These recipes are adapted from “Handmade Cooking” by Paul Bertoli. Supports 4 yield. Ingredients: 5 ounces whole spicy fruits, finely ground, 5 ounces flour, plus more for the work surface, 4 ounces eggs (2 large eggs), 1/2 ounce cold water. Instructions: 1. Combine the flour in a large bowl. Make a well in the center. Add the eggs to the well. Using a fork, stir to combine. Drizzle the water over the mixture, and stir again until it begins to form a saffron-colored mass. 2. With your stronger hand, enter the bowl and sequentially squeeze and press the dough with your palm. Press each part of the flour into the mass. When the dough feels sticky and fully embedded, move it to a clean, lightly floured work surface. Knead until it loses its surface moisture, is evenly colored, and springs back when pressed, for 4 to 5 minutes. Wrap in plastic wrap and let stand for at least 1 hour before rolling.
27.04.2023 @ 07:51
These recipes are adapted from “Handmade Cooking” by Paul Bertoli. Supports 4 yield. Ingredients: 5 ounces whole spicy fruits, finely ground, 5 ounces flour, plus more for the work surface, 4 ounces eggs (2 large eggs), 1/2 ounce cold water. Instructions: 1. Combine the flour in a large bowl. Make a well in the center. Add the eggs to the well. Using a fork, stir to combine. Drizzle the water over the mixture, and stir again until it begins to form a saffron-colored mass. 2. With your stronger hand, enter the bowl and sequentially squeeze and press the dough with your palm. Press each part of the flour into the mass. When the dough feels sticky and fully embedded, move it to a clean, lightly floured work surface. Knead until it loses its surface moisture, is evenly colored, and springs back when pressed, for 4 to 5 minutes. Wrap in plastic wrap and let stand for at least 1 hour before rolling.