thin sheet

再將麵條機調至喜歡的麵條闊度便可! 若麵團太濕，可在麵團或麵條機加少少麵粉

Set the pasta machine to the desired pasta-width setting, put in the pasta sheet, and DONE! If the dough or pasta sheet is sticky, add in some flour

最簡單易做的便是長意大利粉 Long pasta is the easiest pasta we can make at home!

 

加點點創意，也可變成更具營養價值的意大利粉! 例如，可以加入蕃茄、甘筍、菠菜等等，將材料攪碎成汁，相對減少水份，便可!

Make your own pasta with creativity! You can add tomatoes, carrots, spinach, just dice and add water, mix becomes juicey, add into pasta dough (reduce water or less 1 egg), knead until it’s smooth and silky