EntranceHow to cook pasta at home recipe. How to cook spaghetti
It's a bit of a laborious process and a little more complicated than it looks, but it gets easier with practice.
The photo shows the preparation of pasta with durum wheat, which is a little more difficult. You can use any of the flours listed below. If you are a beginner, I advise you to start with Italian flour 00. She is the easiest to work with.
The process itself is the same for dough from any kind of flour. Below I give the standard proportions of liquid ingredients to flour, but it may be that the wap will need a little more or less of one or the other. Since the moisture content of flour varies depending on the humidity in the house, the season and even the period of storage ... The ability to determine the right moisture content of the eye test comes with time. Don't be afraid to try. I tried to describe the process as much as possible, but if you have any questions, do not be afraid to ask!
1 egg + 2 yolks + 1 tbsp. water and ¼ tsp. salt for every 160 grams of flour
For Italian wheat flour 00:
3 eggs + 2 yolks and ½ tsp. salt for every 500 grams of flour
For regular wheat flour:
2 yolks + 1 tbsp. water and ¼ tsp. salt per 160 grams of flour
There are 2 ways to start the dough: by hand or in a food processor. It is easier in a food processor as it is easier to control and correct the moisture content of the dough.
So, let's start with manual:
1) Sprinkle flour onto a work surface. Make a well in the middle and crack the eggs into it. Add water and salt.
2) Gently break the yolks with a fork and actively stir, grabbing a little flour at a time, and so on until all the flour is used.
3) You should get a cool dough. Although it may seem clumsy and too springy at first, this will be corrected after kneading and resting the dough.
In a food processor:
1) In a separate bowl, beat the yolks with the egg and water until smooth.
2) Pour flour and salt into the food processor, turn on the processor and add 1 tbsp each. egg mass, turning off the combine from time to time to scrape the dough from the walls.
3) The dough ready for further processing should have the consistency of couscous.
If the dough is balled, the dough is too wet, add more flour. If too fine grained, add 1 tbsp more. water, and so on until there is a consistency of couscous.
As you take the crumbs in your hands and squeeze and the dough easily converges in a lump and holds, you can start kneading.
4) Knock the crumb with your hands into a ball, punch down and put on the work surface.
Kneading:
1) Start kneading the dough, first just kneading it on all sides. The dough is tough, so you need to make an effort.
2) When the dough has become more elastic, knead as if folding the dough in half and pressing it.
You need to knead the dough for 6-8 minutes. If you press the dough with your finger and it returns to its previous form, the dough is ready.
NB: If the dough literally crumbles under your hands, it is too dry. Cover the dough with a damp kitchen towel and let it rest for 30 minutes. The dough will absorb moisture. And start kneading such a dough again with wet hands. Moisten your hands until the dough is smooth. (If you try to add water to the dough, you will get a slurry).
If the dough is very sticky to your hands, it is too wet. Sprinkle generously with flour and knead.
3) Wrap the dough in plastic wrap and refrigerate for at least an hour. (Up to 24 hours)
Rolling out the dough:
Install the pasta machine in a convenient place for you.
1) Take the dough out of the refrigerator. Divide the dough into 2 or 3 parts, depending on the quantity. Take one part on a floured work surface, and wrap the rest in cling film.
2) Punch down a piece of dough a little and roll out with a rolling pin as thin as possible so that the dough is about the width of a pasta machine.
3) Set the machine to the first position (largest thickness) and skip the dough. 
Then fold the dough in half and pass it again, fold down. And so 10 times.
If the sheet is too wide, fold it in half widthwise.
4) Set the machine to the next position and skip the dough once without folding. And so go from position to position, skipping the dough only ONCE without folding. And so on to the desired thickness.
5) Cover the rolled sheet immediately cling film because the dough dries quickly.
To make tagliatelle ( Taliagtelle) (width 0.5-0.6 cm)Pass through a wide pasta cutter.
For fettuccine (Fetuccine) (width up to 1 cm), it will be necessary to cut it with a knife.
