10 rules for rolling it by hand – Italian Cuisine

From the proportions between eggs and flour to how to use the mattarelo, follow our advice and sfogline grandmothers will be proud of you!

Spread the fresh pasta with the rolling pin it is an art yes, but within everyone's reach.
Of course, it is much easier to prepare a uniform and very thin sheet with the electric or crank machine, but you want to put the satisfaction of doing it with your hands?
Only two ingredients, a pinch of will and a little 'elbow oil and we assure you that you will not buy ravioli, tortellini and lasagna ready.

The ingredients of egg pasta

You only need eggs and flour. Consider that for an egg you will need 100 g of flour and you can choose from 00 flour or durum wheat re-milled semolina.
In the latter case, however, you may need some water to work the dough that will be drier.
No salt, no oil, but if you want color the pasta or make it more flavorful you can add to the dough some parsley leaves or boiled spinach, well squeezed and smoothies. 100 g of flour will not suffice in this case because the spinach makes the dough damper.
For a red pasta, add the steamed red turnip and smoothies and the pumpkin pulp yellow dough.
Both spinach, turnip, and pumpkin must be dosed in small quantities.

How thin should egg pasta be?

It depends a lot on the use you want to make of it.
Noodles and other formats of long pasta they can be thick enough and on the contrary they will have a more pleasant consistency under the teeth.
Tortellini, agnolotti and ravioliinstead, they require a more accurate draft and the sheet must become thin and transparent almost like a veil.
If you are thinking that a similar result can not be achieved by hand, you are wrong, all you need is a little patience.

Roll out the dough: 10 rules

If you are ready with a rolling pin and a pastry board to prepare the pastry at home, you just have to scroll our gallery to find out what are the 10 basic rules to keep in mind.

Porcini mushroom balls – Italian Cuisine

Prepare the mushrooms: remove the earthy part of the stem, rub them with a damp cloth and cut into slices.

Fry the whole garlic with a little oil in a pan, then add the mushrooms and cook for 5 minutes over high heat. At the end add salt and parsley, turn, turn off the heat, remove the garlic and drain the mushrooms well.

Sponge the breadcrumbs with a little warm water (or, if you prefer, you can use milk instead of water). Squeeze it well and place it in a bowl with lightly chopped mushrooms and egg and mix well.

Form the balls with the mixture and pass them one at a time in the breadcrumbs, then fry them in hot seed oil, turning them to make them brown evenly.

Your porcini mushroom balls are ready, serve hot.

TAGS: Porcini mushroom balls recipe How to prepare porcini mushroom balls Porcini mushroom balls recipe

Samosadilla (Samosa Quesadilla) – Flat Better

I love samosas, but I don’t necessarily love all the work and
mess involved with assembling and deep-frying them, which is why I’m such a
huge fan of this quesadilla approach. Plus, above and beyond the faster,
simpler method, the results may be even better than the original. Okay, hear me
out.

While it’s true a perfectly made, expertly fried, and
quickly served samosa is superior to this version, that can be a very rare
combination of events. By comparison, this is almost impossible to mess up, and
if you use enough oil in your pan, you should be able to achieve a beautifully
browned, crispy crust that rivals something out of a deep fryer.

Like I said in the video, even if you don’t make
samosadillas, the filling is a world-class potato salad in its own right. A
scoop of this next to some grilled meat, like tandoori chicken for example,
would make for a gorgeous plate of food. Fair warning though, Michele and I
like big, bold flavors, so please feel free to adjust the ingredient amounts
below to your tastes. Whether they’re enjoyed hot, warm, room temp, or cold, we
really do hope you give these samosadillas a try soon. Enjoy!

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Ingredients for about 6 Portions:

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

3 cloves finely chopped garlic

1 minced Serrano chile

1 1/2 teaspoons finely chopped fresh ginger

1 teaspoon kosher salt plus more to taste

1 1/2 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground corinader

1/2 teaspoon turmeric

1/4 teaspoon cayenne

1 cup green peas

1 1/2 pounds cubed Yukon gold potatoes, cooked until tender
in salted water

2 tablespoons chopped cilantro

juice from 1 lemon

salt to taste once mixed

For the Cilantro Lime Chutney Sauce:

1 large or 2 small bunches fresh cilantro

1/3 cup fresh picked mint leaves

1/4 cup sliced green onions

1 sliced Serrano chile

1 or 2 limes, juiced

1/2 cup plain yogurt

pinch of salt, optional

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