Macaroni Pasta For Beginner
Pasta of Italian Noodles Home-made and Others
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed
"True homemade noodles only take two (two) ingredients."
** Please do not add water or oil as you will change the texture of the dough. If it becomes hard to raise the eggs, if it is soft add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands, break the yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.
Sovar is the process of tearing the dough with your hands (with disposable gloves) up and down for at least 20 minutes.
Make a ball cut into four pieces, thus getting 4 balls of smaller size, flirting.
Let stand for 1 (one) hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested before opening.
Then open the dough with a rolling pin.
Press the roller firmly into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.
To Make the Noodle:
Spoil the dough. Wrap the dough tightly, get a large roll.
With the aid of a knife, cut the pieces of the same size.
Open each roll, stretching the dough to dry, lightly sprinkling with a little flour.
Place the noodles in a rectangular baking dish.
The procedure of stretching the dough is to dry.
Can put on a countertop covered with a napkin lightly sprinkled with wheat flour.
"Do not put excess flour after the dough is ready."
The fresh pasta takes about 5 minutes to cook, after which water is returning to boiling.
Today the dough is opened with an Italian pasta machine and if you do not have it made, as shown above, it is excellent in the same way.
Cooking Mode
Put a cauldron on the fire with plenty of water for every 100 grams. Of pasta go 1000 ml of water, 1 (one) liter.
"No need to add salt, or oil, to fresh dough."
After placing the dough to cook, when boiling, count 5 'to 8' approximately.
Attention:
When making the pasta for the first time, see the ratio for 100 grs. Of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.
I - Note:
Modeling:
You can make lasagne, capelete, ravioli, tie, among others.
If you want you can open the dough in a manual machine called a cylinder.
I've opened pasta noodles with roller, cylinder and pasta machine of various models.
My current machine is Italian, which opens the dough and also cuts two (2) types of pasta and I can make lasagne, with the dough open.
With the open mass I choose the model I want to perform.
Colored Mass:
If you like you can make the colored pasta by placing spinach, carrots, or beets. In the market already have the vegetables powder.
II - Note:
In the old days I put the dough ready to dry on a clothesline in the sun.
"Do not do it; In addition to dust has the insects. "That will contaminate your fresh mass.
The sauces and fillings follow in another recipe.
To make the capeletes cut into small or medium sized squares.
Place the filling, fold forming a triangle, then turn to stand the caplet shape is very simple.
If you want to make ravioli use the proper form for this.
Strain the dough onto the shape and place a teaspoon of filling in all squares.
Put the other dough on top, pass the pasta roll to hit the squares.
Place capleclets or ravioli on top of a napkin lightly sprinkled with flour separate from each other.
Cover with napkin.
If you want you can put it inside a baking dish and cover it with a clean cloth.
Attention:
** Follow the next recipe for sauces and fillings. **
Notice:
The above recipe is from my Italian Grandmother Luiza Gurian Piton
Pasta of Italian Noodles Home-made and Others
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed
"True homemade noodles only take two (two) ingredients."
** Please do not add water or oil as you will change the texture of the dough. If it becomes hard to raise the eggs, if it is soft add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands, break the yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.
Sovar is the process of tearing the dough with your hands (with disposable gloves) up and down for at least 20 minutes.
Make a ball cut into four pieces, thus getting 4 balls of smaller size, flirting.
Let stand for 1 (one) hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested before opening.
Then open the dough with a rolling pin.
Press the roller firmly into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.
To Make the Noodle:
Spoil the dough. Wrap the dough tightly, get a large roll.
With the aid of a knife, cut the pieces of the same size.
Open each roll, stretching the dough to dry, lightly sprinkling with a little flour.
Place the noodles in a rectangular baking dish.
The procedure of stretching the dough is to dry.
Can put on a countertop covered with a napkin lightly sprinkled with wheat flour.
"Do not put excess flour after the dough is ready."
The fresh pasta takes about 5 minutes to cook, after which water is returning to boiling.
Today the dough is opened with an Italian pasta machine and if you do not have it made, as shown above, it is excellent in the same way.
Cooking Mode
Put a cauldron on the fire with plenty of water for every 100 grams. Of pasta go 1000 ml of water, 1 (one) liter.
"No need to add salt, or oil, to fresh dough."
After placing the dough to cook, when boiling, count 5 'to 8' approximately.
Attention:
When making the pasta for the first time, see the ratio for 100 grs. Of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.
I - Note:
Modeling:
You can make lasagne, capelete, ravioli, tie, among others.
If you want you can open the dough in a manual machine called a cylinder.
I've opened pasta noodles with roller, cylinder and pasta machine of various models.
My current machine is Italian, which opens the dough and also cuts two (2) types of pasta and I can make lasagne, with the dough open.
With the open mass I choose the model I want to perform.
Colored Mass:
If you like you can make the colored pasta by placing spinach, carrots, or beets. In the market already have the vegetables powder.
II - Note:
In the old days I put the dough ready to dry on a clothesline in the sun.
"Do not do it; In addition to dust has the insects. "That will contaminate your fresh mass.
The sauces and fillings follow in another recipe.
To make the capeletes cut into small or medium sized squares.
Place the filling, fold forming a triangle, then turn to stand the caplet shape is very simple.
If you want to make ravioli use the proper form for this.
Strain the dough onto the shape and place a teaspoon of filling in all squares.
Put the other dough on top, pass the pasta roll to hit the squares.
Place capleclets or ravioli on top of a napkin lightly sprinkled with flour separate from each other.
Cover with napkin.
If you want you can put it inside a baking dish and cover it with a clean cloth.
Attention:
** Follow the next recipe for sauces and fillings. **
Notice:
The above recipe is from my Italian Grandmother Luiza Gurian Piton
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