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Homemade pasta

Homemade pasta

I put flour on the worktop and shaped it into a volcano.

I broke the eggs separately in a bowl, then I put them in the "crater" formed. I also put salt.

Using a fork, I mixed the eggs and started to add a little flour.

As I said, depending on the eggs used, we may not need all the flour.

We will have to obtain a firm but elastic dough. After we obtained the dough pile, we kneaded by hand for 5-10 minutes, pushing the dough with the palm of our hand.

There is no need to add flour in this phase, we do not want to get too hard a dough.

When the dough has become elastic, we stop and let it rest for half an hour, covered with a foil.

This will make it much more malleable.

I prepared the pasta machine.

I divided the dough into pieces. I spread a little with the rolling pin and then I passed it through the machine adjusting the distance between the cylinders until we get the desired thickness.

Sprinkle the dough with very little flour so that it does not stick, during the stretching process. However, the excess flour will have to be removed.

The sheets thus obtained are left to dry a little on a clean napkin. About 10-15 minutes should be enough. If you leave them too long, they will break when we cut them.

This time I wanted tagliatelle, so I cut them in this shape. After I cut them, I let them dry again.

Ideally they would be on a support, I put them back on the napkin.

I wanted to keep them in the form of rolls, but as some dried too much, I could not give them this shape.

If you want to use them immediately, do not dry them, let them boil for 3-4 minutes in water with a little salt.

You will see that they boil very well and do not stick at all like those in the trade.

I prepared these pasta with mushrooms and white sauce. They were delicious.

I hope I've convinced you that it's not so hard to make pasta at home.

Have fun !!!

  • 500 gr beef cut into thin strips
  • 200 gr of basmati rice
  • 4 tablespoons oil
  • a sliced ​​onion
  • a chopped carrot stick
  • a bell pepper cut into thin slices
  • 2 tablespoons soy sauce
  • 2 tablespoons curry powder
  • salt

1. First, turn on the Philips Multicooker, select the FRY option from the menu, set the time to 10 minutes and press the START button. Add the oil and let it heat up a bit.
2. Then add the beef and cook for 5 minutes
3. After 5 minutes have passed, add the onion, carrot and carrot and cook them for another 5 minutes or until the appliance has reached zero.
4. When the appliance has reached zero, add the rice.

5. Then add the soy sauce,
6. Curry powder.
7. Mix everything very well
8. Add water

9. Water the rice and cover it with 2 fingers.
10. Then close the lid, select the RICE program and press the START button
11. When the device finishes its program, it will notify you with 4 intermittent sounds. The food is ready
12. Serve beef with rice and hot curry, decorated with fresh parsley.

3 simple recipes for homemade sweets, prepared in 30 minutes, with which you will enjoy the whole family

When you think of the aromas of childhood, you think of your grandmother's fragrant cakes and sweets, which you nibbled on before play and went great with a glass of warm milk. In addition to the fact that they are much healthier than those on the market, they can be prepared easily and quickly, even if you do not have much experience in cooking.

If you want to impress your guests or family with some homemade sweets prepared in just a few minutes, we have prepared some recipes for delicious cakes and snacks, which will surely please everyone:

Quick and crunchy cookies

Cookies are a dessert that is eaten with a cup of coffee or as a sweet snack, which you can serve to guests who step on your doorstep. There are several options for one cookie recipe simple, which you can prepare in less than 30 minutes. As you can see, you can make simple cookies, with almonds, chocolate flakes, ginger, hazelnuts or vanilla, depending on your tastes. And because these recipes are not complicated at all, you will not have to worry that the preparation will not come out like a book.

Do you want something sweet? Here's a quick cookie recipe!

Fluffy sponge cake with fruit

A light, fluffy and fresh cake, the sponge cake is very easy to prepare and you don't necessarily have to have fresh fruit on hand to give it an unmistakable flavor. Many sponge cake recipes can also be prepared with cherries or cherries from compote or frozen berries, without the taste becoming bland. Here's what you need to cook a soft, fluffy sponge cake:

    • four eggs
      • 120 grams of sugar
        • 120 grams of flour
          • a pinch of salt
          • fruits

          Eggs, sugar and salt powder are mixed in a bowl with a mixer for 10-12 minutes. When the composition acquires a fluffy texture and triples in volume, gradually add the sifted flour. Stir until evenly incorporated into the composition.

