Especial Massas

7/30/2019 Especial Massas

1/12

Especial MassasMacarro ou Pasta

Asmassas,secasoufrescassochamadasnaItliadepastaenoBrasildemacarrooumassa.Estoincludasnoscardpiosdesderestaurantesmaispopularesatosmaissofisticados,servemtantoparaentradasquentes,sopasoufriascomosaladas,comoacompanhamentoouguarniodepratoetambmcomopratoprincipal.

COMPOSIOAsmassassofeitasbasicamentedefarinhadetrigoegua,podendoserusadasfarinhasespeciais(trigoduro,integral)eenriquecidascomovos.Hojeumafortetendnciasomassascoloridasqueatravsdecorantesartificiaisounaturaiscomoespinafre,beterraba,tintadelula,ervas,etc.Asmassas,emsuaformamaissimples,sopedacinhosdemassadefarinhacozidosnagua.Emsuasdiversasformas,temsidooalimentobsicodemuitascivilizaesdesdeaAntiguidade.

TIPOS DE MASSAAfacilidadedearmazenaredemanusear,atexturaeosabor,almda

facilidadedecozinharsofatoresaseremconsideradosnahoradeescolherquetipodemassausar.Abaixovocteralgumasinformaesparaescolhermelhorquetipoutilizar.

MASSAS SECAS INDUSTRIALIZADASPastaasciutto,emitaliano.Podemserimportadasounacionais.Asimportadas,sobretudodaItliatemqualidadesuperiorporconterfarinhaadequadaaopreparodemassas.Sofeitasdesemolinadegroduroesvezes,ovos,oquedeveserespecificadonaembalagem.Asmassassecasprecisamserreidratadas,almdecozidas.Porissoseutempodecozimentomaiorqueo

dasmassasfrescas.
http://alquimiadacozinha.blogspot.com.br/2013/02/especial-massas.htmlhttp://4.bp.blogspot.com/-4hCW6GB802s/Tm4DF6QcFJI/AAAAAAAABpQ/egASXr7ig5Y/s1600/40153861.jpghttp://alquimiadacozinha.blogspot.com.br/2013/02/especial-massas.html


2/12

MASSAS FRESCASPodemserindustrializadasouno,sofeitascomfarinhasdegrosdesemolina,detrigoeovos.Comosofrescas,precisamdemenortempodecozimento.Apesardesseremconservadasnageladeirapor4-7dias,podem

sercongeladasporvriosmeses.Paracongelar,dividaamassaempores(individuaisouno),coloqueemsacosplsticos,etiquetecomdata,fechebemecongele.Paracozinhar,descongeleapenasparcialmenteamassa.

CONHECENDO OS DIVERSOS TIPOS DE MASSASUmaregrafcilparanoesquecer:emitalianousam-seossufixos"ine","ini"paraindicarasmassaspequenase"one","oni"paramassasgrandes.

Existeumaquantidadetograndedetiposeformasdemassasquemuitofcilnoconfundi-las,entretantomuitasdelaspodemsersubstitudasporoutrassemelhanteseboapartedagraaemcozinharmassasconsisteeminventarcombinaesdiferentesdemolhosemassas.

LASANHA

Essalminasdemassasofrequentementerecheadasdecarne,queijo,presunto,vegetaisouatmesmopeixe,cobertasdequeijoegratinadasnoforno.Umpratodelasanhaumarefeiocompletaedeliciosa.Alasanhainstantneaoupr-cozidamaispratica,poisjvemprontaparaserusada.

PAPPARDELLE
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3/12

Essamassa,emformadefitamuitolarga,costumavaserservidacomummolhoabasedelebre,ervasevinho,mashojeemdiacombinadacomqualquermolhosubstancioso.

FETTUCCINE

Essamassaemformadefitadeveserusadademaneirasemelhanteaoespaguete.Frequentementevendidoenroladoemninhos,ofettuccinevaiparticularmentebemcomosmolhoscremosos.

TALHARIM

Outramassadeformatoachatadocomoumafita,maiscomumnapartenortedaItliadoquenosuleusadadamesmamaneiraqueofettuccine.

