Hand rolled Italian golden noodles (Part 1): garlic and pepper in golden waterfall(shou gan yi shi huang jin mian xi lie zhi yi huang jin bao bu li suan jiao xiang chuan tong de yi shi mian xin xian chang )

Hand rolled Italian golden noodles (Part 1): garlic and pepper in golden waterfall

Introduction:

"Hand rolled Italian golden noodles (Part one of the series): garlic and pepper in golden waterfall [traditional Italian noodles] there are many kinds of fresh italian golden noodles. Although they are not very good at pasta, they often make Italian noodles to eat. Here I'm going to make a fool of myself again. I'm one of the series of Italian golden noodles

Production steps:

Step 1: five eggs.

Step 2: olive oil > 10 G.

Step 3: high gluten flour > 500g.

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

Step 5: add crude salt > 7.5G.

Step 6: pour in the olive oil.

Step 7: knock down the eggs.

Step 8: stir with chopsticks. (any prop that can be stirred is OK.)

Step 9: the chopsticks gently start to stir the egg in the center, and then follow the clock to stir the flour back and forth from the inside to the outside to form a small dough.

Step 10: form a small dough.

Step 11: arch the container with the left hand, gently grasp the dough with the fingers of the right hand, and press the dough with the base of the palm. The continuous action gradually becomes the dough. After the dough is formed, press the dough with the root of the palm of the right hand, and then rotate it continuously from 45 degrees to 90 degrees along the clock (the clock time is 7.8 minutes to 15 minutes) until the dough is formed.

Step 12: use plastic wrap. (the size of the pot cover depends on the size of the container, which can be sealed).

Step 13: 90 minutes after the dough wakes up.

Step 14: divide the dough into three equal parts, cover with plastic wrap and wake up for 30 to 60 minutes.

Step 15: when you wake up, take out the dough and cover the rest with plastic wrap. (it can be rolled in three times.)

Step 16: prepare to knead the panel, pour the high gluten flour (for dusting), flatten the dough and put it into the middle of the flour, and evenly dip both sides of the dough with flour.

Step 17: dip the dough into the center of the kneading panel.

Step 18: put the dough stick on the top of the dough, hold the two ends of the dough stick with both hands, and move up and down.

Step 19: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, the clock time is 15 minutes) or turn it in the reverse direction (90 degrees to the left, the clock time is 45 minutes).

Step 20: sprinkle flour and move the dough stick up and down.

Step 21: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, 15 minutes to the clock) or reverse the direction of the clock (90 degrees to the left, 45 minutes to the clock).

Step 22: Sprinkle with flour and move the dough stick up and down.

Step 23: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the direction of the clock (90 degrees to the left, the clock time is 45 minutes).

Step 24: sprinkle flour and move the dough stick up and down.

Step 25: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, 15 minutes to the clock) or reverse the direction of the clock (90 degrees to the left, 45 minutes to the clock).

Step 26: Sprinkle with flour and move the dough stick up and down.

Step 27: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, the clock time is 15 minutes) or turn it in the reverse direction (90 degrees to the left, the clock time is 45 minutes).

Step 28: sprinkle flour and move the dough stick up and down.

Step 29: turn the panel over the reverse side and turn it in the direction of the clock (90 degrees to the right, the clock time is 15 minutes) or reverse the clock direction (90 degrees to the left, the clock time is 45 minutes).

Step 30: Sprinkle with flour, move the dough stick up and down, and roll evenly into a thinner panel.

Step 31: the panels overlap from the center. (half of the panel overlaps).

Step 32: overlap the panel from the center. (a quarter of the panels overlap).

Step 33: finally follow the panel and overlap from the center. (one sixth of the panel overlaps).

Step 34: lay a paper towel for conditioning on the spare chopping board, place the overlapped panel on the top, and cut the noodles with a kitchen knife.

Step 35: cut the separated noodles and divide them into one person. (120 grams per person)

Step 36: put cornstarch in the spare plate.

Step 37: coat the noodles with corn starch.

Step 38: gently tap the noodles with your hand, and the extra cornstarch will fall off automatically.

Step 39: reserve the preservative film.

Step 40: make more noodles and fold them neatly over the plastic wrap.

Step 41: pack it and put it in the freezer.

Step 42: make more noodles and fold them neatly over the plastic wrap.

Step 43: finished product drawing.

Step 44: prepare plates

Step 45: finished product drawing.

Step 46: finished product drawing

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Step 60: finished product drawing.

Materials required:

High gluten flour: 500g

Eggs: (L) 5

Olive oil: right amount

Crude salt: 7.5G

Corn starch: right amount

If there is no high gluten flour, use medium gluten flour. 2: An egg is about (L) 60 to 65 grams. 3: Step (5) can use ordinary salt. 4: Step (6) do not put olive oil, but add olive oil taste better, the disadvantage is easy to dry, now do, put at room temperature, if not fast use, easy to dry, fracture. 5: If the noodles are not used, they can be packed with plastic wrap and put in the freezer. 6: For beginners, it's better to start with 100 grams of flour, 1 gram of salt, 2 grams of olive oil and large (L) eggs. (spaghetti is a kind of noodles with tendons, which is totally different from Chinese egg noodles.) 7: the noodles should be rolled thin, and the taste is better. (about 0.1-0.2 cm thick) 8: there is a difference between the room temperature in summer and 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 Huang Jin Mian Xi Lie Zhi Yi Huang Jin Bao Bu Li Suan Jiao Xiang Chuan Tong De Yi Shi Mian Xin Xian Chang