Tool for making mastic cakes. The most necessary tools for a pastry chef

A pasta machine as a business idea deserves due attention. This is one of the most economical ways to do business from home. To start a pasta business with such a machine, you will need very little capital, which makes it accessible to everyone. You can start with just $300. The pasta machine itself and related equipment is relatively cheap. And if you calculate its benefits and profits from such a business, then in the first month you can reach profitability. The pasta maker comes with a variety of attachments. If you wish, you can still buy such good things to expand the range. Before making pasta, you need to study a simple recipe. Use good quality bread flour as it has a high level of gluten in its composition. This is very important for pasta, because they must have a special texture. It is basically a class 1 flour. This flour is very soft and has a very fine grind. If you want to get pasta that is not too hard, then get regular flour. As for the recipe and ingredients for cooking pasta using a typewriter, then here you can additionally use semolina flour, rice and egg yolk, according to the recipe. It is also very important to add natural food coloring to prepare colored dough. This will help make your pasta competitive and appealing. Check out the table of natural food coloring. You can use those colors and dyes that are convenient for you and always at hand.

Budget line makes pasta in every kitchen

Pasta production is a great business idea for minimal investment. Food is a commodity that will be relevant at all times. Pasta is a very popular product among consumers. Finding customers who want to buy pasta for a reasonable price is quite simple. Pasta has a fairly long shelf life and does not require special conditions during transportation. Pasta is made mainly from flour and water. Accordingly, the costs are minimal. Homemade pasta business is affordable even for the poorest investor. The simplicity of creating such a business is within the power of housewives. To organize a minimum production line, at home you will need equipment:

1. Pasta machine with mixer function.
2. Sieve for sifting flour.
3. Oven for drying mascarons.

This is quite enough to start making pasta at home and sell it on the market. It is unnecessary to build a complex business plan here, everything is quite transparent. A bag of class 1 flour can be bought at a wholesale price of $22, i.e. $0.44 per 1kg. The retail price of pasta on the market is from $0.74/1kg. Estimated profit is 68% of the invested funds.

The principle of operation of the machine in the process of pasta production

The pasta machine works through most stages of production. The dough can be kneaded directly in the machine itself, a simple re-equipment of the equipment will help with this. If you have chosen the right model, it can be retrofitted with special augers to support the mixer functions. After your dough is ready, put it in a cool place for a while. And then you swing the dough into a roller and feed it into the receiving tray of the machine, which is previously reconfigured for the production of pasta. And make pasta own production any form and complexity. The shape depends on the nozzle installed on the machine and your imagination. You can also adjust the length of the product (size) to taste. Semolina flour is used to sprinkle the receiving tray, auger and nozzles so that the dough does not stick to the walls of the machine. In order to get the thickest garnish pasta, you can use a special nozzle. In the same way, you can cook noodles, spaghetti and exclusive products.

Small business high capacity pasta machine

When you develop a good base of regular customers, find your markets and ways to sell products, a problem may arise. This is the performance of the line. At this point, you should think about upgrading the production line. You can use a more expensive pasta machine with an excellent performance of 12 kg / hour. A new, productive pasta machine will not only increase the turnover of products, but will also facilitate your work without hiring workers. The Italian brand Marcato Ristorantica produces productive machines for pasta, noodles and spaghetti, which operate in automatic mode. Dough kneading, rolling, cutting - all processes are carried out automatically, you only need to install nozzles, load flour with water and set the necessary parameters (length, thickness, speed, etc.). With such a machine (extruder) it is possible to work in continuous production mode. The cost of productive equipment is quite high - $ 4375. But on the other hand, there is something to pay for when you already have an established business. Nozzles are made of bronze (very easy to clean). The length of pasta products is monitored by a special sensor with a photocell. Rolling out and cutting of the dough occurs automatically in just 4 minutes. Well, in general, as already mentioned, the productivity is 12kg. in an hour, and this is already a home mini-factory. As a result, the business idea looks very attractive. Simple business concept, simple business plan. Simple production steps with very little investment. Manufactured products are also attractive, as they are food - an energy resource and consumable material for humans. But even if there are problems with the implementation during certain seasons, then one can optimistically notice the fact that free pasta in the kitchen will not bother anyone.

