意大利粉其實不難造，沒有麵條機也可! 所以人人也可以在家學做意大利粉!
PASTA有好多種類，最簡單的，便是大家經常吃到的spaghetti 意粉, linguine 扁意粉, Fettuccine 闊條麵, Stringozzi (像鞋帶FEEL的), Tagliatelle (較闊條麵幼身少少) 及lasagna 千層麵
材料:
00 麵粉 100G
蛋 1隻
Semolina 1 tbsp
鹽 少量
其實簡單的說，每100G 麵粉，便用一隻蛋，200G用兩隻蛋，我通常都會視乎麵團質感，如果認為有點硬，搓得有點辛苦，可能是水份少了，我會因應加返一點水，如果太濕的，便要加多點粉! 注意，如果用意大利麵條機切麵的話，麵團不可以太濕 (較做麵包的乾) 否則麵團過機時，會黏著過不到呢!!!
但麵團太乾的話，在製麵條時才有機會便得太乾，而很易折斷，所以如果製造份量較多時，記得要用保鮮紙蓋著未做的麵團呀!
什麼是Semolina 麵粉? 00 麵粉?
Semolina麵粉是粗粒的小麥粉，00 麵粉中的00 是指幼成度，00是最幼成的，造出來的意大利粉十分幼滑；而為了增加麵條的韌性，一般會加少許Semolina麵粉，增加口感，而且有助防些煮既過程中走樣!
這兩種麵粉在烘焙店也可買到!
做法: (機做手做也一樣)
1. 將麵粉過篩，加入蛋、鹽和Semolina麵粉，拌勻，成團變得光滑，不用搓太久 (因為不是做麵包呀!), 質量比麵包麵團會乾一點
2. 放入雪櫃30分鐘讓麵團休息
3. 取出，分割成數少份 (視乎麵團大少)，先簡單的幹薄一下，然後放入麵條機，第一次先用1號(最厚的度數) 幹薄，每個度數每回幹2次，然後視乎你想要的麵條厚度，一般我會用3, 4 度再幹薄，同樣地，幹薄2次，至理想的厚薄便成!
4. 將麵皮放入想要的粗度，過麵條機便成!
記得，已成麵條的意大利粉，最好用沾一沾麵粉或用衣架 (對!是衣架!)或掠碗架一條一條的分開掠起來，吹乾，否則會十分容易黏在一起的!
新鮮手製的意大利麵條，只需用滾水煮3至4分鐘便可! 記著，意大利人煮意大利粉，只需要在深鍋滾水中下鹽，而不用下油的!
完成後加上自己喜歡的汁醬，或用其他方式烹便可了!!!
As an “Italian food
lover”, PASTA is something I shouldn’t be missed.
I would say, it’s not difficult to make Pasta at home, even without pasta machine. Everyone can just do it at home!
There are various kinds of pasta, more than what you can think of. And for beginner, long pasta like, spaghetti (a long, thin, cylindrical pasta of Italian origin), linguine (Flattened spaghetti), Fettuccine (Ribbon of pasta approximately 6.5 mm wide), Stringozzi (Similar to shoelaces), Tagliatelle (generally narrower than fettuccine), lasagna (Very wide pasta that often have fluted edges; this is much easier, as you just need to roll it into thin pasta sheet!) are those simple one you can just make with your pasta machine or even with your hands!!
Long pasta is easy to made, just roll the dough, and slice it!
Ingredients (for 1 person):
“00” flour 100G
Egg 1 pc
Semolina 1 tbsp
Salt little
For every 100 g of flour, we use 1 pc of egg; 200g of flour, we use 2 eggs! Just mix all the ingredients together into a smooth lump of dough, depends on the texture of the pasta dough, it should be a little bit dryer than bread dough. If you find it too sticky and difficult to knead, you may add some more flour; or if you find it too dry and hard to knead, just add a little bit water!
NOTE: pasta dough should be dryer than bread dough, especially if you cut it with your pasta machine, otherwise the dough may be too sticky during rolling or cutting. However, if it’s too dry, then your pasta may be broken when slicing from the machine, thus, remember to cover the rest of the dough with a cling film or a damp cloth to stop it from drying when you are doing other portion of the dough
What is Semolina? "00" flour?
Grains of crushed wheat, used especially in making sweet dishes and pasta, it can help produce a thicker, crispier product than other types of flour, e.g. pasta, or pizza crusts. It can even hold the shape of paste during cooking.
“00” flour” is a very finely sieved flour, which is usually used for making egg pasta;
Semolina and “00” flour can be bought in bakery shop.
Method: (same for both using your hands or pasta machine)
1. Sift the flour, make a well in the middle, add in egg, salt and semolina, knead until it becomes a smooth lump of dough (You don’t have to knead it too long like preparing bread dough); the texture of the dough should be smooth, silky and little bit dryer than bread dough
2. Wrap the dough with fling flim to stop it from drying and put it in the fridge to rest for about 30 mins
3. Take out from the fridge, cut them into few pieces (depends on the size of your dough). Roll them with your rolling pin to a thin dough circle so that it is easier for you to put into the pasta machine
4. Dust your work surface (pasta machine or table) with flour, take the pasta dough, press it out flat and put in the pasta machine. First, set the machine at its widest setting (#1 for my machine), roll twice; if it sticks, put on some more flour; then set the machine to a narrower setting (e.g. #3, 4, or #5, depends on the thickness you want; roll twice. Repeat this step until the pasta sheet is smooth and silky
5. Then, adjust your pasta machine to your desired pasta-width setting. Roll in the pasta sheet and DONE!
Once the pasta is done, dust them with flour or you may hang it up with your hanger to avoid them sticking together!
