Hello Kitchen Lovers! Today we want to share with you a #KitchenHack , using your Marcato pasta machine. MARCATO Pasta machine is so versatile, that this recipe is a great way to explore other possibilities of use, so without any further preamble, let’s have a look at this Mexican Tortilla recipe (from scratch)
- 300g pre-cooked corn flour
- 200g soft wheat “0” flour
- 150ml warm water
- 1 teaspoon salt
- 1 pinch of sugar
- 1 teaspoon brewer yeast
STEP 1 - Preparing the dough by hand
- Dissolve the brewer's yeast in the warm water and then add a pinch of sugar.
- Pour the soft-wheat flour into the "Pasta Mixer" and add a teaspoon of salt.
- Start the mixer for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil.
- Start the Mixer and knead for 3 minutes.
- Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl.
- Cover it with a cotton cloth and let it rise for at least 1 hour in a warm spot, away from any draughts.
STEP 2 - Preparing and cooking tortillas
- When it has finished rising, place it in the Mixer and knead it for another 3 minutes.
- Remove the dough from the mixer and let it rest for 90 minutes.
- Prepare the tortillas by feeding a small ball of dough through the Marcato pasta machine rollers with the adjustment knob set to 0. You should obtain a round shape.
- Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and lastly, to 3.
- Use your hands or a rolling pin to widen the pasta sheet and make it thinner.
- Place the pasta sheet on a surface dusted with flour.
- In a pre-heated pan, cook the tortilla on both sides. When cooked, top it as you wish.
The yeast must never be dissolved with salt, whereas sugar helps the leavening process; leavening in winter can be helped by leaving the dough to rise near a source of heat; use carbonated water for the dough as the mineral salts that it contains will improve the result.