Spaghetti can be a side dish for almost any dish. They are prepared in several ways. But many housewives are afraid to use this type of pasta, because they do not know the technology of its preparation. Thanks to this article, you will learn not only how to cook spaghetti correctly, but also how to make the most delicious dishes out of them.

How to cook spaghetti - cooking secrets

• By appearance This paste resembles a thin straw. When cooking spaghetti, it is important to consider that pasta increases 3 times. But it is customary to measure them dry. So for one serving you need 50 g of the product.

• Spaghetti is cooked. In this case, there is a certain proportion of dry product and water. For every 200 g of paste, 2 liters of liquid must be used. Such an abundance of water is not accidental, so the pasta will boil from all sides, and they will not be cramped in the pan.
• There is an opinion that spaghetti is cooked only in special dishes. Experienced housewives argue that the pan can be any, but with a thick bottom. The main condition for a delicious dish is to follow the technology of its preparation.
• Fill a saucepan with purified water, bring it to a boil. To reveal the taste of the pasta, salt must be added to the water. For 100 g of product, use no more than 10 g of salt.

Advice. Best added when cooking spaghetti sea ​​salt, because it has rich taste. But at the same time, such salt is more salty, so it will require a smaller amount per 100 g of product.

• There is another important feature of cooking spaghetti - be sure to add a tablespoon vegetable oil into boiling water. It will not allow spaghetti to stick together during cooking and will cover with a thin film already finished product. This way you don't have to use extra oil in the dish.

• The paste is laid only in hot water. If you put spaghetti in a cold liquid, they will quickly stick together. Also, you will not be able to correctly calculate the cooking time.
• Spaghetti first dip in boiling water on one side. Then, as they soften, gently press the pasta on the top and gradually lower it into boiling water.

• If this procedure does not work for you, then use an ordinary frying pan for cooking, but only with high walls.

• Stir the spaghetti frequently while cooking to keep it from sticking together and pulling away from the bottom of the pot.

• Cooking time for pasta depends on the type of pasta and the dish in which you plan to use the product. So durum wheat spaghetti takes longer to cook than regular pasta. For a side dish with spaghetti meat, cook for about 8 minutes, for salads, cook pasta for 10 minutes. If you add to the dish hot sauce then cook the product for no more than 6 minutes.

Important! Each type of spaghetti has a different cooking time. Therefore, carefully study the instructions for each new type of pasta for you.

• Drain the boiling water from the cooked pasta with a colander. If you plan to use the spaghetti as a garnish, then immediately transfer it back to the empty pot.

• For casseroles and salads, pasta should be rinsed in cold water. This will stop the cooking process.

How to cook spaghetti with bacon and tomato sauce

Cooking for pasta various sauces but especially tasty dish turns out with tomato dressing. To prepare 200 g of spaghetti, you will need the following products:

• meat broth- 400 ml;
• red wine - 1 tbsp.;
• onions - 1 pc.;
• garlic - 2 teeth;
• cherry tomatoes - 12 pcs.;
• arugula or lettuce - 1 bunch;
• zucchini - 1 pc.;
• tomato paste - 1 tbsp. l.;
• hard cheese - 100 g;
• salt and spices to taste.

• Step 1. Dilute the water for cooking spaghetti with broth, but use only half of its volume. With it, the dish will turn out more satisfying. There is no need to add vegetable oil, as the meat broth is fatty.

• Step 2. When the liquid boils, add salt and lay out the paste. After a couple of seconds, dip the spaghetti completely into boiling water.

• Step 3. Leave the pasta to cook for the indicated time on the package. At the same time, do not forget to stir them.

• Step 4. While the spaghetti is cooking, prepare the dressing for the dish. Cut the onion into cubes and pass in hot oil in a frying pan. Keep the fire to a minimum.

• Step 4. When the onion turns golden, add chopped bacon to it. You can use minced meat instead. Lightly fry the mixture.

• Step 5. Increase the fire to the maximum mark and add tomato paste. Mix well with onion and bacon.

• Step 6. Cut the cherry tomatoes into slices or in half, add to the pan. Pour in the wine immediately and add the minced garlic. Simmer the mixture for about 5 minutes to completely evaporate the alcohol.

