Manual Italy Noodles
By VicentaLakin
video address: https://v.qq.com/x/page/j03894pkpqp.html is the old saying: the threshold for pasta is really very low, that's what locals do and eat every day and three meals, especially with their hands. don't be frightened by the price on the western menu. today, cooking teaches us how to make decent italian faces at home through a six-minute video that will teach us how to do it at home. a friend who has tried to forget all about the dry italians on the supermarket shelf! with regard to the entrance course, look at my next recipe, the angel of jinsha。
Recipe Recommendations
- flour 180 grams
- eggs one
- black pepper a little
- sea salt a little
- vanilla a little
- olive oil 2 teaspoons
Steps for Manual Italy Noodles
1
Flour is poured onto the crime scene and a well is dug with its finger in the middle, with the capacity of the next egg fluid。
2
A few salts, black peppers, vanillas. Here's the vanilla I use。
3
Two more tea spoons of olive oil。
4
Knock the raw eggs in。
5
Start mixing eggs and other spices in the well with small spoons。
6
Gradually, the radius of the well is being expanded without spilling out the egg fluid。
7
At the same time, flour by the well began to be mixed into egg fluid。
8
Depending on the degree of dry humidity, the raw water is added in quantitative terms. I suggest here five milligrams of water each time。
9
Started with the tweezers, and because they would be sticky at the beginning, we had to operate with one hand and the other hand to assist, without direct contact。
10
Repeatedly, the main panel can attach most of the flour on the platform。
11
Cover the wet cloth, wake up for 30 minutes。
12
This is when we use a handshaker. The front end of the dough is flattened with the finger to facilitate access to the machine。
13
Use the thickest slot, then shake the handle, to crush the face. At the initial stage, the noodles will be harder to crush and will require a hand pressure to pass the machine。
14
By folding the skin, presses six to seven times, to smooth the skin。
15
Raise the slot and press the skin to the desired thickness. Do not mention 9 from 1 at a time (if 1 is the thickest, 9 is the thinest) as much as 1 to > 4 to > 7 to > 9 in a few minutes。
16
Then cut to the same size as you like。
17
Remember to put some powder in the noodles in time to keep them together。
18
This time, pasta was made in the form of a “scrambling”, i.e., by replacing hand rubbing with a repertoire. Such an approach is also widely used in broad-based mackerel. Welcome to the public domainManual Italy Noodles Make Tips
Make sure your tried friends forget all the dry pasta on the supermarket shelf