Sage paste

Category: Culinary recipes
Sage paste

Ingredients

Sage fresh 40 g
Egg CO 3 pcs (170 g)
Durum wheat flour
coarse (Semolina)
350 g
Olive oil 1 tbsp. l.
Salt pinch

Cooking method

  • Sage pasteGrind the sage. I used a multi-shredder for KM. 40 g of washed, dried grass just reaches the maximum mark.
    Sage pasteAfter a couple of minutes, it turned out that I could not achieve a uniform consistency, the stalks did not want to chop.
  • Sage pasteSage pasteThen I drove 1 egg and turned it on for another minute - a homogeneous mass is ready
  • Sage pasteI did the batch in a Marcato Regina machine. Put all ingredients inside, handle in fast position, start kneading
    Sage pasteWhen the ingredients begin to mix and the handle turns with little effort, move it to the slow position. We continue kneading for another 5 minutes until a smooth dough.
    Sage pasteYou may need a little more flour or a couple of spoons of water, track and add as needed. The dough should not stick to your fingers. I have done without additives.
    Sage pasteWe collect the dough into a ball, cover with foil. Or wrap with a towel and cover with a cap
    Sage pasteI usually put the dough in a glass bowl with a tight lid. Leave it to rest for at least 30 minutes.
    Sage pasteRolls out easily, does not stick, does not tear, no heat is required
  • Sage paste
  • Sage paste
  • Sage paste

Note

A source 🔗

The author writes that sage paste works well with ingredients such as pumpkin, pears, and gorgonzola cheese. Recipes with them are on her blog.

Bon Appetit! Sage paste

Tashenka
Oh, how lovely! I have long dreamed of making pasta with spinach, but could not find it in stores. Found it, but it's true ice cream. Can you tell me how to properly prepare it in order to add it to the dough? And for the recipe and beautiful photos THANK YOU VERY MUCH !!!
Gala
What a bright, scented paste!
From afar in the photo like an olive branch
Pulisyan
Anya, very nice! Tell me, please, are these molds for dumplings and dumplings? I've never seen such
Anka_DL
Quote: Tashenka
I have long dreamed of making spinach pasta
Natalia., we have spinach recipes, both use frozen
Spinach dough (recipe + kneading in a combine + dough sheeter) video (Doxy)
Green noodle dough (with spinach) (Zubastik)

Galina, Thank you

Quote: Pulisyan
is it molds for dumplings and dumplings? I've never seen such
Alexandra, I took this mold for ravioli from our joint venture Purchases in a German store (SP, Ukraine)
I wrote about her in the topic Dumplings and dumplings mold... There are just reviews about this and the like
Tashenka
Thanks for the tip. I will definitely read it. Something on our site does not want spinach to grow, so we have to look for it in stores. Good luck to you. And thanks again for the aesthetic pleasure delivered.
Anka_DL
Natalia.,
Pulisyan
Quote: Anka_DL
Alexandra, she took this mold for ravioli from our joint venture. Purchases in a German store
Anya, thanks, I will take a look!!!
Babushka
Anyawhat a fairy tale!
lana19
Anka_DL, Anya! Have you boiled them already? I made beetroot dough. But during cooking, almost all of the color was boiled. Although the color of the dough was rich - beetroot.
GruSha
Anya, what a beauty, what a color!
Caprice
Quote: Tashenka
I have long dreamed of making pasta with spinach, but could not find it in stores. Found it, but it's true ice cream. Can you tell me how to properly prepare it in order to add it to the dough?
I steamed it with boiling water quite a bit, then grinded this mass with a blender. On this basis I made dough. If your blender does not completely grind the mass, you can then rub the mass through a sieve, and only then knead the dough. My blender did it once or twice.
Anka_DL
Girls, thanks for your attention to the recipe

Sveta, I won't show the ravioli any more, but I boiled the noodles on purpose now, the color brightens a little, but still remains green. It's a shame that it's already dark outside and the chandelier distorts a little, but you can still see that the color is preserved
Sage paste
lana19
Anka_DL, Anya! How preserved! The noodles are perfect! And I had such beautiful striped raviolki and after cooking - ugly in color. I don’t understand what I did wrong. I kneaded the dough in beet juice and even added vinegar.
Musenovna
The author on the blog has "flour" in the ingredients for the pasta of some recipes, while others also add semolina. I wonder what kind of flour she means, where it's just "flour".
And is there durum wheat, but finer than semolina ?!
I have two types of Italian flour, one from soft wheat, grinding 00 (for pasta, pizza and foccacci), the second from hard semolina. I made 150 grams of fine and 50 grams of semolina according to the recipe. It turned out delicious. I wonder how it will be only from semolina ?!
Musenovna
And I still can't get such flat rectangles. It seems that I fold it this way and that, but all the same, either the edge will leave, then I do not reach the width of the rolling, maybe the dough should be taken immediately more.
And another question about storage. How long after all ?! And in what form ?! Dry or freeze ?!
Caprice
Quote: Musenovna
And another question about storage. How long after all ?! And in what form ?! Dry or freeze ?!
If the paste is dried. If ravioli - freeze.

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