{"id":1667,"date":"2014-04-24T10:11:39","date_gmt":"2014-04-24T08:11:39","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ecole-de-pates-13-faire-des-maltagliati-soi-meme\/"},"modified":"2014-04-24T10:11:39","modified_gmt":"2014-04-24T08:11:39","slug":"ecole-de-pates-13-faire-des-maltagliati-soi-meme","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-13-faire-des-maltagliati-soi-meme\/","title":{"rendered":"\u00c9cole de p\u00e2tes 14 : Faire des maltagliati soi-m\u00eame"},"content":{"rendered":"
\n

Faire des maltagliati soi-m\u00eame<\/h2>\n

Les maltagliati sont l’une des formes les plus simples \u00e0 r\u00e9aliser soi-m\u00eame. Ils sont n\u00e9s des restes de p\u00e2te qui sont produits lors de la pr\u00e9paration des tagliatelles<\/a>. Cependant, lorsqu’on les pr\u00e9pare sp\u00e9cifiquement, on utilise normalement pour cette forme originaire d’\u00c9milie-Romagne de la semoule de bl\u00e9 dur et non pas la p\u00e2te avec des \u0153ufs qui est requise pour les tagliatelles.
\nPour la pr\u00e9paration, il faut \u00e9galement un rouleau \u00e0 p\u00e2tisserie, qui peut en cas de besoin \u00eatre remplac\u00e9 par une bouteille de vin vide, et une roulette \u00e0 p\u00e2tisserie pour une d\u00e9coupe ondul\u00e9e ou en dents de scie.<\/p>\n

\"Faire<\/a>
Faire des maltagliati soi-m\u00eame – \u00c9tape par \u00e9tape<\/figcaption><\/figure>\n

P\u00e2te pour Maltagliati<\/h2>\n

Pour la p\u00e2te \u00e0 maltagliati pour 4 personnes, vous avez besoin de 400 g de farine de bl\u00e9 dur<\/a> et d’environ 200 ml d’eau. M\u00e9langez d’abord la farine et l’eau dans un saladier, puis p\u00e9trissez jusqu’\u00e0 obtenir une p\u00e2te lisse. Dans notre exemple, pour une des p\u00e2tes, nous avons remplac\u00e9 l’eau par du jus de chou rouge additionn\u00e9 de bicarbonate de sodium, ce qui a donn\u00e9 \u00e0 la p\u00e2te cette teinte p\u00e9trole. Formez une boule avec la p\u00e2te, enveloppez-la herm\u00e9tiquement dans du film alimentaire et laissez-la reposer environ 1 heure au r\u00e9frig\u00e9rateur. (Le fait que la p\u00e2te sur les photos de d\u00e9coupe semble plut\u00f4t lilas est d\u00fb \u00e0 l’oxydation insuffisante dans le r\u00e9frig\u00e9rateur. En s\u00e9chant, les maltagliati ont retrouv\u00e9 leur couleur p\u00e9trole.)<\/p>\n

D\u00e9couper les Maltagliati<\/h2>\n

Ensuite, sortez la p\u00e2te du r\u00e9frig\u00e9rateur, p\u00e9trissez-la de nouveau pour qu’elle retrouve son \u00e9lasticit\u00e9, puis \u00e9talez-la sur un plan de travail farin\u00e9 \u00e0 une \u00e9paisseur de 1 \u00e0 2 mm. Prenez ensuite la roulette \u00e0 p\u00e2tisserie et d\u00e9coupez d’abord la p\u00e2te en bandes de 2 \u00e0 3 cm de largeur. Ensuite, d\u00e9coupez ces bandes \u00e0 environ 90 degr\u00e9s par rapport aux premi\u00e8res coupes en sections de 5 cm de long. Il ne faut pas que ce soit uniforme, car maltagliati signifie \u00ab\u00a0mal d\u00e9coup\u00e9s\u00a0\u00bb.
\nPour les faire s\u00e9cher, posez les maltagliati termin\u00e9s sur un torchon en coton ou en lin propre. C’est aussi simple que cela.<\/p>\n

\"Maltagliati<\/a>
Maltagliati tricolores<\/figcaption><\/figure>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les Maltagliati sont des p\u00e2tes maison faciles \u00e0 pr\u00e9parer, originaires de l’\u00c9milie-Romagne et souvent fabriqu\u00e9es avec de la semoule de bl\u00e9 dur. Pour une p\u00e2te color\u00e9e, on peut utiliser du jus de chou rouge avec du bicarbonate de soude. Il faut ensuite \u00e9taler la p\u00e2te et la d\u00e9couper de fa\u00e7on irr\u00e9guli\u00e8re, pour obtenir des morceaux \u00ab\u00a0mal coup\u00e9s\u00a0\u00bb, conform\u00e9ment \u00e0 leur nom.<\/p>\n","protected":false},"author":2,"featured_media":1666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"\n\u00c9cole de p\u00e2tes 14 : Faire des maltagliati soi-m\u00eame - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-13-faire-des-maltagliati-soi-meme\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9cole de p\u00e2tes 14 : Faire des maltagliati soi-m\u00eame - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Maltagliati sont des p\u00e2tes maison faciles \u00e0 pr\u00e9parer, originaires de l'\u00c9milie-Romagne et souvent fabriqu\u00e9es avec de la semoule de bl\u00e9 dur. 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