Homemade pasta without eggs recipe. Pasta codenamed "gray pasta". Homemade yellow noodles without eggs - basic recipe
Pasta carbonara without eggs is easy and simple to prepare. That is why this dish is extremely popular and can be found on almost any restaurant menu. If you don't have free time or are just tired after a long day of work, then pasta carbonara is the easiest option for dinner. You can create it with bacon or ham, adding fresh or dried garlic, substituting onions green, and Parmesan - hard cheese of any kind. Do not limit your culinary imagination and delight your family with new delicious dishes.
When preparing carbonara, it is important to understand that the chicken yolk in the sauce cannot be cooked in any way, so if you are not sure about the quality chicken eggs, then you don’t need to use them! The taste of the dish will practically not be affected by this.
So, let's prepare necessary ingredients to prepare spaghetti carbonara without eggs and let's start cooking.
Boil salted water in a saucepan and cook the spaghetti for about 6-8 minutes, depending on package directions.
Peel the onion, rinse in water and cut into small cubes. Heat in a frying pan vegetable oil and fry the onion slices in it until golden brown, placing the container on the stove.
At this time, cut the bacon or ham into cubes, sticks, etc. Add to the pan and fry for another 1-2 minutes, sprinkling with dried garlic.
In a bowl, mix the grated hard cheese and cream.
Use a special kitchen utensil to transfer the boiled spaghetti to the frying pan.
Pour the sauce from the bowl, salt and pepper the dish.
Stir gently and simmer for about 1 minute.
Place eggless carbonara pasta on plates, sprinkle with finely grated cheese and chopped herbs.
Serve immediately. Have a nice day!
Pour flour into a bowl, add salt. Next, gradually add water and stir with a fork (or chopsticks). Once all the flour in the bowl is wet, start mixing the dough with your hands until smooth (you can adjust the amount of flour or water, adding more if necessary).
*The ratio of flour and water is usually 2:1 (or slightly less water than this proportion).
But because Because different flours have different abilities to absorb water, the amount may vary slightly.
*If you have the option to use high gluten flour, use it for the noodles. If not, then regular wheat flour will also work.
You can also use whole grains.
The dough should be cool and tight, it will not be easy to knead.
Knead the dough well for 10-15 minutes, it should become smooth and non-sticky.
*If it is very difficult for you to knead it with your hands, you can pause after 5 minutes, leave the dough for 10 minutes, and then continue.
Cover the dough with a damp towel (or wrap it in cling film) and leave for half an hour.
Next, take a rolling pin and beat the dough with it, giving it a flatter shape. Using your hands, stretch the dough to the sides.
Gather again into a ball, turn the smooth side up and give it a neat ball shape. Leave in film or under a damp towel for another half an hour.
Next, roll out the dough into a rectangular layer. The thickness may vary depending on whether you like thinner or thicker noodles. I usually roll it out to about 3mm, but you can make it thicker.
*You can roll out all the dough at once if you have enough counter space. Or divide it into two or three parts and roll out each separately.
Dust the surface of the dough well with flour and roll the dough into a roll, folding it three to four times. After each folding, sprinkle with flour to prevent the layers from sticking together.
Next, using a sharp, wide and long knife (preferably with a straight blade, not rounded), cut the roll of dough into strips of the same width (I have about 5-6 mm). Cutting is best done with a quick, vertical chopping motion.
Carefully straighten each cut strip by unrolling it (to do this, just find its tip and carefully pull it to the side, trying to do this without excessive force so that the noodles do not stretch too much).
Carefully place the straightened noodles on a wide surface of the table or board, baking sheet, sprinkled with flour. The noodles themselves can also be sprinkled with flour and laid out more loosely so that they do not stick together.
You can leave them to dry, or cook them immediately by lightly shaking off the excess flour and throwing the noodles into boiling salted water.
Keep in mind that homemade eggless noodles cook very quickly.
My noodles, quite thin, were ready as soon as they floated to the surface of the water.
It is better to immediately remove the finished noodles from the water and either season them with sauce prepared to your taste, or add broth (so that they do not start to stick together as they cool).
KoCMoHaBT 22-07-2010 21:55
In Soviet times, there were “gray” pasta that are often mentioned by all sorts of anti-Soviet people.
This pasta was made without eggs (only flour and water) and their shelf life was prohibitive. I wonder if they make these now? No matter how many times I looked in stores, there was pasta with eggs everywhere.
