With a Pasta Maker Machine, You Can Create Delicious Fresh Pasta at Home

!±8± With a Pasta Maker Machine, You Can Create Delicious Fresh Pasta at Home

Fresh pasta is delicious and making your own pasta at home is rewarding and easy, and many people are choosing to make their own pasta for its superior taste compared to shop-bought varieties. The only piece of equipment you really need is a pasta making machine (of course, you can use a rolling pin, but unless you're an expert the results will not be nearly so good). Most machines are designed to roll and cut the pasta dough, although there are some models on the market which will mix and knead the dough as well. Pasta makers are available two basic types: manual and automatic.

Manual Pasta Maker Machine

Hand-operated pasta machines are nearly always much cheaper than the automatic type, expect to pay between 30 and 120 dollars (2009 prices). The trade-off of course is the additional effort you have to put in. That said, many people actually find the process of manually rolling the dough enjoyable. If you don't plan on making pasta very often, then a manual device might be a good choice. Look for a model which has a sturdy clamp allowing you to firmly anchor it to a table top. The unit should come with a good variety of cutters, a flat lasagna roller and allow at least 6 different thickness settings. A stainless steel model is generally a better investment than a chrome plated one.

Automatic Machines

Most automatic pasta makers are essentially identical to manual ones, with an added motor; you just feed the pasta into the machine and it rolls and cuts it for you. Often these machines have 2 or more speed settings and can be used in manual mode as well. As with manual machines, look for a stainless steel model with a good range of attachments.

Special-Purpose Machines

The previous machines are capable of producing many different pasta types, such as spaghetti, lasagne, fettuccine, etc. If you want to make some other pasta varieties, then there are dedicated machines on the market. These include ravioli, gnocchi and cavetelle makers.

Using a Pasta Maker Machine

Whether you use an automatic or manual machine, the process is essentially the same. You pass the dough through the machine on its thickest setting, fold it in half (sprinkling a little flour on if the dough is sticky), and pass it through again. After doing this half a dozen times, you set the machine to the next thinner setting and put the dough through again; repeating the process until the pasta is at the desired thickness. After letting the dough rest for 10 minutes, you simply attach the appropriate cutter to the machine and pass the dough through once more to cut it.

As you can see, it needn't be expensive or difficult to make pasta at home. All you need is a few cheap ingredients, a basic pasta maker, and a little bit of effort. The results can be truly delicious and rewarding!

With a Pasta Maker Machine, You Can Create Delicious Fresh Pasta at Home

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What is gluten and why is it important?

!±8± What is gluten and why is it important?

Gluten is a protein substance found in wheat, the bread is its structure, firmness and structure. Without these wonderful little proteins, bread would not be bread. It also explains why it is so difficult to make the bread, rice, potatoes, flour, oat flour and why wheat flour is added to the rye bread wheat alone has enough protein. The gluten makes the bread.

Gluten is developed in the dough when the proteins absorb water and are designed andlengthened in the process of mixing. Since proteins are active, are too long, flexible wires. As the yeast produces gases in the dough, mostly carbon dioxide, these strands trap the gas bubbles and the dough expands. If we are the bread into the oven, the gluten strands coagulate or solidify how much protein in eggs solidifies as the egg cooks.

How can we use flour to make a cake is tender and the French company difficult to bake bread? The gluten makes the difference. In a cake,just want to develop gluten. In a hard bread, we want a high percentage of well-developed gluten. We can control this structure in our baked goods by four conditions:

1 Selection of flours: Cake flours are "weak" or "soft" and have a low-protein, probably around 8%. Flour and bread flour is high gluten "strong" and usually have a protein content of 12 to 14%.

2 Height of cut: Any fat is referred to as a Gluten shortening because it reduces theWires. This is done by lubricating the fibers so that they can not be together. The more shortening in the dough, the product softer and softer.

3 Amount of liquid: Gluten, needs to absorb liquid and expand. If the dough is not enough liquid, the gluten is not completely form and the product will not be publicized. So we gave a minimal amount of water in pie crusts.

4 Mixing Methods: In general, the batter is mixed, or dough, the gluten moredeveloped. Muffin race use low-protein flour and only until the moisture is absorbed, while the bread for a relatively long mixed mixed.

What is gluten and why is it important?

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