What are Armoniche pasta?
Armoniche (pronounced Ahr-Moh-Nee-Kay) is wheat pasta in the form of undulating half ruffles curved around a smooth cylindrical core. Similar sizes and shape as radiarore, Armoniche paste resembles small accordions. Like medium to large, disheveled noodles, paste pastures are excellent for serving heavy sauces and in pasta salads. The folds capture the ingredients of more important sauces, so it is suitable for serving with robust bolognaise, mushrooms, puttanesco and other roughly textured sauces. Its high gluten content and high gluten content are ideal for pasta, contribute to the elasticity and strength of the bite. Yellow endosperm wheat Durum, lightening into semolina, gives pasta its characteristic color pale gold color. The color should be even golden yellow. Cracks on pasta can cause them to fall during cooking. Artoniche paste has wavy ruffles. Although ruffles can be uniform or uneven size to be behindThe pasta itself should be relatively uniform.
Armoniche panoraists can be found in red, green and other color. Colorful pasta is produced by adding vegetable puree such as tomatoes and spinach. Colorful pasta is particularly attractive in cold pasta salads.
If you want to cook Armoniche pasta and other dried pasta, use a sufficiently large pot to meet the required amount of pasta. The crowded pot will result in sticky, cluster noodles. Large, high supply is ideal for the amount of cooking greater than 1 pound (455 g) of pasta at a time. Fill the pot for no more than three quarters of full water. When the water comes to a boil, add salt. A good rule is 5 liters (4.7 l) of water and 1 tablespoon (18 g) salt per pound (455 g) pasta. Do not add to the water.
Do not forget to follow the instructions when cooking. Armoniche paste,Like all pasta, they should be cooked tightly up to al dente or "to the tooth". Do not make a bug when dredging. Armoniche paste is best when they are tender but still a little firm, allowing them to stand on the weight of the sauce with which it will be served. Excessive pasta cooking will lead to unpleasant mushy texture.
pasta is best when they are cooked just before serving, but can be prepared in advance. If you want to cook and hold the pasta for more than a few minutes, simply prepare, as mentioned above, drain well, throw with a little olive oil and pour into a large again closable plastic bag. Save in the refrigerator. When you are ready for use, immerse yourself in boiling water for a minute or warm up and drain. Be careful not to cook too long or the pasta become starch and boiled.
If you serve immediately, drain the monument pasta and throw it with sauce. Do not hit the pasta. Thorstrous starches on the pastaCH helps the sauce easier to hold corrugated ruffles. For the same reason, if you do not prepare the pasta in advance, avoid adding oil or butter before adding the sauce. The oil causes Armoniche pasta ruffles "slippery" and the sauce will not stick to.
dried pasta, which are kept in a cool and dry place, will remain good for about a year. Uncooked fresh pasta must be cooled and used at the expiration date in the package. Homemade fresh pasta should be cooled and used within 3 days, frozen up to a month or dried and stored on the shelf as dried pasta. After cooking, the pasta must be cooled and should be consumed within 3 to 5 days.