Tag Archives: dough

Hand Pulled Noodles Class

My buddy scored some tickets to this cool Xian Foods noodle pulling class at the New York City Wine & Food Festival, and he was kind enough to bring me along.

Basically, they taught us how to make dough, and then gave us some pre-made dough and all the ingredients to make some delicious tingly beef noodles, which has become so popular at their restaurants. Here is the man behind the brand, along with some wheat flour noodle dough:


And here is a video of me pulling my noodle:


And then some all-important final photos, and behind the scenes action of us taking photos.



A photo posted by Johnny Prime (@johnnyprimecc) on


Hell yes.

Homemade Pasta

Making fresh pasta is easy as hell. First make a volcano well out of flour. Then add two egg yolks and one whole egg. Start to “scramble” the eggs within the flour well, adding a little bit of flour from the well into the eggs as you beat them. Add a pinch of salt and a teaspoon of olive oil, and keep going.

Once the dough starts to thicken and stick to the fork pretty heavily, you can switch off to mixing with your hands (make sure they’re clean first, you filthy bastard). Knead the dough with your fingers and hands, picking up some flour here and there to keep it from sticking to your hands too much. Knead some more. Eventually you’ll get a nice dough that snaps back a little bit when you squish it in your hands. That means you’re done. Coat with a little bit of olive oil and refrigerate in plastic wrap (or freeze to use at a later date).

After about a half hour in the fridge, my wife and I rolled the dough out into log shapes, or snakes, and then cut them into a rustic cavatelli style pasta, using the prongs of a fork to get a little bit of texture onto the pasta. That texture helps the sauce cling to the pasta better.


You can watch the whole process come together below:

Fresh pasta cooks up much quicker than boxed pasta. Fettuccine, for example, takes only about two minutes. The kind we made here is a bit thicker, so it’ll take longer to cook through.

My wife made a kickass carbonara for them, using minced pancetta, peas, heavy cream and various cheeses. This shit was delicious.


Doughnut Plant

While I really can’t give a full-blown review of this place because I got my doughnut from Whole Foods, I can tell you that I absolutely loved the frosted blueberry doughnut. It was absolutely perfect. Soft, moist, flavorful, cake and delicious. Can’t wait to eat more of these fucks now that I know Whole Foods stocks them on site.


Side note: the PB&J doughnut is intensely good. Essentially it is a glazed donut that’s filled with jelly and then topped with chunky peanut butter. Why hasn’t this ever been done before?!?? And the coconut cream doughnut was amazing too.

220 W. 23rd St.
New York, NY 10011

City Kitchen

City Kitchen is a small second floor food hall that has some pretty decent proprietors in it. All of the food sold within is pretty much meant for take-out as opposed to dine-in, though there are a few tables available and bar seating along with windows.



I’ve decided to lump all of my reviews for each place within into this one post for easy access.

First is Kuro Obi, the ramen joint at the far end.


This is an offshoot of Ippudo. They offer the karaka-men spicy pork and chicken broth ramen. It was good. The noodles were the wavy egg style, and all the ingredients within were great. I just wish for $13 I got more than two thin slices of the pork belly.




Next up was Whitman’s for a burger and fries.


The burger was great – cooked nicely to medium, good pickles, mayo coverage, lettuce and tomato. Excellent bun (potato) as well.



The fries were lackluster. Maybe I should have upgraded to blue cheese fries. They were just a little greasy and not crispy enough.


For dessert get some “shaved snow,” An ice-cream textural spin on shave ice.


We had the banana cream, finished with some coconut shavings and condensed milk (and Cinnamon Toast Crunch cereal).


Nab some donuts from Dough on your way out. But if you see the famous hibiscus flavored ones, get as many as you can. They sell out quick.










We tried lemon poppy and chocolate this time. Both were amazing, doughy, big, soft, and flavorful even if not fresh out of the oven/fryer. But I was bummed that the hibiscus was all gone by time we finished our ramen and burger. Ahh what the hell… I’ll throw in some shots of the hibiscus donut from way back when I first tried them at another location:




700 8th Ave.
New York, NY 10036

Chocolate Donut Tacos

This is simple and fucking delicious. But make this your only calories for the day, since it is a fat guy snack for sure.


Step 1
Flatten a glazed donut with a rolling pin. Don’t mash it.



Step 2
Add a dollop of chocolate pudding on top to be the main filling (or you can use Greek yogurt if you want to be a healthy dick about it).

Step 3
Sprinkle on some Cinnamon Toast Crunch, shredded coconut, and chopped almonds or cashews. Also add a strip of bacon, that is, if you have massive testicles swinging between your legs.


Step 4
Drizzle some sweetened condensed milk across your mountain of yum.

Step 5
Fold in half and eat it, taco style.


I was happy to see that Hungry Dad Hugh Gallon made these at home one day, and he put together a nice image of his process. Is that Yoohoo in there? NICE ADDITION!!!

kevins chocolate donut tacos