Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO

Category: Dishes from cereals and flour products
Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO

Ingredients

Noodle dough
Olive oil 1 1/2 tbsp
Semolina from durum wheat 300 g
Ice water (from the freezer) 125 ml
Salt 1 tsp
Noodle sauce
Yellow onion medium 1 PC
Red onion medium 1 PC
Fresh carrots are not large 2 pcs
Olive oil (for frying)
Butter 50 g
Dried chanterelle mushrooms 2 handfuls
Homemade sun-dried tomatoes
Homemade dried peppers
Spices (Provencal herbs) 1 tsp
Water 200 ml

Cooking method

  • 1 Prepare the noodle dough (by hand or in HP). Put the finished dough in a foil and put in the refrigerator for 1 hour.
  • Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO
  • 2. Prepare the sauce:
  • - Soak mushrooms (do this before you start cooking noodles)
  • Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO
  • - Cut the onion into small squares and carrots into small slices and simmer all this in Olive oil on the Frying program
  • - Add spices and squeezed mushrooms to vegetables. Pour 50 g of water + butter and put on the Meat 10 min program.
  • 3. Cook noodles 4 minutes before serving. Brar about half a serving of cooked (150-200 gr)
  • Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO Homemade semolina noodles with mushrooms in a multicooker Steba DD1 ECO
  • - After the end of the Meat program, set the Steam program for 5 minutes and pour the remaining water 150 g into the sauce and wait for it to boil, then put the Noodles and close the lid and valve. After the end of the program, forcibly release steam. The noodles are ready!

Note

Bon Appetit!

Masinen
Marina, needlewoman) you even make noodles yourself))
Well done!!
Mar_k
Thank you, Masha! Yes, lately it has become like it, and everyone eats with pleasure! And it's very fast to do.
redleafa
Just stunned !!!!
Maybe on the weekend I'll try to repeat, the noodle is too good!
Bookmark her
Lerele
Is there not a single gram of flour in the dough? What makes it so elastic? The picture is just super dough, and there are no eggs in it.

Mar_k
Quote: Lerele

Is there not a single gram of flour in the dough? What makes it so elastic? The picture is just super dough, and there are no eggs in it.


The dough contains only durum semolina, and the elasticity comes from the oil. There are no eggs at all. Semolina was found by "MAKFA", it is called Semolina from durum wheat, and its color is very different from the usual one. her color is so yellow.

here in this Temka they just discussed semolina from different manufacturers (including imported ones) and there are recipes at the end of the Temka and it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=279&topic=2843.1620
Robin bobin
Marina, beauty! Homemade noodles are generally aerobatics. Only our grandmother did this).
Mar_k
Quote: Robin Bobin

Marina, beauty! Homemade noodles are generally aerobatics. Only our grandmother did this).

Thank you! I thought so before! And now, yes, something turns out! Fortunately, there is a technique for this, otherwise I would not take it with my hands, only retired
ElenkaM
Marina, BRAVO! Cool dish. Nice and tasty. For a million years I haven't made noodles myself. BRAVO again and again!
Mar_k
Elena, thank you!
Tanyulya
Marina, delicious. I love homemade noodles. I really dry it on a hanger. I haven't tried it from semolina, I'll fix it, but our MacFa just Abazha from it and the porridge is transcribed.
Mar_k
Delicious, yes! The malek next to me yearned for the dough and ate while I twisted the noodles, and then he screwed up a plate of noodles! I also made 'Ears' from it, but I added another egg and seasoned with Truffle Oil
Era
Mar_k, an incredibly beautiful dish! And the noodles, well, just conquered me.
I did not know that such beauty could be created at home.
Mar_k
Quote: Era

Mar_k, an incredibly beautiful dish! And the noodles, well, just conquered me.
I did not know that such beauty could be created at home.

Galina, thanks! I got hooked on this site and saw how the girls create all sorts of tasty things, I never dreamed of that! I'm trying to learn from them! And homemade noodles and wild boars are delicious, the main thing is without any byak additives!
Era
Marishka, I'm hooked too. Well, I like everything, everything! I found a huge number of interesting recipes and now I want to cook.
And the girls, I completely agree with you, real sorceresses, cook amazingly tasty and amazingly beautiful.
Playful
What a noodle, lovely sight. It's just like papyrus paper. What is your noodle cutter? I have a dumpling machine, she also rolls out the dough, only there is no cutting block, and so I have never got such a thin and even layer. I think this is a merit and noodle cutters as well.
Mar_k
Quote: Playful

What a noodle, lovely sight. It's just like papyrus paper. What is your noodle cutter? I have a dumpling machine, she also rolls out the dough, only there is no cutting block, and so I have never got such a thin and even layer. I think this is a merit and noodle cutters as well.

Oksana, thanks! And I have a usual noodle cutter - Titania Imperia. And I rolled the full width of the noodle cutter for a photo shoot. This It is necessary to get used to folding it at the beginning and adjusting it to the size, and since I am in a hurry all the time, I have different widths! So I think it depends on the skill, it is acquired over time. And the thickness of course depends on the Noodle cutter, for my thickness of the rolled layer is 0.2 - 2.2 mm.
sima12
Marina, the noodles turned out to be wonderful, I also often make from semolina. True, my dough never rolls so evenly that the strip is the same size everywhere. And you have beauty. I have an Atlas 150.

Girls, go to Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0 or https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283259.0, and you will have happiness in the form of very, very high quality noodle cutters, dough sheeters, etc.

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