Description
For lovers of thick dough for ravioli and dumplings. Long time have made according to a traditional recipe, but in recent years has switched to this method, especially since the test is derived from serving a small family. The dough is not stiff, but crisp, not mushy and not torn
Ingredients
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Chicken egg
2 piece
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Vegetable oil
1 Tbsp
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Milk
1 cup
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Salt
1 pinch
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Flour
500 g
Cooking
Due to the lack of time the dough is kneaded by the machine. If in the usual way, then take 2 eggs and lightly beat with a fork, whisk. Just to mix well.
Add a tablespoon of sunflower oil, salt, Cup milk room temperature and mix everything.
Now by parts add the flour. I recommend to measure out 500 g as the recipe and, if necessary, add more. Do not need much, better grease your hands with oil and knead the dough. Long knead not necessary. You will feel that the dough has become elastic pretty quickly.
If you do machine after whipping the eggs, add the remaining ingredients on low speed to knead the dough. A maximum of 5-6 minutes. Now put the pastry in the fridge for about 30 minutes while you prepare the filling.
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