Sastojci (za 4 osobe): 400 g pšeničnog brašna tip 400 ili psenicnog brasna tip 00, 4 velika jaja (oko 200 g), orstohvat soli, 1 kašičica maslinovog ulja (opciono), za kuvanje testenine - oko 4 litre vode + 1 kašika soli.
Priprema:
1. Na čistoj radnoj površini prosejati brašno i napraviti udubljenje u sredini (kao vulkan) ili u vangli prosejati brasno i napraviti udubljenje.
2. U sredinu razbiti jaja, dodati prstohvat soli i po želji maslinovo ulje.
3. Viljuškom lagano umutiti jaja, postepeno uvlačeći brašno sa ivica dok se ne formira grubo testo.
4. Testo preneti na radnu površinu i mesiti 8–10 minuta dok ne postane glatko, elastično i ne lepi se. Ili u mikseru sa kukom za testo na srednje niskoj brzini oko 5–7 minuta kontinuiranog mešenja. Testo ce biti glatko i elastično i nece se lepiti za zidove činije. Kada pritisneš prstom, lagano se vraća nazad
- Ako je previše suvo, dodati po kašičicu vode; ako je previše mekano, posuti malo brašna.
Testo za taljatele treba da bude tvrđe od testa za hleb, zato nemoj dodavati tečnost osim ako je baš neophodno (par kapi vode).
5. Oblikovati testo u kuglu, umotati u providnu foliju i ostaviti 30 minuta na sobnoj temperaturi.
Ovo opušta gluten i olakšava razvlačenje.
6. Testo posuti brašnom i razviti oklagijom ili pomoću mašine za testeninu na debljinu oko 2–3 mm.
7. Testo iseći na trake širine oko 8 mm (klasične taljatele).
8. Složiti trake na lagano pobrašnjenu površinu ili obesiti preko kuhinjske šipke da se ne lepe.
9. U velikom loncu zakuvati oko 4 l vode sa 1 kašikom soli.
10. Taljatele kuvati 2–4 minuta (zavisno od debljine), dok ne budu „al dente“.
11. Procediti i odmah poslužiti sa omiljenim sosom (npr. bolonjeze, pesto, krem sos).
Ingredients (for 4 people): 400 g wheat flour type 400 or wheat flour type 00, 4 large eggs (about 200 g), a pinch of salt, 1 teaspoon of olive oil (optional), for cooking pasta - 4 liters of water with 1 tablespoon of salt.
Preparation:
1. On a clean work surface, sift the flour and make a well in the middle (like a volcano) or sift the flour into a bowl and make a well.
2. Crack the eggs into the middle, add a pinch of salt and olive oil if desired.
3. Lightly beat the eggs with a fork, gradually incorporating the flour from the edges until a rough dough forms.
4. Transfer the dough to the work surface and knead for 8–10 minutes until smooth, elastic and not sticky. Or in a mixer with a dough hook on medium-low speed for about 5–7 minutes of continuous kneading. The dough will be smooth and elastic and will not stick to the sides of the bowl. When you press with your finger, it goes back slightly
- If it is too dry, add a teaspoon of water; if it is too soft, sprinkle some flour.
Tagliatelle dough should be harder than bread dough, so don't add liquid unless absolutely necessary (a few drops of water).
5. Shape the dough into a ball, wrap in transparent foil and leave for 30 minutes at room temperature.
This relaxes the gluten and makes it easier to stretch.
6. Sprinkle the dough with flour and roll out with a rolling pin or using a pasta machine to a thickness of about 2-3 mm.
7. Cut the dough into strips about 8 mm wide (classic tagliatelle).
8. Place the strips on a lightly floured surface or hang them over a kitchen bar so they don't stick.
9. In a large pot, boil about 4 liters of water with 1 tablespoon of salt.
10. Cook tagliatelle for 2-4 minutes (depending on thickness), until they are "al dente".
11. Strain and serve immediately with your favorite sauce (e. g. bolognese, pesto, cream sauce for pasta).
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