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6 Comments

  1. ellenj21@live.com

    Direction #1 says “combine the milk, olive oil, and malt”.
    I didn’t see malt in the ingredient list. Which leads me to believe either the ingredient list or the 1st direction is incorrect.

    • laura.monroe@culinary.edu

      Thanks so much for pointing this out! This recipe originally called for malt syrup, which we’ve realized can be challenging to find, so we’ve replaced it with honey. I’ve updated the recipe to reflect that change.

  2. karencjustice@gmail.com

    I assume the milk must be heated to activate the yeast?

  3. ben_lindsey@aol.com

    I’m using a gluten free flour. Is that going to effect the amounts of any ingredients or the ability to use a pasta cutter?

    • laura.monroe@culinary.edu

      We haven’t made this recipe with a gluten-free flour, so it’s hard to say for sure. My hunch is that you’ll be ok, but please let us know how it goes if you try!

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