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Mastering Pasta Fatta a Mano
Paperback
Publisher Price: $62.98
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ISBN10: 1803506881
ISBN13: 9781803506883
Publisher: Sandra Colombo
Published: Jan 31 2022
Pages: 434
Weight: 1.27
Height: 0.88 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9781803506883
Publisher: Sandra Colombo
Published: Jan 31 2022
Pages: 434
Weight: 1.27
Height: 0.88 Width: 6.00 Depth: 9.00
Language: Italian
INTRODUZIONE
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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