Pasta Recipes: Get the Most Out of Your Pasta Maker |
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| Author:
| Heggie, Gustavo |
| ISBN: | 979-8-8365-8120-6 |
| Publication Date: | Jun 2022 |
| Publisher: | Independently Published
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| Book Format: | Paperback |
| List Price: | USD $10.99 |
Book Description:
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Commonly, pasta is produced using an unleavened batter of durum wheat flour blended in with water or eggs and framed into sheets or different shapes, then, at that point, cooked in bubbling water. Pasta might be separated into two general classifications, dried (Pasta Secca) and new (Pasta Fresca).
You will learn: - Make the ideal pasta batter - Accurately carry out pasta mixture - Store unused pasta - Work on the surface of your mixture -...
More Description
Commonly, pasta is produced using an unleavened batter of durum wheat flour blended in with water or eggs and framed into sheets or different shapes, then, at that point, cooked in bubbling water. Pasta might be separated into two general classifications, dried (Pasta Secca) and new (Pasta Fresca).
You will learn:
- Make the ideal pasta batter
- Accurately carry out pasta mixture
- Store unused pasta
- Work on the surface of your mixture
- Control the dampness level of your mixture
- Add flavors to pasta batter