Compartir
The Ultimate Fresh Pasta at Home Cookbook: 100 incredible recipes for mastering the age-old art of making pasta at home and impressing friends and fam (en Inglés)
Fiona Fonda
(Autor)
·
Fiona Fonda
· Tapa Blanda
The Ultimate Fresh Pasta at Home Cookbook: 100 incredible recipes for mastering the age-old art of making pasta at home and impressing friends and fam (en Inglés) - Fiona Fonda
$ 170.041
$ 283.401
Ahorras: $ 113.360
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Martes 25 de Junio y el
Martes 09 de Julio.
Lo recibirás en cualquier lugar de Colombia entre 1 y 5 días hábiles luego del envío.
Reseña del libro "The Ultimate Fresh Pasta at Home Cookbook: 100 incredible recipes for mastering the age-old art of making pasta at home and impressing friends and fam (en Inglés)"
The ingredients that are used to make fresh pasta are flour and eggs and optionally salt. This is leads to one of the most puzzling aspects of making homemade pasta. With just two main ingredients you would be forgiven for wondering what all the fuss is about. How can it be difficult? Well, of course it doesn't have to be difficult.There are simple recipes that if followed carefully with the right amount of liquid and the right type of flour will produce excellent results every time. It's just that there are so many ways in which to vary the recipes to produce desirable results that it is worth just considering the variables at play.Now the classic Italian flour used for every day pasta is known in Italy and in some other countries as '00' flour. The Italians use a scale of 00 to 04 to indicate the colour of the flours. The colour depends on how much bran and germ have been 'extracted' from the flour. The bran and germ are what gives flour its colour. The '00' therefore has had all the bran and germ removed and so is a very white and smooth flour which of course produces silky-smooth pasta that is ideal for many uses.Other than in these special cases, gluten is a key component of the pasta making process. When mixed with the fluid and allowed to stand for a while, Gluten forms bonds at the chemical level. This makes the dough stretchy and springy. It holds the dough together and prevents it from crumbling or falling apart. Gluten is the same ingredient that gives bread dough its properties
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
Todos los libros de nuestro catálogo son Originales.
El libro está escrito en Inglés.
La encuadernación de esta edición es Tapa Blanda.
✓ Producto agregado correctamente al carro, Ir a Pagar.