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Smíchejte mouky a sůl na čistý povrch, připravte studnu ve středu a postupně přidávejte 1/2 šálku vody a oleje a mouky do středu, dokud se nevytvoří těsto. (Pokud je těsto příliš suché, přidejte více vody, 1 polévková lžíce najednou.) Hněteme těsto, dokud nebude hladké a po mírném stlačování se vrátí zpět, asi 5 minut. Zakryjte plast.
26.04.2023 @ 20:54
This text appears to be in Czech. As an AI language model, I can provide a translation of the text into English:
1 hour 10 minutes 40 minutes 6 Total time Preparatory Serving Composition 1 cup plus 2 tablespoons of hard wheat flour and more for baking 3/4 cup all-purpose flour 1/2 teaspoon coarse salt 2 teaspoons extra virgin olive oil Instructions 1. Mix the flours and salt on a clean surface, prepare a well in the center, and gradually add 1/2 cup of water and oil and flour to the center until a dough is formed. (If the dough is too dry, add more water, 1 tablespoon at a time.) Knead the dough until smooth and returns to its original shape after slight pressure, about 5 minutes. Cover with plastic. 2. Sprinkle 2 square baking sheets with semolina flour. Divide the dough into 8 pieces; keep covered with plastic wrap. Put one piece at a time on a long rope about 1/3 inch in diameter, then cut the rope into pieces 1/3 inch long. Using the tips of your index and middle fingers, firmly press each piece and pull the dough towards you to slightly elongate and create a wave in the middle. Transfer the pieces to the baking sheets. Repeat with the remaining dough. 3. Cavatelli can be chilled, covered, for up to 4 hours. (Or freeze on a sheet, once carefully transferred to a resealable bag and freeze for up to 3 months. No need to thaw before cooking.)