Homemade pasta

Homemade pasta

Category: Culinary recipes

Ingredients
Good premium flour	250 g
Semolina	250 g
Water + 4 eggs	= 230 g
Olive oil	0.5 tbsp. l.

Cooking method

• So, homemade pasta.
• It was suggested to add oil as an option. I added! So the dough is more plastic. Knead in HP. On the "dumplings" mode.
• 

Note

She probably saw the terrible manipulation of pouring soy sauce and wine into the broth? This should not be shown to faint-hearted citizens. They need to be brought into the kitchen with blinders and only the end result should be given - a plate of food.

And finally, it's great that I liked it. Regular noodles, of course, are very tasty, but how much can you eat the same, all in the same form?

I thought about fishing out of the saucepan one at a time, but I decided that you would knock over from the saucepan into a colander, and then into noodles.

I was playing here now with a makorsh nozzle. Wai-wai-wai, I wonder how! Squeeze out macaros! I used two out of six nozzles, but had some fun ...

Then I took the toast, crumpled it up again and made thin ones (finally, I needed something for noodles)





Although the husband was overwhelmed, he still ate a ladle of noodles out of greed. He said - super. I tried it - good, "strong" pasta. Int heresno, will they swell a lot tomorrow? Ordinary noodle cutters swell decently.

[Scarecrow]

Scarecrow what is this pasta fixture?

[Scarecrow]

Scarecrow what is this pasta fixture?

Actually, there are separate cars (there are especially many of them in the markets in Italy). I have a Kitchen Aid attachment.

And who suddenly came across my macaroshki and posted them as a separate topic?

[Scarecrow]

Scarecrow Thanks for the information, I also want homemade macaroons, I will ask my friends in Italy to see such a thing
Are they different from the purchased ones? It could be tastier

Of course, they differ for the better. Homemade noodles and store-bought noodles are two different things.

DJ :) if there is kenwood 010 or 020, this is a cool thing -
🔗
We have been using it for 2 years - we are very satisfied.

if there is a kenwood 010 or 020, this is a cool thing -

And if not!!!! Well now, without homemade pasta to stay ???

Omela
Well, for the sake of macaros, why not take

[Alexander Svet1]

Alexander Svet1
I'll take it, if another room in the apartment is allocated for the load (for another device), the place in the kitchen ended in the last five years

[Scarecrow]

Scarecrow,
Yesterday I finally decided to test my nozzle for making curly pasta for the Kenwood kitchen machine. I took your dough recipe as a basis, changed only the flour ratio: 150 g of premium flour and 350 g semolina semolina (from durum wheat) from Mistral. The dough turned out to be very convenient for work, it did not stick at all and the macaroons turned out beautiful. I left them to dry overnight just in the room, and in the morning I found that some of them cracked along and broke. Can anyone tell me why this happened?

Vetiver, preferably the first hours, should be dried in a not very hot room.
After several hours spent in the cool, the macaroons can already be dried at room temperature. Try it.
Just from quick drying in a warm place, there is a rapid loss of moisture - the pasta deforms and bursts.

[Alenka @]

Alenka @,
Thank you, next time I will try to take them to the balcony, there is now, in my opinion, the most optimal temperature.