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Kneaded dough
As a real pasta freak, I have always liked to experiment with different, sometimes very bold, flavour combinations. However, my favourite pastry has always been the traditional Hungarian kelt pasta. The crispy and golden-yellow pasta gives off an atmosphere that is both pleasant and joyful at the same time.
Ingredients
- 500 g Wheat flour
- 31⁄2 dl lukewarm milk
- 2 egg
- 50 g yeast
- 2 teaspoon salt
- 1 tablespoon sugar
- 100 g melted butter
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Directions
Start by pouring the wheat flour into a bowl and making a well in the middle. Then add the salt and sugar. After a gentle stirring, slowly add the lukewarm milk.
Now comes the yeast. It's important to run the yeast in a little warm, sugary milk first to make sure the dough will rise properly. Also pour the yeast into the well and then add the eggs. If you have a food processor at home, use it for the next stage, if not, you will assemble the dough by hand.
While kneading the dough, slowly add the melted but not hot butter. This will ensure that the dough will be soft and light enough. Once the dough is homogeneous, cover with a kitchen towel and leave to rise in a warm place for 1 hour.
Then comes the baking. Preheat oven to 180 degrees. Shape the dough with your hands and tear it apart in the pan, the more randomly you do it, the more rustic and authentic the result will be. Then we put the dough in the oven and bake it for about 20-25 minutes until golden brown.
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