Doubters gonna doubt

Herman Cain (R) (pictured here in the blue shirt) having a moment at the Trump Rally in Tulsa on June 20th without those inconvenient silly masks, died of COVID19 or in the words of Trump in reference to this, the “Chinese virus” and “horrible plague” that is sweeping the planet. He was diagnosed NINE days after the rally.  Who could have predicted that the Tulsa rally could put lives at risk... oh yeah EVERY FREAKING medical professional  responsible for advising the President on the Pandemic. #TrumpTulsaRally

 

I have absolutely no faith in the American public anymore. I just read a post where not only did someone claim that mask wearing is Government control, they went as far as to say that the virus was a hoax. 

You don’t have to do anything you don’t want to do. You can deny anything exists. But that doesn’t make it any less real for those of us who live in the really real world.  The “good news” is that through this great Darwinian test we may have results that are the opposite of an idiocracy; dumb people may just cease to exist. #COVID19 is real not made up. #masks even #cloth masks will reduce the area of affect from 30’ to 5’ and then social distancing will leave people with an extra margin (1’) to avoid contact with the virus.  The reason that the collective “WE” should be pissed off at the naysayers is that this thing will linger until either all of the idiots die or people take responsibility for each other’s right to live and follow the simple guidelines. The people who know me well won’t even throw an argument out there as myself and the people who worked with me know that these are standard measures and not some stupid made up thing to inconvenience you. #WearAMaskSaveALife  below is a video talking about this subject. There are MANY people who will corroborate this information. “The less people know, the more stubbornly they know it” ~Osho

Everyone is an expert

If you spend a lot of time on social media like I do you’ve probably noticed that there are so many experts on everything. People seem to know more than the experts and are not afraid to tell you about it. Maybe it’s because they see a President who is really really smart (just ask him) who knows more than any expert who works for him. If they say otherwise he’ll fire them so they are likely to agree that even though they may have a doctorate in the subject, Mr Trump knows more. I am inclined to get into debates with people on social media when they are trying to tell people that really don’t know what they are talking about, outright stupid claims. I’ve even seen these self proclaimed know it alls attempt to cite their references! The references are either not very knowledgeable sites, wiki pages, or sometimes not even talking about the same thing as they are. Earlier today I saw someone say that wearing masks will only prolong the length of the virus. Then he said that the only way to stop it is to get as many people herded into a single location, then he said that isolation will make the virus worse. He referenced an article about isolation being bad for people who are not sick and that it can cause increased inflammation. The article was written by the American Psychiatric Association and was regarding isolating from people and how it increases depression. The article that he referenced about masks and herding was a scientific study about exposure to H1N1 T-Cells and if they increase immunity to COVID-19. Which was something they found during the Spanish Flu and how people that were exposed to the Russian flu forty some years prior had a better and faster recovery rate. Nowhere in the article did it say that we shouldn’t wear masks or that we should all swap spit. The problem is that people who don’t know how to read scholarly articles or don’t have the desire to do so, trust someone who “looks” like they know what they are talking about. I tried arguing back and forth and his friends defended his take on it and actually one of them said that I should be careful who I call an idiot and that God is listening and I should stop playing the “great deception game”. I don’t have a clue what she was talking about. For some reason I get hit with that a lot—God knows and I should listen to him. Wait, does that mean that they are hearing some voice from above telling them that their masks are unnecessary?  Alrighty then (in my best Jim Carrey voice).
When the President of the United States comes out and undermines the CDC and WHO and accuses them of lying about the Virus, I lose every bit of respect I had remaining for him. It would be like me feeling ill and going to the hospital and them running a battery of tests to tell me what’s wrong and then I say. No I think that you are wrong because that would cost too much money. I’m going to go with me having gas as the problem. I’m sorry they are doctors! Meaning that they have at least eight years of experience and knowledge more than I do. When all of the doctors come to a consensus the odds that you are right and they are wrong becomes astronomical.  We as Americans have this idea that if we don’t want to do something because it is too difficult or it puts a damper on our life, we shouldn’t have to do it. Get over yourselves! If when this started we all stayed home or wore masks if we had to go out, it would have already been over. But no, we have to do what we want and now it’s this bad. It’s going to get worse because people are tired of having to do all of this extra stuff everyday. We want to go to mask optional rallies and we want to demonstrate and not wear masks. You can’t fix stupid. 