ESPAGUETE
http://2.bp.blogspot.com/-3y1-o563i2s/Tm4O_7GQUSI/AAAAAAAABpo/Ib5O6bSg_jQ/s1600/espaguete+c%C3%B3pia.jpghttp://2.bp.blogspot.com/-K-hMTO67ouA/Tm4N1qgLnqI/AAAAAAAABpg/YBcQxLJf6uk/s1600/talharim.jpghttp://2.bp.blogspot.com/-OZbMVVkLUno/Tm4NVHbvqmI/AAAAAAAABpc/P9xuMioP5IY/s1600/fettuccine.jpghttp://2.bp.blogspot.com/-3y1-o563i2s/Tm4O_7GQUSI/AAAAAAAABpo/Ib5O6bSg_jQ/s1600/espaguete+c%C3%B3pia.jpghttp://2.bp.blogspot.com/-K-hMTO67ouA/Tm4N1qgLnqI/AAAAAAAABpg/YBcQxLJf6uk/s1600/talharim.jpghttp://2.bp.blogspot.com/-OZbMVVkLUno/Tm4NVHbvqmI/AAAAAAAABpc/P9xuMioP5IY/s1600/fettuccine.jpghttp://2.bp.blogspot.com/-3y1-o563i2s/Tm4O_7GQUSI/AAAAAAAABpo/Ib5O6bSg_jQ/s1600/espaguete+c%C3%B3pia.jpghttp://2.bp.blogspot.com/-K-hMTO67ouA/Tm4N1qgLnqI/AAAAAAAABpg/YBcQxLJf6uk/s1600/talharim.jpghttp://2.bp.blogspot.com/-OZbMVVkLUno/Tm4NVHbvqmI/AAAAAAAABpc/P9xuMioP5IY/s1600/fettuccine.jpg


4/12

Oseunomederivadapalavraitalianaspaghettoquesignificabarbante.amassamaispopularemaisconhecidaforadaItlia.Podeserservidasimplesmentecommanteigaouazeiteevaibemcompraticamentequalquermolho,masdpreferenciaaosmolhoslquidos.

SPAGHETINI

umtipomuitofinodeespaguete,tambmconhecidocomofidelini.Normalmenteservidocommolhosabasedepeixesoudemariscos.

VERMICELLI

comoosnapolitanoschamamalgunstiposdeespaguete,osvermicellimuitofinosvmemembalagensplsticasesoideaisparamolhosleves.

MACCHERNI
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5/12

ummacarrocurto,maiscomumforadaItlia,principalmenteUSA.muitousadoempratosassadosounosemprepopularMaccheroniaoQueijo.

BUCATINI

semelhanteaomaccheroni,longocomoespaguetepormmaisgrossoes

vezesondulado.ROGATONI

Ossulcosdestemacarrofazemcomqueomolhoseprendamelhoramassa,sochamadosrigatequequerdizeremitalianoriscados.Hvriostiposderigatoniemaisusadoempratosgratinados.
http://3.bp.blogspot.com/-CZV6OafAyJA/Tm4Tavcc0HI/AAAAAAAABqI/-Otm2koivAE/s1600/rigatoni.jpghttp://3.bp.blogspot.com/-1oI6iIYT6Ak/Tm4S8C-xUAI/AAAAAAAABqA/hHsrHKzsd2k/s1600/bucatini03.jpghttp://3.bp.blogspot.com/-CZV6OafAyJA/Tm4Tavcc0HI/AAAAAAAABqI/-Otm2koivAE/s1600/rigatoni.jpghttp://3.bp.blogspot.com/-1oI6iIYT6Ak/Tm4S8C-xUAI/AAAAAAAABqA/hHsrHKzsd2k/s1600/bucatini03.jpg


6/12

PENNE

Emitalianosignificapenas,comonascanetas,poissuaspontaslembrampenas.umamassaemformadetubinhos,semelhantesaomacaroni,mascomasextremidadescortadasemanguloemformadepena,existemnaversolisaerigate.particularmenteadequadaparaserservidacomcarnesemolhosmaispesados,queficampresosemseuinterior.

