- How can you eat such muck? - They wrote to me recently and frowned with green smiles for greater effect. - I can understand lasagna, but all sorts of noodle makers, this is a rare dirty trick!
It was on Facebook that they discussed dishes a la casseroles, which ones they like. Well, I got in with my common tastes. What? Noodle is a very soulful dish. Lasagna is also delicious, but lasagna is lasagna, noodles are noodles. Both have the right not only to exist, but also to be on the table.
And I will tell you a secret: the noodle maker can be wonderful, the main thing is to cook it not from "production waste". Unfortunately, we start noodles (like many casseroles) only when there are "malnourished" main ingredients. And this, you know, is not always good.
The pasta, which has stood in the refrigerator for a day or even more, is already too saturated with moisture, and has already hoisted sticky. Forgive them, only in the trash. Because if you use them for further cooking, they will become limp completely and, yes, you get a rare muck.
Many also mow with cooking. I know that sneakers will fly at me now. But the habit of cooking pasta until it becomes "softer" is ineradicable. I don’t know why. Yes, low quality pasta cannot be cooked to "aldente". They will sag on top and crunch in the middle. But even when they are “boiled” to softness, it is also tasteless, just slimy dough, not pasta. And no need to shout that many cannot afford normal pasta, you can find something decent in the budget segment, but the sufferers always whining that "poverty forces us to eat dirty tricks" for some reason stubbornly buys do not understand what's in huge bags... Then, by the way, they throw it away - many times this watched. There is something with the psyche, here it is.
Anyway. Let's go back to the noodle maker.
If you make it with freshly prepared ingredients, it turns out great. Moreover, you can vary: prepare an ordinary or a la dessert dish.
But you need nothing at all:
- Some good vermicelli or noodles
- Milk and eggs in an arbitrary amount (depending on the noodles), it is better to take milk eggs in the ratio of one egg to 70-100 milliliters of milk (or cream, if you are preparing a dessert)
- A little butter
- A little salt, optional, if the noodle is planned to be sweet - sugar
- It's good if you add a little baking powder for the dough
- If you are not preparing an empty noodle maker, then a "filler". For those who love noodles like in kindergarten, this is about 200 grams of cottage cheese, some steamed dried fruits and nuts.
How we cook:
The main trick is that you don't need to cook noodles or noodles until you are ready. She will "reach" you in the egg-milk mixture!
So, we put boiled noodles or noodles into the mold.
Beat eggs with milk, salt, sugar and baking powder.
If you have a noodle maker planned with filler, lay out the filler. And pour it all in the egg-milk mixture, gently stirring it right in the mold with the rest of the products. The main thing is to distribute everything evenly.
Iiii - send to the oven at 180 degrees for 10-15 minutes (until fully set). Take out, grease the top with butter, you can eat!
Shl. I also add vanilla to the sweet version and a little bit of cinnamon.