Previous works: As is a small amount of pasta it is more comfortable to work in a large bowl instead of the granite table.
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| Ingredients to make salty broken pasta: |
| To line up 6 curly molds of 14 cm :: 185 gr. Wheat flour. 80 gr. Butter. 1 egg 60 grams. Lemon juice. 25 gr. Ground almond. Nutzada. Pepper. Salt. |
Ingredients to make salty broken pasta:
2. In that bowl put the sifted and aerated flour, the shredded ground almond, half a teaspoon of salt (4 grams), and to the taste of nutmeg and pepper of the grinder.
3. The flour should be number two, if possible.
4. On this the butter, precisely molten, mixing everything, without kneading almost, and then taking the result between the palms of the hands while we are getting rid and laminating to leave it with breadcrumbs.
5. Add a minimum size egg, and knead to form a ball that separates from the walls of the bowl.
6. To the touch we must see if the dough is at its point to laminate, you can add some flour, or wet with some lemon juice.
7. Wrap in aluminum and refrigerator, minimum 3 hours.
8. Execution: Taking pieces of the dough very cold, roller laminates in pairs of rods, on a piece of sylplat sheet (it could be sulfurized paper), if it is broken they get close again and tighten up.
9. helping us with the sheet pass it on the mold and line inwardly.
10. The fridge always left over again, to work with very cold dough.
11. With this amount of dough and laminating thick 2.5mm arrives (very fair) to line up 6 curly molds of 14cm, or to line the removable bottom timbale of 30cm but now in 3mm thickness and how it is difficult to handle We will have to do it with welds.
12. We like the minimum thickness and then avoid the excessive mass of flour in the mouth.
13. The final result depends a lot on the quality of the flour used and the almond, which complicates the thing more, because without it the dough is easier.
14. Arrimate the walls well, and then cut the leftover edge by pressing with the fingers and repair if it falls apart.
15. Put on the background ruling aluminum foil and on it chickpeas to get the background to be flat after the previous baking (there is at home a saquito of chickpeas that are recycled along with their aluminum, only destined for this use).
16. oven at 175 degrees, 25 minutes, cooked pasta and golden color to our liking.
17. They are easy from the mold, they are often porous and always fragile, then be careful with the fillings that are not very liquid, and with the manipulation.
18. They are presented as a ration plate stuffed with various farce, quiches, and others, are subsequently baked again or not.
19. Generally, of course depending on the filling, they lend themselves quite well to the frozen domestic.