Gluten, dairy, and coconut free donuts

Gluten, dairy, and coconut free donuts

These donuts are just like mom used to make. They are delicate and soft; they don’t taste like they are gluten free.

Ingredients

1 quart olive oil for frying

5 tablespoons Non-dairy Hazelnut Creamer 

1/4 cup gluten-free all-purpose (not with garbanzo beans) baking flour

1 egg

2 tablespoons almond flour

2 tablespoons oat flour 

1/2 teaspoon honey

1/4 teaspoon xantham gum

COATING 

1/2 cup Sugar

1/4 Tsp Cinnamon 

1/4 Tsp powdered Cardamom 

Directions

Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).

Beat creamer, all-purpose flour, egg, almond flour, oat flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.

Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour sugar and spices into a shallow bowl. Roll donuts in sugar mixture until coated.

30 ways to always make $$

30 ways to always make $$

1. Always pay less for your product or service than you charge.
2. Never undervalue yourself or your product.
3. Create a brand no matter the product.
4. Always pass any fine or tax cost on to the customer (see #1).
5. Always know Fair Market Value (FMV) for your product; if you can’t provide it for that or justify a higher cost, then don’t sell that.
6. The value of your product is 75% perception and 25% intrinsic.
7. Creating value in your product or service is the only way to create wealth from it. 
8. Know your market niche. 
9. Know who your customer is and identify changes as soon as possible.
10. Advertisements need to be directed at your customer base, not just to everyone (see #9).
11. Always do a risk VS reward assessment before anything in business. 
12. Be cautious with other’s money as if it were your own.
13. Before investing in anything that is established, do a trend analysis to see if it has  significant potential for continued growth (or is it stagnant).
14. If your product or service does not continue to grow your business is stagnating and you need to revise your business model or plan no matter how great your profit.
15. Always ask questions (polling) of your current customers to understand why they are your customer, and how you could improve.
16. Research similar products and / or services to see why yours is better. If yours isn’t better you have some options; improve it to meet cost, increase perceived value in it, lower cost and increase volume, or concede the market and develop a different product or service.
17. Never keep business partners that aren’t better than you at what they do.
18. Your customers should not take more risk than you. 
19. The customer’s opinion affects your business. If they are not happy it is because they don’t see value in what you have to offer, and neither will most potential customers.  
20. Stand behind your product. Either replace it or exchange for another product of greater value to them. If they know you stand behind your product that alone will add major value.
21. Look at your competitor’s business models and improve upon them.
22. Audit your product or service regularly to make sure that its quality has not diminished over time (reproducing is like making a copy of a copy; over time it tends to diminish in quality).
23. Use your competitor’s products from time to time to understand why yours is better, or where you need to improve.
24. Invest in your business and pay yourself not more than 33% of true profit (after cost of materials, employees, taxes, utilities, etc.). This way you will have a sense of how your business is doing at all times and won’t overpay yourself.
25. Customers like “new and shiny” keep your product new.
26. Always invest in Research and development (see 22).
27. Your return on investment (ROI) should never be longer than your product will hold value.
28. Forecast your product’s value in the market as far ahead as is reasonable.
29. Your product should have optional components that imply greater value to the customer. Don’t lead with the fully optioned.
30. Remember that Work isn’t all that matters; what are you working for? Don’t forget to live your life and not put it on hold for a possible later.

All-Purpose Pasta Dough

All-Purpose Pasta Dough

• Yield: 6 servings
• Total: 1 hr 45 min
• Prep: 45 min
• Inactive: 1 hr

Ingredients

1 pound all-purpose flour

4 whole eggs, plus 1 yolk

1/4 cup olive oil

Pinch salt

1 to 2 tablespoons water or more if needed

Directions

• Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape.
• How smooth and supple!

• Yield: 6 servings
• Total: 1 hr 45 min
• Prep: 45 min
• Inactive: 1 hr

Ingredients

1 pound all-purpose flour

4 whole eggs, plus 1 yolk

1/4 cup olive oil

Pinch salt

1 to 2 tablespoons water or more if needed

Directions

• Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape.
• How smooth and supple!

