{"id":43676,"date":"2024-11-18T19:35:00","date_gmt":"2024-11-18T19:35:00","guid":{"rendered":"https:\/\/sito.soloproveweb.it\/fresh-dough\/"},"modified":"2024-11-18T19:36:07","modified_gmt":"2024-11-18T19:36:07","slug":"fresh-dough","status":"publish","type":"post","link":"https:\/\/www.hotellemcasadeicervia.com\/en\/fresh-dough\/","title":{"rendered":"Fresh Dough"},"content":{"rendered":"

[vc_row][vc_column gradient_colors=”%5B%7B%7D%5D” awb_type=”image” awb_image_background_position=”50% 50%” awb_image=”5591″][vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n

Fresh Dough<\/span><\/em><\/span><\/h1>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text]<\/p>\n

At the base of all dishes with fresh pasta, the dough requires a few ingredients and lots of elbow grease, especially if prepared like a f<\/strong><\/em><\/span>amily<\/em><\/strong>\u00a0with a rolling pin. Today there are several machines to pull the dough and cut it in various widths, to have it more or less thin depending on personal taste and to make the whole process faster. While once in each family<\/strong> the dough was prepared, now “sfogline” are the women who prepare the fresh pastry every day, for work, in hotels<\/strong> and restaurants that want to keep this fantastic tradition alive.<\/em><\/p>\n

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Preparation:\u00a0<\/span><\/em><\/p>\n

15 min + 15\u00a0 of rest<\/span><\/i><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][vc_column_text css=”.vc_custom_1555262950476{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”]<\/p>\n

Cooking:<\/span><\/em><\/p>\n

–<\/span><\/i><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][vc_column_text]<\/p>\n

Difficulty:\u00a0<\/em><\/span><\/p>\n

medium<\/strong><\/em><\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][vc_column_text]<\/p>\n

Doses for:\u00a0<\/span><\/em><\/p>\n

6 people<\/span><\/i><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][vc_column_text]<\/p>\n

Cost: <\/em><\/span><\/p>\n

low<\/em><\/strong><\/span>\u00a0<\/em><\/strong><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text]Ingredients:<\/em><\/span><\/p>\n

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  • 400 gr of flour<\/em><\/span><\/li>\n
  • 4 eggs<\/em><\/span><\/li>\n<\/ul>\n

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    Preparazione:<\/em><\/span><\/h2>\n
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    <\/div>\n
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    Put the flour on the pastry board and create a hole where you will break the eggs.<\/span> With the help of a fork, break the eggs and slowly insert the flour until it is completely incorporated.<\/span> Work the dough with your hands for at least 10 minutes, until you have a soft and compact ball of dough.<\/span> Let it rest for 15 minutes.<\/span><\/span><\/em><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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    \nThe dish is ready,<\/span><\/span><\/em><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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    Enjoy your meal!!!<\/span><\/p>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][common_posts_block style=”news-card-centered” cats=”the-basics-for-a-genuine-cuisine,our-traditional-recipes,our-extra-dishes,first-courses-in-romagna,second-dishes-by-our-way,grandnannys-sweets,our-favorite-sauces,the-right-side-dish-for-you,meat-recipes,fish-recipes” carousel_items=”3″][\/common_posts_block][\/vc_column][\/vc_row][vc_row][vc_column][vc_wp_categories title=”Choose the category and look for the dish you want:” options=”dropdown”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

    [vc_row][vc_column gradient_colors=”%5B%7B%7D%5D” awb_type=”image” awb_image_background_position=”50% 50%” awb_image=”5591″][vc_row_inner][vc_column_inner][vc_column_text] Fresh Dough [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text] At the base of all dishes with fresh pasta, the dough requires a few ingredients and lots of elbow grease, especially […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-43676","post","type-post","status-publish","format-standard","hentry","category-non-categorizzato"],"_links":{"self":[{"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/posts\/43676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/comments?post=43676"}],"version-history":[{"count":0,"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/posts\/43676\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/media?parent=43676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/categories?post=43676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hotellemcasadeicervia.com\/en\/wp-json\/wp\/v2\/tags?post=43676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}