Tips on making my own pasta please? - rolling machine tips
I have a pasta machine rollers for Christmas yesterday, and ravioli. The pasta itself was a bit "hard" (I do not think that it al dente, a) little raw in the middle, but tough and resilient. Suggestions on how to get good dough? I said 1 / 2 type '00 'flour and 1 / 2 meal as Jamie Oliver, it's OK
Monday, February 22, 2010
Rolling Machine Tips Tips On Making My Own Pasta Please?
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2 comments:
Heres the problem, is a recipe for ravioli dough differently, so if it takes a different body type. Ravioli dough needs a little fat and Protien elasticity to help with. try the eggs and olive oil over the dough and add ravioli dough should come out. a body of regular or fettuccini pasta and spaghetti-eating and the water is fine, it is not the same elasticity of a body of ravioli
Ravioli (mass and choice of 4 fillings)
4 servings
2 ¼ hours 2 hours after preparation
Mass.
3 cups unbleached white flour
Salt 1 / 2 teaspoon
2 eggs
Water 1 / 2 cup
Ricotta filling 1
Soaked 1 1 / 2 pounds ricotta cheese (drained)
1 / 4 pound freshly grated Romano cheese (about 1 cup)
2 eggs, lightly beaten
1 / 4 pound of ham or sausage or ham or salami, finely chopped (optional)
1 pinch nutmeg
Salt and pepper
Ricotta filling: 2
Soaked 1 1 / 2 pounds ricotta cheese (drained)
2 eggs
1 tablespoon cheese / 4 cup freshly grated Roman
1 1/2-2 tablespoons finely chopped fresh Italian parsley
1/4-1/3 c. Cinnamon Tea
Salt and pepper
Beef and Spinach
Beef 1 / 4 pound lean
1 / 4 pound ground veal
1 tablespoon butter
1 clove garlic
1 / chopped 2 cup cooked spinach, squeezed
1 tablespoon Italian parsley
2 eggs, lightly beaten
2 tablespoons grated cheese novel
1 pinch nutmeg
Farce
3 / 4 pound sweet Italian sausage-mobile (housing or removed links)
2 eggs, lightly beaten
2 tablespoons freshly grated Romano cheese (if you prefer a less strong cheese, Parmesan cheese, freshly grated May novel alternates)
Recipes
1.MAKING Filling: Ricotta Filling # 1: In a large bowl, all filling ingredients until smooth, filling one side needed to.
2.Ricotta Filling # 2: In a large bowl combine all fillingIngredients until smooth, filling aside until needed.
3.Beef and spinach: Brown beef and butter with the garlic.
4.Remove garlic and cool the meat mixture.
5.Mix spinach, parsley, eggs, cheese and nutmeg until well blended chilled meat filling aside until needed.
6.Sausage Filling: Brown sausage and drain into the pan, fat and fresh sausage.
7. When sausage has cooled, mix the eggs and cheese aside until needed.
RAVIOLI 8.MAKING dough: flour and salt.
9.Place flour mixture into a table, a depression in the center of the flour.
10.Drop eggs in flour and with hands or a fork, break the yolks and beatEggs slightly.
11.Combine eggs and flour together, gradually knead a sufficient warm water to form a stiff dough.
The mass 12.Knead well, until it is smooth, cover the dough and rest for 15 minutes.
13.Cut dough in half and roll each half of dough on a floured board into a very thin (about 1 / 16-1 / 8 inch thick).
14.FILLING the ravioli: Drop 1 to 1 1 / 2 teaspoon filling on Tee 1 1 / 2 inches apart along the body.
15.When the sheet dough is filled completely littered with keys mixture, cover filling with other sheet dough.
16.Using fingers, gently press dough between each drop of filling to seal.
17.Cut ravioli into squares with a zig-A (-zag EDGE) pastry cutter or very sHarp knife.
18.DRYING Ravioli: Ravioli Allow one hour prior to cooking dry.
19.COOKING the ravioli: Ravioli drop 6 to 8 liters of boiling salted water and is soft for 10 to 15 minutes or until the dough.
20.Remove thoroughly cooked ravioli pot stand out with a large slotted spoon and drain well.
21.Place drained ravioli on a plate in layers, alternating layers with your favorite salsa and a little grated cheese between each layer of ravioli.
22.Serve hot.
http://www.recipezaar.com/59359
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