Cooking process
Pasta from hazelnut (Urbech) is a natural product derived from hazelnut kernels (hazelnuts) by grinding them into dust. The pasta is made both from fresh nuts, and from harvested for the winter. In this case, no more ingredients are added.
To paste is not bitter, be sure to ignite the core in a frying pan or in the oven to clean off their brown shell. Remember that with a long grinding paste turns into a nut oil, more liquid in consistency, so you need to closely monitor the process, not allowing it. By the way, this oil is an excellent preservative, so paste can be stored in the cold for a long time.
Break the nuts beforehand, removing the kernels.
Kernels pour into a frying pan or in a mold, bake for 5-7 minutes in the oven or for 2-3 minutes in a frying pan, including the maximum heat. In no case do not roast nuts, you just need to burn the edges of the cores, so that the middle is still moist. If you forget about this, when grinding dried kernels of hazelnuts you will get just nut flour.
From the calcined nuclei, the peel comes off itself. Cool them after removing from the mold.
Wipe the cores between the palms, cleaning the skin.
Purified product pour into a bowl of a blender or chopper, a food processor.
Grind for 3-5 minutes, depending on the power of your equipment (it may take a little more or a little less time). Do not bring the mass to the state of the emulsion, but wanting to get the nut oil, crush a few more minutes.
Pour the prepared paste of hazelnut into a kremanku or kokotnitsu, in a small jar, serve to the table or determine for storage.
With this recipe, you can prepare both nut butter and walnut oil, if you chop the cleaned hazelnut kernels for a little longer. Choose yourself.
Pleasant to you!
Pasta from hazelnut (Urbech)
Urbech from hazelnut – a natural pasta made from hazelnut (hazelnuts), which you can cook in your kitchen.
Ingredients
Hazelnut kernels (hazelnut) – 250 g
Cooking process
Pasta from hazelnut (Urbech) is a natural product derived from hazelnut kernels (hazelnuts) by grinding them into dust. The pasta is made both from fresh nuts, and from harvested for the winter. In this case, no more ingredients are added.
To paste is not bitter, be sure to ignite the core in a frying pan or in the oven to clean off their brown shell. Remember that with a long grinding paste turns into a nut oil, more liquid in consistency, so you need to closely monitor the process, not allowing it. By the way, this oil is an excellent preservative, so paste can be stored in the cold for a long time.
Break the nuts beforehand, removing the kernels.
Kernels pour into a frying pan or in a mold, bake for 5-7 minutes in the oven or for 2-3 minutes in a frying pan, including the maximum heat. In no case do not roast nuts, you just need to burn the edges of the cores, so that the middle is still moist. If you forget about this, when grinding dried kernels of hazelnuts you will get just nut flour.
From the calcined nuclei, the peel comes off itself. Cool them after removing from the mold.
Wipe the cores between the palms, cleaning the skin.
Purified product pour into a bowl of a blender or chopper, a food processor.
Grind for 3-5 minutes, depending on the power of your equipment (it may take a little more or a little less time). Do not bring the mass to the state of the emulsion, but wanting to get the nut oil, crush a few more minutes.
Pour the prepared paste of hazelnut into a kremanku or kokotnitsu, in a small jar, serve to the table or determine for storage.
With this recipe, you can prepare both nut butter and walnut oil, if you chop the cleaned hazelnut kernels for a little longer. Choose yourself.
Pleasant to you!