You always think that making fresh pasta is hard work, long reserved for grandmothers who almost do not exist anymore, or "desperate casalighe, or aspiring. Nothing could be further from the truth. In this modern society where families are small and we cook for 4 and not more than 10 or 15 to make the pasta is something fast, effortless and of great satisfaction. I realize that those words, so, when cold, can instantly catapult your minds in one of the two above-named categories (age and given the choice narrows), but I assure you that this is so.
hundred grams of flour for each egg. Put the flour on a pastry, it widens to form a nice wide hole in the middle break the eggs with his hand and starts spinning in circles with his fingers collected, taking little by little the flour. It is a pap, which is covered with the remaining flour and knead very well. Then let stand wrapped the film, out of the fridge for half an hour so the gluten has developed kneading to relax and make more simple rolling dough. The dough is completely different texture, it becomes much softer. It 's time to pull out the dough for the first time an empress is fine. I use one of my great-grandmother who has kindly given me my mmma. You pass the dough into rolls greatest continuing to fold it in two or three until it becomes smooth, then pass the rolls smaller, decreasing gradually until the desired height for the noodles in my car is fine on the penultimate level. Done. It takes around 10 minutes and limited to 10 minutes to pull kneading the dough with the machine. You can mix the night before and pull the dough in the morning or noon ay for lunch or dinner, simple is not it?
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