          Place the dough in a pan greased with butter and lined with a little flour so that the composition does not stick. Add the sliced ​​fruit and bake for about 20-25 minutes, until evenly browned. If you are not sure about the oven temperature or you do not know if the sponge cake is ready, you can do the toothpick test. If you stick it in the sponge cake and there are no traces of dough on it, it means that the preparation is ready.

          The croissants with jam or walnut, covered with a fine layer of powdered sugar, prepared by our grandmothers, are perfect if you want a simple dessert that reminds you of childhood. Here's what you need for a quick recipe for jam croissants:

            • three eggs
              • an egg yolk
                • 120 milliliters of milk
                  • a tablespoon of yeast
                    • two or three tablespoons of sugar
                      • 500 grams of flour
                        • two or three tablespoons of cream
                          • 150 grams of butter
                            • jam
                            • powdered sugar

                            Start by heating the milk. Mix it with the yeast, then let it rest for a few minutes. Melt the butter a little before including it in the composition, then add the cream, eggs and sugar, stirring until smooth. Gradually incorporate the flour, stirring patiently so that no lumps form.

                            The dough thus obtained is kneaded for a few minutes, until it becomes elastic and acquires a uniform consistency. Then spread with a rolling pin and cut into triangles large enough to put a teaspoon of jam or walnut in each. But be careful to add the jam on the wide side of the triangle, so that it does not come out when rolling the croissants.

                            When they are ready, put them in a tray lined with baking paper and leave them in the oven for half an hour. Make sure that the temperature in the oven does not exceed 190-200 degrees. Otherwise, the croissants will burn on the outside and be raw on the inside. When they are ready, powder them with vanilla sugar and let them cool.

                            Mix both types of flour on a clean surface. Make a hole in the center and add the 3 eggs and the 8 yolks. With the help of a fork, break the eggs, combining them lightly with the flour. Mix everything well with a fork until you get a dough that you can knead by hand. Knead well until you get a homogeneous, elastic and silky crust that does not stick. Fold the dough in plastic wrap and leave it in the fridge for 30 minutes, even longer.

                            To make the pasta sheets as thin as possible, use a pasta maker for speed. If not, the facade is also very good, but you must be careful to thin the sheets as much as possible. Sprinkle flour on each sheet of dough and fold them into several layers, then cut them lengthwise with a sharp knife, given through the flour. Then peel the pasta. You can use them immediately for cooking or you can leave them to dry for a few hours. To dry them you have to put the cut pasta on a long bar for 1-2 zle, to dry completely. To see if they are ready, take a small piece in your hand, if it crumbles it means that they are perfect. You can then keep them in airtight containers even for 2-3 months.

                            Pasta with minced meat prepared in the oven!

                            The well-known combination of pasta and minced meat can be prepared even after such an interesting recipe. It is unusual due to the fact that pasta should not be cooked preventively. You only need 5 minutes of preparation, otherwise everything is done in the oven.


                            -250 gr of pasta (we used farfalle - bows)

                            METHOD OF PREPARATION:

                            1.Mix the minced meat with salt, black pepper and garlic given through the press.

                            2. In another bowl, beat the eggs with 1 teaspoon of salt until smooth.

                            3.Pour water and milk. Mix with the target.

                            4. Grease the form with oil, add the pasta, then distribute the minced meat and pour the sauce.

                            5.Optionally, sprinkle everything with grated cheese.

                            6. Cover the form with foil and put it in the preheated oven up to 200 ° C for 30-40 minutes.

                            7.Then remove the foil and bake the pudding for another 10-15 minutes.

                            Serve the dish as it is, portioning it and filling it with vegetables. The pudding is just as tasty and warm, and cold.

                            Homemade facial masks for a flawless holiday complexion

                            Get ready for the cold season, with beauty treatments for a flawless holiday complexion. Use the following homemade facial recipes for winter to remove dead skin cells. During the cold season, our skin is exposed to harsh factors. Wind and pollution can ruin the perfect condition of our skin. Spots and wrinkles can occur as a result of a careless skin care regimen.

                            Use the cheapest homemade facial recipes for the winter to clean the pores of dirt and excess oil. In addition, enjoy the magical effect of natural ingredients, rich in minerals and vitamins.

                            Acne is one of the most common skin problems affecting millions of people around the world. If you are ready to prevent pimples, use the following pumpkin facial recipe. Stir in a bowl 1 teaspoon medium lemon juice, 2 tablespoons raw pumpkin seeds, 1 teaspoon tomato juice, and an egg white. Once you have got the right texture, apply the mask on your face. Leave the treatment for 10-15 minutes and finally rinse with warm water.