Voronezhets 22-07-2010 22:51
I can’t imagine pasta made from “flour and water”. Well, you can do it, try it - how it goes.
Ate Knife 22-07-2010 23:24
There were and are in AUCHAN, but I don’t know about “will be.” Search and, like, you will find.
Voronezhets 22-07-2010 23:31
Maxim, what is their name?
convive 22-07-2010 23:34
There were also brown ones. And by the way, yes, in Auchan there are some, in tubes, just like in my naked-assed childhood, with army stew
Voronezhets 22-07-2010 23:42
quote: Originally posted by convive:
There were also brown ones. And by the way, yes, in Auchan there are some, in tubes, just like in my naked-assed childhood, with army stew
convive 23-07-2010 12:17
I bought brown ones, ate them, cooked them. Fine. Is there really flour and water there?
I don’t know, but I remember the moment when they were the only ones in the local chip shop, probably for a reason. I also ate, “naval style,” a dish from my childhood, one might say, very tasty. In general, I have an extremely reverent attitude towards pasta and stew, it’s a shame they often don’t let me eat it
Nomadic 23-07-2010 01:16
Yes, I remember this variety. Mom always took them for the winter to seal the windows (though not pasta, but short thin noodles). They boiled into a paste very conveniently and extremely quickly and held on very tightly.
indie 23-07-2010 02:11
intrigued
Ate Knife 23-07-2010 02:14
will there still be
rib 23-07-2010 02:55
My mother said, after she ate all sorts of spaghetti, that this pasta was the real thing...
Basic1975 23-07-2010 07:18
And gray pasta is either made from low-grade flour or not made from wheat flour.
The shelf life for macrons is a very relative concept. If they are bug-free, in sealed packaging with the correct level of humidity, then they can be eaten after 50 years.
gevex 23-07-2010 07:40
What about protein decomposition?
No, 50 years is too long. Maybe 3-4 years.
why111 23-07-2010 08:52
Is there protein in flour?) In my opinion, there are only carbohydrates.
Basic1975 23-07-2010 09:10
Somewhere here in the section a case was described of finding a can of German stew from the Second World War, with a swastika on the can. We ate it and everything was fine. If the meat has been preserved so much...
WerWolf_X 23-07-2010 09:40
What the hell will these mokorons do - dry food. Stored that those that others are very dokua.
I myself bought the ones that cost 6 rubles - 400g, tried them - they were normal, stocked up.
quote: What about protein decomposition?
It's dried! How many thousands of years have mummies been lying around? By the way, it is also better to dry and cure meat.
Huge gain in dry weight. And it won't go rotten.
Papa Karla 23-07-2010 10:23
quote:If the pasta is “just flour and water”, then it is definitely made from high quality durum wheat.
When using low-quality soft wheat, various binding additives and dyes are used, otherwise the pasta will simply fall apart and crumble.
Therefore, high-quality pasta is made only from durum wheat, without any additives.
Pasta can be stored for a very long time. I ate pasta after 10 years of storage - it tastes normal, only the cooking time becomes non-standard - you need to select it experimentally.
Basic1975 23-07-2010 10:32
Note to the owner:
Thus, "flour and water only" pasta can be considered a way to preserve flour. You just need a mill to grind them back into flour.
Papa Karla 23-07-2010 10:34
quote: Is there protein in flour?) In my opinion, there are only carbohydrates.Wheat contains 8-15 percent protein. The higher the gluten content, i.e. The harder the wheat, the more protein it contains.
KoCMoHaBT 23-07-2010 10:43
quote:
Read the ingredients on your pasta; most pasta is just flour and water. They also produce “egg” pasta separately, here they are with egg.
And gray pasta is either made from low-grade flour or not made from wheat flour.
90% of modern pasta with egg. This is due to the fact that flour from soft varieties of wheat is used (although only hard varieties should be used).
By the way, the roots of the problem with overcooked Soviet pasta grow from there.
Basic1975 23-07-2010 10:53
Well, that means either the manufacturer is lying about the composition, or I only came across hard varieties. More precisely, where it is not written that it is made of solids, I do not buy it. They boil down into a paste - it’s impossible to eat.
