Macaroni Pasta For Beginner

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

Quindão de Coco + Photo

Quindão de Coco + Photo

Ingredients:

18 large gems
250 grs. Fresh grated coconut, or dried hydrated with water
1 cup boiled and cold cow's milk
300 to 400 grs. Of refined sugar or to taste
1 tablespoon of melted butter, do not serve margarine


Way of preparing:

Beat in the blender for 5 minutes the egg yolks, then add the milk to the melted butter, the sugar and put the fresh grated coconut last.

Form of 25 centimeter of circumference and 5 centimeter of height
Grease the form with butter and sprinkle with sugar, or glucose, diluted with a little water. "Glucose is for shine."

For a cup of glucose, two tablespoons of cold water, bring to the fire until dissolving well, gets a thick syrup.
Put the quindon in the form, let it stand for one hour, to separate the liquid from the coconut.

Oven 180 ° C leave until blush.

Turn on the oven, put the boiling water inside the baking dish where the quindon shape is.
Bake in a water bath for about one hour, or until golden brown on top.

Allow to cool in the oven. Unmold while it is warm.
Durability 3 to 5 days inside the refrigerator.
If you want you can freeze, unmoulded.

To serve, place the cupped quindon in a glass dish, that is, with a golden part facing down.



To serve at a special party, garnish with mint leaf, cherry or sliced ​​kiwi and whipped cream

Note:

You can bake in quindins, buttered and sprinkled with sugar, or glucose. I use glucose to stay shiny.
For Freezing:

After it cooled the quindins put in paper cups.
Store inside a cardboard box with lid.
Wrap with film paper. Bring to the frezer for up to 2 months.

NODE SYMPATHY

NODE SYMPATHY

NHOQUE - Gnocchi Butter + Simple Gnocchi

Every day on the 29th of every month is the day of eating lucky gnocchi.
It is tradition of Italy dedicated to Santo Gennaro

NICKET SYMPATHY:

Sympathy - "Day 29 of each month" put a note (money) under your gnocchi dish, ask for a favor, do not tell anyone what you asked for.
Save this money in an envelope by the 29th of next month, inside the purse, or pocket (in the house) without commenting with anyone.
Then take the money (note) in the church of your devotion thanking you, even if you have not yet received grace.
If you have faith your grace is already on its way.
Below is a simple gnocchi recipe.

Simple Gnocchi:

1 pound Asterix potatoes (pink) with steamed shells, or cook in the microwave inside plastic bag see below

Other Ingredients:

4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs
50 grs. Of grated Parmesan cheese

How to prepare the dough:
Wash the potatoes well in the husks to remove the whole earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of plenty of water, or small potatoes that are drier or potato pink for gnocchi.
You can use the aluminum rice drainer to cook the potatoes.
If you want to cook the potatoes in the microwave
After the cooked potatoes, remove the peel while it is warm by pulling the skin by the sides, pass through the potato masher or in the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.
Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make thin long rolls, the thickness of a finger.
Cut the gnocchi 2 centimeters, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi and slowly lower the heat.

When they rise they are cooked, leave, leave another 1 minute, remove with a slotted spoon and see if it is already in the right place.
If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
"If you put a lot of flour, the gnocchi will be hard."
If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.
After that he tested the dough and it worked.
Do the same as above.
Recapping:

When the gnocchi are cooked they rise comes to the surface, let cook for another 1 minute.
Once cooked remove the gnocchi with a slotted spoon and proceed to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve very hot with roasted meat or chicken.
Accompany:
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
See my blog sauce on sugo.
Note:
To cook the potatoes with peel in the microwave:
Put the potatoes washed in a plastic bag, add 6 tablespoons of cold water.
Tie the bag knotted, drill into several places to remove the air. Place the potato bag in a high power bowl for 6 to 8 minutes.
Test to see if it is cooked.
Wait a bit to open it.
Cut the bag with scissors.

Traditional Potato Gnocchi with Tips + Two Secrets of Chewf Rectified

Traditional Potato Gnocchi with Tips + Two Secrets of Chewf Rectified

Ingredients:

1 kilo of potatoes (Asterix) with steamed or roasted peas in the traditional oven or in the microwave (pierce each potato before)
You can also cook covered with water. see below
 

Other Ingredients:

4 tablespoons (about 10 ounces) of wheat flour approximately
200 grs. (20% of the flour), until the point of rolling
1 tablespoon salt (salt)
1 tablespoon of well-filled butter, or margarine
2 large eggs, or 2 egg yolks and 1 egg yolk
50 grs. Of grated Parmesan cheese

Tomato Sauce with Meat:

500 grs. Ground beef
500 grs. Of grated onion or to taste
1 liter of homemade tomato sauce, or
1 can of industrialized sauce with more
3 cans of cold water, boil until halved
4 tablespoons corn oil
2 tablespoons "Onion Cream Soup" or 2 broth (industrialized) (optional), exclude salt
1 tablespoon oregano add after the sauce ready
1 teaspoon salt, if adding onion soup, exclude salt
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard, can substitute for a teaspoon of cinnamon powder.

