Homemade pasta from classic noodle dough
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ingredients
1 pk egg salt 1/2 dl warm water 100 g plain flour (type 00 250 g semi-coarse flour 1 tbsp oil flour to make the filling
progress
You will surely agree with me that the best tasting delicacies are home-made pasta. It’s not difficult, it just takes a little more time to prepare, but it tastes so much better than store-bought pasta. With this way of making pasta, we can also make pasta colourful by adding tomato puree or spinach puree to the batter. You can also make whole wheat pasta with whole wheat flour.
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Recipe from 1 egg, it is enough for pasta, but it depends on how many people you need. 1 egg makes enough for three people. When you are making the dough for pierogi, then you need more dough so from two eggs. In a bowl I break an egg and add a little salt, beat with a fork. I pour hot water, not boiling water, and whisk in the eggs. I add the oil,
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and sifted flour. I mix a smooth dough.
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Then I turn the dough out onto a board and knead the dough on a lightly floured board. I knead it by pushing it from the top to the middle with the palm of my hand. I gently knead the board just until the dough sticks to the board. Then I knead the dough for at least 4-5 minutes.
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The dough needs to be nice and smooth, the longer you knead the dough, the better the quality.
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I let the dough knead nice and smooth on a lightly floured board, covered, for at least 15 min. The gluten will be released and the dough is very good to work with-roll out.
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Then I roll out the dough on a lightly floured board.
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Depending on what kind of dough you need, roll it out to a certain thickness. For example, when we need it for pies, bags, or for various soup noodles, or for noodles with poppy seeds, cottage cheese, or for various ways of baking, so about the thickness of a knife, but when, for example, for noodles for chicken soup, so the dough is rolled very thinly. When doing so, sprinkle the dough lightly with flour.
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When the dough is well worked, then there is no need to use a lot of flour when rolling. Cut the dough into wide strips, about 6-7 cm,
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stack the dough on top of each other and cut to matchstick thickness.
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Homemade flapjacks,
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of sweet cabbage…
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I cut this dough with a rolling pin
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for granadier with potatoes.
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…potato and lentil patties,
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meatballs,
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…jerky.Also roll out the dough thinner,let it dry overnight and then break it into larger pieces.
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Or use a spoon to skewer the dough, like a soup starter.
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From this noodle dough. You can make spindles, knots, shredded pasta-tarhona, mince, bows, etc.
