Handmade pasta. Handmade noodles
Once in my childhood, back in Soviet times, I watched an Italian children's TV series in which the children decided to earn money and for this they bought a noodle machine. Then I did not believe in such a reality. “Every store is full of these pasta. Who will buy them from hands? "
Several decades later, I received confirmation that I was wrong. Today, as in Italy then, you can buy a noodle machine (noodle cutter) and sell your noodles to everyone. And they will buy.
This was proved by entrepreneur Oleg Lapshin from Kaliningrad (I found his inspiring story on goo.gl/ylkQXn).
He went into a store once, saw a noodle cutter, remembered that he had a suitable surname. And somehow I decided to start a similar business - making my own noodles.
Developed a recipe, made several samples. I created the simplest online store on Ecwid (bylapshin.ecwid.com), started the corresponding pages in social networks - and immediately received the first order!
In just two months, he already had 3,000 clients, and not only from Russia, but also from abroad.
Orders even came from Paris, Monaco, New York and Turin (Italy).
Apparently, there is such a great demand for noodles in the world. self made(Italians call it "pasta", so Oleg called his shop "Handmade Pasta").
Today, the Russian entrepreneur has about 15,000 active clients, several points of sale in his hometown - and his own cafe!
And he created all this practically from scratch (with the purchase of the first manual noodle cutter and a set of flour).
I think the world today is a little crazy about natural food and is ready to try everything new that appears wherever it appears.
Therefore, you may well repeat such a success. You can make noodles (pasta), natural snacks (dried snacks), tea, marmalade, condiments, sauces. Anything (preferably something that can be sent to another city and another country without any problems).
If you cook it appetizingly, talk about the preparation appetizingly and eat it just as appetizingly from the monitor screen, you will surely have the first fans who will want to try this miracle too.
And there, if the first customers like it, the rest of the customers, excited by the first customers, will also catch up (after all, people really love to eat).
One of the most famous dishes Italy - a pasta made from durum wheat. This variety pasta conquered the whole world! Italian pasta, made according to traditional recipes, is used to prepare a variety of dishes. The quality of the products, which can be ordered on our website, is at its best!
How to choose Italian pasta
Pasta from Italy is different in size and shape. Our electronic catalog will help you choose the options that suit you. Each position is equipped with detailed description with price indication. Quality products, created with love, will decorate the table.
When choosing, you should pay attention to the following parameters:
- manufacturer. Well-known brands are preferred;
- appearance. The paste has a rough surface and a golden-sunny color;
- price. Good ones italian pasta are more expensive than low-grade options;
- package. It must be labeled with the wheat variety.
HOW CORRECT TO EAT ITALIAN PASTA?
The classic way is with a tablespoon in your left hand and a table fork in your right hand. But real Italians only eat pasta with a fork! And nothing else. So forget about spoons, two forks, chopsticks and other innovative tools. Give your pasta the respect it deserves - eat it right!
USEFUL ADVICE FOR TOURISTS IN ITALY
Going on vacation to Italy? This is important to know! In a restaurant, “pasta” is never written, but its type is indicated directly. For example, "spaghettiallacarbonara".
High quality pasta from leading manufacturers will delight excellent taste... Products from the famous regions of Italy - Liguria, Veneto, Umbria, Sardinia, Lazio, Campania, Puglia are good for health. Our assortment is constantly updated. Choose quality at affordable prices!
Fresh pasta is fresh because it has a short shelf life - several days in the refrigerator at a temperature of about + 4 ° C. If you need longer, a freezer will help, where it can stay for several weeks or even months without any damage to the taste. If the manufacturer has packed the paste in a vacuum, its shelf life is two weeks without a refrigerator, in the refrigerator - longer.
Egg paste with Fabbrica pasta fresca constantly sold in the shop LavkaLavka... You can buy it at festive city fairs on Tverskaya Square and as part of the project's grocery baskets. Local Food... And the easiest way is to go to the manufacturer's official website and order the paste online. The pasta is packed in small cardboard boxes, so you need to store it in the refrigerator for no more than 4 days.
Pasta is made exclusively from durum wheat ... Exactly - " durum wheat"Biologists will call this plant, and this phrase is much more correct than the widespread" durum wheat ". Durum wheat flour differs from soft yellowish-cream color and in that it contains much less gluten (which is why bread from such wheat does not rise well).
By the way, many manufacturers, including Italians, who export pasta to Russia, mix durum and soft wheat flour - this significantly reduces the cost of production. On the packaging, the crafty inscription "Made exclusively from durum wheat" flaunts. It's better to trust not her, but a specific, trusted manufacturer, your own eyes and taste, as well as the price - real fresh durum wheat pasta is not cheap.