How to Cook the Potatoes:
Wash well the potatoes with peel to remove all the earth, make a cut by slightly marking the half by the circumference, to facilitate the removal of the skin, after cooking, which is only pull on both sides, which it leaves easily
Cook the potatoes in the steamer to run out of water.
You can use very small potatoes that are drier or own potato for gnocchi. .

You can use the aluminum rice drainer to cook potatoes, that is, if you do not have a pan of your own (pasta).

After the cooked potatoes, remove the peel while it is warm by pulling it skin by the sides, through the potato masher or in the processor, or kneading with a fork.

If you want you can move quickly, each baked potato in running water to cool slightly.
How to prepare the dough:

Chef's Secret:

For the Mass Do not Stay Hard:

Put the potatoes in a bowl, squeezed, add the butter, mix well, bring the refrigerator until cool for about 30 minutes,
After the squeezed potato has cooled, add the other ingredients the salt, eggs (one at a time), the grated cheese, the wheat flour slowly and slowly until let go of the hands. Knead well, until the point of curling.

Make thin long rolls, the thickness of a finger.

Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.

Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.

When you boil slowly pour the gnocchi, lower the heat. When they rise they are cooked, leave, leave another 2 minutes., To finish cooking.

Remove and see if you are already in the right spot.

If you want you can do a test place to cook 3 to 5 gnocchi, to check if you are in the right spot.
If it is soft add more grated cheese and equal parts wheat flour.
"Do not put too much flour the gnocchi gets hard."

Tips:

If it becomes hard add a yolk or milk or sour cream or more potatoes until the desired point is achieved.

After that he tested the dough and it worked.
Do the same procedure with the rest of the gnocchi
Recapping:

When they are cooked they come up, let it cook for another 2 minutes.

Once cooked remove the gnocchi carefully and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.

* Secret So that the Gnocchi Do not Stay Mole *.

As soon as you removed the gnocchi from the fire, move to the pasta rack carefully so as not to break, then pour cold water to stop the baking (thermal shock).

After all the gnocchi are cooked and already passed through the cold water (heat shock) place in a serving dish cover with tomato sauce with meat, sprinkle grated cheese on top.
Bring to the oven to heat.

To serve:

Serve very hot with roasted meat or chicken.
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.

How to prepare the sauce:

In a large pan fry the meat with the oil, then add the onion and let it wither.

Add the broth and the tomato sauce, and the other ingredients, test the salt.

If you need to put one or more glass of water and cook until a thick sauce and the meat well cooked.

Before serving, sprinkle with parsley.

Note:

If cooking covered with water the potato gets too moist and takes too much flour, not ideal.


Other sauces follow in the next publication

Special Cod with Chick Peas and Others + Special Photo with Chick Peas and Others + Photo

Special Cod with Chick Peas and Others + Special Photo with Chick Peas and Others + Photo

Ingredients:
             
1 - pound of cod in pieces desalgado

Other Ingredients:

500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)

Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four

Tempering Mode:

Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.

Way of preparing:

Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.

Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced ​​or shredded cod

As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cook the chickpeas covered with water in the pressure cooker for 20 minutes, or 40 'in a standard pan

Mushrooms are drained, washed to remove the preservative, additives, dyes that is harmful to some people.
"If using fresh mushrooms, sauté with fresh garlic rolled olive oil and 1 tablespoon (or soup) of shallow oyster sauce, do not put salt.

Tempering Mode:

Season the cod salad with extra virgin olive oil, vinegar and a little salt (salt in moderation).

Put in a large bowl the cod, the chickpeas cooked the potatoes, the parsley with the chopped stem, the vinegar, the salt and plenty of olive oil, the mushrooms.

When serving, place in a large bowl, spread well the mixture of the bowl, before having lined with leaves of lettuce, round and the halves of boiled eggs, inside the yolk threading half black pitted olive.

Decorate to taste.
               
Note:
Other Ingredients, if needed, if they show up but people for lunch or dinner:
               
500 grs. Of frozen pea -
Pouring into boiling water for 1 minute, then pouring ice water over top to stop cooking, this process is whitening.
300 grs. Of cooked carrots in cubes.
** If you prefer, saute the cod with the chickpeas and potatoes **.
Garnish with the rest of the other ingredients.

II - Optional Decoration:
Make the decoration below for a Special Day.

