Sastojci: 200 g brašna tip 00 ili glatkog brašna, 2 jaja (veličine M), 1 kašika maslinovog ulja, prstohvat soli, po potrebi malo vode.
Priprema:
Priprema testa
1. U većoj posudi pomešaj brašno i so.
2. Napravi udubljenje u sredini i u njega dodaj jaja i maslinovo ulje. Viljuškom lagano razmuti jaja i postepeno uvlači brašno dok ne dobiješ mrvičasto testo.
Mesenje
3. Premesti testo na radnu površinu i mesite ga 8–10 minuta dok ne postane glatko i elastično.
4. Po potrebi dodaj par kapi vode ako je testo suvo.
5. Umotaj u providnu foliju i ostavi da odmara 30 minuta na sobnoj temperaturi.
Formiranje fusili testenine
6. Podeli testo na manje komade.
7. Tanko ga razvuci oklagijom ili pomoću mašine za testeninu (do debljine oko 2 mm).
8. Testo se seče u trake širine oko 1 cm.
9. Zatim se svaka traka namotava oko drvenog štapića ili štapića za ražnjiće da se dobije spiralni oblik. Lagano pritisni i skini sa štapića.
Sušenje ili kuvanje
10. Sveže fusili možeš kuvati odmah u velikoj količini posoljene vode 2–4 minuta dok ne postane al dente.
11. Ako želiš da ih sačuvaš, suši ih na čistoj kuhinjskoj krpi ili rešetki 24–48 sati i potom čuvaj u hermetički zatvorenoj posudi.
Saveti za pripremu fusili testenine (koraci 10 i 11) i jos saveta
Stize uskoro
Napomene i saveti:
- Za bogatiju boju i ukus možeš koristiti domaca jaja.
- Maslinovo ulje čini testo mekšim i lakše za oblikovanje, ali nije obavezno.
- Fusili od domaće testenine imaju bolju teksturu i bolje upijaju sosove od kupovnih.
- Testo se može kombinovati sa integralnim brašnom ili brašnom od heljde za drugačiji ukus i nutritivni profil.
Ingredients: 200 g of flour type 00 or smooth flour, 2 eggs (size M), 1 tablespoon of olive oil, a pinch of salt, a little water if necessary.
Preparation:
Dough preparation
1. Mix flour and salt in a large bowl.
2. Make a well in the middle and add eggs and olive oil to it. Lightly beat the eggs with a fork and gradually add the flour until you get a crumbly dough.
Kneading
3. Transfer the dough to the work surface and knead it for 8-10 minutes until it becomes smooth and elastic.
4. If necessary, add a few drops of water if the dough is dry.
5. Wrap in transparent foil and leave to rest for 30 minutes at room temperature.
Forming the fusilli pasta
6. Divide the dough into smaller pieces.
7. Roll it out thinly with a rolling pin or using a pasta machine (up to a thickness of about 2 mm).
8. The dough is cut into strips about 1 cm wide.
9. Then each strip is wound round a wooden stick or skewer to form a spiral shape. Lightly press and remove from the stick.
Drying or cooking
10. You can cook fresh fusilli immediately in a large amount of salted water for 2-4 minutes until it becomes al dente.
11. If you want to preserve them, dry them on a clean kitchen towel or rack for 24-48 hours and then store them in an airtight container.
Tips for preparing fusilli pasta (steps 10 and 11) and more tips coming soon
Notes and tips:
- For a richer color and taste, you can use local eggs.
- Olive oil makes the dough softer and easier to shape, but it is not mandatory.
- Fusilli made from home-made pasta have a better texture and absorb sauces better than store-bought ones.
- The dough can be combined with whole wheat flour or buckwheat flour for a different taste and nutritional profile.
No comments:
Post a Comment