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Recipes
Fresh pasta
Ingredients:
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500g semolina of durum wheat
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4 eggs
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1 tps. salt
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20 g olive oil
Knead all ingredients to a regular dough.
B
Assemble the spaghetti or tagliatelle disc in the appliance.
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Cut the dough into approx. 3cm-wide strips and feed them slowly into
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the cutter housing. Use the pusher.
To prevent the pasta from sticking together it should be cooked in
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boiling salted water immediately after production.
Cook for 5 minutes. Drain and stir with some oil before serving.
B
Pelmenis
Ingredients:
◗
For the dough:
1kg flour (wheat)
2 glasses of water (2x 250ml)
salt
teaspoon oil
◗
For the filling:
300g beef
300g pork
300g mutton
300g chicken
2 onions
2 cloves of garlic
pepper
1 bay leave
nutmeg
salt
cream or milk
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B
For the dough, mix flour with water, salt and oil into a soft dough
mixture. Knead on a floured surface until the dough is elastic.
B
For the filling, mince the different kinds of meat twice in the meat
mincer.Then add onions, garlic, nutmeg, salt and pepper.To make the
minced meat more tender and juicy, add some milk.
Take some dough and roll it into a sausage-like shape 3cm in diameter.
B
Divide into 3cm-thick pieces. Roll each piece until 2mm thick.
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Take a glass or a cup (5cm in diameter) and use it to cut rounds out of
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the dough.
Fill each round with 1 teaspoon of minced meat and then fold it into a
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half-moon-shaped packet.
Pinch the edges together.
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Pelmenis can be frozen to be cooked later (you can leave them in the
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freezer for quite some time) or they can be cooked immediately.
To cook pelmenis, boil a large quantity of water so that the pelmenis
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will not stick to each other. Add salt to the water.
Carefully drop the pelmenis into the boiling water. Don't forget to stir
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from time to time. Boil for 20 minutes.
Pelmenis are served with butter.
B
PL
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Przepisy
Świeży makaron
Składniki:
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500 g kaszy manny z pszenicy twardej
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4 jajka
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1 łyżeczka soli
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20 g oliwy z oliwek
B
Zagnieść wszystkie składniki do momentu uzyskania prawidłowo
wyrobionego ciasta.
B
Zamontuj na urządzeniu tarczę do makaronu wstążki lub spaghetti.
B
Potnij ciasto na paski szerokości ok. 3 cm i wkładaj je powoli do modułu
tnącego. Użyj popychacza.
B
Aby zapobiec sklejaniu się nitek makaronu należy go gotować we
wrzącej, osolonej wodzie natychmiast po przygotowaniu.
B
Gotuj przez 5 minut. Przed podaniem odcedź i zmieszaj z olejem.
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