What is Pasta made of?!
Is that from Maize!? Wheat!? or!.!.!.!. else!?!?!?!?Www@FoodAQ@Com
Answers:
Basic Pasta:
INGREDIENTS
* 1 egg, beaten
* 1/2 teaspoon salt
* 1 cup all-purpose flour
* 2 tablespoons water
http://allrecipes!.com/Recipe/Basic-Pasta!.!.!.
"A simple recipe for fresh pasta calls for two large eggs and about 1-1/4 cups of all-purpose flour with a pinch of salt!. To make the dough by hand, make a well in the flour on a clean, flat surface!. Break the eggs into the well and add the salt!. Working with a fork, begin incorporating flour into the eggs at the center!. You may need to shore up the flour walls as you work, pushing more flour toward the middle, and keeping the eggs from running out!. When it becomes too difficult to keep mixing with the fork, start using your hands!. Before long you’ll have a workable dough, which should be kneaded for several minutes!. Because of variations in humidity and flour, you may need more or less flour, but the goal at the end of the kneading is to have a well-formed, elastic dough that is as smooth as a baby’s skin!.
The dough can also be made in a food processor, a mixer with a dough hook, or even a bread machine!. This much dough makes four modest servings!. You can make proportionately larger batches, but don’t want to wear yourself out on your first effort!.
Once the dough has been made, cut it into six parts, flatten each section, and begin running them through the widest setting of your pasta machine!. Fold each piece in thirds after each pass through the machine at this setting, and roll them several times, until they are very smooth!. Then set the rollers one notch closer together and roll each strip of dough through them once!. Continue to move the rollers closer together and roll the pasta through until your reach the thickness you desire!. We find the next-to-last setting on our machine to be thin enough — the thinnest setting produces sheets of pasta that are hard to cut!. After each rolling, lay the dough on clean towels, and don’t let the edges overlap, or they may stick together!. Once you’ve finished rolling the strips, let them rest on the towels for 10 minutes or so to dry a bit, turning them once or twice!. Now you’re ready to use the cutting blades of your pasta machine!.
The only problem you may run into in the entire pasta-making process is trying to cut the dough before it’s sufficiently dry or after it has dried too much!. In the first case, the strands stick together, and need a bit more drying!. In the second case, it is hard to feed the pasta into the cutting rollers and the edges may crack!. If it’s on the dry side, we cut the end with a knife so that it is straight and feeds into the machine more easily!. A hint of water may also be necessary to get it started in the cutter, but the best solution is not to let it get too dry!. Once the pasta is cut, lay the noodles on the towels until you’re ready to cook them!.
The only consideration in cooking is to remember that fresh pasta cooks much, much faster than dried!. As soon as it floats to the top of your boiling water, it’s done!. "
http://www!.ochef!.com/242!.htm
"An ingredient; flour is a fine powder made by grinding cereal grains or other suitable edible plant matter high in starch!. It is most commonly made from wheat — the word "flour" used without qualification implies wheat flour — but maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including buckwheat, grain amaranths and many Australian species of acacia), ground legumes and nuts, such as soy, peanuts, almonds, and other tree nuts, are also called flours!. Finally flours can be made by grinding the roots of several plants, including cassava, arrowroot and taro!. The same substances ground more coarsely are, many cases, called "meal" instead of "flour"!."
http://en!.wikipedia!.org/wiki/FlourWww@FoodAQ@Com
INGREDIENTS
* 1 egg, beaten
* 1/2 teaspoon salt
* 1 cup all-purpose flour
* 2 tablespoons water
http://allrecipes!.com/Recipe/Basic-Pasta!.!.!.
"A simple recipe for fresh pasta calls for two large eggs and about 1-1/4 cups of all-purpose flour with a pinch of salt!. To make the dough by hand, make a well in the flour on a clean, flat surface!. Break the eggs into the well and add the salt!. Working with a fork, begin incorporating flour into the eggs at the center!. You may need to shore up the flour walls as you work, pushing more flour toward the middle, and keeping the eggs from running out!. When it becomes too difficult to keep mixing with the fork, start using your hands!. Before long you’ll have a workable dough, which should be kneaded for several minutes!. Because of variations in humidity and flour, you may need more or less flour, but the goal at the end of the kneading is to have a well-formed, elastic dough that is as smooth as a baby’s skin!.
The dough can also be made in a food processor, a mixer with a dough hook, or even a bread machine!. This much dough makes four modest servings!. You can make proportionately larger batches, but don’t want to wear yourself out on your first effort!.
Once the dough has been made, cut it into six parts, flatten each section, and begin running them through the widest setting of your pasta machine!. Fold each piece in thirds after each pass through the machine at this setting, and roll them several times, until they are very smooth!. Then set the rollers one notch closer together and roll each strip of dough through them once!. Continue to move the rollers closer together and roll the pasta through until your reach the thickness you desire!. We find the next-to-last setting on our machine to be thin enough — the thinnest setting produces sheets of pasta that are hard to cut!. After each rolling, lay the dough on clean towels, and don’t let the edges overlap, or they may stick together!. Once you’ve finished rolling the strips, let them rest on the towels for 10 minutes or so to dry a bit, turning them once or twice!. Now you’re ready to use the cutting blades of your pasta machine!.
