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Svjeza Talijanska DomaĆa Tjestenina
Paperback
Cookbooks GeneralGrains & PastaItalian Cooking
Publisher Price: $44.99
ISBN13: 9781835782460
Publisher: Tamara Knezevic
Published: Oct 16 2023
Pages: 278
Weight: 0.83
Height: 0.58 Width: 6.00 Depth: 9.00
Language: Croatian
Sastojci koji se koriste za izradu svjeze tjestenine su brasno i jaja te po zelji sol. To vodi do jednog od najzagonetnijih aspekata izrade domace tjestenine. Uz samo dva glavna sastojka oprostit ce vam se da se zapitate oko čega se to radi. Kako moze biti tesko? Pa naravno da ne mora biti tesko.
Postoje jednostavni recepti koji ce, ako se pazljivo slijede s pravom količinom tekucine i pravom vrstom brasna, dati izvrsne rezultate svaki put. Samo sto postoji toliko mnogo načina na koje mozete mijenjati recepte kako biste proizveli zeljene rezultate da je vrijedno samo uzeti u obzir varijable koje su u igri.
Sada je klasično talijansko brasno koje se koristi za svakodnevnu tjesteninu u Italiji i nekim drugim zemljama poznato kao brasno '00'. Talijani koriste ljestvicu od 00 do 04 za označavanje boje brasna. Boja ovisi o tome koliko su mekinje i klice 'izvučene' iz brasna. Posije i klice brasnu daju boju. Iz '00' su stoga uklonjene sve mekinje i klice, pa je brasno vrlo bijelo i glatko od kojeg se, naravno, dobiva svilenkasto glatka tjestenina koja je idealna za mnoge namjene.
Osim u ovim posebnim slučajevima, gluten je ključna komponenta procesa izrade tjestenine. Kada se pomijesa s tekucinom i ostavi da stoji neko vrijeme, gluten stvara veze na kemijskoj razini. Time tijesto postaje rastezljivo i elastično. Drzi tijesto na okupu i sprječava njegovo mrvljenje ili raspadanje. Gluten je isti sastojak koji tijestu za kruh daje svojstva.
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