• Step 7. Cut the zucchini into cubes and add to tomato sauce to the pan. At this stage, season the dish with spices and salt. If desired, you can add spicy ketchup, but this is optional.

• Step 8. Pour the remaining broth into the mixture and simmer the sauce until the liquid in it evaporates. The dressing should be thick.

• Step 9. In the meantime, your spaghetti should be cooked. Drain the pasta into a colander.

• Step 10. Then grate the cheese on a coarse grater.

• Step 11 Rinse the greens, sort and dry from excess moisture. Spread it out evenly on a plate.

And if now we mainly buy noodles in the store, then quite recently neither Russian nor Italian housewives had much choice, and they constantly made pasta at home. There is nothing complicated about this (especially if you get a pasta machine), but you will know exactly what products your pasta is made of. Today you will have a long read - first the recipe itself, and then a video and a story about the various methods of making pasta.

How to cook pasta, noodles and macaroni at home

In Italy, typo 00 durum wheat flour is used to make pasta, and if you are going to cook dishes from your pasta Italian cuisine, look for it in supermarkets: this is a particularly fine flour, and the paste from it turns out to be denser and not so soft. However, if there is no such flour, take ordinary wheat flour of the highest grade, with it the pasta will turn out not the same as that of Italian grandmothers, but also not bad.

Sift 200 grams of flour into a bowl, break two large chicken eggs, add a pinch of salt and knead the dough. It should be tough but elastic and not sticky to your hands, so you may need to add a little flour or water when you cook the pasta. It is impossible to predict this - it all depends on the quality of the flour, the weight of the eggs, the humidity of the air and other factors, but over time you will learn to feel the correct consistency of the dough. After vigorously kneading the dough, roll it into a tight ball, cover and let it rest for half an hour or longer.

Roll out the dough ball into a sausage and cut it into several smaller balls. Roll out each ball into a thin rectangle, generously flouring both the surface of the table and the dough itself on the top side - so that it dries faster and does not stick to the table and rolling pin. Having rolled out all the dough, arm yourself with a sharp knife and cut it into strips of the desired thickness (very narrow for spaghetti and noodles, wider for tagliatelle), rectangles for either beshbarmak, or any other shape that you like. Dough is prepared in the same way for all varieties: it is better to cook them right away, but all other types of pasta should first be dried and then put in the refrigerator or frozen.

How to cook pasta with a pasta machine

From the kitchen inventory for the method described above, you only need a bowl, a rolling pin and a knife, but apart from them you will need remarkable strength - after all, kneading and then rolling out a tough dough is not as easy as it seems at first. In this sense, a very useful tool is a pasta machine - so useful that I highly recommend getting one for anyone who loves pasta, noodles and so on, and regularly cooks dishes with them. Such machines are manual, electric, and I have mixer nozzles in this role, about which I wrote recently.

The kit includes three nozzles, one of which is used to roll out the dough, and the other two are used to cut the rolled sheets into linguine and tagliatelle, respectively. Such a disposition surprised me - for some reason I expected that it would be possible to change the width of the cut, but here there are only two rigidly fixed options, to switch between which, in addition, you need to change the nozzles. At the same time, their width is only about 10 centimeters, that is, it is better not to overdo it with the amount of dough that you will roll out at a time.

However, in practice, making pasta with these nozzles is quite convenient. Having installed the nozzle for rolling out the dough - it is attached to a special connector in the head of the mixer - turn on the second speed (the instruction suggests setting the speed from 2 to 4, but the lower it is, the less risk of spoiling something), and set the thickness of the dough to 1 First, roll a small piece of rested dough a couple of times to make it a thick but flat sheet, and then pass it through the nozzle several times, folding in half after each rolling, so that the dough becomes as elastic as possible. After that, reduce the thickness of the dough by 1 division, each time rolling the sheets through the nozzle 2-3 times, until you reach the thickness of the dough 5. After that, you can install the selected dough cutting nozzle and pass all the rolled sheets through it. To prevent pasta from sticking together, do not be greedy with flour for dusting, the nozzles themselves should not be washed with water after finishing work - instead, let the dough dry and clean the nozzles using the brush included in the kit.