T about the most with papardelle (2-3 cm) this is already wide pasta, it is also tedious to cut with a knife. Sprinkle a sheet of dough generously with flour and roll into a tube and measure the desired width, cut.
Step 1: prepare the flour.
First of all, we lay out a large wooden board on the countertop and, using a sieve with a fine mesh, sift two types of flour onto it: coarse grinding and premium. This must be done in order for these ingredients to dry out, become looser and get rid of any kind of litter, which very often gets into bags along with wheat ground into dust.Step 2: prepare the dough.
Then we collect the flour in a slide and make a recess in its center.
I put a couple of raw chicken eggs without the shell and a pinch of salt. Then we arm ourselves with a table fork and begin to gradually mix these ingredients with whipping movements. We act slowly, taking the flour from the edges in small parts.
When given cutlery stops helping, we continue the process with clean hands, helping ourselves with a kitchen spatula to remove pieces of stuck dough from the board.
If the flour semi-finished product is not kneaded, add a little purified cold water, but this does not mean that you need to pour half or a whole glass, 30–40 milliliters will be enough, and maybe less.
As a result, you should get a very hard, enough, but not too smooth dough, this is not scary, since we will roll it out using a special Italian machine, which will give it the desired density and structure.
We send the finished flour semi-finished product to a plastic bag and leave it there for 15–30 minutes to rest, after that it will be easier to work with him.
Step 3: Roll out the dough.
After the right time, we plug the plug of the pasta machine into the outlet, put the dough on a floured board, knead it slightly and divide it into three equal parts with a knife. We set the kitchen appliance to the highest number, that is, the layers will come out very thick. Then we turn on the start-up and pass a piece of flour semi-finished product through the metal plates.
Immediately after that, we fold it into three layers and repeat this process again 4, 5, 6 more times, or until the dough becomes smooth and beautiful. Roll out the rest of the pieces in the same way.
Then we put the machine on the middle number and pass the layers of flour semi-finished product through it once, from this they will become thinner. We crush them with a thin layer of flour, put them on top of each other and divide them with a knife across into 2 equal parts, as a result we get 6 rectangular cakes.
Next, we set the thickness on the kitchen appliance that we want to get for spaghetti. Again we pass 6 pieces of rolled dough through the machine, but this time each 2 times, and proceed to the next step.
Step 4: form and dry homemade spaghetti.
We install on the machine a special nozzle for cutting Tagliolini pasta, as spaghetti is called in Italy, and with it we cut the first piece of the rolled flour semi-finished product. In fact, everything is very fast, in a couple of seconds you will be holding a bunch of long and rather thin pasta in your hands.
Sprinkle the resulting products with flour so that they do not stick together, and grind the remaining layers of dough in the same way until they are all over. We leave the resulting spaghetti on a cutting board so that the long noodles do not touch each other much, lightly crush with flour, dry it and then use it for its intended purpose.
Step 5: Serve homemade spaghetti.
After cooking, homemade spaghetti is dried a little and then boiled in in large numbers salted water until tender, about 5 minutes. Then they are thrown into a colander, left in it for a few minutes to drain excess liquid, and served as a side dish or used to prepare second hot dishes. Such pasta is very different from store-bought pasta in that it has a richer flavor and a truly homemade aroma. Enjoy delicious food!
Enjoy your meal!
Ready spaghetti can be completely dried and stored in plastic or paper bag in a dry place on demand;
If you want to make spicy spaghetti, before kneading the dough, add some fragrant dried herbs and spices to the flour, for example, sage, mint, savory, lemon balm, and these are just a few of all possible options;
If you plan to use spaghetti after cooking for cooking other dishes, then it is better to subject them to primary heat treatment not for 5, but for 2-3 minutes, let them be a little damp, they will still reach the desired level during baking or stewing;
Any pasta cools down very quickly, so they must be served immediately and preferably on preheated plates;
For cooking 100 grams of spaghetti, you need at least 1 liter of purified water.
