Description
Italy is famous for its pasta dishes, as it is not cooked! So I decided to plunge into the Italian fall and made homemade pasta, though the process and time-consuming, but the results are worth it!
Ingredients
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Flour
300 g
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Water
150 ml
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Pork
500 g
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Onion
2 piece
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Tomatoes in own juice
500 g
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Semi-dry red wine
150 ml
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Vinegar
1 Tbsp
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Salt
-
Bay leaf
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Black pepper
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Vegetable oil
2 Tbsp
Cooking
Let's start with cooking pasta. In a bowl sift 300 g of flour, pour 150 ml of water and knead elastic dough. Wrap it in clingfilm and leave in the refrigerator for 1 hour.
Remove dough from the fridge, that is it becomes smooth and pleasant to the touch.
For the formation of paste we'll need a needle. Osipyan small pieces of dough and roll out with hands into thin, not very long harness.
Now put the needle on tourniquet test at an angle of 45 degree and roll with your hands, lightly pressing.
It is necessary to try to tear off identical pieces of dough and roll out the harnesses the same, I'm not very good at it, but I think for the first time not bad, I will master the technique!
Pull out the needle, the resulting curls put on a floured surface, repeat the procedure until, until the end of the dough.
You can now start making the stew. We need a good, fresh piece of pork and tomatoes in its own juice brand Parmalat.
Cut pork in small pieces. Season with salt and pepper, drizzle with wine vinegar.
Onions to chop.
Preheat the pan with vegetable oil and fry the pork and onions.
Then pour the wine, add Bay leaf and tomatoes in their own juice, reduce heat and simmer for about an hour, if needed add water.
Meanwhile in a saucepan boil water, add salt and pour our pasta, cook until tender. Drain in a colander. Add pasta to the stew, stir gently and serve!!! Bon appétit!!!
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