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The easiest way is to make noodles with the processor.
We start cleaning the work area.
Weigh 300 grams of flour.
Use the light dough mixer, and place 300 grams of flour.
We will use three large eggs.
Open them 1-1, beat slightly and add the flour.
Cover and then turn on the processor.
Go adding flour gradually.
If this happens, do not despair, chop with the spoon.
Turn on again and add some more flour.
To form a crumbly, (farofa).
This is a little farofa thicker and more moist to open with rolling pin.
Add a little more flour.
This is already on the point to open in the machine.
When the farofa are in this point, pour on the desktop.
Join with hands, no need to knead, just join.
Now wrap in plastic wrap, let the dough rest for 30 minutes at least.
After half an hour or more, remove the plastic film.
Divide roughly into four parts,
save the rest within the film not to dry out.
Knead with your fingertips to help the machine.
if you only have the crank, start at number 1,
(I haven't fixed the machine, because I'll open with the engine).
Then move to the number 2 and so on until desired thickness.
I used seven in thickness, this machine that goes up to 9.
Now attach the motor.
I'm opening another quarter of the mass.
Knead with your fingers and do not forget to back to number 1.
When you get to number four, you turn off.
Back to No. 2, fold the ends, to extend better the mass.
Now you go put out to dry a bit and if you noticed,
did not need or use a little flour, because it is at the point.
Since the mass is already in the cut-off point,
I'll stack them and cut in half that is the length I like,
but this is an option for each one.
Once cut, changed the engine for the noodle cutter, I put the dough to cut.
Boil 5 liters of water to cook 500g of pasta.
A good handful of salt and a drizzle of olive oil.
Now place the noodles.
It will take about 2 minutes to get ready.
stir the noodles for not paste to
Then just drain and eat.
After draining, place the noodles in the dish with the sauce of your choice
This is the sauce "Traditional Fettuccine" and revenues are in our blog, "umamorbemtemperado."
Bon Appetite!