Anna Pearson, there are now some books on Pasta. Why another book on the subject? After a long stay in Italy I deal with the Manufacture of Pasta. I noticed that a good Foundation is missing. I was looking in the books again and again in vain to find a decent customer. No book could explain to me, for example, a detailed description of the Flour you need for exactly what pasta places and why.
Is it so important? This is enormously important. I'm really hässig, if such information is missing! First, you must know that it is different in Italy, two types of Pasta: egg pasta such as Tagliatelle, durum wheat pasta. To this count Orecchiette or Penne. Egg pasta is made with white flour or a mixture of white flour and durum wheat semolina or mist, as well as from eggs. Durum pasta wheat, in turn, is made from durum wheat semolina/mist and water. And there the Problem starts: durum semolina wheat, in Italian "grano duro", is translated in many cookery books wrong.
Where to click, I can buy the "semola di grano duro"? In the supermarket I have seen the product never. Indeed, outside Italy, is not so easy. Super is, for example, Altbach mill in the Canton of Aargau, Wittnau. The Mühlerama in the mill deep wells also sold a couple of good varieties, including Italian durum haze of a brand name Mulino Marino, a Piedmont wheat.
you provide in your book, 30 pasta varieties and explain in step-by-step instructions, meticulously, how to make the. What should a beginner begin? I would start with a hard-wheat pasta, because the consists of only two ingredients and produce in General, somewhat easier than egg pasta. Really cool the grooved Gnocchi sardi. Even children can handle the. This is turning eight mm wide pieces of Dough on a grooved wooden Board. This tool is called the Riga-Gnocchi.
If I don't have this at home? Then the Cavatelli. For the brauchts only the thumb, pressing from the front to the rear over a small piece of dough, and then veers off.
I have tried to make Cavatelli itself and failed to start. click They were too thick. I'm untalented? fear Not, you will have the hang of that quickly. Frustrating is not it, in my opinion, only if you know due to a lack of explanations in a recipe exactly, what ingredients do you use, or how wet or dry a dough to the touch. One is aware, there is no frustration risk. You do not need to simply assume that it is the Pasta always comes, to hold stubbornly to a recipe.
what is it? At the end you have to trust to his senses. A dough can be, in spite of the same ingredients every day a little bit different: sometimes an Egg is greater, the humidity is higher, a flour absorbs less water and the dough is too wet – then you have to add, even if it has 1:1, kept to the recipe, the dough in flour until it feels right. This unpredictable character like me. you Had a mentor or a Mentor who has accompanied you through the world of pasta making? The most I've taught myself. However, I also have experience: I have always done in Italy and also in the Restaurant Italia Pasta. In addition, I have Youtube me Videos of the Pasta Grannies looked at. The film with age-old Italy inside, the to explain to an Englishwoman, how to make different types of Pasta. In Sardinia there are some pretty unusual varieties that are threatened with extinction, because it makes no one of your own.
your book "Pasta" is visually a stunner: The manufacturing steps were photographed and then in a stencil printing method, the so-called Risografie, printed. Why all this effort? As a designer, I had the claim, to find, together with my sister, who is a photographer, a shape that gives the book a visual Dimension. There's pasta, and in part also to their production have a very geometrical and abstract character, we came fairly quickly to the Risografie, because this also has an abstract look and feel.
"All now want to know where their meat and vegetables comes from, but in the case of cereals of interest to hardly anyone."
in addition to an extensive part on the topic of "Pasta yourself"have traveled to make you for a report in the Tuscany. Why? I wanted to be close to the crude product; so to the grain – Slow-Food cook, it is important for me to deal with, such as a food that I process in the kitchen is grown. And I wanted to know how a mill works. All today want to know where their meat and vegetables comes from, but in the case of cereals of interest to hardly anyone. While Pasta, bread and co. make up the largest part of the food.
"Pasta" is the first book published in the newly founded publishing house Edition. Why to a book in the age of Youtube cooking Tutorials? Because I believe that produced to a high quality books will always find their audience. I have already received feedback that "Pasta" is much too nice to make it dirty – and that will make the dough were guaranteed to happen, but for me a book is first and foremost an indispensable tool.
your personal favorite pasta clicking? There are so many! The Gnocchi sardi are really very cool to Do; the Foglie d'ulivo is made of green durum wheat dough wear a beautiful name. But if I had to choose for the Rest of your life for a grade, then it would be the Tagliatelle. They are so timeless and universal, and are fairly simple to make with just a sharp knife.
What has surprised you during the production of the book the most? I've eaten in the last few months, so many of the homemade Pasta that I currently have were really keen on purchased dough!
Created: 16.01.2019, 14:27 PM