Making Macaroni at Home _ NO MAIDA NO EGG Dough - Homemade Pasta Easy Recipe - CookingShooking

Finally , I am sharing the recipe of homemade pasta .

We are making ribbon macaroni today .

Everyone will enjoy guys .

Hey , foodies , welcome to cooking shing .

Let's make pasta at home and Indians style macaroni with it .

So here I have sushi or semolina .

It is also known as Bombay Rava .

It is one cup which is about 175 g .

We will add it to a mixer jar and make a powder .

This much quantity will be good for 3 to 4 people .

If you are making it for a snack , if you are making it as a meal , it will be good for two people .

Make a powder .

The powder consistency should be something similar to rice flour right now .

I can still feel a few grains .

So I'm going to put on the lid again and turn on the mixer again to make a finer powder .

Now it looks good .

We will take it out into a needing plate .

Here , I have a , you can also take it out into a mixing bowl .

Ladies and gentlemen , this is the chicken pasta .

I made chicken pasta .

Italians don't make it .

Italians don't eat it , but I had to make it because this dish is so popular around the world .

All the fake Italian restaurants sell this .

So I had to try myself to see if it's possible to do chicken with pasta .

But I did that in my way .

Like an Italian will do it .

I can't believe I have to tell my now that this pastor it's sensational .

Wow .

Again , you got wrong .

But needing is important .

So you can ask for some help from the family and they'll happily help .

Especially for a recipe like this one .

It's been about four minutes of meeting and you can see the difference in the dough earlier .

It was breaking immediately .

And right now it is stretching a little bit about two or three inches .

It is stretching .

So I'm sprinkling some more water and then we will need it for a minute more .

The crucial thing is to maintain a stiff dough .

The dough is ready .

We have needed it for about five minutes .

Now , I'm going to apply some water in the dough , cover it with a cloth and let it rest for about 15 minutes .

Minimum .

If you have more time , you can also let it rest for about 45 minutes .

I've given it 30 minutes guys .

And here you can see the texture of the dough has changed a little bit .

It has become smoother and pliable but it is not sticky at all .

Now , let's divide it into four portions .

Why am I doing that ?

Because Suji dries out very fast guys and we don't want the dough to dry .

Then again , you'll have to Sprinkle some water and make it smoother .

So it's better to divide into four portions .

Keep the three portions away in a damp cloth and work on one portion at a time .

So for that , here , I have a Chola or a rolling board .

We are going to take one portion and roll it into a thin sheet .

If the dough is sticking to the bill like this , then you can Sprinkle a little bit of dry me or some Suji , as you wish , we will have to roll it very thin guys because when we cook the pasta , it will double up in thickness .

Yeah .

So after rolling it , you can feel the dough , wherever it is thick , you can roll it more in that area for me , this is ready .

So now you had to have a pizza cutter .

Hi and welcome to plate the place where you get to learn how to make Italian recipes .

This is not Italian .

No , no , no , no , no , no , it's not .

It's fake Italian , but I have to make it with the Italian way .

So you can actually enjoy your chicken pasta , done the right way .

Ok .

Let me react to a chicken pasta video and then I can be inspired .

I can learn how to make your favorite chicken pasta and then I can make it like an Italian .

Ok .

Find this video from , don't go big on my heart .

I like the name of the channel .

The video's got 1.7 million views , which is pretty impressive .

So lots of people love chicken pasta .

That looks nice and creamy .

Very nice pasta .

That's his choice .

Chili flakes .

OK ?

So you like a spicy ?

OK .

I'm not gonna put spice in my recipe but you can add chili .

I like it .

Sandra tomatoes , white wine .

Good idea was a pure chicken stock .

OK ?

Chicken stock makes sense .

Of course I have to say I like the sauce .

I don't need the chicken .

This sauce sounds good .

Oh why do you put the cream ?

We don't need the cream .

Such a beautiful sauce .

Ok .

Let's see .

Looks nice .

Looks nice but you don't need the cream all the time but it does look nice .

Yeah , like it looks pretty nice .

Alright , so you use the chicken slice and then Parmesan just like that .

Oh OK .

The problem is the department will become stringy because it's still on , on stuff looks nice .

I think I can do this .

Uh , let's see .

Um , what we need to understand is that if you have chicken , a big piece of chicken and you use a long pasta , when you do this , you're not able to collect the chicken and the pasta .

So I recommend you to use a short pasta .

So you can just go like this and get everything .

You know , it's , it just , uh , it makes more sense , You know , you need to understand that you can't just use anything , any pasta for any sauce .

Different pastas need different sauce .

I still can't believe I'm making chicken pasta .

Now , this is how I will do chicken pasta .

First , I'm not gonna use chicken breast .

We need six chicken thigh about 800 g .

So which is very important when you make a Ragu , it's the base of your OK ?

And this is , oh , I'm gonna make my chicken Ragu because if I wanna have a chicken pasta , then it needs to be amazing , moist and full of flavors .

You can cut the carrots smaller if you want .

We wanna cook a so for about 10 minutes .

OK ?

And then what we do , we are going to add the chicken .

All right .

So now the Sofrito is done here and what we're gonna do , we are going to put the chicken thighs and I , I wanna cook them on both sides first .

OK ?

We are gonna slow cook this .

I want this to become a pulled chicken .

OK ?

Guys , I want pulled chicken to come out of this .

I'm , I'm going to slow cook this Ragu .

I'm not going to stress .

I'm gonna take my time because I want this Ragu to be super moist .

OK ?

Super , super moist .

So what we're doing here , we're basically browning both sides .

OK ?

Just like this .

It does give more flavor to the pan when you do this .

Now we add the rosemary in there .

And what we do is we go like this the other way and here we got the rosemary .

So we just go like this and we got all the rosemary out .

Now we wanna do this for a few minutes .

OK ?

Until we , we brown the chicken .

This is the moment where we need to add the white wine .

OK ?

The white wine is so important because it gives the beautiful flavors and the aci label .

It's perfect .

If you don't want to use white wine , just use a glass of water .

But the wine plays such an important role in this recipe .

You know , at the beginning , it does give the right flavors and don't worry about the alcohol .

It's kids friendly , the alcohol will disappear .

What white wine do you wanna use ?

You can use any white wine .

OK ?

Maybe a dry wine is better .

But let me tell you , I had a Moscato here in my kitchen was already open some sweet wine and it's gonna give more sweetness to my sauce .

We're just waiting now for the wine to evaporate before we add the tomato passata .

So the wine is still there .

We want the wine to disappear .

OK ?

Now look how moist this is OK .

I want this to become pulled chicken .

These chicken thighs are so moist .

I'm gonna turn them into pulled chicken .

So that way it's easier to combine the chicken with the pasta , right ?

All right guys , the wine evaporated .