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Réaliser Des Pâtes Maison Parfaites
Paperback
Publisher Price: $52.98
ISBN13: 9781803507842
Publisher: Micheline Girard
Published: Feb 4 2022
Pages: 342
Weight: 1.01
Height: 0.71 Width: 6.00 Depth: 9.00
Language: French
Les ingrédients qui sont utilisés pour faire les pâtes fraîches sont la farine et les oeufs et éventuellement le sel. Cela conduit à l'un des aspects les plus déroutants de la fabrication de pâtes maison. Avec seulement deux ingrédients principaux, vous seriez pardonné de vous demander de quoi il s'agit. Comment cela peut-il être difficile ? Eh bien, bien sûr, cela ne doit pas être difficile.
Il existe des recettes simples qui, si elles sont suivies attentivement avec la bonne quantité de liquide et le bon type de farine, produiront d'excellents résultats à chaque fois. C'est juste qu'il y a tellement de façons de varier les recettes pour produire des résultats souhaitables qu'il vaut la peine de considérer les variables en jeu.
Aujourd'hui, la farine italienne classique utilisée pour les pâtes de tous les jours est connue en Italie et dans certains autres pays sous le nom de farine 00. Les Italiens utilisent une échelle de 00 à 04 pour
indiquer la couleur des farines. La couleur dépend de la quantité de son et de germe extraite de la farine. Le son et le germe sont ce qui donne sa couleur à la farine. Le '00' a donc été débarrassé de tout son et germe et est donc une farine très blanche et lisse qui produit bien sûr des pâtes soyeuses et idéales pour de nombreuses utilisations.
En dehors de ces cas particuliers, le gluten est un élément clé du processus de fabrication des pâtes. Lorsqu'il est mélangé avec le liquide et laissé reposer pendant un certain temps, le gluten forme des liaisons au niveau chimique. Cela rend la pâte élastique et élastique. Il maintient la pâte ensemble et l'empêche de s'effriter ou de se désagréger. Le gluten est le même ingrédient qui donne à la pâte à pain ses propriétés.
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