Many people know how to cook spaghetti. Indeed, like any other pasta, they only need to be boiled and poured over with boiling water. However, the presented method is only suitable for you if you plan to serve any goulash or sausages with gravy to this side dish. If you do not plan to cook such a dish, then spaghetti should be processed a little differently.
How to cook spaghetti as a regular side dish?
To make such a dish as tasty as possible, pasta should be purchased only from durum varieties wheat. Otherwise, during heat treatment, spaghetti can boil and turn into an unpleasant mushy mass. Moreover, such products contain complex carbohydrates, the processing of which takes a lot of energy, which means that the cooked pasta dish will contribute the least to gaining excess weight.
So, before you cook spaghetti as a regular side dish, you should purchase:
- durum wheat spaghetti (as an option, you can use the Makfa manufacturer) - 2/3 of a standard pack;
- iodized salt - add to taste (1 dessert spoon);
- drinking water - 2 l;
Cooking process
Delicious spaghetti is good to serve as a lunch. In conjunction with meat goulash and cutlets such a dish will quickly saturate your entire family.
For boiling pasta take a large saucepan and pour it into drinking water and bring to a boil. Next, spaghetti is required to be put into the seething liquid, having previously broken them, or in a holistic form. Also add a small amount of salt to the water. So that spaghetti does not stick together, it is recommended to pour one large spoonful of sunflower oil into it.
Cook pasta over medium heat, preferably about 8-11 minutes. If the spaghetti was not made from durum wheat, then it is advisable to reduce this time, otherwise they may boil soft.
Final stage
The readiness of spaghetti, the photos of which are presented in this article, can be determined as follows: you just need to break the pasta with a spoon, pressing them against the wall of the pan. After the product becomes soft, it must be discarded in a colander and rinsed thoroughly under cold water. If you plan to serve a side dish to the table immediately, then finished goods it is desirable to douse with steep boiling water. So you don't have to reheat them in the microwave or in a frying pan.
What is served to the table?
Now you know how to cook spaghetti as a regular side dish. You can serve boiled pasta to the table with beef goulash, sausages, sausages, sausages, fried vegetables, chicken, cutlets, fish and so on. To give such a dish a special taste and aroma, it is recommended to additionally present any sauce, ketchup or homemade marinades to it. Enjoy your meal!
Cooking spaghetti in a slow cooker with mushrooms
You can cook spaghetti not only on a conventional stove, but also using a device such as a slow cooker. To do this, we need a similar set of ingredients:
- durum wheat spaghetti - ½ standard pack;
- iodized salt - add to taste (2/3 dessert spoon);
- drinking water - 1 l;
- odorless sunflower oil - a full large spoon.
At first, a barely audible crunch, then a sugar explosion, fragments of which settle in the corners of the lips, while sweet taste the filling is already spreading in the mouth ...
Macaroons, a piece of heavenly delight that fits between the index finger and thumb, is the most modern of the classics of French confectioners.
Small round cakes with cream filling, colorful confetti with original tastes have become a favorite delicacy all over the world - from the banks of the Seine to the Hudson and Tokyo Bay. (c) Pascale Bernard
Everything you need to know about macaroons: composition, rules for choosing ingredients, what are the “right” macaroons, how to serve and how to give. And also: two basic recipes - in French and Italian meringue and 9 delicious toppings- ganaches, curds, creams. And one more thing: about macaroon fashion, facts and legends, and even a little bit of linguistics…
The main thing about macaroons
Macaroons - a small cake (or complex cookie) made from crushed almonds and meringue - are firmly gaining ground on our table, becoming more and more desired dessert at the holidays.
At first glance, it seems that cooking macaroons is very simple: beat the whites with powdered sugar, mix with almond flour, put them in circles on a baking sheet - and you're done. However, this is not the case. Almond cookies with a characteristic “skirt” are a thing, although not oriental, but very thin, and they will turn out only if you strictly follow all the instructions and strictly follow the recipe.
Almond flour should be fine and dry. The success of cookies depends on its quality. If it is impossible to buy the mentioned component in your area, this is not a reason to despair and close the page - you can cook flour yourself, you only need almonds. Of course, this greatly complicates the already difficult process of baking macaroons, but the result is worth it, believe me!