Manufacturer-specific flour for pasta Fabbrica pasta fresca purchased from Italy. In Italy there are several traditional types of durum wheat flour - they differ in the type of grain (whole-peeled), grinding (first-second, coarse-fine) and sifting. After the first coarse grinding of durum wheat grains, sharp crystal-like and translucent granules with a characteristic yellowish wheat color are obtained - this is flour for pasta, semola calibrata, and it is not at all like the usual bread wheat flour, white and powdery.
Normal egg paste composition- semola flour, water and eggs. As we were assured of Fabbrica pasta fresca, egg melange(that is, ready-made protein-yolk egg mixture) and egg powder never used - only natural eggs. Egg yolks give the paste a distinct yellow color. This is, of course, in the event that the paste does not include additional natural dyes- then the color will be different.
Freshly prepared pasta should dry out a little - only after that it is packaged. In this case, it is packed, sprinkled with flour - ordinary, from soft wheat, baking, it absorbs moisture much better than flour from durum wheat. This is to ensure that the paste does not stick together.
I ordered two types of pasta from the store - mackeroni with cuttlefish ink and ricotta ravioli. At home, the maccheroni were on one of the refrigerator shelves, and the ravioli were in the freezer. An Italian analogue of Russian dumplings, ravioli easily stick together due to the higher (compared to other types of pasta) moisture, so it's better not to risk it.
Fresco pasta is prepared very quickly - no more than five minutes, even less is better. The main thing is not to miss the degree of al dente, otherwise it will be excruciatingly painful for wasted pasta. Optimum doneness best brings out its flavor and delicate texture.
Black pasta is a product familiar to Italians and quite exotic for Russians. The black color of this paste is given by the ink of cuttlefish, less often - squid. The taste of seafood is almost not felt in it, so, in principle, you can cook it with any sauce you like. However, the option “ black paste with seafood ”is, of course, the most natural. We quickly fry the onions, add seafood to them and after a couple of minutes fill them with sour cream - the sauce is ready. We mix in the boiled makeroni butter, then fill them with seafood sauce.
Sauce to ricotta ravioli should be less bright so as not to drown out delicate taste cheese. I melted butter in a frying pan, added halved cherry tomatoes, chopped some parsley and basil. The taste of fresh pasta and ricotta did not suffer - on the contrary, it opened up fully and voluminously.
Maccheroni with cuttlefish ink (egg), ravioli with ricotta, TM Fabbrica Pasta Fresca, Moscow, 350/500 g, 300 rubles each.
The base of the pasta is flour, and it affects the texture of the finished dish in the first place. Flour type 00 is considered ideal for pasta, for its preparation only the endosperm of the grain is ground, containing protein and starch, and the output is a mixture resembling baby powder: smooth, fine and snow-white. It is this flour that will give the most silk dough for pasta. Unfortunately, in our reality, it is quite difficult to find flour of such grinding, but the usual Wheat flour, which in foreign literature is called all-purpose flour, is in everyone's kitchen. It will perfectly fit as the base of our pasta.
Pour a pinch of salt into the center of the "well" and add eggs. If you want to make the pasta more nutritious and give it a bright yellow hue, then replace whole eggs with yolks alone in equivalent sizes, but note that such pasta is more prone to crumbling and shrinking when rolled.
Beat the eggs in the "well" with a fork, gradually picking up the flour from the edges, and when a viscous mass forms in the center, start kneading the dough by hand. This process should last at least 10 minutes, as a result, the dough will become so pliable and elastic that you will want to keep kneading it endlessly.
At this stage, shape the dough into a ball, wrap it in foil (it dries very quickly) and refrigerate for at least half an hour before rolling. During this time, the gluten will relax under the influence of hydration, which will greatly facilitate the work with the dough.
Now the hardest part is rolling. If you have a pasta machine, then no problem should arise. But most home cooks-amateurs do not have such a unit at hand, which means that you will have to roll out the pasta in the old fashioned way - with a rolling pin. The rule applies here: the thinner the better. Therefore, make sure that the dough is no more than 2 mm thick and evenly rolled over the entire surface.
Fold the rolled out dough in thirds and cut.
Spread out the paste and store or start cooking. You can store fresh pasta in the refrigerator for no more than a day, or you can pack it in bags, having previously rolled it into "nests" and send it to the freezer. It is enough to cook fresh pasta for about 60-90 seconds, and then you can water it olive oil, complement or your favorite sauce.
Ingredients:
- 3 large eggs;
- 300 g flour;
- a pinch of salt.
Preparation
- Sift flour onto the work surface with a slide and make a "well" in the center of the slide.
- Add three eggs, salt to the resulting "well" and start beating the eggs with a fork, gradually picking up the flour from the edges.
- When it becomes difficult to work with a fork, begin kneading the dough with your hands, collecting the remaining flour, for about 10 minutes.
- Form the kneaded dough into a ball and wrap with foil, then leave it to rest in the refrigerator for half an hour to a whole day.
- Roll out the rested dough as thin as possible using a pasta machine or rolling pin. Fold the layer 3-4 times and cut.
- It takes about 60–90 seconds to cook the pasta.