Makaroni home recipe. How to cook spaghetti - cooking secrets

10.05.2021

And if now we basically buy noodles in the store, then quite recently, no Russians have no choice for the Italian hosters, and they constantly did pasta at home. There is nothing difficult in this (especially if you get a typewriter for pasta), but you will know exactly what products are your pasta. Today you are waiting for a long reading - first the recipe itself, and then video and the story about the various methods of cooking pasta.

How to cook pasta, noodles and pasta at home

In Italy, for the preparation of pasta, TYPO 00 flour from solid wheat varieties is used, and if you are going to cook from your pasta dishes of Italian cuisine, look for it in supermarkets: this is a flour of a particularly thin grinding, and the paste is more dense and not so good. However, if such a flour was not found, take the usual wheat flour of the highest grade, with her pasta will not turn out like that of Italian grandmothers, but also quite good.

Satch out 200 grams of flour into a bowl, scatter two large chicken eggs, add a pinch of salt and knead the dough. It should turn out to be steep, but elastic, and at the same time do not stick to the hands, so when you cook pasta, you may need to add some flour or water. It is impossible to predict it - it all depends on the quality of flour, egg weight, air humidity and other factors, but over time you will learn to feel the right consistency of the test. Energetically becomes the dough, roll it up in a tight ball, cover and let half an hour or longer relax.

Roll the ball from the dough into the sausage and cut it into several smaller balls. Roll down every ball into a thin rectangle, sprinkled with flour and the surface of the table, and the dough itself from the top - to fastened faster and does not stick to the table and the rope. Rolling out all the dough, arche with a sharp knife and cut it with strips of the desired thickness (for spaghetti and noodles - very narrow, for Taghethella - wider), rectangles for or beshbarmak, or any other shape that you like. The dough for all varieties is preparing in a similar way: it is better to cook them right away, but all the other varieties of pasta stands first to dry, and then remove into the refrigerator or freeze.

How to cook pasta with a typewriter for paste

From the kitchen inventory for the method described above, only a bowl, a rod and a knife, but besides them, you will need an incomplete strength - still knead it, and then rolling the cool dough is not as simple as it seems at first. In this sense, a very useful tool is a machine for pasta - so useful that I strongly recommend getting to her to everyone who loves pasta, noodles and so on, and regularly prepares dishes with them. Such machines are hand-held, electric, and in this role I made nozzles for a mixer, about which I wrote quite recently.

The kit includes three nozzles, one of which serves to rolling the test, and the other two to cut the rolled sheets on Linguini and TagliaThelle, respectively. Such a disposition surprised me - for some reason I expected that it would be possible to change the width of the cutting, there are only two rigidly fixed options, for switching between which, in addition you need to change the nozzles. At the same time, their width is only about 10 centimeters, that is, it is better to initially not to overdo the amount of dough that you will roll at a time.

Nevertheless, in practice, make a paste with these nozzles is quite convenient. Having installed a dough rolling nozzle - it is attached to a special connector in the head of the mixer, - turn on the second speed (the instruction offers to set the speed from 2 to 4, but the smaller it is, the less risk to spoil something), and set the thickness of the dough 1 . First, ride a small piece of rested dough a couple of times so that it turns into a thick, but flat sheet, and then skip it several times through the nozzle, folding in half after each rolling so that the dough becomes the maximum ellastic. After that, reduce the thickness of the test of 1 division, each time, rolling the sheets through the nozzle 2-3 times until you reach the thickness of the test 5. After that, you can install the selected nozzle for cutting the dough and skip all the rolled sheets through it. So that the pasta did not stick, do not greading with the flour for sprinkles, the nozzles themselves do not need to wash the nozzles after the end of work - instead, give the test to dry and clean the nozzles using a tissue that is included in the slipper.

In principle, your pasta is already ready: it can be either dried, waving on a special stand, a box with which I captured a couple of photos above, and then either remove into the refrigerator, or freeze to better times. In the latter case, it is better to roll the paste with nests, for the convenience of storage. In Kitchenaid, by the way, in addition to these nozzles, there is also a press that allows you to form tubes of various diameters, spirals and spaghetti, but for my needs there is still enough these.

