{"id":1060,"date":"2022-06-09T11:59:00","date_gmt":"2022-06-09T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1060"},"modified":"2022-06-09T09:42:02","modified_gmt":"2022-06-09T07:42:02","slug":"cuisine-italienne-les-secrets-des-pates","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/cuisine-italienne-les-secrets-des-pates\/","title":{"rendered":"Cuisine italienne\u00a0: les secrets des p\u00e2tes"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Aux confins des temps, d\u00e8s les balbutiements des premiers aliments, quand l\u2019homme sortit de son r\u00e9gime de viande cuite et de baies, un simple m\u00e9lange cr\u00e9a une pr\u00e9paration partag\u00e9e dans le monde entier, devenue m\u00eame le symbole culinaire de toute une nation. De la farine et un peu d\u2019eau, la pasta <\/em>\u00e9tait n\u00e9e. Les p\u00e2tes<\/strong>, fer de lance de la cuisine italienne<\/strong>, se d\u00e9clinent en plus de six cents variations dans toute la botte, pr\u00e9par\u00e9es avec des gestes pr\u00e9cis dont le savoir-faire est pr\u00e9cieux. Pour accompagner le cours de Lorenzo Sciabica apprenant \u00e0 r\u00e9aliser ses p\u00e2tes fra\u00eeches maison, voici une histoire, et quelques astuces concernant les p\u00e2tes italiennes.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Pour la petite histoire\u2026<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0L\u2019origine des p\u00e2tes est assez incertaine\u2026 de nombreuses th\u00e9ories fond\u00e9es sur des trouvailles arch\u00e9ologiques ou litt\u00e9raires tissent des chemins diff\u00e9rents \u00e0 cet aliment. Les p\u00e2tes dateraient de plusieurs mill\u00e9naires avant notre \u00e8re, et la plus vieille \u00e9vocation de ce m\u00e9lange d\u2019eau et de farine serait localis\u00e9e en Chine. En M\u00e9sopotamie, des traces de p\u00e2tes remonterait \u00e0 1 700 av. J. -C.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Les sources litt\u00e9raires sur les p\u00e2tes remontent en revanche \u00e0 l\u2019antiquit\u00e9 gr\u00e9co-romaine. En effet, en grec, le terme de \u03c0\u03b1\u03c3\u03c4\u03ac (pasta), qui d\u00e9signerait une bouillie d\u2019orge, mais \u00e9galement le terme de \u03bb\u03ac\u03b3\u03b1\u03bd\u03bf\u03bd (laganon), d\u00e9signant quant \u00e0 lui un morceau de p\u00e2te d\u00e9coup\u00e9, servent d\u2019origine \u00e0 nos termes de \u00ab p\u00e2te \u00bb et de \u00ab lasagne \u00bb. Le mot \u00ab laganon \u00bb a d\u2019ailleurs d\u00e9riv\u00e9 dans le latin laganum<\/em>, d\u00e9signant une fine abaisse par laminage.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/pates-lasagnes.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbp\u00e2tes lasagnes \u00e0 c\u00f4t\u00e9 d’un laminoir r\u00e9alis\u00e9es gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbp\u00e2tes lasagnes\u00a0\u00bb width=\u00a0\u00bb74%\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Ce terme se retrouve chez de nombreux auteurs tr\u00e8s c\u00e9l\u00e8bres comme Cic\u00e9ron ou Horace au Ier<\/sup> si\u00e8cle av. J. -C., mais \u00e9galement Celse au Ier<\/sup> si\u00e8cle de notre \u00e8re, pour qui ce plat \u00e9tait id\u00e9al pour les malades, ou encore Apicius, qui pr\u00e9sente sous ce nom une recette \u00e0 base de p\u00e2tes et de viandes tr\u00e8s semblable \u00e0 nos lasagnes<\/strong> dans son De re coquinaria <\/em>(L\u2019Art culinaire<\/em>).<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/sechoir-pates.