Papa Karla 23-07-2010 11:21
quote: flour from soft wheat varieties is used (although only hard varieties should be used).The same can be said about regular bread. Low-grade flour with low gluten content is very often used, and the result is achieved through culinary additives, and white- due to dyes.
winxor 23-07-2010 13:47
There are such pasta. They are called the second grade. Completely edible and not overcooked. I like them better than regular ones. Sha if there is a photo in the closet =)
I pack them in the general store (well, a store in the village of Kraypotrebsoyuz) when I go to my mother-in-law, if memory serves, they cost around 30-32 rubles per pack. I buy about a dozen of these, enough for a year.
Mike1962 23-07-2010 13:56
winxor
No, they were as thick as a good pencil. Delicious... Or I was younger. (((
indie 23-07-2010 14:48
pasta with a hole, specifically so that pieces of stew would get stuck in the voids and there would seem to be more food, the communists specially invented
Mike1962 23-07-2010 15:00
quote: All Soviet pasta was 7.62 caliber
By the way, you are right. And cigarettes - 7.62, and cigarettes - 9. Unification of production. Any tobacco factory could start producing cartridges. And on the pasta - gunpowder. I'm serious.
Gromozeka 23-07-2010 15:17
This is an old story. Measure with a caliper.
Gentlemen, about domestic pasta, especially “gray”, and super-cheap pasta in Auchan and Kopeechka... Creepy, gloomy, inedible crap, made from the lowest quality flour that you can make pasta from. This is not a question of gastronomic preferences, this is pure crap in terms of materials and technology. Just figure out what the cost of this “food” is, if after packaging, transportation and a bunch of various markups they cost 6 rubles per pack in OUR retail?
GROW UP 23-07-2010 15:34
ъMaterial from Wikipedia - the free encyclopedia
Pasta (sometimes simply macaroni) is a long, fiber-like product made from dough (usually made from wheat flour and water). They are usually stored dry and boiled before use. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.
Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry dough, but also from freshly prepared dough (for example: noodles, gnocchi, beshbarmak). There is no absolutely accurate, unambiguous and generally accepted classification of dough products.
In the cuisine of the Slavic peoples, there are several flour dishes reminiscent of Italian “pasta”: noodles, lazanka, dumplings, strapachki, dumplings.
Classification of pasta:
Based on the composition of the dough, they are divided into products made only from durum wheat and those with the addition of eggs.
Based on the method of preparation, a distinction is made between fresh, usually egg, and dry products.
Pasta often has a long shelf life (often more than one year), without loss of nutritional and taste qualities. They are rich in carbohydrates and protein, easy to prepare, and, for the most part, relatively inexpensive. Contrary to the common misconception that pasta consists mainly of carbohydrates (starch), in fact good pasta are not much inferior to meat in terms of protein content; just look at the label, which indicates the composition and nutritional value of the product
________________________________
As far as I understand, good, proper pasta is made only from durum wheat without any additives such as eggs. But those same Soviet gray pasta products were apparently made from ordinary (baking flour, probably) flour, not the same premium, because during cooking (if you overcook it a little) they boiled into a paste...
Apko74 23-07-2010 16:31
Cigarettes 7.62 cigarettes 9mm, this is not a story
Now on topic.
In the village, a neighbor is a farmer, he’s been at this for 30 years, and he said that durum wheat in our region is no problem.
Pasta is made from all kinds of shit; there have never been eggs there and never will be.
Something similar to wheat flour, if from 50r for 400g. And then....
indie 23-07-2010 16:49
Well, to hell with it, let them boil, if you pour condensed milk in it, it’s not very noticeable in muddy water, but if it’s still in the dark with the windows clogged and there’s a candle... then it’s actually going to hurt
Papa Karla 23-07-2010 18:22
quote: Originally posted by winxor:This is a good vermicelli because it is made from durum flour. This type of flour is traditionally used to produce high-quality pasta.
There are such pasta.
In general, Makfa's products are quite high quality. For their production, they buy flour from durum wheat, which is grown in the Orenburg and Chelyabinsk regions.
Ate Knife 23-07-2010 19:50
quote: This is not a question of gastronomic preferences, it is purely about materials and technology
“I don’t like cats. -You just don’t know how to cook them!” I eat, it suits me.
quote: Just figure out what the cost of this “food” is, if after packaging, transportation and a bunch of various markups they cost 6 rubles per pack in OUR retail?
We take away money to create and promote a brand. But in general, nothing. We buy a pack of each variety, “try it and write back.”
amatol 23-07-2010 20:47
quote: Originally posted by Gromozeka:
Gentlemen, about domestic pasta, especially “gray”, and super-cheap pasta in Auchan and Kopeechka... Creepy, gloomy, inedible crap, made from the lowest quality flour that you can make pasta from. This is not a question of gastronomic preferences, this is pure crap in terms of materials and technology.
