Hand rolling Italian Black Pearl noodles (1) rose garden in Black Pearl Castle(shou gan yi shi hei zhen zhu mian yi hei zhen zhu cheng bao li de mei gui hua pu chuan tong de yi shi mian xin xian chang )

Hand rolling Italian Black Pearl noodles (1) rose garden in Black Pearl Castle

Introduction:

"Hand rolling" Italian Black Pearl noodles (1) rose garden in Black Pearl Castle [traditional Italian noodles] fresh taste of Italy on earth, & quot; boots & quot; is the world famous Peugeot, spaghetti is the staple food of Italy, a variety of pasta, ever-changing, let people sincerely think that in the world of pasta, pasta is not very good at making, here I made a private recipe; Hand rolling Italian Black Pearl face & quot

Production steps:

Step 1: prepare the container or bowl for kneading flour, and put in more than 500 grams of high gluten flour.

Step 2: eggs > 5.

Step 3: Cuttlefish sauce > proper amount.

Step 4: make a hole in the middle of the flour in the bowl.

Step 5: knock down the eggs.

Step 6: add salt > 7.5G.

Step 7: add the right amount of cuttlefish sauce.

Step 8: use chopsticks to gently start stirring from the egg in the center, and then follow the clock to turn the flour back and forth from the inside to the outside to form a small dough.

Step 9: arch the container with the left hand, gently grasp the dough with the finger of the right hand, press the dough with the root of the palm, and gradually form the dough with continuous action. After becoming the dough, press the dough with the root of the palm of the right hand, and then continuously rotate and press along the clock from 45 degrees to 90 degrees (the clock time is 7.8 minutes to 15 minutes) until the dough is kneaded.

Step 10: cover with plastic wrap or lid and wake up for 90 minutes.

Step 11: divide the dough into three equal parts and wake up for another 30 to 60 minutes.

Step 12: prepare to knead the panel, pour high gluten flour (for dusting), and take out the dough. (the rest can be covered and rolled in three times.)

Step 13: coat the dough with high gluten flour (for dusting).

Step 14: put the dough stick on top of the dough and hold the two hands on top of the two ends of the dough stick.

Step 15: move the dough stick up and down.

Step 16: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (90 degrees to the right, the clock time is 45 minutes).

Step 17: sprinkle flour and move the dough stick up and down.

Step 18: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or turn it backwards (90 degrees to the right, the clock time is 45 minutes).

Step 19: sprinkle flour and move the dough stick up and down.

Step 20: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or turn it backwards (90 degrees to the right, the clock time is 45 minutes).

Step 21: Sprinkle with flour and move the dough stick up and down.

Step 22: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or turn it backwards (90 degrees to the right, the clock time is 45 minutes).

Step 23: sprinkle flour and move the dough stick up and down.

Step 24: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (90 degrees to the right, the clock time is 45 minutes).

Step 25: sprinkle flour and move the dough stick up and down.

Step 26: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (90 degrees to the right, the clock time is 45 minutes).

Step 27: sprinkle flour and move the dough stick up and down.

Step 28: turn the panel over the reverse side and follow the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (90 degrees to the right, the clock time is 45 minutes).

Step 29: move the dough stick up and down, roll it a little thinner, and the thickness is the same.

Step 30: overlap the center of the panel. (half of the panel overlaps).

Step 31: overlap along the center of the panel. (quarter of the panel).

Step 32: finally, overlap along the center. (one sixth of the panel overlaps).

Step 33: lay a paper towel for conditioning on the spare chopping board, and place the overlapped panel on the top.

Step 34: cut into noodles with a kitchen knife. (the width can be adjusted by oneself).

Step 35: cut noodles.

Step 36: put cornstarch in the spare plate.

Step 37: coat the noodles with corn starch. Corn starch is used to keep the noodles from sticking to each other.

Step 38: the extra cornstarch on the noodles can be removed by gently patting.

Step 39: prepare the preservative film.

Step 40: fold the noodles neatly and put them on top of the plastic wrap.

Step 41: the noodles wrapped in plastic wrap can be frozen.

Step 42: finished product drawing.

Materials required:

High gluten flour: 500g

Eggs: 5 (L)

Cuttlefish sauce: right amount

High gluten flour (for dusting): appropriate amount

Corn starch: right amount

Crude salt: 7.5G

Note: after the experience: 1: the use of large eggs (L), about a 60-65 grams. 2: Salt use common salt, coarse salt can be. 3: In home-made spaghetti, high gluten flour is generally used, and medium gluten flour can be used. 4: The noodles should be rolled thin, and the taste is better. (about 0.1-0.2 cm thick) 5: Cuttlefish sauce is made in Spain, and it can be made in other countries. 6: If the noodles are not used, they can be packed with plastic wrap and put in the freezer. When the noodles are taken out from the freezer, they should be thawed in the refrigerator the night before, or 2 or 3 hours before, and thawed at room temperature. 7: for beginners, it's better to start with 100g flour, a large (L) egg, 1GG salt and cuttlefish sauce. (spaghetti is a kind of noodles with tendons, which is totally different from Chinese egg noodles.) 8: the room temperature in summer is different from that in winter. In summer, the dough wakes up a little shorter. (the room temperature of each family is different. It can be used throughout the year.)

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: Original

Chinese PinYin : Shou Gan Yi Shi Hei Zhen Zhu Mian Yi Hei Zhen Zhu Cheng Bao Li De Mei Gui Hua Pu Chuan Tong De Yi Shi Mian Xin Xian Chang