On food and cooking the science and lore of the kitchen ( PDFDrive ) 1085

one Dried durum pasta is now made on an industrial scale in many countries In addition, modern heat treatments and vacuum-packing have also made it possible to keep fresh pasta for several weeks in the refrigerator Recent decades have brought a revival in Italy of small-scale manufacturing using selected wheat varieties, old-fashioned extrusion dies that produce a rough, sauceholding surface, and longer-time, lowtemperature drying that is said to produce a finer flavor Making Pasta and Noodle Doughs Basic Ingredients and Methods The aim in making pasta and noodle dough is to transform dry flour particles into a cohesive mass that is malleable enough to be shaped into thin strips, but strong enough to stay intact when boiled With wheat flours, the cohesiveness is provided by the gluten proteins Durum wheats have the advantage of a high gluten content, and a gluten that is less elastic than bread-wheat gluten and so easier to roll out Water normally makes up around 30% of the dough weight, compared to 40% or more for bread doughs Pasta, Cheese, and Wine Without End By the time of the great storyteller Giovanni Boccaccio, who died in 1375, pasta was familiar enough in Italy to be part of a glutton’s paradise: in a country called Bengodi…there was a mountain made entirely of grated Parmesan cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth And then they threw them down, and the more of them you took, the more you had And nearby ran a rivulet of white wine whose better was never drunk, and without a drop ... Bengodi…there was a mountain made entirely of grated Parmesan cheese, on which lived people who did nothing but make macaroni and ravioli and cook them in capon broth And then they threw them down, and. .. Durum wheats have the advantage of a high gluten content, and a gluten that is less elastic than bread-wheat gluten and so easier to roll out Water normally makes up around 30% of the dough weight, compared to 40% or... ravioli and cook them in capon broth And then they threw them down, and the more of them you took, the more you had And nearby ran a rivulet of white wine whose better was never drunk, and without a drop