2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The pasta goes deeper and deeper into Bulgarian cuisine. There are different types of pasta - spaghetti, tagliatelle, fettuccine, ravioli and many other different types, which, although different in type, size or shape, are prepared in almost the same way.
It is important to know the right way to prepare and store them so that we can enjoy a real Italian taste at home.
In fact, preparing pasta is not difficult at all, for amateur cooks it is even fun. To make pasta at home, we only need flour and eggs. We need one egg per 100 g of flour.
Make a well in the flour and put the egg. Begin gently stirring with your hands, gradually adding the flour. If our dough is dry, we just need to wet our hands and knead with them. Kneading continues until the ingredients are mixed, it should not be overdone.
When the dough is ready, wrap it in plastic wrap and put it in the refrigerator. It should stand in a cool place for 30 minutes. Then take it out of the fridge and prepare the surface on which we will roll it, sprinkling it with flour.
We cut it into pieces 1 cm thick and pass them through a pasta machine. They go through it three times to thin the dough as much as possible. Then cut the dough with a machine, if we have one, according to the type of paste we want.
If we do not have such machines, it does not mean that we cannot make a delicious pasta. We will just use our well-known sharpener and a very sharp knife.
After removing the dough from the refrigerator, sprinkle the surface with flour and roll it with a rolling pin as thin as you can, then cut it into strips or whatever you want.
Boil the fresh pasta for 3-4 minutes in boiling water until it rises to the surface.
If we follow a few tips, we will always have a delicious pasta at home.
The paste should always be boiled in salted water for better taste, as well as only in boiling water. If our water does not boil well, it will be difficult to detect the time for its boiling, and it will most likely stick.
It is important that the eggs are at room temperature, so take them out of the fridge for an hour or two before kneading the dough.
While working with one part of the dough, the other should remain wrapped in foil and stored in the refrigerator - so it does not dry out.
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