In principle, your pasta is already ready: you can either dry it by hanging it on a special stand, the box with which I captured a couple of photos above, and then either put it in the refrigerator or freeze it until better times. In the latter case, it is better to roll the paste into nests for easy storage. KitchenAid, by the way, in addition to these nozzles, also has a press that allows you to form tubules of various diameters, spirals and spaghetti, but for now these are enough for my needs.

For better clarity, I made a video recipe for homemade pasta, which, in my opinion, describes this process in some detail and exhaustively:

(As you know, video recipes are not my forte, so I will be very happy if you leave your comments on what you liked and what you didn’t, so that next time I can make it even better).

If you are interested in the attachments that were used in the filming of this video, then here they are - KitchenAid Pasta Roller Knives.

Finally, I will give advice - more homemade pasta, noodles and pasta, good and different! They are worth it.

Pasta is one of the easiest side dishes to make and goes well with just about any meal.

We will give practical advice on the topic of how to cook pasta so that they do not stick together and we will even describe how to cook pasta not only in a saucepan, but also in a microwave and a double boiler.

How to cook pasta?

Take a pot large volume, at least 2.25 liters. Then the water will not boil away, and the pasta will not turn into a sticky mass. Pour 0.5 liters of water into it and put it on the stove, turning on the maximum fire. Put about 10 grams of salt (optional).

After the water boils, lower the pasta. If you're using long pasta (like spaghetti), don't break it, just place it in the pot. After half a minute, the lowered ends will become soft, and you can lower them to the bottom completely.

After the water boils again, reduce the heat to a medium or minimum level. The water should only boil slightly. Do not cover the pan with a lid during cooking, otherwise the water will boil away and flood the stove, and the pasta will stick together. Better to leave it open. Be sure to stir the pasta during cooking so that it does not stick together and stick to the bottom of the pan.

After 8-9 minutes, check the pasta for doneness. They should not be too hard or too mushy. It is better to read the instructions on the package in advance, which indicate the cooking time, and follow it.

When the pasta is ready, drain it in a colander and let the water drain, placing the colander over the pot.

How to cook delicious pasta? Secrets of experienced chefs

• While cooking, add a tablespoon of vegetable oil to the pasta. This will keep the pasta from sticking together while cooking.
• Be sure to drain the water immediately after cooking the pasta. If you are using pasta hard varieties rinse them with hot water. Some people advise rinsing pasta with cold water. In no case should this be done, as you will sharply lower their temperature, and they will rather stick together.




• Dip the colander in boiling water first. This will prepare it for the hot pasta so it won't stick to the sides.
• To give a special taste to the dish, put 50-70 grams in the pan where the pasta was cooked. butter and melt it down. Then put the pasta back in and stir. Your creation will acquire a pleasant aroma, become tender, and will not stick together.
• You can also mix the finished pasta with the sauce and reheat them for 1-2 minutes. So your dish will become even more juicy and rich.
• Serve pasta fresh and hot. After drying, they will already become tasteless, and warming up will not help here. You should also preheat the plates on which the pasta will be served.

How to cook pasta?

• If you are cooking spaghetti, place them on plates using special tongs, while raising them high. This way you can easily separate one portion from another.
• Pasta is best served with sauce. Recognized classics of culinary art are considered italian pasta. Therefore, it would be wise to heed the advice from Italy. Italians choose the sauce before they start cooking. There is an unwritten rule according to which a thick sauce (for example, cheese or cream with herbs and vegetables) is served with short and thick pasta. Long and narrow pasta is traditionally served with more delicate sauce and seafood.

How to choose the right pasta?

Macaroni is made from various kinds raw materials, including rice, buckwheat and even beans. The most common, of course, pasta made from flour. But even here there are some peculiarities.




to group A (or top grades) include pasta made from durum wheat. Group B pasta is made from soft vitreous wheat flour. They are cheaper. Group B includes pasta from wheat flour top and first grade.

The most useful are pasta made from durum wheat. They have the highest level of insoluble fiber, which improves digestion. And they don’t get fat from such pasta, as they contain complex carbohydrates. This can be judged by looking at Italians who have been eating such pasta all their lives.

