How to cook 

How to make Makarone at home. The main thing about Makaruna

At first glance, macaronium manufacturing at home is a rather difficult task. It is important to note that they are not an alternative to the familiar products of the factory production, which can be bought at any store.

A kind of macaron texture will surely like the real gourmet. For their preparation, the following ingredients are needed:

  • 1 egg;
  • 2 yolks;
  • 1 tablespoon of water;
  • the fourth part of a teaspoon of salts for every 150 grams of flour.

After the kneader, the dough is rolled manually using the usual bank or passes through the rollers in a special car for cutting pasta.

Consider in more detail the second way.

Phased process of macaroni cooking at home

Dough formation

In a separate dish, you need to beat the mixer (in the kitchen combine) yolks, eggs and water to a homogeneous mass.

If the dough is knocked into the ball, it means that it contains excess water. The problem is solved by adding a small amount of flour, and on the contrary - with excessive shallow grain, you should pour a couple of tea spoons of water. The dough will be ready for further processing when in hand it easily converges in the com and does not lose its shape.

From the whole mass form a ball and lay it onto the working surface. Efforts must be made for mixing the steep test.

After 7-8 minutes, the mass should become more supplied and elastic. If, when indulging in the dough, it returns to the original state - it means you can begin to the next stage.

If the dough begins to crumble and lose its shape - it is too dry. To absorb weight of the resulting moisture, it should be covered with a wet kitchen towel and leave it for 30 minutes alone. Next, you should wash the dough with wet hands, constantly moisturizing them before receiving a homogeneous composition. With the direct addition of water into the dough, it will be excessively liquid.

The resulting mass wrap in the food film and put in the refrigerator for 1-24 hours.

Rolling process

The dough is divided into 2-3 parts and roll over the width of the machine.

The device is installed on the first mode (the greatest thickness) and begin to skip the dough.

Then the reservoir is twice and passed to the fold. The process is repeated about 10 times. Then the machine is installed on the next mode and the dough is passed without folding. And so gradually moving from the mode to the regime, a sheet of desired thickness is formed.

Razdatrnaya layer need to immediately cover the food film, as it will instantly dry and harden. Next, the necessary nozzle is selected and pasta begin to form.

Finished pasta can be stored in the refrigerator not more than 4 days, after the expiration of the specified period, fermentation begins.

There is an alternative freezing option, in which case storage is allowed for 1 month. Place them better in hermetic bulkware - so the probability of deformation will be minimal.

Casting made pasta 3-5 minutes in large quantity of boiling salted water.

Recipe for cooking homemade noodles

Manufacturing noodles manually allows you to get a natural product that will be useful for all households. The laboriousness of the process with interest is compensated by the excellent taste qualities of the finished product.

To prepare the test you will need:

  • 500 grams of flour;
  • 6 yolks;
  • 40 grams of vegetable oil;
  • salt (on the tip of the knife);
  • 1 tablespoon of water.

Flour poured into a large bowl or on the working surface. In a separate dish, it is whipped to the homogeneous mass of yolks, oil and water, salt adds. In the created deepening in flour, the resulting mass is poured and the dough begin to knead.

When the dough stops sticking to the hands and it will be more elastic, you can start it to rack. Periodic turning will significantly speed up the process and facilitate the task. The thinner it will be rolled, the lack of noodles. It is desirable that the thickness of the layer does not exceed 1 millimeter. Then you need to leave the dough for 10-15 minutes alone - it will finally get dry and formed. A thin knife is cutting the noodles of the necessary sizes.

Step 1: Connect flour and eggs.

To begin with, we ask the flour with the help of a sieve to remove lumps and make it crumbly. Pour flour slide on a clean table and make a small hole (deepening) on \u200b\u200bits top. Of course, you can pour flour and in a cup, but then you will be difficult to knead the dough. Now in the resulting deepening we pour yolks, egg and olive oil. Now carefully begin to mix this mass with the flour with circular movements, without going beyond the recess in the flour.

Step 2: We mix the dough.


Mixing the egg mixture with flour, we begin to wash the dough until it becomes homogeneous. It takes this time in about 15-20 minutes.

Step 3: Ready Dough.


Now we need to wrap our dough with the food film and give a rest for about an hour. After that, you can make your favorite pasta from the test. In order for the test to be real pasta, you need to use a special pasta or meat grinder with a small grid. Bon Appetit!

Macaroni from such a test can be immediately boiled and eat, but you can also be built by them. To do this, for a couple of hours, macaroni decompose on the table so that they dry and pack in packages.

