Dough for the pasta Ingredients: For 6 persons: 400 gr wheat flour 200 g wheat flour type 0300 gr salt water qbPreparazione: Mix all ingredients thoroughly and lavorateli format you prefer. With this dough you can get: noodles, lasagne, browse for the ravioli, noodles, spaghetti alla chitarra, etc.. A possible variant is to use 300 grams of flour type 0 and 300 g of whole wheat flour: the result is excellent. How to proceed: First, you have the flour to the fountain, that is paid in order to obtain a piles and forming a groove in the middle, so that can remember the crater of a volcano. Break the eggs and then pour in the center dell'incavo. Mix with a fork, gradually incorporating the flour. Few minutes after the eggs have formed with the flour mixture absorbed a yellow that, integrated with the remaining flour, it will become increasingly significant. Then continue working the mixture with your hands. We must push with force, pull slightly and rewind. When it is smooth and homogeneous stendetelo with the rolling pin to obtain a thin foil. To have a browse round rotate the dough as the pull, so as to form a large disc. Then allow to dry, so that, by wrapping it in order to cut, you paste. If the dough is intended to be stuffed, you must not dry it, but proceed quickly, because it must retain the necessary moisture to be able to paste at the time of packaging the type of stuffed pasta you want (ravioli, tortellini, agnolotti, etc..) . Also for the noodles do not let dry out the dough more than necessary, because you lose elasticity and break at the time of roll. Cospargetela with a little flour, arrotolatela and, without pressing, cut with a knife or a narrow strip between their large but equal). Then take the roll obtained, open, infarinateli and adagiateli at work rather than overlapping them. If you use the special roller machine, you have to cut the dough into smaller pieces, which pass through the rollers first to get as many thin strips. These cut in desired length and will pass in the special roller provided with sharp discs. As for the dough, the variations are numerous. In some regions you replace the flour with durum wheat semolina to make the preparation more consistent, in other replace the eggs with as much water noodles to get lighter. You can also add flavor and color the dough. The green paste, for example, you can get using spinach that, once cooked, dried and crushed, add all'impasto. Generally if you add vegetables or liquids, you must reduce the number of eggs, but will remain unchanged if you use cuttlefish ink, saffron, cocoa and other ingredients of similar consistency.
giovedì 30 aprile 2009
What is the pasta
Introduction Pasta is the food as simple and natural that there is: durum wheat semolina and water. Nothing else. There is not the sale: to conserve enough natural drying, there are no chemical additives of any kind and there are no dyes, the natural yellow pulp is that of the sun at his time absorbed in the grain maturation. The links are close with the grain, and good looking, you find that the grain to flour, the dough composition is the same: we do not lose anything of the components. In the milling of grain, since the biblical times, is separated from the bran and mostly devoted to animal husbandry. In a raw meal, and then into a rough paste, the value of the protein would be higher but the crude fiber is not absorbed, is eliminated with little use. Each element provided more calories, however, so more or less balanced, because the substances it contains, so there may be foods that, for the same calories are assimilated so deeply diverso.Un hint more detail then is necessary for proteins, the pillars of our cells: they are about twenty different amino acids, many of which are replenished daily by the organism, but is unable to produce nine: the essential amino acids, which are to be introduced in the by nutrizione.Tanto circumstances, we specify that spaghetti or other pasta Full providing 350 calories per 100 grams. With respect to its components of starch, which constitutes the largest percentage in the carbohydrates, is an excellent source of energy and high digestibility, as good results in the intake of proteins contributing to reach the required 2800 calories per day to a person adulta.Dal point of view of calories so the pasta is a food-balanced, it is also complete, after it is seasoned. Always in fact, even before the tomatoes arrive in old Europe, old, even fast food chemistry, used macaroni seasoning with honey or other spices, the seasoning has always had to taste the pasta is to complete the nutritional value; made use of especially cheese, which adds lysine, the essential amino acid to which the pasta is lacking, creating a complete food, rich condiments can make a single dish, as is was originally, when the pockets are not allowed empty lunch by the various flow rates.
What are the organoleptic properties?
A rigorous classification of the individual organoleptic properties can not be managed without difficulty to catalog briefly, as some, because of their complexity, are actually composed of a set of characteristics perceived globally. For example, the appearance of the food is determined by a set of characteristics perceived mainly by sight, but secondly also with the sense of touch and hearing. The literature shows so different classification schemes based on the degree of generality of a particular property. Among the properties usually mentioned include the following: color, with the perceived view size, primarily with the perceived view form, seen mainly with a view condition, seen primarily with the view taste, perceived by the taste and smell odor, perceived by smell. consistency and texture, perceived by sight, touch and hearing Overall, these characteristics can be summarized in three general properties that are valued more or less consciously, in the following chronological order [1]: Physical Appearance: This property will summarize the shape, size, color and, to a first examination, the texture and condition. In the perception of appearance takes on a role the view. Chemical properties: This property will summarize the odor and flavor. The perception of the chemical is a prerogative of chemiorecettori spread in the language and in the nose. Mechanical: This property will summarize the mechanical strength, texture, uniformity, the crunchiness, etc.. These are characteristics that are perceived in a complex way by touch and in some cases with the intervention of hearing. Evaluation [Review] In value, more or less consciously, we attach to a food come into play various components of assessment: In addition to the organoleptic characteristics are taken into consideration the health, nutritional properties, functionality, cost, fashion. The assessment is expressed in a more or less explicitly that the limit, you can configure in sensations such as the desire, need, indifference, contentment, satisfaction or dissatisfaction, and so on. In determining these feelings, the elements mentioned are different weights for the different contexts. For example, the cost is often a determining factor, however, may pass into the background in the alternative to organoleptic, fashion, functionality. Among the intrinsic properties of a food, the organoleptic generally occupy a dominant role in determining the interest and the satisfaction of the consumer [2] [3]: for example, you may be inclined to spend more, in monetary terms, for buy a food more appealing, or spend time and effort to cook a food less tasty but more functional, acceptance of health risks in exchange for certain characteristics. These choices are made every day: for example, you buy more frequently meat cuts 1st quality than those in 3rd because most welcome even if more expensive, we prefer to spend hours each day to cook meals because you get more pleasing than those already ready, we prefer raw oysters to cook even if less healthy, and so on.