For better clarity, I took off the video doctor of homemade pasta, which, in my opinion, is quite detailed and exhaustively describes this process:

(As you know, video processes are not my horse, so I will be very happy if you leave your comments on what you liked, but what is not to do it even better).

If you are interested in the nozzles that participated in the shooting of this video, then they are roller knives for the Kitchenaid paste.

Finally, I will give advice - more homemade paste, noodles and pasta, good and different! They are standing.

Machine for the production of macaroni as a business idea deserves due attention. This is one of the most economical ways to do business at home. To launch a business on pasta, with such a typewriter, very small capital will need, which makes it available to everyone. You can start with only $ 300. The machine for macaroni and the accompanying equipment is relatively cheap. And if you calculate its benefit and profit from such a business, then in the first month you can go on profitability. Included with a machine for macaroni go different nozzles. If you wish, you can still buy such a good to expand the range. Before makaronami, it is necessary to explore a simple formulation. Use the bread flour of good quality, as it has a high level of gluten in its composition. Macaronam is very important, because they should have a special texture. This is mainly class 1. This flour is very soft and is distinguished by a very small stamp. If you want to get too hard pasta, then take ordinary flour. As for the recipe and ingredients for the preparation of pasta with the help of a machine, here you can additionally use semal flour, rice and egg yolk, according to the recipe. It is also very important to add natural food dyes for the preparation of color test. This will help to give your Macarons competitiveness and attractiveness. Check out the table of natural food dyes. You can use those colors and dyes that you are comfortable and always at hand.

The budget line produces pasta in any kitchen

Pasta production is an excellent business idea for minimal investment. Food is a product that will be relevant at all times. Macaroni is a very popular product in consumers. Find customers wishing to buy pasta for a reasonable price is quite simple. Pasta has sufficiently long storage time and do not require special conditions during transportation. Macaroni is made mainly of flour and water. Accordingly, the costs are minimal. Business for the production of pasta products at home available even to the poorest investor. Easy to create such a business for housewives. To organize the minimum production line, the equipment will be required at home:

Machine for pasta with the function of the test mixer.
Sieve for sifting flour.
Oven for drying mascurns.

This is quite enough to start doing pasta houses and sell them in the market. It is unnecessary to build a complex business plan, everything is quite transparent. Class 1 flour bag can be bought at wholesale $ 22, that is, $ 0.44 for 1 kg. Retail price of pasta in the market from 0.74 $ / 1kg. Approximate profit is 68% of the invested funds.

Principle of operation of the machine in the process of producing pasta

Machine for pasta works throughout most of the production steps. The dough can be kneaded directly in the machine, this will help a simple re-equipment of the equipment. If you have chosen the correct model, it can be repaid with special augers to support the functions of the test mixer. After your dough is ready, put it in a cool place for a while. And then you swing the dough into the roller and submit to the receiving tray of the machine, which is previously reconfigured on the production of macaroni. And make pasta of our own production of any shape and complexity. The form depends on the nozzle installed on the typewriter and your imagination. You can also adjust the product length (size). Manna flour is used to sprinkle a receiving tray, auger and nozzles, so that the dough does not stick to the walls of the machine. In order to get barn pasta largest thickness, you can use a special nozzle. In the same way, you can cook noodles, spaghetti and exclusive products.

Machine with high productivity pasta for small business

When you stay a good database of regular customers, you will find your markets and ways to sell products, there may be a problem. This is the performance of Lini. At this point, you should think about the modernization of the production line. You can use a more expensive machine for macaroni with an excellent performance indicator of 12 kg / h. A new, productive pasta machine will not only pass through the turnover of products, but also facilitates your work without hiring workers. The Italian Mark Marcato Ristorantica produces productive machines for pasta, noodles and spaghetti, which operate automatically. Casting test, rolling, cutting - all processes are performed automatically, you should only install nozzles, load flour with water and set the necessary parameters (long, thickness, speed, etc.). With such a machine (extruder) you can work in continuous production mode. The cost of productive equipment is quite high - $ 4375. But on the other hand, it is for what to pay when you have already established business. Nozzles are made of bronze (very easy to wash). The length of pasta is monitored by a special sensor with a photocell. Rolling and cutting dough occurs automatically in just 4 minutes. Well, in general, the performance of 12kg has already been mentioned. For an hour, and this is already a home mini plant. As a result, the business idea looks very attractive. Simple business concept, simple business plan. Simple stages of the organization of production with a very small investment. Produced products are also attractive, as it is a meal - energy and consumable material for a person. But even if there are problems with realization during the period of certain seasons, it is optimistic that you can notice the fact that free pasta in the kitchen will not interfere with anyone.