The only problem you may run into in the entire pasta-making process is trying to cut the dough before it’s sufficiently dry or after it has dried too much!. In the first case, the strands stick together, and need a bit more drying!. In the second case, it is hard to feed the pasta into the cutting rollers and the edges may crack!. If it’s on the dry side, we cut the end with a knife so that it is straight and feeds into the machine more easily!. A hint of water may also be necessary to get it started in the cutter, but the best solution is not to let it get too dry!. Once the pasta is cut, lay the noodles on the towels until you’re ready to cook them!.
The only consideration in cooking is to remember that fresh pasta cooks much, much faster than dried!. As soon as it floats to the top of your boiling water, it’s done!. "
http://www!.ochef!.com/242!.htm
"An ingredient; flour is a fine powder made by grinding cereal grains or other suitable edible plant matter high in starch!. It is most commonly made from wheat — the word "flour" used without qualification implies wheat flour — but maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including buckwheat, grain amaranths and many Australian species of acacia), ground legumes and nuts, such as soy, peanuts, almonds, and other tree nuts, are also called flours!. Finally flours can be made by grinding the roots of several plants, including cassava, arrowroot and taro!. The same substances ground more coarsely are, many cases, called "meal" instead of "flour"!."
http://en!.wikipedia!.org/wiki/FlourWww@FoodAQ@Com
There are many ingredients that can be used to make pasta dough!. They range from a simple flour and water mixture, to those that call for the addition of eggs, spices and cheeses, or even squid ink to the dough!.
Under Italian law, dry pasta can only be made from durum wheat semolina flour!. This flour has a yellow tinge in color!. Italian pasta is traditionally cooked al dente (Italian: "to the tooth", meaning not too soft)!. Abroad, dry pasta is frequently made from other types of flour (such as farina), but this yields a softer product, which cannot be cooked al dente!.
Particular varieties of pasta may also use other grains and/or milling methods to make the flour!. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour!. Various types of fresh pasta include eggs (pasta all'uovo)!. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes)!.Www@FoodAQ@Com
Under Italian law, dry pasta can only be made from durum wheat semolina flour!. This flour has a yellow tinge in color!. Italian pasta is traditionally cooked al dente (Italian: "to the tooth", meaning not too soft)!. Abroad, dry pasta is frequently made from other types of flour (such as farina), but this yields a softer product, which cannot be cooked al dente!.
Particular varieties of pasta may also use other grains and/or milling methods to make the flour!. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour!. Various types of fresh pasta include eggs (pasta all'uovo)!. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes)!.Www@FoodAQ@Com
Most flour comes from wheat, but some flours (which tend to be more expensive) can come from other grains, seeds or beans!. There is rye flour and nut flours!. Nut flours are often added to white or whole wheat flours for flavor (you can't really bake an edible food with a specialty flour)!. Nut flours are very perishable, and should be refrigerated!. Even whole wheat flour is often mixed with white flour because baking with only whole wheat will cause the product to be much denser than white flour products
White wheat flour comes from the endosperm of the kernel of wheat!. It is the core of the kernel!. Whole wheat flour comes from grinding the entire kernel, which includes the bran, that surrounds the endosperm like a thick "skin!."Www@FoodAQ@Com
White wheat flour comes from the endosperm of the kernel of wheat!. It is the core of the kernel!. Whole wheat flour comes from grinding the entire kernel, which includes the bran, that surrounds the endosperm like a thick "skin!."Www@FoodAQ@Com
Getting to basics, eh!? Wheat is where flour comes from, so you can say wheat!. A lot of pasta is made of semolina flour!.
"Semolina is the inner, granular, starchy endosperm of wheat (not yet ground into flour)!. " (from Wikipedia) Salt is usually added to the flour, you mound the flour and make a well in the center and add eggs!.Www@FoodAQ@Com
"Semolina is the inner, granular, starchy endosperm of wheat (not yet ground into flour)!. " (from Wikipedia) Salt is usually added to the flour, you mound the flour and make a well in the center and add eggs!.Www@FoodAQ@Com
"Pasta" is the Italian word for "paste!." All pasta is made from a dough of grain flour mixed with water!. There are many different shapes and sizes of pasta!. While most are made from wheat, other grains can also be used on their own (for people who are gluten intolerant) or combined with wheat!.Www@FoodAQ@Com
flour, eggs, water, saltWww@FoodAQ@Com
most pasta is flour, eggs, and water!.!.!.!.!.!.!.Www@FoodAQ@Com
plain flour nd eggsWww@FoodAQ@Com
flour and eggsWww@FoodAQ@Com
white flour
waterWww@FoodAQ@Com
waterWww@FoodAQ@Com