CANNELLONI

umamassaemformadetubosgrandesgeralmenterecheadosecobertoscommolhoequeijoraladoelevadosaoforno.Podemsertambmrecheadose

fritos,desdequepreviamentefervidos.Aslaminasdelasanhatambmpodemserusadasparafazercannelloniassados:coloqueorecheionomeiodaslaminaseenrole.
http://1.bp.blogspot.com/-pu-w74oJRbQ/Tm4U74ioLuI/AAAAAAAABqQ/FXSu-oBVlFc/s1600/cannelloni02.jpghttp://4.bp.blogspot.com/-dymxhSM8PoM/Tm4T_dz7JhI/AAAAAAAABqM/Q5aLRd-lJy4/s1600/penne.jpghttp://1.bp.blogspot.com/-pu-w74oJRbQ/Tm4U74ioLuI/AAAAAAAABqQ/FXSu-oBVlFc/s1600/cannelloni02.jpghttp://4.bp.blogspot.com/-dymxhSM8PoM/Tm4T_dz7JhI/AAAAAAAABqM/Q5aLRd-lJy4/s1600/penne.jpg


7/12


8/12

Significaborboletaeusadadamesmaformaqueosfiochetti.

FUSILLI

Enroladacomoumparafuso,estamassaperfeitaparaserservidacom

molhossubstanciosos,queficampresosnassuasdobrasecurvas.TORTIGLIONI

Outrotipodemassanoformatodeespiralequepodeserservidocomoosfusilli.

LUMACHE

Seunomederivadapalavraitalianaparacaracol.Estamassapareceummaccheroni,masmaiorecurvadeumdoslados.usadacomoas

conchigliue.
http://2.bp.blogspot.com/-CzEIRthnEA4/Tm4Y6VKY0zI/AAAAAAAABqo/HyjqXtJdg9c/s1600/lumache.jpghttp://3.bp.blogspot.com/-WrwiUznTcII/Tm4YjQsRjkI/AAAAAAAABqk/Hi07kTdUoaw/s1600/tortiglione.jpghttp://1.bp.blogspot.com/-BDG6s1jCyE0/Tm4X01VWxNI/AAAAAAAABqg/uvMFy0rmWj0/s1600/fusilli.jpghttp://2.bp.blogspot.com/-CzEIRthnEA4/Tm4Y6VKY0zI/AAAAAAAABqo/HyjqXtJdg9c/s1600/lumache.jpghttp://3.bp.blogspot.com/-WrwiUznTcII/Tm4YjQsRjkI/AAAAAAAABqk/Hi07kTdUoaw/s1600/tortiglione.jpghttp://1.bp.blogspot.com/-BDG6s1jCyE0/Tm4X01VWxNI/AAAAAAAABqg/uvMFy0rmWj0/s1600/fusilli.jpghttp://2.bp.blogspot.com/-CzEIRthnEA4/Tm4Y6VKY0zI/AAAAAAAABqo/HyjqXtJdg9c/s1600/lumache.jpghttp://3.bp.blogspot.com/-WrwiUznTcII/Tm4YjQsRjkI/AAAAAAAABqk/Hi07kTdUoaw/s1600/tortiglione.jpghttp://1.bp.blogspot.com/-BDG6s1jCyE0/Tm4X01VWxNI/AAAAAAAABqg/uvMFy0rmWj0/s1600/fusilli.jpg


9/12

ROTELLI

Essamassaemformatoderodaindicadaparaassados,saladasesopas.

ANELLI

Pequenosanisdemassanormalmenteusadosemsopasascrianasadoram.

LINGUINI

Olinguiniumaformademassasplanacomoofettuccineeotrenette,masrestrito,comooespaguete.Onomesignifica"lnguaspequenas"-emitaliano.Olinguinimaislargoqueoespaguete.Enquantooespaguetetradicionalacompanhapratosdecarneetomate,olinguinifrequentementeservidocomfrutosdomaroupesto.
http://2.bp.blogspot.com/-iMi1kekP6T0/Tm4ahn5HLUI/AAAAAAAABq0/BVcM62bOMgc/s1600/Linguini.jpghttp://1.bp.blogspot.com/-eiYsaDFWQpA/Tm4Z87eaBAI/AAAAAAAABqw/1qDRPcPPvQ8/s1600/anelli.jpghttp://1.bp.blogspot.com/-v0-Dq9nUZgQ/Tm4ZuSIIYSI/AAAAAAAABqs/3VGtxqXlk_I/s1600/rotelle.jpghttp://2.bp.blogspot.com/-iMi1kekP6T0/Tm4ahn5HLUI/AAAAAAAABq0/BVcM62bOMgc/s1600/Linguini.jpghttp://1.bp.blogspot.com/-eiYsaDFWQpA/Tm4Z87eaBAI/AAAAAAAABqw/1qDRPcPPvQ8/s1600/anelli.jpghttp://1.bp.blogspot.com/-v0-Dq9nUZgQ/Tm4ZuSIIYSI/AAAAAAAABqs/3VGtxqXlk_I/s1600/rotelle.jpghttp://2.bp.blogspot.com/-iMi1kekP6T0/Tm4ahn5HLUI/AAAAAAAABq0/BVcM62bOMgc/s1600/Linguini.jpghttp://1.bp.blogspot.com/-eiYsaDFWQpA/Tm4Z87eaBAI/AAAAAAAABqw/1qDRPcPPvQ8/s1600/anelli.jpghttp://1.bp.blogspot.com/-v0-Dq9nUZgQ/Tm4ZuSIIYSI/AAAAAAAABqs/3VGtxqXlk_I/s1600/rotelle.jpg


