This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.
Microwave puffed cereal based pasta was developed from finger millet and sweet potato powder. The experiment was conducted to develop cold extrudate, microwave puffing to prepare pasta. The cold extrudate were obtained from finger millet flour and sweet potato powder in proportion of 55:45 and at moisture contents of 0.6035 kg/kg dm and steamed in kitchen pressure cooker for 15 min, kneading for 10-15 min in Dolly Mini P3 Pasta machine could yield cold extrudate in rectangular strip of 20 mm long and were useful for further processing. The effect of process parameter viz., convective heating temperature (CT), convective heating time (Ct), microwave power, % of 1350 W (MP), microwave puffing time (Mt) on the quality of product was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the process parameters and responses in terms of moisture content (MC), expansion ratio (ER), hardness (HD), crispness (CSP) and sensory colour score (CL). CT and Ct had predominant effect on responses. The texture characteristics of puffed product were prominently dependent
Макаронные изделия "Pasta Zara" — одна из самых популярных марок итальянских макаронных изделий в России. Продукция под торговой маркой "Pasta Zara" сочетает в себе современность технологий производства и традиционное итальянское качество.
Макаронные изделия Pasta Zara — одна из самых популярных марок итальянских макаронных изделий в России. Продукция под торговой маркой Pasta Zara сочетает в себе современность технологий производства и традиционное итальянское качество.