Proteins for macaroons must necessarily be aged. Ganache and cream - aged. Ingredients are measured to the nearest gram. temperature regime ovens are monitored strictly and closely. Baking cookies is a lot of work that requires concentration, physical effort and a huge contribution of mental strength. If you violate at least one point of the requirements, macaroons will not work - it has been checked more than once!
So, the "correct" macarons should:
- be even, strictly round and appetizingly neat;
- to be the owner of a flawless surface without "tails" and, of course, cracks;
- be glossy, gently shiny and not stick to the skin when pressed with a finger;
- have a crispy crust; if there is no such crust, in front of you is anything, but not macaroons;
- have 4-4.5 cm in diameter (today there are still fashionable mini-macaroons, they do not exceed 3 cm in diameter, and maxi-macaroons, more like almond cakes);
- to hide under the crispy crust a delicate texture, sweet and moist;
- demonstrate a flirty “skirt” (La collerette), the thickness of which should be approximately equal to the thickness of the top of the cookie;
- brag about the delicate filling, the thickness of which is again equal to the thickness of the cookie;
- to have a filling that goes a little, quite a bit beyond the "skirt", teasing the eyes and mouth.
How to serve macaroons?
A special kind of art is the ability to beautifully serve macaroons. Designers come up with special coasters, confectioners compete in unusual ideas, and numerous coffee houses “play” with dishes and napkins. Once I happened to eat macaroons on a stick - it would seem that they are completely incompatible things, however, someone came up with such pampering!
At home, it is better to choose plates for macaroons unusual shape- having carefully laid out the cakes on a dish, try to give a bizarre bend, a non-standard line to a row of cookies, experiment with "towers" and "floors".
Packing macaroons - a separate conversation. Try ordering these cakes to take away at any pastry shop in Paris - I guarantee you will get untold pleasure admiring the box, untying numerous ribbons and bows, touching textured paper, rustling napkins. If you are baking macaroons to take home with you or give a good friend to the hospital, think about the packaging - this is important, this is an integral part of the cakes, this is the general essence of the grand show called "Macaroons!".
2 basic macaroon recipes and a scattering of macaroon toppings
Today, the legendary almond cakes are baked in two basic recipes. Or rather, there are, of course, hundreds of recipes, but they can all be conditionally reduced to two types: macaroons based on regular French meringue and macaroons based on custard Italian meringue.Everything else is variations on a given theme and games with additives. French meringue is easier in cooking instructions, but very unstable - without experience, the chance of spoiling macaroons is quite high. Italian meringue is certainly a little more difficult to prepare, and there are a lot of pitfalls in it, but the dough mixed with it is much easier to work with. The choice is yours, and I suggest starting with a simpler, but at the same time more capricious option.
French meringue macaroons
Ingredients:
- 165 g white almond flour;
- 165 g of powdered sugar;
- 150 g of sugar;
- 115 g of proteins.
French Macaroon Recipe
1. Mix powder and almond flour several times sift through a sieve. Twice 165 g each - this is the way out already finished product, so I recommend initially taking a little more powder and flour, and sifting on the scales in order to clearly know when to stop.2. Whip the whites first at a slow speed, then we increase the speed and continue to soft peaks - at this stage, add sugar a little bit, in a thin stream and, if necessary, a couple of drops (no more!) Of helium dye (a pinch of dry). Beat until sugar dissolves and stiff peaks form.
3. Spatula and very gently mix the meringue with the almond-sugar mixture This step is called "maccaroniage". It is important to find the right moment to stop: the mixture should already be homogeneous, but not runny, the proteins should already combine with the almond flour, but still hold a sufficient amount of air bubbles. Different sources indicate a different number of movements with a spatula - from 10 to 50. I think it’s obvious that you shouldn’t focus on this moment, it’s better to intuitively understand when to stop: the dough should flow from the spatula in a continuous ribbon.
