You can tell that I like making pasta??
I think so: D!
relaxes me so much ...... is a simple and easy
And to the delight of those who call me cangurotta, saving well! haha \u200b\u200b
know how much it costs here a passable 1kg of fresh ravioli?
12 € o_ ° SW lot!
If we make them at home using fresh products and good spend up to € 6, a plate and eat better.
On the origin of pasta, little is known, precisely this uncertainty has given rise to many legends.
Some archaeologists believe they see Etruscan wall paintings on the actions and tools to those who prepare fresh pasta, like tagliatelle or lasagna.
In the period immediately following, however, this product is completely forgotten, only to make his reappearance in China in the first century AD C.
The shape of the pasta is essentially the expression patterns of local flavor is born of endless creations home, the commitment of every day as applied to the land and has had to offer: the vegetable market, fish fresh from the port, local meat, the cheeses ....
Golden rules
First, remember that the success of the pasta depends on the temperature of the kitchen: the ideal is to prepare the dough during a day in a dry and neither too hot nor too cold.
not prepare fresh pasta with eggs out of the refrigerator, but let a few hours at room temperature.
Use the traditional pastry: the surface a bit 'rough wood is more suitable for processing. The dosage
canon for fresh egg pasta provides 100 g of flour for each egg of average size.
The best results are obtained with a rather hard dough, and therefore more difficult to process (for the ravioli, the pasta should be more elastic that lasts avoid breakage during firing).
often take care to sprinkle the dough with a little 'flour, so it does not stick to the work plan.
The fresh pasta in the heart of the dry weather.
You can keep fresh pasta in the refrigerator for 2-3 days or in freezer up to 1 month, in which case toss, still frozen directly in the cooking water.
The dry pasta, but will keep for up to 15 days in a cool, dry place.
Cook pasta in boiling water (in the case of ravioli should not simmer too), and plenty of salt.
The filling of stuffed pasta makes the already delicious, so pay attention to the amount of salt, put in the water.
Some information is taken from The Handbook Fabbrieditori.
Ingredients: 500 g pasta
4
100 g eggplant parmesan
1 shallot
Marina Colonna Extra Virgin Olive Oil Salt
pepper 2 egg
Peel the eggplants, cut them in half wrap in greaseproof paper and bake at 180 ° C for 30 minutes.
Remove the seeds coarsely, without pieces fry quickly on high heat with a little olive oil and shallot, season with salt and pepper.
sieved the pulp thus obtained add: ricotta, Parmesan, egg yolks and mix quickly with the pass all immersion.
Roll out the dough sheeter with a car I have a Marcato is safe for products with which it is manufactured and is durable! With the bag
form many mounds of stuffing, fold the dough in half, then cut the ravioli with a special mold
They're great with a little 'butter and basil.
pasta Ingredients: 500 gr
flour dough Molino Rossetto
6 eggs 2 tablespoons extra virgin olive oil Marina Colonna
Place the beaten eggs with the oil in the basket of bread machine gradually add the flour and knead to mix with the program, let stand an hour covered the dough.
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