Search results
Results from the WOW.Com Content Network
Stoneground flour is whole grain flour produced by the traditional process of grinding grain between two millstones. This is in contrast to mass-produced flours which ...
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
These flours are basic ingredients for the cuisine of Central Africa. Kinako. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures.
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine.It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
List of filled pasta Type Image Description Translation Synonyms Origin or main area of consumption Agnolini: Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth.' [138] Diminutive of old word for ...