                            Dry skin is a common problem during the cold season. Uses the natural moisturizing power of avocado to prepare the following simple beauty recipe. Take a medium avocado and grind it in a bowl. Clean the pores and apply the treatment on the skin. After 10 minutes, rinse with lukewarm water.

                            Algae they are often used for detoxification and to eliminate free radicals. However, this amazing ingredient can also be used to cleanse the skin of pimples, wrinkles and even dark spots. Take a medium bowl and stir 1 tablespoon seaweed powder with ½ tablespoons aloe vera gel and a teaspoon of honey. Exfoliate your skin and get rid of dead skin cells with this simple recipe. Apply the fine paste on the face and leave the treatment for 10-15 minutes. Then you can rinse the mask with warm water. Use this facial recipe at least 2 times a week for amazing results.

                            The best pasta makers as delicious as in Italy

                            If you have decided to buy one of the best pasta makers to eat healthier, then you should choose one of the models I recommend below:

                            Laica PM2000 pasta maker

                            A first recommendation is this Laica device. Characteristics:

                            • Button for thickness adjustment & # 8211 7 dimensions.
                            • Make Lasagne Pasta,
                              Fettuccine (6 mm),
                              Noodles (2 mm).
                            • Stainless steel material.
                            • The rollers are made of aluminum.
                            • Unbeatable price!

                            GreenPoint pasta and noodle machine

                            A model similar to the one above but more accessible. Facilities:

                            • Prepare spaghetti from 1 mm to 6 mm fettuccini.
                            • Chromed steel material.
                            • Detachable handle, clamp on the table.
                            • Prepare pasta of 9 different sizes.
                            • Very low price.

                            Peterhof pasta machine

                            My last recommendation for the best pasta maker is this model. Facilities:

                            • Width 1 and 6 mm.
                            • Chromed steel material.
                            • 7 different sizes.
                            • Clamp for fixing.
                            • Accessories included.

                            So, these are my recommendations for the best pasta machine, and if you want to see other pasta machines, some with motor, others manual, then enter this link.

                            Delicious pasta prepared at home. How to make tortellini

                            If you've made pasta at home before, tortellini won't intimidate you. These stuffed pastas, shaped like a ring or a hat, are a challenge for any chef. They are, however, much tastier than the ones you buy in the store and are worth every minute spent preparing them from scratch.

                            It seems the real art to know how to perfectly spread pasta dough, to put the exact amount of filling, to shape and give the perfect shape to these charming little & ldquogaluste & rdquo that you can proudly serve at the table. The technique is not as complicated as it seems.

                            If you've made ravioli before, then tortellini won't be a big surprise. And in their case there are some tricks to guarantee you excellent results.

                            First of all, don't use too much stuffing, although it seems tempting because that's exactly what we love about tortellini. If you use too much filling, the result will be seen in the pot. Tortellini will crack when you boil them. Limit yourself to 1 teaspoon of filling for a square of 7cm dough.

                            While working on the tortellini, keep the rest of the dough covered (with a towel or plastic wrap), because otherwise you risk it drying out and you will not be able to use it because it will break easily.

                            Use plenty of flour, both on the worktop and in the tray / bowl in which you put tortellini after shaping them. Do not let the tortellini touch each other because they will stick.

                            Do not rush. Making tortellini is not difficult, but it takes time. To be perfect and not miss any you need a few hours. So they are not a dish to prepare quickly before dinner. It is best to make them in advance and keep them in the freezer.

                            How to make tortellini at home

                            Ingredients (for about 800g tortellini):

                            • 250g flour + extra to sprinkle on the counter and trays
                            • & frac12 teaspoon salt
                            • 3 eggs husband
                            • filling: it can be plain ricotta or finely chopped meat cooked beforehand, mixed with aromatic herbs and spices, cooked spinach, mushrooms

                            Mix flour with salt. Form a hole in the middle of it and break the eggs. Mix slowly with a fork until you incorporate the eggs into the flour. Don't rush this step. As you incorporate more flour, a soft dough will form.

                            Put the dough and the rest of the flour in the bowl on the worktop and start kneading, flattening, stretching, wrapping. At first the dough will be very soft and sticky, but as you gather more and more flour it will become firmer.

                            Grow the dough with a knife. If you notice air bubbles in it, keep stirring. The dough is kneaded correctly when it is smooth and will have very few air bubbles when you cut it.