Flaky pie crust

Flaky crust

1-1/2 cups all-purpose flour

1/2 tsp salt

6 Tbsp vegetable oil

3 Tbsp milk plus 1–2 tbsp extra if needed (any kind, dairy or non-dairy works)

1. Sift the flour twice, then whisk in the salt and create a little well.
2. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
3. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
4. Roll the dough out.
5. Trim around pan and make pretty.
6. Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.

Prize Winning Key Lime Pie

Prize Winning Key Lime Pie 

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 6

Ingredients

• Crust
• 3/4 cups of graham cracker crumbs*
• 4 TBS butter. melted
• Filling
• 3 cups (24 oz) sweetened condensed milk
• ½ cup sour cream
• ¾ cup key lime juice ( fresh key limes or bottled key lime)
• 2 egg yolks
• Zest from 1 lime (or key lime)
• Whipped Cream
• 8 oz heavy cream (very cold)
• 1 TBS vanilla
• 3-4 TBS powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
3. Add in sugar butter and pulse until combined.
4. Press crumbs onto your pie plate, across the bottom and up the sides.
5. Bake for 6-8 minutes or until golden brown.
6. Allow crust to cool completely.
7. For Filling
8. Preheat oven to 350 degrees.
9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
10. Scrape filling into your prepared (and cooled) pie crust)
11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
12. Don't allow pie to brown.
13. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
14. Whipped Cream
15. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
16. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
17. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
18. Sprinkle a little fresh lime zest over-top.
19. Keep pie chilled until serving.

Notes

The crust doesn't need to be too sweet since the pie filling is very sweet and tangy, add 3-4 TBS sugar. 

I like a little bit of a crumbly crust for this. If you want it held together more firmly, add in an additional TBS of melted butter or two.

If you want a thicker crust, use 2 cups of crumbs (or if using a larger pie dish).

When pulling the pie from the oven...don't put your thumb in the pie...Trust me, I have done this more than once with pies! You may want to bake it on a baking sheet...Just in case.

Keep your whipped cream chilled until ready to use.

Real Alaskan Sourdough Bread machine recipe

Alaskan Sourdough Bread machine recipe

Prep 5 m

Cook 3 h

Ready In 3 h 5 m

Recipe By:Robert L Allen

"Simple sourdough bread for the bread machine."

Ingredients

3/4 cup warm water (110 degrees F/45 degrees C)

1 cup sourdough starter

1 1/2 teaspoons salt

1 tbsp of sugar

2 Tbsp oil 

2 2/3 cups bread flour

1 package teaspoons active dry yeast

• Remember you have to pull sourdough starter out of the fridge 24 hrs before. 

Directions

Warm water to a bit over 110F add sugar and dissolve. When it cools down to 110F add yeast packet to water. Time ten minutes to proof.

Stir salt, oil, and flour together. 

Add the starter and proofed yeast water into the bread machine. Add flour mix into the machine.  Premix the ingredients to incorporate them (I know the bread machine is supposed to do it-but they don’t). 

Select white bread setting and push start.

Sourdough Starter

Make your starter in a glass container and store in the refrigerator after fermentation has occurred."

Ingredients

• 1 package active dry yeast
• 2 cups warm water
• 2 cups all-purpose flour
• Pinch of sugar

Directions

Note: Metal often reacts with mixture so it’s advised not to use.

• In large non metallic bowl, mix together with a wooden spoon dry yeast, 2 cups warm water, sugar, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 2-7 days (stir often during first 48 hours). Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on often.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If however, mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until 24 hrs before baking bread.
• When you use starter to bake, always replace with equal amounts of flour and water with a small pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir it back into the starter, the alcohol will bake off and the sourdough flavor remains! Sourdough starters will improve with age, they used to be passed down for generations.

Best bread pudding recipe ever

Best bread pudding recipe ever

INGREDIENTS

2 cups milk

2 tablespoons (1/4 stick) unsalted butter, more for greasing pan

1 teaspoon vanilla extract

⅓ cup sugar

Pinch salt

½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

4 eggs, beaten

PREPARATION

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let soak for 1 hour. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

  Bourbon Sauce

1⁄2 cup butter, softened

1  cup sugar

1  large egg, well beaten 

6 tablespoons bourbon

PREPARATION

1. Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
2. Add egg, stirring briskly with a wire whisk until well blended.
3. Cook over medium heat 1 minute.
4. Remove from heat, cool until touchable; stir in bourbon.

