用於製作新鮮意大利面的成分是麵粉和雞蛋以及可選的鹽。這導致了製作自製麵食最令人困惑的方面之一。只有兩種主要成分,您可能會想知道這有什麼大驚小怪的,這是情有可原的。哪有那麼難呢?嗯,當然這並不一定很困難。
有一些簡單的食譜,如果仔細遵循,使用適量的液體和正確類型的麵粉,每次都會產生出色的效果。只是有很多方法可以改變配方以產生理想的結果,因此值得考慮其中的變量。
現在,用於日常麵食的經典意大利麵粉在意大利和其他一些國家被稱為"00"麵粉。意大利人使用 00 到 04 的等級來表示麵粉的顏色。顏色取決於從麵粉中"提取"了多少麩皮和胚芽。麩皮和胚芽賦予麵粉顏色。因此,"00"麵粉已去除所有麩皮和胚芽,因此是一種非常白且光滑的麵粉,當然可以生產出絲般光滑的麵食,非常適合多種用途。
除了這些特殊情況外,麩質是麵食製作過程的關鍵組成部分。當與液體混合併靜置一段時間後,麩質會在化學水平上形成鍵。這使得麵團有彈性和彈性。它將麵團固定在一起並防止其破碎或散開。麩質與賦予麵包麵團特性的成分相同。
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