ITALIAN RECIPES TRADITIONAL AND CREATIVE
BASIC RECIPES WITH FLOUR
In this table you an find all the basic recipes for making the most popular pasta shapes as macaroni, spaghetti, trofie, orecchiette, garganelli, tagliatelle, cappelletti, cappellacci. Also basic recipes with flour for making batter, piadina panerotto.
In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample is incinerated in a laboratory oven (typically at 550 °C - F 1022 or 900 °C - F 1652, see international standards ISO 2171 and ICC 104/1). This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50–60%) leaves only about 0.4 g (6 grains).
The flour used for making pasta is the US pastry flour, while for bread, piadina, pizza panzerotto is the all-pourpose flour.
The pictures are linked directly to the photographed recipe, the text to the table of ingredients. The Italian name is linked to the Italian site. In this table you can find all the recipes, photographed step by step, made with flour.
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