Mastering Pasta Fatta a Mano (Paperback or Softback)
Sandra Colombo
Sold by BargainBookStores, Grand Rapids, MI, U.S.A.
AbeBooks Seller since 23 January 2002
New - Soft cover
Condition: New
Ships within U.S.A.
Quantity: 5 available
Add to basketSold by BargainBookStores, Grand Rapids, MI, U.S.A.
AbeBooks Seller since 23 January 2002
Condition: New
Quantity: 5 available
Add to basketMastering Pasta Fatta a Mano (Paperback or Softback).
Seller Inventory # BBS-9781803506883
Fare la pasta fresca fatta in casa non deve essere per forza noiosa! Tutto ciò di cui hai bisogno è un po' di farina, uova e un po' di forza del braccio mentre impasti tutto insieme: non sono necessari robot da cucina o un'impastatrice elaborata. E una volta che il tuopasta è pronto, bastano 2-3 minuti di cottura prima di poter aggiungere la salsa, cospargere il formaggio e aprire il vino. Indipendentemente dalla ricetta, il processo per fare l'impasto è lo stesso: mescolando lentamente il liquido alla farina per idratarla mentre mescoli.
Disporre la farina a forma di vulcano, cioè un cumulo con un cratere al centro, su una superficie di lavoro piana o in una ciotola ampia e poco profonda. Aggiungere gli ingredienti liquidi nel cratere e rompere i tuorli delle uova (se utilizzate) con i rebbi di una forchetta. Sbattere lentamente il liquido nella farina, lavorando dal centro verso l'esterno. Poi, quando l'impasto è troppo sodo per poterlo amalgamare con una forchetta, usate le mani per amalgamare il tutto. Le macchine per la pasta elettriche eliminano il fabbisogno muscolare dal tuo impasto fatto in casa; dopo aver aggiunto gli ingredienti nella camera, la macchina fa tutto l'impasto per te, il che può sembrare una scorciatoia utile per chi non ha forza dell'avambraccio. Ma secondo la maggior parte degli chef, fare la pasta senza attrezzature è più facile di quanto si pensi e più infallibile, producendo risultati coerenti e meglio incorporati.
Tecnicamente parlando, riunire l'impasto a mano prima di impastarlo significa che ogni volta otterrai un impasto ben bilanciato. Questo aiuta a tenere conto delle variabili nel tuo impasto che potrebbero renderlo più sciolto o più asciutto anche quando segui la stessa ricetta, come la marca di farina AP che usi o la dimensione delle tue uova
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