{"id":1677,"date":"2014-08-05T10:33:04","date_gmt":"2014-08-05T08:33:04","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/"},"modified":"2014-08-05T10:33:04","modified_gmt":"2014-08-05T08:33:04","slug":"ecole-de-pates-15-faire-des-casarecce-soi-meme","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/","title":{"rendered":"\u00c9cole de p\u00e2tes 16 : Faire des casarecce soi-m\u00eame"},"content":{"rendered":"<h2>Les Casarecce faites maison<\/h2>\n<p>Casarecce signifie tout simplement les <em>Faites Maison<\/em>, car cette forme de p\u00e2te originaire de Sicile est l&rsquo;une des plus simples \u00e0 pr\u00e9parer. Cette fois-ci, nous avons choisi une p\u00e2te sp\u00e9ciale faite \u00e0 partir de <em>grano arso<\/em>, soit du grain torr\u00e9fi\u00e9. Normalement, les grains de bl\u00e9 dur sont torr\u00e9fi\u00e9s avant d&rsquo;\u00eatre moulus. En guise de solution de secours, nous avons torr\u00e9fi\u00e9 un quart de la farine dans une po\u00eale sans huile et l&rsquo;avons m\u00e9lang\u00e9e avec de la farine de bl\u00e9 dur normale disponible sur <a title=\"Acheter de la farine de bl\u00e9 dur\" href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=hartweizenmehl\">Hartweizenmehl<\/a>. La farine torr\u00e9fi\u00e9e embaume comme des cookies tout juste sortis du four &#8211; \u00e0 essayer absolument!<\/p>\n<p>Sinon, la recette pour la p\u00e2te \u00e0 Casarecce est la m\u00eame que pour toutes les autres p\u00e2tes qui sont pr\u00e9par\u00e9es sans \u0153uf : on utilise 100 g de farine de bl\u00e9 dur pour 50 ml d&rsquo;eau. P\u00e9trir le tout bien et longuement jusqu&rsquo;\u00e0 obtenir une p\u00e2te lisse. Si elle devait \u00eatre un peu trop s\u00e8che, il suffit juste d&rsquo;humidifier l\u00e9g\u00e8rement les mains et de continuer \u00e0 p\u00e9trir. Former ensuite la p\u00e2te en boule, l&rsquo;envelopper dans du film alimentaire et la laisser reposer environ une heure au r\u00e9frig\u00e9rateur.<\/p>\n<h2>Faire ses propres Casarecce &#8211; le mat\u00e9riel<\/h2>\n<ul>\n<li>au moins deux b\u00e2tonnets de bois pour brochettes<\/li>\n<li>Couteau<\/li>\n<li>plan de travail farin\u00e9<\/li>\n<li>un torchon propre en coton ou en lin pour faire s\u00e9cher les Casarecce<\/li>\n<\/ul>\n<h2>Faire ses propres Casarecce &#8211; la formation des p\u00e2tes<\/h2>\n<figure id=\"attachment_7189\" aria-describedby=\"caption-attachment-7189\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/04\/Casarecce-selber-machen.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7189\" src=\"\/blog\/wp-content\/uploads\/2014\/04\/Casarecce-selber-machen.jpg\" alt=\"Casarecce faites maison\" width=\"425\" height=\"930\" \/><\/a><figcaption id=\"caption-attachment-7189\" class=\"wp-caption-text\">Casarecce faites maison<\/figcaption><\/figure>\n<p>Pour faire ses propres Casarecce, il suffit juste d&rsquo;un ou deux b\u00e2tonnets de bois pour brochettes. Autrefois, on utilisait un brin d&rsquo;herbe ou quelque chose de similaire. Il est pr\u00e9f\u00e9rable de disposer de quelques b\u00e2tonnets de bois suppl\u00e9mentaires en stock, car ils peuvent tout \u00e0 fait se briser lors de la formation des p\u00e2tes.<br \/>\nPrenez la p\u00e2te du r\u00e9frig\u00e9rateur, d\u00e9tachez-en un morceau de la taille d&rsquo;une balle de golf et roulez-le en un long cylindre d&rsquo;un diam\u00e8tre de 5 mm (Image 1). Ensuite, coupez avec un couteau des morceaux de 3-4 cm (Image 2). Maintenant, avec l&rsquo;un des b\u00e2tonnets de bois, appuyez pour cr\u00e9er un sillon sur la longueur du morceau de p\u00e2te (Num\u00e9ro 3), retournez-le sur le \u00ab\u00a0ventre\u00a0\u00bb et appuyez l\u00e9g\u00e8rement \u00e0 c\u00f4t\u00e9 du premier sillon avec le b\u00e2tonnet de bois pour en cr\u00e9er un second. Vous pouvez aussi laisser le premier b\u00e2tonnet sous la p\u00e2te retourn\u00e9e et avec le second b\u00e2tonnet presser pour cr\u00e9er le deuxi\u00e8me sillon (Image 4). Ensuite, twistez l\u00e9g\u00e8rement la p\u00e2te form\u00e9e (Image 6), afin que la sauce puisse mieux adh\u00e9rer. Laissez s\u00e9cher les Casarecce form\u00e9es sur le torchon.<\/p>\n<p><figure id=\"attachment_7190\" aria-describedby=\"caption-attachment-7190\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/04\/Casarecce.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7190\" src=\"\/blog\/wp-content\/uploads\/2014\/04\/Casarecce.jpg\" alt=\"casarecce\" width=\"425\" height=\"425\" \/><\/a><figcaption id=\"caption-attachment-7190\" class=\"wp-caption-text\">Casarecce pr\u00eates<\/figcaption><\/figure><br \/>\n<!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les Casarecce, p\u00e2tes maison siciliennes, sont ais\u00e9es \u00e0 pr\u00e9parer avec une touche sp\u00e9ciale : le grano arso, ou bl\u00e9 r\u00f4ti. La recette classique de p\u00e2te sans \u0153uf m\u00e9lange farine de bl\u00e9 dur et eau. Pour les former, utilisez deux b\u00e2tonnets en bois, enroulez la p\u00e2te autour et laissez s\u00e9cher sur un tissu.<\/p>\n","protected":false},"author":2,"featured_media":1676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c9cole de p\u00e2tes 16 : Faire des casarecce 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-15-faire-des-casarecce-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 16 : Faire des casarecce soi-m\u00eame - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Casarecce, p\u00e2tes maison siciliennes, sont ais\u00e9es \u00e0 pr\u00e9parer avec une touche sp\u00e9ciale : le grano arso, ou bl\u00e9 r\u00f4ti. La recette classique de p\u00e2te sans \u0153uf m\u00e9lange farine de bl\u00e9 dur et eau. Pour les former, utilisez deux b\u00e2tonnets en bois, enroulez la p\u00e2te autour et laissez s\u00e9cher sur un tissu.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-08-05T08:33:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/casarecce.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"\u00c9cole de p\u00e2tes 16 : Faire des casarecce soi-m\u00eame\",\"datePublished\":\"2014-08-05T08:33:04+00:00\",\"dateModified\":\"2014-08-05T08:33:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/\"},\"wordCount\":505,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-de-pates-15-faire-des-casarecce-soi-meme\/\",\"name\":\"\u00c9cole de p\u00e2tes 16 : Faire des casarecce soi-m\u00eame - 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