{"id":280,"date":"2021-01-11T14:57:31","date_gmt":"2021-01-11T19:57:31","guid":{"rendered":"https:\/\/comer.me\/?p=280"},"modified":"2021-01-11T14:57:31","modified_gmt":"2021-01-11T19:57:31","slug":"pasta-fresca","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pasta-fresca\/","title":{"rendered":"Pasta Fresca"},"content":{"rendered":"<p>Prepararemos pasta fresca para realizar los fettuccine Carbonara con huevo pochado.<\/p>\n<p><!--more--><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-281\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/01\/cooking-dough-fettuccine-1398688-scaled.jpg?resize=1200%2C800&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"800\" \/><\/p>\n<p><strong>Rendimiento<\/strong>: 140g (1 porci\u00f3n generosa)<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>90g harina de trigo sin leudante<\/li>\n<li>1 huevo<\/li>\n<li>c\/n agua, s\u00f3lo en caso de ser necesario<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Disponer la harina en un cuenco en el que haya espacio de sobra<\/li>\n<li>Formar un volc\u00e1n con la harina<\/li>\n<li>Quebrar el huevo en el centro del volc\u00e1n<\/li>\n<li>Con un tenedor, batir el huevo e ir incorporando la harina hasta obtener una masa cohesiva<\/li>\n<li>Amasar a mano hasta obtener una masa suave. De ser necesario incorporar agua de a 1cdta (5ml).<\/li>\n<li>Envolver en film pl\u00e1stico y dejar reposar 30 minutos<\/li>\n<li>Dividir la masa en 2. Trabajar una porci\u00f3n y guardar la otra envuelta en film pl\u00e1stico para que no se seque.<\/li>\n<li>Estirar la masa con rodillo hasta un grosor aproximado de 3mm<\/li>\n<li>Pasar por la m\u00e1quina hasta el grosor m\u00e1s fino, reduciendo el grosor de uno en uno.<\/li>\n<li>Dejar secar 20 minutos, volteando la pasta cada 5 minutos<\/li>\n<li>Cortar la pasta, formando fettuccine<\/li>\n<li>Cubrir con harina y formar nidos con la pasta<\/li>\n<li>Dejar secar 30 minutos antes de utilizar<\/li>\n<\/ol>\n<h2>Variantes<\/h2>\n<ul>\n<li>Pasta de espinaca: Por cada huevo, utilizar 50g de espinacas cocidas, escurridas y molidas<\/li>\n<li>Pasta de tomate: Por cada huevo, utilizar una cucharada de pur\u00e9 de tomate<\/li>\n<li>Tambi\u00e9n se puede experimentar con azafr\u00e1n, tinta de calamar, champignones, remolacha, albahaca y ootros ingredientes.<\/li>\n<\/ul>\n<p>Im\u00e1genes: Pexels.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta fresca para fettuccine<\/p>\n","protected":false},"author":4,"featured_media":15984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[912],"tags":[934],"class_list":["post-280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rectas-tecnicas","tag-semana-14","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/pasta-hd.png?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4w","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16061,"url":"https:\/\/le-fort.org\/cocina\/pate-a-choux-masa-bomba\/","url_meta":{"origin":280,"position":0},"title":"P\u00e2te \u00e0 Choux (Masa Bomba)","author":"Marell Rojas","date":"6 de Julio, 2020","format":false,"excerpt":"Pasta bomba: base de profiteroles, \u00e9clairs y mucho m\u00e1s.","rel":"","context":"En &quot;Masas&quot;","block_context":{"text":"Masas","link":"https:\/\/le-fort.org\/cocina\/categoria\/masas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/eGIEFHjqN0Q\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":528,"url":"https:\/\/le-fort.org\/cocina\/bunuelos-y-huevos-chilenos\/","url_meta":{"origin":280,"position":1},"title":"Bu\u00f1uelos y Huevos Chilenos","author":"Marell Rojas","date":"5 de Julio, 2021","format":false,"excerpt":"A fre\u00edr","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/uEpSpRn-qo0\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16472,"url":"https:\/\/le-fort.org\/cocina\/pan-amasado\/","url_meta":{"origin":280,"position":2},"title":"Pan Amasado","author":"Le-Fort.org","date":"15 de Abril, 2022","format":false,"excerpt":"El pan amasado es una receta t\u00edpica de Chile. 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