Pasta often appears on our home menu. I suggest making homemade farfalle. Surely, many of us have noticed pasta in the form of bows on the shelves of the supermarket. Such pasta will undoubtedly appeal to all lovers of pasta and will attract the attention of children with an unusual shape.
- General \ asset cooking time: \
- Servings Per Container: 1 Serving
- Calories (100g): 256 kcal
- Cost: very economical
- Chicken egg - 1 pc.
- Salt - 0.5 tsp
- Juice - 15 ml carrot
- Wheat flour - 120 g
Preparation: Step 1
For cooking, take a chicken egg, salt, carrot juice, wheat flour.
The cooking process is quite simple, but it takes patience and time when kneading, as you need to get a steep, smooth and homogeneous dough. From this amount of products, 125 g of ready-made pasta is obtained.
So, get the right kneading utensil. Break a chicken egg. Add carrot juice and salt.
I made carrot juice from fresh juicy carrots. To get the right amount of juice, rinse the carrots (70 g) and peel them. Rub on the finest grater. Fold the cake into cheesecloth and squeeze out the juice.
You can use fresh beets and spinach in the same way.
Mix all ingredients thoroughly with a whisk until smooth.
Be sure to sift the flour into a separate container. Pour into the egg mixture in small portions. Aftereach addition of flour, stir well with a spoon. When the dough is thick enough, place on a dusty board and continue to knead until the desired consistency is achieved.
Here we have such a lump of dough. Wrap in plastic or plastic bag and send to a cool place for 30 minutes.
If you have a large work surface and strong hands, you can work with a whole ball of dough. I suggest dividing it into two halves, since it is more convenient for me to work with a small amount of dough. Wrap the other half in a bag and put it in the refrigerator, as this dough dries quickly in the air.
Roll out the dough as thin as possible, constantly dusting the board with flour.
Now, to make our farfalle not only tasty, but also beautiful, I suggest usingcurly knife. We trim the layer, giving it the shape of a rectangle. On the wide side we trim with an ordinary knife, on the smaller side we use a curly knife.
And cut into small rectangles. Choose the size at your discretion. I got 2cm x 4cm. We cut it with a curly knife on the smaller side, and along the wide one with a simple knife. We got these rectangles.
Now we fasten the dough in the center.
You can boil it immediately after sculpting in salted water or make a workpiece for later. To do this, lay out the blanks on parchment and dry them for several hours until they are brittle.
Homemade farfalle are ready. Store in a closed container in a dry place. Delicious dishes for you.