Homemade Spaghetti Ingredients
- Raw chicken egg 2 pieces
- Salt pinch
- Coarse flour 50 grams per dough
- Premium flour 150 grams per dough and approximately 50 grams for rolling
- Purified water as needed
- Main ingredients Eggs, Flour
- Serving 1 serving
- World CuisineItalian Cuisine
Large wooden cutting board, dining fork, kitchen knife, metal kitchen spatula, pasta machine, saucepan, colander, plate.
Homemade Spaghetti Cooking:
Step 1: prepare the flour.
First of all, we lay out a large wooden board on the countertop and, using a fine mesh sieve, sift two types of flour on it: coarse grinding and premium. This must be done in order for these ingredients to dry out, become more friable and get rid of any kind of litter, which very often gets together with ground into dust dust in bags.
Step 2: prepare the dough.
Then we collect the flour and make a depression in its center.
We put there a pair of uncooked raw chicken eggs and a pinch of salt. Then we arm ourselves with a table fork and begin to gradually mix these ingredients with whipping movements. We act slowly, taking the flour from the edges in small pieces.
When this cutlery stops helping, we continue the process with clean hands, helping ourselves with a kitchen spatula to remove pieces of adhering dough from the board.
If the semi-finished flour is not kneaded, add a little purified cold water, but this does not mean that you need to pour half or a whole glass, 30-40 milliliters, or maybe less, is enough.
The result should be a very hard, enough, but not too smooth dough, this is not scary, since we will roll it out using a special Italian machine, which will give it the desired density and structure.
We send the ready-made semi-finished product to a plastic bag and leave it on 15-30 minutesto rest, after that it will be easier to work with him.
Step 3: roll out the dough.
After the necessary time, we plug the plug of the machine for making pasta into the socket, put the dough on a board crushed with flour, knead it slightly and divide it with a knife into three equal parts. We set the kitchen appliance to the highest number, that is, the layers will come out very thick. Then we turn on the start and pass through a metal plate a piece of semi-finished flour.
Immediately after that we put it in three layers and repeat this process again 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 on the middle number and pass through it the layers of semi-finished products once, this will make them thinner. We crush them with a thin layer of flour, lay on top of each other and divide the knife into 2 equal parts across, in the end we get 6 rectangular flat cakes.
Next, we set the thickness on the kitchen appliance that we want to get for spaghetti. Again we pass through the machine already 6 slices of rolled dough, but this time each 2 times, and proceed to the next step.
Step 4: we form and dry homemade spaghetti.
We install on a typewriter a special nozzle for cutting pasta "Tagliolini", as it is called spaghetti in Italy, and with it we cut the first piece of rolled out flour cake mix. In fact, everything is very fast, in a couple of seconds you will be holding in your hands the omen of long and rather thin pasta.
We pour the resulting products with flour so that they do not stick together, and in the same way we grind the remaining layers of dough until everything is over. We leave the resulting spaghetti on a cutting board, so that the long noodles do not touch much with each other, slightly crush with flour, dry and then use as intended.
Step 5: serve homemade spaghetti.
After cooking, homemade spaghetti is slightly dried and then boiled in a large amount of salted water until fully cooked, for about five minutes. Then it is thrown into a colander, left in it for several minutes, so that the glass has excess liquid, and served as a side dish or used to prepare second hot dishes. Such pasta is very different from the store in that it has a richer flavor and a truly homemade flavor. Enjoy a delicious meal!
Enjoy your meal!
- Ready-made spaghetti can be completely dried and stored in a plastic or paper bag in a dry place on demand;
- if you want to cook spaghetti spaghetti, before kneading the dough, add some fragrant dried herbs and spices to the flour, for example, sage, mint, savory, lemon balm, and these are just a few of all the possible options;
- if you plan to use spaghetti after cooking to prepare other dishes, then it is better to subject them to primary heat treatment not for 5, but for 2-3 minutes, let them be a little damp, they will still reach the desired level during baking or stewing;
- any pasta cools very quickly, so they must be served immediately and preferably on preheated plates;
- for cooking 100 grams of spaghetti, you need at least 1 liter of purified water.