4. Transfer the finished dough to a pastry bag. and put on a sheet parchment paper circles with a diameter of 2-3 cm. There should be a distance of about 2 cm between them, it is necessary to deposit strictly vertically, “cutting off” the dough with a sharp movement to the side. On a properly mixed mass, the “tail” will disperse in a few seconds.
5. After that, you need to raise the baking sheet several times and knock it well on the table surface - so future macaroons will take on a more regular shape, extra dough bubbles will come out of the cookies, the last memories of the “tails” will go down in history.
6. We leave the baking sheet with cookies on the table - the dough should be airy so that the resulting crust does not allow air to escape during the baking process. After 15-20 minutes, gently touch the surface of the macaroon with your finger - if the finger remains clean, you can put the cookies in the oven. If the dough sticks, leave for another 10-15 minutes.
7. Bake at a temperature of 150 degrees for 14 minutes. Depending on the characteristics of your oven, the time may be slightly longer or slightly shorter.
Transfer the finished macaroons to the wire rack directly with the paper, leave to cool completely, and then remove from the parchment.
Macaroons on Italian meringue
Ingredients:
- 300 g of powdered sugar;
- 300 g almond flour;
- 110 g of protein;
- 110 g of protein;
- 50 g of sugar;
- 250 g sugar;
- 75 g of water.
Italian Macaroon Recipe
1. Sifting powdered sugar with flour(again we strictly monitor that the output is 600 g), add the protein (the first 110 g) and mix. Without subtleties and tricks - we just follow the weight, remembering that when baking macaroons, correctly measured components are half the battle.
If necessary, add powder or gel dye.
2. From sugar (250 g) and water we cook syrup up to 120 degrees. If you do not have a cooking thermometer, focus on the string of syrup - it should stretch well between two fingers, not tear (not overcooked) and not break (overcooked).
3. At the same time, egg whites are whipped. with sugar (50 g) - to soft peaks. Ready syrup, hot and scalding, is poured into the protein mass in a thin stream, while the mixer is not turned off. The mass will increase very much in volume, and then become shiny and smooth.
4. We connect the two masses, we make a macronage(in this version - not very almond-shaped, the meringue is stable and strong, so knead intensively, the mass should be glossy and fall from the shoulder blade with a ribbon), after which ready dough we transfer it to a pastry bag and place it on a baking sheet in the form of circles with a diameter of 2-3 cm. Cut off the “tail” with a sharp movement to the side, leave a distance of 2 cm between the cookies.
Grasping the two edges of the baking sheet, knock them on the edge of the table several times.
5. Leave for 15-30 minutes to air, after which baked at 150 degrees about 14 minutes (we look at the features of the oven).
6. When the pasta blanks are baked, you can connect the cookies in pairs. The filling is transferred to a pastry bag, squeezed out onto half of the baked cookies, after which it is covered with the second half. By the way, for this it is convenient to immediately lay out two rows of blanks on a baking sheet - half “head” down, the second half - vice versa. So it is more convenient to deposit the cream on the first part of the cookie and quickly close the second.
Recipes for fillings for almond cakes
Well, let's dwell a little on the fillings. Jams, Kurds, ganaches, creams, chocolate spreads- there are a lot of options, and new ones are constantly being invented, unusual and original ones are being created. Try, create, experiment - and you will definitely find your perfect combination.Classic chocolate ganache
Ingredients: 100 g dark chocolate, 100 ml heavy cream.
Break the chocolate into pieces and pour over the warmed cream. Knead with a spatula until a homogeneous, smooth mass, cover with cling film and leave in the refrigerator for at least 10 hours.
coffee ganache
Ingredients: 200 g dark chocolate, 100 ml heavy cream, 30 g coffee beans.
Cream mixed with coffee beans, bring to a boil, leave to brew. Melt the chocolate in a water bath, strain the cooled cream into it. Stir until smooth, cover with cling film and refrigerate for at least 10 hours.
Ganache on white chocolate
Ingredients: 200 g white chocolate good quality, 150 ml heavy cream.
Break the chocolate into pieces, put in a bowl, pour the cream brought to a boil, knead a smooth homogeneous mass. Cover with cling film and put in the refrigerator for 10 hours.
