aleja @ 03:39 pm:
Gribu šodien (vai tuvākajā laikā) uztaisīt pašgatavotu pastu (nu nūdeles, citiem vārdiem sakot). Lai pasta būtu garšīga, jāizmanto speciālie milti (nez, vai Rīgā tādus var dabūt), bet sliktākajā gadījumā miltus, ko izmanto maizes cepšanai, piemēram, Hercoga miltus.
Comments
![[User Picture]](http://klab.lv/userpic/2695/981) | | From: | ![[info]](http://klab.lv/img/userinfo.gif) str |
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| Date: | March 6th, 2007 - 03:44 pm |
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kādi ir speciālie?
| | From: | aleja |
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| Date: | March 6th, 2007 - 03:50 pm |
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milti, ko izmanto speciāli pastas gatavošanai, tādi, kas satur lielu daudzuma glutēna. vispār laikam var izmantot arī mannā miltus, bet negribu riskēt.
| | From: | str |
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| Date: | March 6th, 2007 - 03:55 pm |
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:) nu ome taisīja no parastiem, un ar bija prīmā;)))
| | From: | aleja |
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| Date: | March 6th, 2007 - 03:54 pm |
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To make good pasta, do NOT use all purpose flour. The highest gluten content flour available should be used. Use semolina flour if you can get it; bread flour is a good second choice, and is now available in most supermarkets.
![[User Picture]](http://klab.lv/userpic/7729/1466) | | From: | kemune |
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| Date: | March 6th, 2007 - 04:43 pm |
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samal makaronus, iegūsi semolina vai durum miltus
| | From: | aleja |
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| Date: | March 6th, 2007 - 08:25 pm |
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nu nēeeeeee :) to gan es nedarīšu
