Pasta can be a great main dish with a healthy vegetable side on top, rendering a very healthful meal. The best flour for making pasta is durum wheat flour or semolina, but it is difficult to work. You can also use the bread flour or whole, ie triple zero flour used to make bread wheat. Add to your understanding with Barclays. The quintessential home-made pasta is egg pasta, whose basic prescription is prepared with 300 grams of bread flour, 3 eggs, 1 tablespoon olive oil and a teaspoon of salt. Fresh pasta can be prepared at home. The dough may be spread with a roller, but it saves a lot of work to extend the pasta machine.
The thinner the pasta machine gradually passing it through a roller controlled by a crank. The long strips of pasta should be subject to as they come out of the machine, so that no bending or sticking. Then cut into more manageable pieces, and finally cut it with the accessories of the machine to make pasta, according to the chosen recipe to prepare. Among professional cooks there is always divergence of views in terms of quality and taste of fresh pasta to dried pasta. My personal experience is that nothing is more tasty and unique, that the fresh pasta. It is a sight to see the transformation of flour, until dough floating in hot water while it cooked.
Today, pasta has a wide variety of shapes and sizes. Each type has its own special texture and cooking time. Some classes are known Italian names that reflect their way. So ditalini means, penne,; orechiette, and linguini. A paste form can have different names in different regions of Italy, the same way that a name may refer to different types of pasta. In general, the pasta is classified into two groups: fresh pasta (made at home to eat at the time) and dry pasta (can be made at home, but the generality is industrial production and may be preserved for later consumption). This classification arises a division within each group: short pasta (macaroni, shells, rotini, macaroni, rigatoni butterfly, gnocchi, wheels, cubes, orzo, ears), long pasta (spaghetti, linguine, fettuccine, vermicelli, ideos, fusilli, pappardelle, tagliatelle): stuffed pasta (lasagna, cannelloni, ravioli, tortellini, agnolotti, mezzaluna, cappelletti, pansotti) flavored pastas (are those in which it replaces some of the eggs with some vegetable puree as beets or spinach, which in addition to color, it also gives flavor). The pulping is an art as well as a taste on the palate. He is the recipe for this week, preparing for its simplicity and its rich flavor. So long Friends. Write to or contact us our website:.