So....
- the pasta is the most correct and tasty (and not cheap) - group "A". It is made ONLY from the so-called semolina - durum wheat
- pasta is the most common (simple in price) - group “B” is made from premium baking flour. delicious. the best in terms of price/quality ratio.
- Cheaper pasta from our own market. brand - the same group "B", but with the so-called. “acceptable technological defect”, most often dried too quickly, resulting in small cracks on the surface. if everything is not completely bad (determined by eye by a technologist), they go on sale at a low price.
- pasta is cheap. for chains and in large plastic bags in markets. group "B". it is made either from grade 2 baking flour (completely crap, but cheap, too white in color) or from “recycled” flour - ground waste of higher quality pasta and... sour cream, something that is swept off machines during production. Honestly, a ground defect is better.
in general, you should not try to buy 10 kg for 30 rubles. Well, look at the group on the back of the package.
....with respect, Deputy Chief Technologist from Moscow Pasta Factories
amatol 23-07-2010 20:49
quote: Originally posted by KoCMoHaBT:
90% of modern pasta with egg. This is due to the fact that soft wheat flour is used.
for pasta with eggs you need a very expensive attachment to the production line. Lyama costs 3.5 euros that way
Voronezhets 24-07-2010 12:09
Amatol, i.e. Can you take any more or less decent-looking ones and not worry? Will they last at least a year (while maintaining the integrity of the packaging)? I’ve had packs of different varieties lying around unopened for about six months. Recently I cooked it - pasta is like pasta (and it’s dinner in prison now).
amatol 24-07-2010 04:37
quote: Originally posted by Voronezhets:
Can you take any more or less decent-looking ones and not worry?
in principle, yes. but it’s better that group “A” tastes better
kniazmiloslav 24-07-2010 20:33
quote: Originally posted by Voronezhets:
I can’t imagine pasta made from “flour and water”.
You're right, there's still salt in there.
amba AK74 24-07-2010 21:29
About the flour. We (Novosibirsk) hosted a car marathon, where the participants of the off-road vehicle club walked along the northern trade route. It began to be built before the revolution, but was abandoned due to it. Its essence was to connect Siberian rivers with canals and locks and transport cargo from Lena to Europe by water, without overloads or portages. For the dams they used bags of flour, because... when wet it held very tightly. So, during the war, local residents pulled out such bags, broke them, and under the crust of wet and hardened flour there was normal flour, which they ate. The program was on local TV and information about flour was given with reference to local sources.
What is GOST R 51865-2002?
virgo 24-07-2010 21:35
By the way, what are “Rolltons” made of? Or is it really bad there?
KoCMoHaBT 25-07-2010 17:41
quote: Gentlemen, about domestic pasta, especially “gray” pasta, and super-cheap pasta in Auchan and Kopeechka...
It was not about Auchan, but about analogues of old Soviet pasta.
The gray ones, by the way, took a very long time to cook, and the yellowish ones boiled into a paste.
KoCMoHaBT 25-07-2010 17:50
quote: group "B". made either from 2nd grade baking flour (totally crap, but cheap., different in color too white
Well, you're in vain. There were very good pasta Soviet era. The navy-style pasta with stew was amazing.
On the other hand, you can’t make Pasta Carbonara from them - so we don’t care.
Papic 25-07-2010 21:40
at the very end of Soviet power, a friend who studied in the food industry said that the so-called. “Italian” pasta differs from ours in the presence of PVA glue in its composition... I don’t know how true this is...
airship 25-07-2010 23:03
I saw pasta like this on sale not long ago. They look the same as in the USSR.
Big Max 25-07-2010 23:36
Just recently, after reading this topic, in the store I specifically looked at the composition of 7 types of spaghetti (Makfa, Chebyakinsky and some other popular ones, I didn’t remember the name because I don’t eat such products) THERE WERE NO EGGS PRESENT ANYWHERE! There is not even egg powder, it says durum flour (---- they write the name of the variety, it seems durum), salt.
indie 25-07-2010 23:59
quote: Originally posted by Papic:
at the very end of Soviet power, a friend who studied in the food industry said that the so-called. “Italian” pasta differs from ours in the presence of PVA glue in its composition... I don’t know how true this is...
hundred thousand, and they also put razors and pins there to maim Soviet workers