About how to cook spaghetti, many know. After all, like any other pasta, they are only required to boil and quivey. However, the presented method will only suit you if you plan to file any goulash or sausages with a gravy. If you do not plan to prepare such a dish, then spaghetti should be processed somewhat differently.

How to cook spaghetti as an ordinary garnist?

In order for such a dish in the most tasty, pasta should be purchased only of solid wheat varieties. Otherwise, during thermal treatment of spaghetti can be welded and transformed into an unpleasant piercing mass. Moreover, such products contain complex carbohydrates in themselves, the processing of which is a lot of energy, which means that the cooked pasta dish in the smallest way contributes to the extra weight set.

So, before cooking spaghetti as an ordinary side disk, you should purchase:

spaghetti from wheat solid varieties (as an option, you can use the Makfa manufacturer) - 2/3 of the standard pack;
salted iodized - add to taste (1 dessert spoon);
drinking water - 2 l;

Cooking process

Tasty spaghetti is well served as lunch. In combination with meat goulash and cutlets, such a dish quickly satisfies all your family.

To booze pasta, take a large saucepan, pour into it drinking water and bring to a boil. Next, in the rash liquid, you must lay out spaghetti, previously fallen, or in a holistic form. Also in the water it is necessary to add a small amount of salt. In order for spaghetti, it is recommended to pour one big spoonful of sunflower oil to them.

Cook pasta on medium heat is preferably about 8-11 minutes. If spaghetti was made not from solid wheat varieties, then it is desirable to reduce it, since otherwise they can weld.

Finishing stage

Spaghetti's readiness, photos of which are presented in this article, can be defined as follows: the pasta is only enough to break through the spoon, pressed them to the pan wall. After the product becomes soft, it is required to discard on a colander and thoroughly slip under cold water. If you are planning to give a side dish to the table immediately, then the finished products are desirable to quiet with boiling water. So you do not have to warm them in a microwave or in a pan.

What are you served to the table?

Now you know how to cook spaghetti as a regular side dish. You can serve boiled pasta to the table with beef walking, sausages, sausage, sausages, fried vegetables, chicken, cutlets, fish, and so on. To give such a dish a special taste and fragrance, it is recommended to further present any sauce, ketchup or home marinades. Bon Appetit!

Cooking spaghetti in a slow cooker with mushrooms

Cooking spaghetti is not only on a conventional cooker, but also using such a device as a multicooker. To do this, we need a similar set of ingredients:

spaghetti from solid wheat varieties - ½ standard pack;
salted iodized - add to taste (2/3 dessert spoon);
drinking water - 1 l;
sunflower oil without smelling - full large spoon.

Love pasta and want to know how to make pasta do it yourself at home? Then we will provide you with such an opportunity so that you can please home delicious macaroes.

Features of cooking:

Macaron cooking time - 70 minutes;

Number of servings - 2-4 portions;

Calorie Macaron - average.

Beverage ingredients:

Salt - pinch;
Flour - 300 grams;
Eggs - 3 pieces.

How to make pasta do it yourself:

We take flour and sift to the Makarokhoshka turn out to be more delicious and gentle. In addition, it is necessary to take flour only from solid wheat varieties.
I fill the flour in a row bowl. We do in it deepening, drive the egg and salt. Gently seize the dough from the edges to the center, gradually mix to the dough flour.
Make sure that the eggs from the recess are not poured. In the dough there are so many flour as it should be. To make it easy to roll, it should be not too thick.
Mix the dough until it is to stick to the hands. Then we shift it on the table piled by the flour and take another 10 minutes. If it is necessary, add more flour.
Finished dough wrap in the film and remove for the 30 minutes in the refrigerator.
If you do not have a machine for macaroni, we use a figured or ordinary kitchen knife for this purpose.
We divide the dough on the 4th parts. We peck the table with flour and thinly pull each part. We leave the dough to 30 minutes, and then cut it in the form of a fine noodle or wide strips.
Next, we throw the resulting pasta into salted boiling water and cook their 3 minutes before the float.
Then we fold homemade pasta on the colander, add oil and serve with sauce or just like that.

