High School Basketball Prospects 2010

WHAT 'dry pasta

Dried: is made from durum wheat flour mixed with water. The durum wheat is richer in protein elements compared to wheat flour, resulting in a paste that holds the best cooking is the most elastic and develops a sweet smell of corn. Under Italian law dried pasta must be made with durum wheat flour: the addition of wheat flour (bread flour) is considered adulterated. In 1988, however, the EEC Regulations came into force in Italy, becoming somewhat in contradiction with Italian law, because they allow the production of dry pasta with soft wheat flour or a mixture of semolina and flour in a much lower cost. In addition to the type of wheat which is made with semolina, which is very important for the quality of pasta is the drying process, which once took place in the sun today with industrial processes, except for small artisan pasta makers, regardless of the procedure should be gradual and in stages, and last, according to the sizes, from 40 to 80 hours, and 38 ° C to 60 ° C gives the best quality pasta. An important element is that the dies are made of bronze: their rough finish gives the pasta a rough surface, not glass, on which the sauce is enhanced. The cooking of dry pasta is very simple, but requires attention. The amount of water should be 1 liter per 100 g of pasta, in addition to 10 -12 g per liter of sea salt at the time when the boil water stands: if you put the first boiling is slower . The dough preparations known as "soup" that is, that is not drained but served with the liquid and the other elements of cooking, of course, requires less fluid: two or three times its weight (ie 2-3 dl of liquid per 100 g of pasta). Two or three minutes after you put the salt is thrown down the pasta, stir with a wooden fork, even during cooking. The relatively thin and long pasta (spaghetti, linguine, etc..) you can drain with the fork, the shorter the required standard colander. It recognizes the concept of "al dente" when the dough has an elastic resistance and tenacious.
The taste is the only element of control, along with some experience. The
padellatura or creaming much in vogue in certain restaurants, or the rapid passage of the dough into the pan or skillet with the sauce, is a practice suited to particular recipes, but very few.