Decorate with chili, red, green and yellow flowers, or anthurium made from turnip and the kernels with carrots.
Put the bell peppers into each other already
cut
Here's how to make pepper flowers on blogs.
               
Ingredients:
             
1 - pound of cod in pieces desalgado

Other Ingredients:

500 grs. Of cooked chickpeas, leave the skin
500 grs. Pound potato or cut into slices or cooked cubes
250 grs. Drained, washed or fresh mushroom preserved mushrooms with olive oil and oyster sauce.
2.cakes with parsley
1. cup chopped green chives, put in the serving time
2; To 4 tablespoons of (capers)
2. tablespoons (almond) almonds on toasted slices (optional)

Decoration:
1.close of pitted purple olives
10 leaves lettuce leaves medium, washed, then dry with paper towel, chop small.
2.punhados of cherry tomatoes
Cooked, cut in half or four

Tempering Mode:

Season the cod salad with extra virgin olive oil, balsamic vinegar and a little salt (salt in moderation), see below.

Way of preparing:

Put the cod of sauce in the refrigerator to desalgar for 12 hours with enough water, covered with film paper, changing the water once
The desalting is according to the thickness of the cod see below.
The finest cod 12 hours
The average cod 24 hours
The cod thick 36 hours.
Store in the refrigerator.

Then put a large saucepan on the fire with plenty of water, as soon as it boils, pour the sliced ​​or shredded cod

As soon as it began to boil count 1 minute, then coar.
Do not throw the cooking water enjoy to cook the potatoes.
The chickpeas are soggy the day before. Cooking the gr

Cabbage Soup - Vegetable Milk

Cabbage Soup - Vegetable Milk
Ingredients:

1 medium cauliflower cooked in bouquets
½ liter of cow's milk or what is needed, can use other types of vegetable milk. (See below).
1 tablet of crumbled vegetable broth (optional)
1 cup teaspoon chopped parsley, beaten in a blender with ½ cup cold water. Then strain.
1 tablespoon (soup) filled with cornstarch (cornstarch) dissolved in a little cold water.
½ grated onion or 2 cloves garlic (if old) remove the kernel + 2 tablespoons of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 pieces and beat in the blender with 1/2 liter cold water or the necessary, coarse.
You can use diluted coconut milk
Milk of almonds, or other vegetable milk
Tips:
Vegetable milk can be used in the preparation of sweet rice, canjica and other sweet dishes.

You can substitute vegetable broth with onion, garlic and sauteed oil.

Way of preparing:
Beat ¾ of the cauliflower in the blender with the milk vegetable broth and the corn starch.
In separate beat the stem of the parsley with the cold water, coar
Bring the blender mixture to the fire with the juice of the parsley, stirring constantly until thickened.
If it gets too liquid add more corn starch dissolved in cold water
If you like you can put the onion and the fried garlic with 2 tablespoons of oil, instead of the vegetable broth.
Serving Mode:
Place the soup in a flat plate with a shallow dish, place a few pieces of the bouquet of cauliflower and chopped chives in small carrots or chopped parsley.
Serve hot hot.

Cabbage Soup - Vegetable Milk

Cabbage Soup - Vegetable Milk
Ingredients:

1 medium cauliflower cooked in bouquets
½ liter of cow's milk or what is needed, can use other types of vegetable milk. (See below).
1 tablet of crumbled vegetable broth (optional)
1 cup teaspoon chopped parsley, beaten in a blender with ½ cup cold water. Then strain.
1 tablespoon (soup) filled with cornstarch (cornstarch) dissolved in a little cold water.
½ grated onion or 2 cloves garlic (if old) remove the kernel + 2 tablespoons of oil (optional)
Other Milk Options:
You can replace cow's milk with yam milk.
Peel 4 pieces and beat in the blender with 1/2 liter cold water or the necessary, coarse.
You can use diluted coconut milk
Milk of almonds, or other vegetable milk
Tips:
Vegetable milk can be used in the preparation of sweet rice, canjica and other sweet dishes.

You can substitute vegetable broth with onion, garlic and sauteed oil.

Way of preparing:
Beat ¾ of the cauliflower in the blender with the milk vegetable broth and the corn starch.
In separate beat the stem of the parsley with the cold water, coar
Bring the blender mixture to the fire with the juice of the parsley, stirring constantly until thickened.
If it gets too liquid add more corn starch dissolved in cold water
If you like you can put the onion and the fried garlic with 2 tablespoons of oil, instead of the vegetable broth.
Serving Mode:
Place the soup in a flat plate with a shallow dish, place a few pieces of the bouquet of cauliflower and chopped chives in small carrots or chopped parsley.
Serve hot hot.