Homemade bottles – watering cans
Last Updated on
ingredients
2 pcs eggs 100 g flour coarse 250 g semi-coarse flour pinches salt 110 ml lukewarm water
progress
Homemade pasta is always the best… 1. I prepare the necessary ingredients in a bowl, 2. and knead together. 3. I put the dough on a floured board and keep pressing the dough with my palm from the top to the middle.I do this only 6-7 times and then 4. knead the dough on a smooth board without flour for about 4-5 min. The dough does not stick. 5. Then I cover the dough for 15 min to loosen the gluten and the dough is supple,elastic and easier to work with. 6. Then I divide the dough in half, 7. and roll out each dough on a lightly floured board to about 1 mm.The dough should not be too thin.Then I flour the dough so that it does not stick when cut and cut it into 6 cm strips. 8. Place the strips on top of each other, 9. cut into strips of about 1 cm, 10. turn and cut into squares. 11. I roll the squares on the board to prevent them from sticking together, 12. If I don’t want to take too long, I cut the dough into even squares with a sharp knife. 13. I also knead,while I cook the pasta. 14. I boil the pasta in enough salted water.I throw in the water when it boils.The pasta sinks to the bottom and when it starts to boil it rises to the surface.I let it simmer for about 5-7 min,if necessary I taste it. 15. I remove and pour cold water only as much as 16. until the pasta sinks to the bottom,i.e. about 1/2 l of water. 17. I drain the pasta, 18. and use it to prepare different things, 19. for example, for sweet cabbage fritters, or different things to taste.