                            Let the dough rest in a clean, covered bowl for 30 minutes. (if you don't have time to make pasta now, you can put the dough in the fridge for 24 hours from now on)

                            Divide the dough into 4 pieces. Sprinkle flour over them and work one at a time, leaving the rest covered with a towel. Spread the piece of dough in a sheet as thin as possible (almost as thick as a sheet of paper). If you don't have a special machine for this, you can also use a wooden rolling pin, spreading the dough on the flour-covered top.

                            For round tortellini:

                            Cut the dough sheet into circles with a diameter of 7 cm. Save the leftovers after cutting to mix in the unused dough. Put 1 teaspoon of the filling in the middle of each circle of dough.

                            Run a damp finger over the edge of the circle. Wrap the dough over the filling to form a semicircle. Pull the corners to bring them closer together and overlap, forming an edge like a hat border around the filling.

                            Press the edges together to glue them together. Roll the tortellini formed in flour and place them on a tray (lined with flour), then cover them with a towel.

                            For tortellini as a ring:

                            Cut the dough sheet into squares (7x7cm). Put 1 teaspoon of filling in the middle of each square of dough.

                            Run a damp finger over the edges of the dough. Wrap the dough over the filling to form a triangle. Move the tip of the triangle closer to the filling and then the corners at the base of the triangle around the ring finger until they join. Press for gluing.

                            Roll the tortellini in flour, place them on a tray and cover with a towel. Repeat the operation until you finish all the dough.

                            How do you cook tortellini?

                            Bring salt water to a boil. When it boils, dip the tortellini, one at a time, in water with a spatula or spatula. Stir occasionally to prevent sticking.

                            Boil them for about 5 minutes until they rise to the surface.

                            If you don't cook them right away, you can freeze them. They keep well for up to 3 months in the freezer and can be boiled as soon as you take them out, without thawing. It will take a few extra minutes to cook.

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                            If you are bored of the usual prepared pasta, then try this recipe…

                            If you are bored of the common pasta with sauce, we suggest you prepare them in a more special way. Prepare a pudding from them, with a delicious cheese and mushroom sauce and you will certainly not miss even a more special event such as a dinner with the whole family or friends.

                            Tagliatelle pasta pudding is a super delicious, very consistent and filling dish and looks spectacular on a more elegant plate. We invite you to try it. Good appetite!


                            - 500 g of Tagliatelle pasta

                            - 200 g of mushroom mushrooms

                            - a few sprigs of green onions

                            - 90 g of green peas (thawed)

                            Method of preparation

                            1. Boil the pasta in salted water. Then drain the water.

                            2. Melt a little butter in a pan and then fry the mushrooms. When they are ready, set them aside.

                            3. Melt the rest of the butter in a bowl and add the finely chopped green onions. Fry it for a minute.

                            4. Add the flour over the onion and mix vigorously so that it does not form lumps.

                            5. Stirring constantly, add the milk carefully. Raise the temperature and boil the sauce until it thickens.

                            6. Remove from the heat and add the grated cheese (set aside a little cheese) and your favorite spices.

                            7. Put the pasta in a heat-resistant form, then the mushrooms, chopped olives and peas.

                            8. Pour the milk sauce on top and sprinkle with green onions and remaining cheese.

                            Baked pudding with pasta

                            Abetina sent a wonderful recipe to our Contest: Baked pudding with pasta. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by, or one of the 10 shopping vouchers worth 100 lei each, offered by

                            500 gr. pasta (spaghetti Baneasa),
                            1 kg. sweet cottage cheese,
                            500 ml. sweet milk,
                            200 gr.smantana,
                            4 eggs,
                            or rum free,
                            peel of a lemon and peel of a lime,
                            100 gr. raisins,
                            8 tablespoons sugar,
                            fruit from a pineapple compote

                            Method of preparation
                            Put water in a pot to boil and when the water boils we break the pasta into two, three pieces and let them boil in boiling water, let them boil for 8 minutes. Then pour them into a strainer and rinse them with cold water, let them drain for a few minutes and put them in a bowl. Knead the cheese well and chew it with sugar, sweet milk, sour cream, lemon peel and limes, with essence, and raisins and put them over the pasta, mix them well and pour them into a tray, over the composition add the fruits from pineapple compote and put the pan in the hot oven for about an hour. When they are ready, we take out the tray and let it cool and then we cut pieces about as big as we want, we decorate them with orange slices and limes.