Pasta with dried tomatoes

Category: Culinary recipes
Pasta with dried tomatoes

Ingredients

Dried tomatoes 1/4 cup (18 g)
Egg C1 3 pcs (162g)
Olive oil 1 tbsp. l.
Durum wheat flour 2 cups (330 g)
Water 2-4 st. l.
Salt pinch

Cooking method

  • Pasta with dried tomatoes Measure the tomatoes, I have them stored without oil, so I broke them a little so that the blender can handle it faster
    Pasta with dried tomatoesBreak eggs into a blender, pour olive oil and add tomatoes.
    Pasta with dried tomatoesBeat / chop / mix until smooth.
    Pasta with dried tomatoesIn the container in which we will knead the dough (I used Regina), pour the flour and salt, add the egg-tomato puree.
    Pasta with dried tomatoesThe dough should not stick to your hands, but you should not make it cool either. If necessary, add 2-4 tbsp. l. water (I have 4).
    Pasta with dried tomatoesWe collect the dough in a ball, wrap it with a towel, or cover with foil. We leave to rest for at least 30 minutes.
    Pasta with dried tomatoesIt rolls out easily, does not require underfloor heating It is better to dry the sheets a little before cutting.
    Pasta with dried tomatoesWhen cooking, it turned a little pale. The orange remained, but not as bright as in its raw state.
    Pasta with dried tomatoesI made pasta from the same dough.

Note


Mar_k
Anka_DL, an interesting recipe, I will definitely try !!!
I have been watching such a noodle cutter for a long time, I waited until I saw something else besides noodles! I saw it! I will take it for sure, she really worries my soul !!!
Mar_k
Anka_DL, please tell me, but it's easy to cope with alone - twist and cut off the horns or you need to pause!
Anka_DL
Marina, thanks for your attention to the recipe.
With Regina, you can handle it alone quite calmly. I twisted the handle to the desired length of the macaros, stopped, took a very sharp knife, cut it off and then twist it for yourself. I'm still adjusting the pasta so that it doesn't touch each other. It may not be critical, but my soul is so calmer
Mar_k
Anka_DL, Thank you!! And soon the dream will come true !!!
Anka_DL
that's wonderful
Tashenka
Anya, did not the drying ambassadors halve the hollow macaros? Something I have they do not want to remain intact ...
Anka_DL
Natalia., hard to tell. I have no practice to cook in large volumes for a long shelf life. This time, I cut part of the dough into noodles and boiled it immediately, the rest went to pasta and were cooked the next day. The macaroons just lay on the grate at room temperature, they did not crack during the day, they did not half.
How do you dry them? At room? In the oven? In a dehydrator?
Arka
Anya, super! Homemade pasta from durumka - what could be tastier ?!
I also do all sorts of fettuccine, tagliatelli. I did not try hollow ones, because we have attachments only for cutting dough of different sizes.
Anka_DL
Quote: Arka
all sorts of fettuccine, tagliatelli
giggle. I have one term in my family - thin, thick, wide, narrow noodles ... to my shame I still have not remembered what it is called ... although somewhere I even saved a picture with inscriptions of species
Mar_k
Quote: Anka_DL

giggle. I have one term in my family - thin, thick, wide, narrow noodles ... to my shame I still have not remembered what it is called ... although somewhere I even saved a picture with inscriptions of species

here we are !!! It's a shame, but I can't debug it in my memory, I only know the Rigatons, that's all !!!
Arka
So I always confuse which is which, I just remember the names. I really am not ashamed of this
Tashenka
Anya, dried both in the air and in Isidri. Always half. They leave the machine beautiful, even, intact, and then ... I want to try it with the addition of ordinary flour. Although the taste does not deteriorate from the appearance, I would like to achieve the integrity of the macaroons.
And I store sun-dried tomatoes in the freezer. While I cut into the first or second courses, we eat from the heart.Delicious! Therefore, I think it will be possible to grind them without any problems. And the fact that they are dried with herbs should not spoil the taste.
Kara
I report: I had enough for the indicated portion of 250 grams of flour (I did not add water, why spoil the product)
And the color turned out much brighter, here
Pasta with dried tomatoes
I will cook - I will report!

And for the recipe
Baba Valya
Kara, Irina, just saw that both the machine and the dryer had already been bought, and even sooooo cute noodles had been made. Congratulations . Color turned out
Kara
Valyusha, for a long time There are no cars separately, there are nozzles for Keshka. I'm glad !!!
Kara
In! Delicious!!
Pasta with dried tomatoes
Anka_DL
Irina, beautiful noodle turned out thanks for the tip
Did you take dried or sun-dried tomatoes? the color is really good and it is much closer to the color of the author of the recipe. For some reason, I got more yellow-orange
Kara
Anya, I took dried tomatoes.

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