Description
Pasta Fresca con Crema. SORRY, POPLAR! That's not to say that don't like noodles (so Scoop was called, um, what nonecha called pasta), but I never understood the height of the pedestal on which it was erected - at least until I prozhzhuzhali all ears pasta (not that we are too dark! from this point on referred to as noodles, pasta!), and I decided to make homemade pasta, knowing that it's like soup and homemade soup from a factory canteen. So, the prepared foods (the list announced above) and dug kulinarnye books and websites in search of itself - perfect! option paste. It turned out, a great many recipes, I settled on the one that will be published below. The most important thing in the manufacture of toothpaste on eggs - the ratio of flour and eggs: 100 g flour take 1 egg, since I have the yolks, I added 1 whole egg. Here is the sauce I confuse a little longer, I wanted something kind of tired of these Bolognese! But I chose a very simple but exquisite sauce that was "invented" by Alfredo Di Lelio owner of the restaurant Alfredo alla Scrofa in Rome - and for more than 100 years enjoyed the fame and popularity! And do not judge very strictly - this is my first experience!
Ingredients
-
Flour
400 g
-
Yolk egg
4 piece
-
Salt
1 tsp
-
Olive oil
1 Tbsp
-
Beets
0.25 piece
-
Water
-
Cream
100 ml
-
Butter
50 g
-
Parmesan
50 g
Cooking
So, pasta, flour weigh and mix in a bowl
The yolks separated from the proteins
Add them and 1 egg to the flour,
Add salt
Add the butter.
For coloured pasta a nice beet, huh grate on the grater, that all "soft-boiled" rubs.
Divide the dough into two parts. To a color test will have to add a bit more flour. All knead well,
Put into plastic bags, leave for 1 hour in the kitchen, and you can overnight in a refrigerator. The dough should be tight and elastic.
For the pasta we need or that's the machine for its production or a rolling pin and arm strength! There must be sweat - attract friendly men's unit attending fitness! Roll out the dough in such thin layers.
It is a color - identity is boiled, or rather, at the seam!
Put on a surface covered with flour.
White Plast lubricated slightly with a little water.
Color cut into strips and
Put the white layer on a uniform distance from each other. Again sprinkle with flour.
Run through the "masher" -
Cut! Ready! Now dry - this requires a special such a contraption, which costs huge money (toad crushed), and the picture, for example, where in a room on the back rests of two chairs, a MOP, and it hangs "Pastini", scared even me, a known caring! Maybe once and get the ENT thing. So, part of the pasta I cut on a small plate, and it was such a short "pastina". Dry up here on polotenechko...
You can show off different ways to make pasta: so,
And so, and commercials... And not to complicate your life and just cut it into strips and be done with it! the taste is not affected!
Now - how to cook... Pasta loves the water (as I do) per 100 g of pasta take 1 liter of water, salt (1 tsp per 1 liter of water) bring to a boil. In boiling water, put the pasta, stir well and allow it to boil (cover only 2/3 close).
Cook al dente, you know? "by heart!" How to determine there are many methods, one of them occurring in the part of Germany where I live, is: take pastino and furiously throw on the refrigerator door - if she's stuck, all right, al dente, that is to say, ready! No kidding, so the Germans bayut! I tried - won!
However, felt like a complete idiot! Good that nobody was home, and OTC sleep - day off pasta day!
I decided to do as advised by the Italians to catch pastino and try it: the dough should be soft, but to resist a bite! Understand what you want! And remember another rule of pasta: the pasta never waits for the guests, while waiting for pasta!
While boiling water I was cooking the famous Crema sauce. Prepare a water bath with water of 50°C, no more! Parmesan cheese finely three. Butter whisk, whisking, add the cheese. Pour the cream little by little, each time after the creams we put the sauce on the bath and whisk.
The sauce will become soft and fluffy, it will be intense to smell like Parmesan. Pasta "al dente" atteriwem - God Forbid to violate the following rule pasta - don't rinse with cold water (only for salads) or drizzle with olive oil (this will ruin the pasta, it will not absorb the sauce!).
Pasta is best served in warmed plates with the sauce.
See how well the sauce enveloped each pastense!
Here's the results of my work, and I revised my attitude to the Sharpened pasta... delicious! gentle, charming...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.