10/12

COMBINANDO FORMATOS E MOLHOS

Halgumasregrasbsicasquepodemfazervocaproveitarmelhorasmassas:

Longosefinoscomooespagueteficammelhorcommolhoslquidosesuculentos,paraenvolverbemosfios,alhoeleo,molhodecarne,pomodoroALsugoeshoyocomvegetais.

Longoselargoscomotalharimcombinamcommolhosconcentradoscomomolhoabasedecremedeleiteequeijos,ouBolonhesa.

Formatosespeciaiscomogravatinha,parafusoouconchinhavocommolhosdecarneedevegetaisoucomosalada,principalmentecommolhodeiogurteemaionese.Tenhasempr-vriostiposdemassaemcasasosaudveis,fceis

depreparareagradaatodos.
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11/12

RECEITA DE MASSA BSICA

Ingredientes:300gdefarinhadetrigoespecial03ovos01colherdesopadeleodecanola01colherdechdesal

Preparo:Mistureosalnafarinha,emumasuperfcielisaefriafaaummontecomafarinha,abraumburaconomeioformandoumvulco.

Coloqueosovosnocentroeoleo,aospoucosvmisturandocomaspontasdosdedostomandocuidadoparaosovosnovazarem,quandoformarumamassafirmemexavigorosamente,seamassaestiverpegajosaadicionemaisfarinha,soveamassaatobterumamassahomognea,firmeeelstica.

Obs.:Asmassasdemacarrodeverserbastantessovadasparaqueseformeglutenseconsequentementeamassaadquiraelasticidade.
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12/12

DICA:Nuncacoloqueleonaguaquevaiferveramassa,pelofatoqueoleocriaumacamadanamassaquenovaideixaromolhosefixarnela.Useapenas

salnagua.Escorraaaguafervidadomacarrosemprecomumapanelaporbaixoparaaaguaescorridaserpassadanovamentepelomacarroassimajudandoparaquenogrude.
http://1.bp.blogspot.com/-Xg76Subn4u8/Tm4fw3sjywI/AAAAAAAABrM/NjD3DvYBNOI/s1600/40150568.jpghttp://4.bp.blogspot.com/-4m5aLmHNCCc/Tm4fXRH7ADI/AAAAAAAABrE/sq3V5qHRx1c/s1600/40152686.jpghttp://4.bp.blogspot.com/-lwiMFoez-IA/Tm4fWXYbpVI/AAAAAAAABrA/OBA2CrHfkPY/s1600/40152665.jpghttp://1.bp.blogspot.com/-Xg76Subn4u8/Tm4fw3sjywI/AAAAAAAABrM/NjD3DvYBNOI/s1600/40150568.jpghttp://4.bp.blogspot.com/-4m5aLmHNCCc/Tm4fXRH7ADI/AAAAAAAABrE/sq3V5qHRx1c/s1600/40152686.jpghttp://4.bp.blogspot.com/-lwiMFoez-IA/Tm4fWXYbpVI/AAAAAAAABrA/OBA2CrHfkPY/s1600/40152665.jpghttp://1.bp.blogspot.com/-Xg76Subn4u8/Tm4fw3sjywI/AAAAAAAABrM/NjD3DvYBNOI/s1600/40150568.jpghttp://4.bp.blogspot.com/-4m5aLmHNCCc/Tm4fXRH7ADI/AAAAAAAABrE/sq3V5qHRx1c/s1600/40152686.jpghttp://4.bp.blogspot.com/-lwiMFoez-IA/Tm4fWXYbpVI/AAAAAAAABrA/OBA2CrHfkPY/s1600/40152665.jpg

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Especial Massas