Massas Artesanais
Handmade pasta dishes, often with unique and flavorful sauces.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Zenzero Italian Bistrô
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Pasta's history in Italy dates back centuries, with evidence suggesting forms of pasta existed as early as the Etruscan civilization. However, the modern concept of pasta evolved during the Middle Ages and Renaissance, becoming a staple of Italian cuisine. The term 'artesanais' (handmade) emphasizes a return to traditional methods, distancing itself from mass-produced pasta and highlighting regional variations and family recipes passed down through generations.
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Handmade pasta is deeply interwoven with Italian family traditions and culinary heritage. It represents a connection to the land, to time-honored techniques, and to the sharing of meals around the table.
Family Tradition
Making pasta from scratch is often a family affair, with recipes and techniques passed down through generations. The process of kneading, rolling, and cutting pasta is a bonding experience, fostering a sense of community and connection.
Regional Identity
Each region of Italy boasts its own unique pasta shapes and sauce pairings, reflecting the local ingredients and culinary traditions. Massas Artesanais celebrates this diversity, highlighting the distinct flavors and textures of different regions.
Slow Food Movement
The emphasis on handmade pasta aligns with the Slow Food movement, which promotes the use of local, sustainable ingredients and the preservation of traditional foodways. It values the quality of ingredients and the time and care involved in preparing food.
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The flavors of Massas Artesanais are incredibly diverse, depending on the type of pasta, the region, and the accompanying sauce. Fresh, high-quality ingredients are paramount, resulting in a dish that emphasizes natural tastes and textures.
The flavor profile varies greatly. Fresh egg pasta (pasta all'uovo) is rich and tender. Semolina pasta has a more robust, slightly nutty flavor and a firmer texture. Sauces can range from simple tomato-based sauces (pomodoro, marinara) showcasing the sweetness of tomatoes and herbs like basil and oregano, to creamy, cheesy sauces (Alfredo, carbonara), pesto showcasing fresh basil, pine nuts, garlic and olive oil, or ragùs (Bolognese) involving slow-cooked meats and vegetables. The possibilities are virtually endless, with regional specialties incorporating ingredients like seafood, mushrooms, truffles, and various cheeses. The quality of olive oil also significantly impacts the final flavor profile.
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Use High-Quality Ingredients
The quality of your pasta depends on the quality of your ingredients. Use good-quality '00' flour (for egg pasta) or semola di grano duro (for semolina pasta), fresh eggs, and high-quality olive oil.
Knead Properly
Kneading the dough develops the gluten, resulting in a smooth and elastic pasta. Knead for at least 10-15 minutes, or until the dough is smooth and springs back when pressed.
Rest the Dough
Allowing the dough to rest after kneading relaxes the gluten, making it easier to roll out. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes at room temperature.
Cook 'al dente'
Cook the pasta 'al dente,' which means 'to the tooth.' It should be firm to the bite, not mushy. Undercooking slightly is preferable as the pasta will continue to cook in the sauce.
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