

DEN ULTIMATA KÖRSBÄR KOKBOKEN
Ingredienserna som används för att göra färsk pasta är mjöl och ägg och eventuellt salt. Detta leder till en av de mest förbryllande aspekterna av att göra hemlagad pasta. Med bara två huvudingredienser skulle du bli förlåten om du undrar vad allt väsen handlar om. Hur kan det vara svårt? Tja, det behöver förstås inte vara svårt.
Det finns enkla recept som om de följs noggrant med rätt mängd vätska och rätt typ av mjöl ger utmärkta resultat varje gång. Det är bara det att det finns så många sätt att variera recepten för att ge önskvärda resultat att det är värt att bara överväga de variabler som spelar in.
Nu är det klassiska italienska mjölet som används för daglig pasta känt i Italien och i vissa andra länder som "00"-mjöl. Italienarna använder en skala från 00 till 04 för att ange färgen på mjölet. Färgen beror på hur mycket kli och groddar som har "extraherats" från mjölet. Kliet och grodden är det som ger mjöl dess färg. '00' har därför fått allt kli och grodd bort och så är ett mycket vitt och slätt mjöl som naturligtvis ger silkeslen pasta som är idealisk för många användningsområden.
Förutom i dessa speciella fall är gluten en nyckelkomponent i pastatillverkningsprocessen. När det blandas med vätskan och får stå en stund, bildar Gluten bindningar på kemisk nivå. Detta gör degen stretchig och spänstig. Den håller ihop degen och förhindrar att den smular eller faller sönder. Gluten är samma ingrediens som ger bröddegen dess egenskaper
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