Easy Gnocchi even you can do...

Easy Gnocchi even you can do...

Ingredients

for 2 servings

• 4 medium russet potatoes
• 1 teaspoon salt, plus more for the water
• 1 teaspoon pepper
• 1 egg
• 1 ½ cups all-purpose flour, extra to dust
• 2 tablespoons butter, for pan frying
• sage leaf

Preparation

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.

A marriage is a road

You see, a marriage is like a road and you’re drivers. There are spots that you think you can put on the cruise control; but when you just cruise and look away, you either run off the road or you endure rough patches that may even end your trip. You should have paid attention and kept from hitting the rough spots because you see them coming, but sometimes you hit them anyway.
Rarely you get a chance after you run off the road to get some help, and if you work really hard you can push it onto the shoulder. You start out slow but begin to trust that your car is going to get you both down the road.
Remembering that time you ran off the road and other things that you did wrong, you find some gas (love) and carefully drive and take care of each other and you try to keep filling your tank (falling in love over and over again) and you enjoy the ride and the sights.
You’ll still hit bumps and cracks but you both watch the road and fight to keep that car in the lane and safe.
Some day one or both of you will fall out, and a partner may have to drive a little ways without the other one. Eventually the end of the road will come up, and the other partner will join their love.

The best lasagna ever

Best Lasagna recipe ever from Italy to you.

Ingredients

Bechamel Sauce (recipe below):

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna

1/2 cup all-purpose flour

4 cups whole milk at room temperature

Pinch freshly grated nutmeg

1 1/2 cups marinara sauce, (recipe below)

Salt and white pepper

1/4 cup extra-virgin olive oil

1 pound ground chuck beef

Salt and pepper

1 1/2 pounds ricotta or cottage cheese

3 large eggs

1 pound lasagna sheets, cooked al dente (or fresh pasta below).

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry (or fresh spinach cooked down and drained)

3 cups shredded mozzarella

1/4 cup freshly grated Parmesan

Bechamel sauce:

• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Add to Marinara to make the red Lasagna sauce and simmer on low (the longer it sits the better it tastes)
• In a medium sized bowl, thoroughly mix the ricotta or cottage cheese and eggs, Season with (garlic)salt and pepper and half of fresh herbs (below). Set aside.
• Into the bottom of a 13 by 9-inch baking dish add 1/2 the beschemel sauce and then the first layer of lasagne, placing them right next to each other. Next add 1/4 of the cottage cheese or ricotta mixture evenly over the lasagne. Next spoon 1/4 of the red lasagna sauce over the cheese. Next add another layer of pasta, then cheese, then red sauce, repeat until second to last layer
• Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Fresh Lasagne cooking directions: Start a large pot of water boiling and salt it so it tastes like the sea. Once boiling turn down to medium high (just under boiling). *Now each lasagne will be placed in the hot water bath individually for about 15 seconds and then into the lasagna pan per instructions above.

Herb mix

Oregano (Origano)

Parsley (Prezzemolo)

Basil (Basilico)

Thyme (Timo)

• 1/4 cup fresh parsley
• 2 TBS fresh basil
• 3 TBS fresh oregano 
• 2 TBS fresh thyme 

The herbs will be  Chiffonade’ and divided in half

Simple Marinara:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

1/2 Herbs above

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

Fresh Pasta Dough

Ingredients

1 pound all-purpose flour

4 whole eggs, plus 1 yolk

1/4 cup extra-virgin olive oil

Kosher salt

1 to 2 tablespoons water or more if needed

• Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.

Italian press roller 

Take small handfuls of dough at a time and flatten them with your palms. Run it through the Italian pasta roller press on the fully open setting. Fold two sides in and it will be flat on those edges to start the shape of your lasagne (pursing). Place the folded dough back through the press. Each time through you’ll dial it thinner until it is your desired thickness (0-2). Cut the lasagne into lengths that fit your lasagna pan. And separate the lasagne by wax paper (do not leave them on the paper for very long or it will stick).