做法: (機做手做也一樣)
1. 將麵粉過篩，加入蛋、鹽和Semolina麵粉，拌勻，成團變得光滑，不用搓太久 (因為不是做麵包呀!), 質量比麵包麵團會乾一點
2. 放入雪櫃30分鐘讓麵團休息
3. 取出，分割成數少份 (視乎麵團大少)，先簡單的幹薄一下，然後放入麵條機，第一次先用1號(最厚的度數) 幹薄，每個度數每回幹2次，然後視乎你想要的麵條厚度，一般我會用3, 4 度再幹薄，同樣地，幹薄2次，至理想的厚薄便成!
4. 將麵皮放入想要的粗度，過麵條機便成!
記得，已成麵條的意大利粉，最好用沾一沾麵粉或用衣架 (對!是衣架!)或掠碗架一條一條的分開掠起來，吹乾，否則會十分容易黏在一起的!
新鮮手製的意大利麵條，只需用滾水煮3至4分鐘便可! 記著，意大利人煮意大利粉，只需要在深鍋滾水中下鹽，而不用下油的!
完成後加上自己喜歡的汁醬，或用其他方式烹便可了!!!
I would say, it’s not difficult to make Pasta at home, even without pasta machine. Everyone can just do it at home!
There are various kinds of pasta, more than what you can think of. And for beginner, long pasta like, spaghetti (a long, thin, cylindrical pasta of Italian origin), linguine (Flattened spaghetti), Fettuccine (Ribbon of pasta approximately 6.5 mm wide), Stringozzi (Similar to shoelaces), Tagliatelle (generally narrower than fettuccine), lasagna (Very wide pasta that often have fluted edges; this is much easier, as you just need to roll it into thin pasta sheet!) are those simple one you can just make with your pasta machine or even with your hands!!
Long pasta is easy to made, just roll the dough, and slice it!
Ingredients (for 1 person):
“00” flour 100G
Egg 1 pc
Semolina 1 tbsp
Salt little
For every 100 g of flour, we use 1 pc of egg; 200g of flour, we use 2 eggs! Just mix all the ingredients together into a smooth lump of dough, depends on the texture of the pasta dough, it should be a little bit dryer than bread dough. If you find it too sticky and difficult to knead, you may add some more flour; or if you find it too dry and hard to knead, just add a little bit water!
NOTE: pasta dough should be dryer than bread dough, especially if you cut it with your pasta machine, otherwise the dough may be too sticky during rolling or cutting. However, if it’s too dry, then your pasta may be broken when slicing from the machine, thus, remember to cover the rest of the dough with a cling film or a damp cloth to stop it from drying when you are doing other portion of the dough
What is Semolina? "00" flour?
Grains of crushed wheat, used especially in making sweet dishes and pasta, it can help produce a thicker, crispier product than other types of flour, e.g. pasta, or pizza crusts. It can even hold the shape of paste during cooking.
“00” flour” is a very finely sieved flour, which is usually used for making egg pasta;
Semolina and “00” flour can be bought in bakery shop.
Method: (same for both using your hands or pasta machine)
1. Sift the flour, make a well in the middle, add in egg, salt and semolina, knead until it becomes a smooth lump of dough (You don’t have to knead it too long like preparing bread dough); the texture of the dough should be smooth, silky and little bit dryer than bread dough
2. Wrap the dough with fling flim to stop it from drying and put it in the fridge to rest for about 30 mins
3. Take out from the fridge, cut them into few pieces (depends on the size of your dough). Roll them with your rolling pin to a thin dough circle so that it is easier for you to put into the pasta machine
4. Dust your work surface (pasta machine or table) with flour, take the pasta dough, press it out flat and put in the pasta machine. First, set the machine at its widest setting (#1 for my machine), roll twice; if it sticks, put on some more flour; then set the machine to a narrower setting (e.g. #3, 4, or #5, depends on the thickness you want; roll twice. Repeat this step until the pasta sheet is smooth and silky
5. Then, adjust your pasta machine to your desired pasta-width setting. Roll in the pasta sheet and DONE!
Once the pasta is done, dust them with flour or you may hang it up with your hanger to avoid them sticking together!
Freshly
made pasta just take few mins to cook! Remember, Italian usually just cook
pasta in large pot of boiling salted water (NO olive oil) for 2-4 minues just
until AL DENTE!
將所有材料混合，搓至成團 Mix and knead all the ingredients together
until a smooth dough is formed
將麵團擀薄 Roll the dough into thin sheet
再將麵條機調至喜歡的麵條闊度便可! 若麵團太濕，可在麵團或麵條機加少少麵粉
Set the pasta machine to the desired pasta-width
setting, put in the pasta sheet, and DONE! If the dough or pasta sheet is
sticky, add in some flour
最簡單易做的便是長意大利粉 Long pasta is the easiest pasta we can make
at home!
加點點創意，也可變成更具營養價值的意大利粉! 例如，可以加入蕃茄、甘筍、菠菜等等，將材料攪碎成汁，相對減少水份，便可!
Make your own pasta with creativity! You can add
tomatoes, carrots, spinach, just dice and add water, mix becomes juicey, add
into pasta dough (reduce water or less 1 egg), knead until it’s smooth and
silky
No comments:
Post a Comment