Raspberry ganache
Ingredients: 50 ml heavy cream, 200 g white chocolate, 100 g raspberry puree.
Mix the cream with mashed potatoes, bring to a boil, pour in the chocolate broken into pieces and stir well. The mass should be smooth and glossy.
Cover with cling film and put in the refrigerator for at least 10 hours.
lemon curd
Ingredients: 115 g egg mixture, 120 g sugar, 80 ml lemon juice, zest of 1 lemon, 125 g butter.
Mix freshly squeezed juice with sugar, add zest, stir in the eggs and put the mixture on water bath. Stirring constantly, cook until thickened (15-30 minutes). Cool, then add butter room temperature and whip. Cover with cling film and refrigerate for at least 12 hours.
Raspberry cream
Ingredients: 300 g grated raspberry puree, 100 g sugar, 1 tbsp. l. with a "hill" of starch, 1 tsp. gelatin.
Pour gelatin with a small amount of water, leave to swell.
Mix raspberry puree with starch and sugar, bring to a boil, but do not boil. Stirring, cook until thickened. Add gelatin, cover with cling film and refrigerate for at least 12 hours.
Ganache "Green tea"
Ingredients: 100 ml heavy cream, 200 g white chocolate, 1 tsp. green tea.
Mix the cream with tea, bring to a boil and let it brew. We filter, pour through a sieve on the chocolate melted in a water bath. Stir and let stand under cling film for at least 12 hours.
pistachio ganache
Ingredients: 200 g milk chocolate, 100 ml heavy cream, 15 g pistachio paste.
Bring the cream to a boil, pour over the broken chocolate, knead until smooth. homogeneous mass then add the pistachio paste and mix. Cover with cling film and keep in the refrigerator for at least 10 hours.
mint ganache
Ingredients: 100 g good quality white chocolate, 40 ml heavy cream, 2 tsp. mint liqueur, green dye if desired.
Pour the chocolate broken into pieces with the cream brought to a boil, knead until smooth, add liquor and dye, mix again and, covering with cling film, put in the refrigerator for 10 hours.
Saffron and orange, licorice, rose, pralines and chestnuts, nuts and coconut flakes, champagne and liqueurs, all kinds of berries and fruits, vanilla and cinnamon, lilies of the valley and violets - there are many additives to creams and ganaches, try and create! By the way, depending on the filling, macaroons are also colored - traditionally, cookies with lemon curd are prepared in yellow, and raspberry jam “asks” for adding red dye to the almond mass.
Baking macaroons at home is not easy, however, if you try to create this magic with your own hands at least once, conjure yourself something amazingly delicate and unusual, you will no longer be able to just forget about macaroons. Difficult, time-consuming, not fast, but worth it!
Macarons: facts, legends, investigations
Having been born, macaroons quickly became popular - so much so that several regions of the Mediterranean began to challenge the right to be called the birthplace of cookies. It is clear that everyone tried to come up with something of their own, special, trying to stake out the right to be a parent, however, to this day it is impossible to reliably state that France is the region where the popular delicacy took its roots.According to one of the legends, the Carmelite sisters in one of the monasteries of the Nancy district came up with macaroons - trying to diversify the meager food, they were guided by the instructions of Teresa of Avila: "Almonds are good for girls who do not eat meat." The recipe was born within the walls of the monastery, and during the French Revolution, the nuns, who hid from the outraged people in the house of the local doctor Gormand, baked cookies for sale, earning their living - and it was then that macaroons became incredibly popular. There is a street in Nancy that bears the names of the Carmelite sisters, and besides, the Maison des Soeurs Macarons house-cafe still exists - the owners consider themselves to be the bearers of that original recipe, according to which the macaroons of its creator were baked.
However, there are other versions of the origin of macaroons - many believe that macaroons were brought Italian chefs, which Catherine de Medici took with her when she married Henry II and moved to France.
