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Dough for homemade ravioli: a classic recipe.

There are times when grandma and the whole family will come, where the third generation is already growing and starting to walk again and eat well. And surely on Saturday night the whole family will carve balls of endless dough on a huge table.

And after all is fine, when these moments still pass. My daughter’s grandmothers are already hardened and it is also easier for them to buy dumplings and not create them for several hours at a time.

To preserve this tradition and for those who do not like the semi-finished products purchased, I have compiled various recipes of dumplings for all tastes and preferences. By the way, you can make manti and khinkali and even make flatbreads with this dough.

Dough for homemade ravioli: a classic recipe.

  • Dough for homemade ravioli: a classic recipe (step by step with photos)
  • How to make the dough for ravioli in mineral water.
  • Dough for ravioli in bread maker.
  • Dough for ravioli in boiling water.
  • How to make the dough for ravioli, so as not to fall apart.
  • Dough for meatballs in the water and without eggs.

Dough for homemade ravioli: a classic recipe (step by step with photos)

The classic version of the dumpling dough is created quickly and is not expensive, but consistency must be respected everywhere. They say that in the original it should be as soft as the lobe of your ear.

If it is softer, this is a sign for you, which is not ready yet, but harder, you understand that the last spoonful of flour was superfluous.

Know that you need to knead it with the bottom of the palm, then you can knead it with your weight, without making the effort of the brushes. And so, do the right thing.

Dough for homemade ravioli: a classic recipe.

In the classic recipe, all ingredients are available and are always available to any hostess.

Dough for homemade ravioli: a classic recipe.

1. Sift the flour in a bowl, add the salt.

Dough for homemade ravioli: a classic recipe.

2. Pour a spoonful of water.

Dough for homemade ravioli: a classic recipe.

3. Remember the egg and knead the dough manually.

Dough for homemade ravioli: a classic recipe.

Add water as necessary, until a homogeneous cohesive consistency is obtained.

Dough for homemade ravioli: a classic recipe.

Heat the water beforehand, before pouring it into the common container.

And forget it, leave it lying down, covering it with a food wrap or a bag of external environment.

The next richest recipe. The mineral gives lightness and softness to the dough.

But you need to drink only sparkling water.

Dough for homemade ravioli: a classic recipe.

  • Mineral water with gas – 1 cup
  • 1 egg
  • half a teaspoon of salt and sugar
  • 4 tablespoons vegetable oil
  • 4 cups flour

1. Pour a glass of mineral water into the egg.

Dough for homemade ravioli: a classic recipe.

2. Pour the correct amount of vegetable oil.

3. Add a mixture of sugar and salt, mix.

Dough for homemade ravioli: a classic recipe.

4. 4 cups of flour sift through a sieve.

Dough for homemade ravioli: a classic recipe.

And we left the test for twenty minutes.

Many women do not like to prepare the dough, because it sticks to the nails, to the skin, to the surface of the table. I am one of them, so I bought a breadmaker for this purpose.

Yes, you can imagine, not to bake bread, but to make dough prepared for cooking.

Dough for homemade ravioli: a classic recipe.

Yeast and unleavened dough programs, dumplings or the “kneading” function are provided.

Dough for homemade ravioli: a classic recipe.

The liquid ingredients are first sent to the breadmaker: milk, butter and eggs.

Dough for homemade ravioli: a classic recipe.

Flour over and a little salt.

Dough for homemade ravioli: a classic recipe.

Close the bakery and choose a program. In my bread maker, it’s called “Dumpling Dough”, for some it’s a program in the “Dough-free-Dough” menu.

Dough for homemade ravioli: a classic recipe.

The average time of kneading for all brands of bread machines is from fifteen to twenty minutes.

Boiling the water in the dough does not scare anyone, we use it to obtain the dough from cheburechnoe, but to make meatballs, it is also suitable. This is exactly the recipe that does not melt into flakes in hot water during cooking.

Only flour made with boiling water and, as it cools, the eggs were added. If you are afraid of getting burned, use a blender or blender (combined) to mix.

Dough for homemade ravioli: a classic recipe.

Dough for homemade ravioli: a classic recipe.

To make flour, we introduce eggs, butter and enter 1 tablespoon of salt.

Dough for homemade ravioli: a classic recipe.

And then pour in boiling water and mix.

How to make the dough for ravioli, so as not to fall apart.

It can be unpleasant to see the juice broth and floating fillings separately in a casserole with meatballs. It turns out a bit of soup.

Therefore, I propose a recipe for which the dough becomes elastic, elastic and strong.

Dough for homemade ravioli: a classic recipe.

  • 3 cups of flour
  • 1 egg
  • 1 tablespoon. vegetable oil
  • 1 teaspoon salt
  • 1 cup of warm water

It is better to pick up a container, whether it is limited to a glass or a cup that will become a measure, both for flour and for water.

Dough for homemade ravioli: a classic recipe.

It should be a little, cover the top with a plastic bag.

When there are no eggs at home or adheres to the principle of eating of non-animal origin, that is, the most basic recipe for creating dumplings. It is true that it can be steep, therefore more careful with flour.

Dough for homemade ravioli: a classic recipe.

Due to the difference in the grade of flour, you can obtain several types of dough with a recipe. Everything depends on the amount of gluten it contains.

When kneading, do not stop until you feel that the dough under your hands has not become smooth and even.

Dough for homemade ravioli: a classic recipe.

The dough should always mature, since it contains proteins (gluten), which absorb water and swell it.

Because of this, the test mass will be more flexible and more elastic.

Dough for homemade ravioli: a classic recipe.

And for children, we also add natural dyes to the dough.

The red dumplings are produced due to beet juice, green, due to the parsley juice.

If you freeze them, sprinkle the flour on the sheet and place each ball a little bit so that they do not stick together and easily fall behind the surface.

I wish you pleasant family evenings, keep the traditions and your loved ones.

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