Now you know, how to make pasta So that they surpassed the store analogue in their taste.

This classic recipe for Makarons is based on Italian Merenge, therefore, it is desirable to purchase a confectionery thermometer to prepare this cake, as it is very important to correctly determine the temperature of the cooked syrup. Makaroni on Italian Merenge is more stable. For French meringues, cook syrup is not needed, proteins are simply whipped with sugar.

In preparation, the macarons is important accuracy, every gram of the product for gold weight, manifest a pedantic accuracy in weighing ingredients. Accurate kitchen scales are not a whim, but a strict need.

In this case, the fragrant Ganash is used as a filling, it is worth making it on the day before, so that Ganash managed to stand and acquire the necessary consistency.

So, first you need to mix almond flour and powder. Sift, warm up 3 minutes at 120 degrees.

Then add dye and protein number 1. It is worth noting, to obtain a good result, you should not take fresh eggs, the protein must be "aged", let the proteins stand out outside the refrigerator at least a day, be sure to close the tightness, so that the crust is not formed. In his book "Macaron", Pierre Erm consists and consistent with one week in the refrigerator at all.

Now you need to cook syrup. To do this, mix sugar and water, a saucepan to enter the middle fire.

Great up to 110-114 degrees.

Separately begin to beat the proteins No. 2 before the appearance of foam.
To start pouring the syrup with a thin flowing, without affecting the walls of the bowl and whiskers of the mixer, so that the syrup did not sprinkle. Beat to meringue cooling (7-10 minutes to a temperature of 30-35 degrees).

Stir almond flour and all the contents of the bowl. In the units to enter the meringue. Mix to the state of "heavy tape" clockwise, while the bowl is twisted counterclockwise. Here, the measure is important, the main thing is not to move if the ingredients form a homogeneous mass, it flows with a ribbon, immediately stopping squeezing.

Confectionery bag to fill with a flat circular nozzle with a diameter of 8-10 mm. Castle shifting into the bag. Sent pasta in a chess order (so it would be better to pass air circulation and pasta will be perfectly punishable). In order for the macarons to be one size, on parchment paper, you can draw mugs and disembark the dough. Now there are special silicone mats for the macaron, they immediately outlined the borders of the cake.

After the lescape, be sure to knock each side of the table several times, so that the dough spread uniformly and retired the resulting tails and excess air. Some masters advise to leave the recessed macarons at room temperature for about an hour, to form a crust. In my experiments it did not need it, the cakes rose, the skirt was formed, the surface is smooth.

Preheat oven to 145-150 degrees, convection mode (if any). Of course, you need to thoroughly know your oven, you need to bake several times to understand what mode is suitable for baking these French cakes. Bake pasta twelve-fourteen minutes: first 7 minutes, and then turn the baking line by 180 degrees and also bake the remaining time.

Remove sheets with a baking sheet after baking, wait when the blanks are cooled, and only then remove from paper (or silicone rug). During baking, you can observe how halves rise, and a skirt is formed. If it is not, then there may be a number of reasons for this: the ingredients were incorrectly weighed, the dough is not essential enough (too tight), low pasting temperature.

Prepare Ganash. Malina to grind, pierced in a blender, wipe through the sieve, add sugar to taste. Boil cream, pour them onto bitter chocolate, stir. Gently mix with raspberry puree. Beat Cover the food film and leave for a day, then Ganash will become plastic and will keep a good shape.

Pick up the size of the macaronis on the classic recipe. Fill the pastry bag Ganash, squeeze on one of the half of Ganash, press the second half. Tasty put in the center of the filling a fresh berry, it will give a bright taste and aroma.