How macaroons became world famous. "Macaroon" fashion
Be that as it may, in fact, the fact remains: almond cookies, having been born, very quickly became popular. First, the macaroons were glued together with hot steam - a two-sided almond cake was obtained. Delicious, crumbly, crispy, but still slightly dry. But at the beginning of the twentieth century, the confectioner Pierre Defontaine, the owner of the famous Laduree confectionery house, traveling around Europe, tried a delicate chocolate cream- and it was he who came up with the idea of \u200b\u200bgluing macaroons with a great filling. Absolutely incredible, but until 1930 no one had the idea that dry macaroons could be ennobled with cream. Hooray for Pierre Defontaine!
And from this moment, the real flowering and rapid rise of macaroons begins. Experiments with fillings, games with additives, fantasies with flavors and, of course, all kinds of dyes - this is the way the development of macaroons has gone. Paris officially becomes the capital of macaroons and the trendsetter of "macaroon" fashion. Today, Pierre Defontaine's Laduree pastry shops sell at least 15,000 macaroons daily, and for some reason I'm sure that this is far from the limit. And if you figure out how many cafes and coffee shops there are in the world in general and in Paris in particular, which cook and serve almond delicacy, the figure turns out to be breathtaking.
Every self-respecting confectionery house is simply obliged to have a dozen or two of its own, branded recipes for making almond desserts. What's more, once a year, Paris celebrates Macaroon Day, invented by Pierre Herme, a French pastry chef. This is a special holiday for which it is customary to prepare ... c new collection macarons! The most famous confectionery houses in France, famous culinary specialists from Germany, Belgium, Great Britain, the USA, Japan strive to take part in the annual event, and by this day every culinary name is simply obliged to come up with and demonstrate something completely new, unusual, non-standard.
The latest trend is savory macaroons with olive and cheese flavors, chili and gherkins, capers and goose liver, white truffles and basil. Of course, this is a special kind of cooking that has more to do with art than family tea with homemade cakes, but even at home, in an ordinary 12-meter kitchen with a standard set of dishes, you can dream and learn, grow and strive for something new, unknown, interesting.
By the way, in France, macaroons are sold even in McDonald's - and, in my opinion, this is another undeniable proof of the popularity of this dessert.
And one more thing: macaroons, pasta and cooking for philologists
How, after all, is it correct to say - “pasta”, “macaroons”, “pasta”, “macaroons” or something else? Let's dig into history.
Of course, now you can hardly prove what was at the beginning - a chicken or an egg, however, the facts exist: in one form or another, cookies based on whipped proteins and almond flour exist in many cuisines of the world. The luxury that we are used to, which is found on the beautiful covers of glossy culinary magazines, which adorn the windows of pastry shops, comes from France.
In the original language, the name sounds like "macaroon" (French macaron), although a simple transliteration gives "macaron". Both words are so common that, if it depended on me, I would have said a long time ago: say whatever you want! Alas, this is not in my power, so I will whisper softly: as you feel comfortable, pronounce it, the main thing is confidently and authoritatively!
“Macarons” and “macaroons” may sound beautiful, but definitely not correct: the ending “s” in the original language speaks of the plural, which in Russian is formed completely differently.
In addition to the French gourmet comrade, there is also a popular American: the same whipped squirrels, powdered sugar and coconut flakes. AT English language cakes are called macaroons, and here there can’t be two options - they are pronounced exactly like “macaroon”. Or rather, “macaroons”, but we have already decided that we will not say that, right?
Apparently, in order not to confuse similar names (and cookies are somewhat similar, you must agree!), And two pronunciations were popularized - macaroon and macaron.
The “macaroon” option is closer to me - after all, the word “pasta” is associated with pasta, but I don’t want to mix God’s gift and scrambled eggs in one cutlet. Although ... according to one version of the origin of the name of the cakes, they are not so far from pasta. They say that earlier in Italy there was a dessert soup - pieces of dough mixed with almond flour. Over time, almonds went their own way, pasta went their own, but the common name (pasta) stuck to each dish.
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 machine, 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:
- Pasta machine with mixer function.
- Sieve for sifting flour.
- Oven for drying mascarons.
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.