How To make Poppy Seed Pasta
2 c All-purpose flour*
1 tb Poppy seeds
1 tb Chopped fresh or
1 ts Dried herb, crushed,
-If desired 1/2 ts Salt
2 Eggs
1/4 c Water
1 tb Olive or vegetable oil
4 1/2 Quarts water
1/4 ts Salt, if desired
*if using self-rising flour omit The 1/2 teaspoon salt Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING.
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: HUNGARIAN POPPY SEED PASTA authentic traditional quick and easy/ MÁKOS TÉSZTA. This is one of many traditional Hungarian cooking recipes of my grandmother and mother. The combination of poppy seeds and egg noodles gives a unique flavor and texture to this dish. Enjoy! Jó étvágyat!
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Ilda shares her recipe for deep-fried but still light and fluffy fritters filled with poppyseeds. They are a kind of doughnut and easy to make. Casincí is the name for these in the Val Badia; elsewhere in the Sud Tirol (and Austria) they are called Krapfen and have different shapes and fillings. (I ingredienti in Italiano sotto inglese)
300g flour
20g fresh yeast
50 ml milk
1tablespoon vanilla sugar or 1 teaspoon vanilla essence
60g ricotta
25g butter
35g sugar
2 eggs
zest of one lemon, 1 tablespoon rum 1/2 teaspoon salt
Make the dough and let it rest 20 minutes.
For the filling
100ml tepid milk
125g sugar
125g poppy seeds
1 tablespoon of honey
1 teaspoon vanilla essence, cinnamon, rum, and some breadcrumbs to bind everything together.
Let the half moon shape rise for 15 minutes
Heat a pan of sunflower oil until it reaches 320-330 °F (160-165 °C) degrees for frying them.
In Italiano:
300 g di farina
20 g di lievito fresco
50 ml di latte
1 cucchiaio di zucchero vanigliato o 1 cucchiaino di essenza di vaniglia
60 g di ricotta
25 g di burro
35 g di zucchero
2 uova
la scorza di un limone, 1 cucchiaio di rum 1/2 cucchiaino di sale
Prepara l'impasto e lascia riposare 20 minuti.
Per il ripieno
100 ml di latte tiepido
125 g di zucchero
125 g di semi di papavero
1 cucchiaio di miele
1 cucchiaino di essenza di vaniglia, cannella, rum e un po 'di pangrattato per legare tutto insieme.
Lascia che la mezzaluna si alzi per 15 minuti
Scaldare una padella di olio di semi di girasole fino a quando non raggiunge i 160-165 ° C (320-330 ° F) per friggerli.
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Beetroot poppy seed pasta as seen on buzzfeed worth it!
Yummy restaurant class pasta shouldn't be limited to expensive bills and otudoor dining, in fact, it can be healthy and within your finger tips! ;)
Buzzfeed worth's it spaghetti video:
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