By the way, to make a noodle red - add 2 tbsp into the dough. Spoons of tomato paste or ketchup, to get the noodles green - add 2 tbsp. Spoons puree from spinach, for a mighty noodle Use 20 g of ground dried mushrooms, and for pink - 2 tbsp. Spoons of the beet layer.

In order for the dough when mixing, it does not stick to the table, sprinkle it with a thin layer of flour.

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finished dough wrap in the film and remove for the 30 minutes in the refrigerator.
  6. If you do not have a machine for macaroni, we use a figured or ordinary kitchen knife for this purpose.
  7. 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.
  8. Next, we throw the resulting pasta into salted boiling water and cook their 3 minutes before the float.
  9. 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.

Step 1: Prepare flour.

In the first line, we lay a large wooden board on the table top and with the help of a sieve with a small grid, we sift two types of flour on it: coarse grinding and top grade. This must be done in order for these ingredients to dry, become more loyal and got rid of the seams of any kind, which very often falls together with a rumble in dust in packets.

Step 2: Cooking the dough.


Further collect flour slide and make a deepening in her center.

We put there a pair of raw chicken eggs without a shell and a pinch of salt. Then they armed with a table fork and begin to mix these ingredients gradually whipping movements. We act in slower, taking flour from the edges in small parts.

When this cutlery stops helping, we continue the process with clean hands, helping my kitchen spatula to shoot pieces of sticking dough from the board.

If the flour semi-finished product is not kneaded, add a bit of purified cold water, but this does not mean that it is necessary to pour half or a whole glass, it is enough of 30-40 milliliters, and maybe less.

As a result, it should be very solid, enough, but not too smooth dough, it is not scary, since we will roll it with a special Italian typewriter, which will give it the desired density and structure.

The finished flour semi-finished product is sent to the plastic bag and leave there on 15-30 minutesTo rest, after that it will work easier with it.

Step 3: Roll over the dough.


After the right time, we turn on the plug of the machine for cooking the paste into the rosette, lay the dough on the rumbled board, slightly kneading and divide the knife into three equal parts. We establish a kitchenette to the highest number, that is, the layers will come out very thick. Then turn on the start and skip through the metal plates a piece of flour semi-finished product.

Immediately after that we fold it in three layers and again we repeat this process another 4, 5, 6 times, or until the dough becomes smooth and beautiful. In the same way, we roll out the remaining parts.

Then we put the machine to the middle number and skip the films of the flour semi-finished product through it one time, from this they will become thinner. We peck them with a thin layer of flour, put each other and divide the knife across 2 equal parts, as a result, it will turn out 6 rectangular pellets.

Further put on the kitchen device the thickness you want to get for spaghetti. We again skip through the machine already 6 pieces of rolled dough, but this time each 2 times, and proceed to the next step.

Step 4: Forming and dry spaghetti homemade.


We install a special nozzle for cutting pasta "Talolini", so called spaghetti in Italy, and with the help of it, we cut the first piece of the fluttered flour semi-finished product. In fact, everything is very fast, in a couple of seconds you will keep in your hands the jum of long and fairly thin pasta.

We spend the resulting products to flour so that they do not stick together, and in the same way the remaining dough layers are shred, until everyone is ended. The resulting spaghetti is left on a cutting board, so that the long noodle in contact with each other is slightly peeling the flour, dried and then use it to be destroyed.

Step 5: Spaghetti homemade.


Spaghetti homemade after cooking is slightly dried and then dried in a large number of salted water until complete readiness, for about five minutes. Then they learn in the colander, leave it for a few minutes to the glasses of excess fluid, and serve as a side dish or use for the preparation of second hot dishes. Such pasta is very different from the shops that they have a more saturated taste and truly homely aroma. Enjoy delicious food!
Bon Appetit!

Ready spaghetti can be completely dried and stored in a polyethylene or paper package in a dry place to demand;

If you want to cook spicy spaghetti, add a few fragrant dried herbs and spices to the flour before kneading the dough and spices, for example, sage, mint, char, Melissa, and these are just a few options from all possible;

If you plan to use spaghetti after cooking for the preparation of other dishes, then it is better to expose them to the primary heat treatment not 5, and 2-3 minutes, let them be a little damp, they will still reach the desired level during baking or extinguishing;

Any pasta is very quickly cooled, the poet must be served immediately and preferably on pre-warmed plates;

For cooking per 100 grams of spaghetti, at least 1 liter of purified water is necessary.

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.