Recipe for spaghetti with broccoli sauce

The energy value of such a dish varies in the region of 327 - 351 kcal. Poor quality pasta boils quickly. Therefore, before purchasing a package of pasta, make sure that they are made from durum wheat. Their packaging should read "di grano duro", which means "hard grain" in Italian.

How long to cook pasta?

The packaging of pasta usually indicates the period of their preparation, which may vary depending on the raw materials from which they are prepared. Usually it is 7-10 minutes. However, after 6-9 minutes of cooking, you need to check the pasta for readiness. They should not be rigid and should not fall apart.

How to cook navy pasta?

You can catch one pasta and taste it. Pasta and Italian pasta lovers prefer slightly undercooked pasta “al dente” (to the tooth).

How to cook pasta in the microwave

This option is very convenient for bachelors and working women. It is also convenient to prepare such a dinner for hastily in the office. The microwave allows you to set a certain time, and it will inform you about the readiness of the dish itself. At this time, you can safely do other things.




To cook pasta, place pasta in a microwave-safe bowl, add water and salt. The volume of water should be twice the volume of the product. Set the timer to 10 minutes and wait. It is advisable to take the dishes higher so that the water does not actively boil away in the microwave.

Cooking pasta in a steamer

This method is not only convenient, since you do not need to monitor the power of the flame and stir, but also useful. All products cooked in a double boiler become more saturated and do not lose their beneficial qualities.

Pasta should be lowered into a container for rice and also pour water and salt. Usually, each steamer comes with instructions for preparing various dishes, where the cooking time is indicated. If it is not in the instructions, it should be indicated on the steamer itself. The optimal solution, as already noted, is to set a timer for 10 minutes. After cooking, be sure to also discard the pasta in a colander.




Many people think they know exactly how to cook pasta. However, as it turns out, there are many secrets of their preparation. You just need to follow them, and then pasta dishes will be healthy and tasty ..
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At first glance, cooking pasta at home is a daunting task. Despite the fact that this requires a lot of effort and time, you will be generously rewarded for your efforts. They are not a replacement for the usual factory-made pasta that can be found on the shelves of any supermarket. With their unique texture, paired with certain types of sauces, they are sure to please the true pasta connoisseur. Pasta at home literally melts in your mouth, especially if you serve them with a sauce made from butter or cream. Those who limit themselves to store-bought products are actually depriving themselves of the pleasure of tasting the true taste of pasta.

They only require two ingredients to make them: flour and eggs. Some also add salt and/or olive oil, but this is not necessary and, according to some experts, is at odds with traditional recipe. After kneading, the dough can be subjected to the following processing: either manually rolled out using a conventional wheel; or passing through the rollers in a special manual pasta cutting machine. Now we will take a closer look at the process of cooking fresh pasta in the second way.

Flour and eggs: Place the flour in a large bowl and make a small well in the center. We break two eggs in the center, beat them lightly, gradually grabbing the flour from the edges, until homogeneous mass. Mix the dough thoroughly by hand.

We knead the dough: we transfer the dough to a table sprinkled with flour in advance and knead as follows: with the back of the hand, roll out the dough in one motion away from us and turn it back towards us; we do the same with the second half, previously untouched: roll out, fold. Continue for 8-10 minutes until the dough thickens and becomes smooth.

We roll out the dough: following the instructions, we install the pasta machine on the table and place the rollers in the widest compartment. Next, divide the dough into four parts, take one and roll it out 1-1.5 cm thick, pass it through the rollers, while turning the handle. Fold the dough three times and again pass through the rollers, repeat this procedure two more times. We turn the disk to the next mark, thereby narrowing the space between the rollers and skip the dough again. We continue the same, each time reducing the distance between the rollers until the arrow on the disk reaches the last mark. Set aside the rolled out dough and do the same with the rest of the pieces.

Cutting the dough: Most pasta machines are equipped with several types of blades for making noodles, fettuccine and tonnarelli pasta. In order to cook fettuccine pasta at home, the dough should be passed through wide blades. Distribute the resulting strips on a towel so that they do not touch. For tonnarelli we use narrow blades. It is also possible to cook pappardelle pasta by hand: cut the cooked parts of the dough in half; then we subject it to machine cutting with a thickness of 2.5 cm, using a special wheel.

Valentina Bondar