If there is one thing Baking school Instructor Jen Ren wants you to know about homemade Macarona, this is this: “It is super accessible!”
She embodies that ethos itself. “I made homemade pasta while camping,” she rooms. “I used a wine bottle for rolling, a tarp-covered picnic table for a work surface, and boiled it in a pot over the fire.” If Jen's escapades prove something, it is the homemade Macarona must not be complicated – and you can definitely make it without a car without a car. It can only be a little more work-intensive process.
There are plenty of handmade maara shapes that do not require a car at all, from simple picky to Pilovi Gunocchi. However, the article will focus on flat, ribbon-cut noodles – as Fresh pasta Or Semolina pasta – Since the noodles usually require a Pasta car.
Photography and eating styling by lies nyly
How to make homemade pasta without a car
First, a randov of what you need:
Prep your work surface with an ample dusting of flour, to prevent sticking. “Never be worried about how much flour you use on your work surface,” says Jen, because most of it will come off while you cook the noodles.
Leave the dough rest about a half hour after initially kneading it, start to roll the dough out with a rolling pin. You can fold the dough several times at the beginning of rolling to reach a cleaner rectangle shape, and make sure that the dough is evenly is evenly thick every time you make a fold. If the dough feels weak and is breaking easily, incorporate more folds while rolling to add strength.
Photography and eating styling by lies nyly
If the dough is too strong, it may start to snap back and become difficult to roll. As bread dough, the gluten only needs a few minutes to relax: let the covered dough rest for 5 to 10 minutes, and return to roll. If your dough is consistently giving her trouble, jen recommends additional part of Durum flour To your recipe, or increasing the percentage of durum flour if there is already in your dough, to increase extensibility. (Or try this Golden Status Cake Recipe.)
To roll, start in the middle of the piece of dough and roll away from you. Return your PIN to the middle of the piece, and roll to you. This will help you get a long thin piece and more consistent length noodles like rolling in a round. Repeat this motion: beginning in the middle again, roll away from you, return your pin to the middle and roll to you. You want to roll all the beach beach, so that it is even thick.
Photography and eating styling by lies nyly
You want to shoot for your dough to be approximately 1mm thick, but this is not accurate: a little thinner or thicker is good. Once you worked your dough from thick to thin, you can try if it is ready with a nifty trick that Jen likes to learn in her cloud and blow on it. If the dough ruffles like you hit, it's thin enough. If it doesn't move, it's too thick and needs to be rolled out more. (Cook pasta noodles that are too thick and you will get “beef jerky,” as Jen describes it.) If the dough, it is very thin and will be cooking – keep an eye on it while you boiling. (Learn more: How to cook fresh pasta.)
Another way to say if your dough is thin enough: you can see light through it if you keep it up; You can even read a newspaper through him. You may choose to roll a thicker noodle. If you want a more powerful in this case, in which case, you should be about the quarter.
Photography and eating styling by lies nyly
To cut your noodles, use a bank knife to cut the dough into 12 “long strips. Use one length at time, lightly coat the top with a little flour (Semolina Particularly good if you have it), then loosely rode it up. Using a sharp chef knife to cut the rolled-up dough into strips, making noodles as narrow or like wide as you wish – about 3/4 “width and toss lightly.
The more times you roll Macarona with the hand, the more comfortable you will get with the process. And remember Jen's advice: “Don't upset it!”
Cover photo by Patrick Marinello; Foods stealing by Yekaterina Boytsova.