Today lesson in cooking dough! In the list of the most known basic preparations we find puff pastry, savory shortcrust pastry and shortcrust pastry. But one is missing: the pasta to prepare the strudel. To tell the truth, strudel (a typical Trentino dessert) is often prepared with puff pastry, but the original recipe calls for a very different pasta, also called “poor pasta” due to the simple ingredients that make it up. Let's find out the recipe together.
Video of the Recipe
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Identity Card of the Recipe
- 287 KCal Calories per serving
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Ingrediants
- 250 g of white flour of type 00
- 60 g (1 medium) of eggs
- 1 pinch of salt
- 2 tablespoons of extra virgin olive oil
- 65 ml of water
Materials Needed
- Bowl
- Sieve
- Pastry board
- Rolling pin
- Transparent film
Preparation
- In a bowl, mix the suitably sifted white flour with the salt.
- With your hands, make a hole in the center of the flour and add the egg, oil and a little warm water. Mix well with your hands, gradually incorporating more and more water until you get a smooth and soft paste.
- Wrap the dough in cling film and let it rest for at least 30 minutes.
- At this point, the dough is ready to be worked. Cut the dough into two parts and start rolling out the dough with a rolling pin, starting from the center outwards. If necessary, use a little more flour to avoid making the dough stick to the work surface. To facilitate the operation, it is recommended to roll out the dough between two sheets of baking paper.
The right thickness
To make the dough, once cooked, "break" creating the typical strudel effect, it is recommended to roll out the dough to a very, very thin thickness (the dough must be almost transparent!).- The poor pasta for the strudel is ready and can be filled with a sweet filling of apples, dried fruit and jam or with a salty filling of your choice.
Alice's comment - PersonalCooker
This pasta is ideal for making the classic apple strudel. But the same dough can be used to make a savory strudel, which can be filled for example with a classic ricotta and spinach filling or with a more elaborate filling based on ham, mushrooms and cheeses to taste. smoked strudel with lentils, speck and scamorza!Nutritional values and Health Comment on the recipe
The Pasta per Strudel Light is a pastry base. It has a fairly consistent energy intake, which derives mainly from complex carbohydrates; lipids and proteins are not deficient but not excessive either. Fiber is present in medium quantities. Cholesterol is significant.
Among the various pastry bases, this is certainly not among the most caloric but the average portion depends above all on the ingredients that will accompany the strudel.