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbs\u00e9choir \u00e0 p\u00e2tes sur lequel pendent des lasagnes r\u00e9alis\u00e9s avec le cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbs\u00e9choir p\u00e2tes\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb57%\u00a0\u00bb module_alignment=\u00a0\u00bbright\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Dans le nord de l\u2019Afrique, des traces de nouilles cuisin\u00e9es par \u00e9bullition apparaissent au Ve <\/sup>si\u00e8cle. Cette technique fut sans doute introduite sur le continent apr\u00e8s la conqu\u00eate de la Sicile par les Arabes. Le g\u00e9ographe Al Idrissi parle en effet de p\u00e2tes produites \u00e0 Palerme, qui furent sans doute import\u00e9es sous forme de p\u00e2tes s\u00e9ch\u00e9es. En plus d\u2019avoir permis leur importation, le s\u00e9chage des p\u00e2tes<\/strong> a \u00e9galement permis au habitants de la p\u00e9ninsule arabique de conserver leurs p\u00e2tes dans d\u00e9sert.<\/p>\n

\u00a0 \u00a0 \u00a0Pour terminer ce point historique, je rapporterai la c\u00e9l\u00e8bre l\u00e9gende qui raconte que c\u2019est Maro Polo, lors de son exp\u00e9dition de 1292 en Asie, qui rapporta les p\u00e2tes dans ses terres italiennes. Malheureusement, cette belle histoire n\u2019est qu\u2019une l\u00e9gende cr\u00e9\u00e9e bien apr\u00e8s le temps de Marco Polo\u2026<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Les p\u00e2tes, un art d\u00e9licat<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Si les p\u00e2tes peuvent para\u00eetre simples \u00e0 r\u00e9aliser, du fait du peu d\u2019ingr\u00e9dients qui les composent, cet aliment est en r\u00e9alit\u00e9 assez exigeant. Tout d\u2019abord, les sp\u00e9cialit\u00e9s ne sont pas les m\u00eames dans le nord et dans le sud de l\u2019Italie, o\u00f9 le climat est bien plus chaud. C\u2019est pour cela que la r\u00e9gion du Sud r\u00e9alise surtout des p\u00e2tes \u00e0 base de bl\u00e9 dur<\/strong> et d\u2019eau<\/strong>, alors que dans le Nord, les Italiens utilisent du bl\u00e9 tendre<\/strong> et des \u0153ufs<\/strong>, qui risquent moins de tourner \u00e0 cause des fortes chaleurs que dans le Sud, et peuvent donc se conserver plus longtemps.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/recette-pappardelle.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbrecette pappardelle\u00a0\u00bb alt=\u00a0\u00bbrecette de pappardelle r\u00e9alis\u00e9e gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb width=\u00a0\u00bb89%\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Dans son cours, Lorenzo Sciabica vous montre comment r\u00e9aliser des p\u00e2tes \u00e0 base de bl\u00e9 dur et de bl\u00e9 tendre, avec ou sans \u0153ufs, et r\u00e9alise plusieurs recettes avec celles-ci : des pappardelles<\/strong> id\u00e9ales pour \u00eatre enrob\u00e9es de sauce, les classiques mais d\u00e9licieux ravioli<\/strong> ricotta et \u00e9pinards, des orecchiettes<\/strong> aux l\u00e9gumes de saison et des gnocchis<\/strong> terre-mer.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/recette-orecchiette.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbrecette d’orecchiette r\u00e9alis\u00e9e gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbrecette orecchiette\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Les p\u00e2tes sont en effet tr\u00e8s sensibles \u00e0 la chaleur et \u00e0 l\u2019humidit\u00e9. Si un juste milieu n\u2019est pas trouv\u00e9, les p\u00e2tes seront trop collantes, ou n\u2019arriveront pas \u00e0 s\u00e9cher. Tout le monde peut faire des p\u00e2tes, et n\u2019importe o\u00f9, mais le lieu influencera la qualit\u00e9 de votre p\u00e2te. Lorenzo a lui-m\u00eame ajout\u00e9 un peu d\u2019eau \u00e0 sa p\u00e2te lors de la r\u00e9alisation du cours, puisque le soleil de mai envoyait ses rayons sur le studio de tournage, r\u00e9chauffant fortement l\u2019atmosph\u00e8re. \u00c0 force de la travailler, vous apprendrez \u00e0 reconna\u00eetre la bonne texture pour votre p\u00e2te, et \u00e0 savoir s\u2019il faut lui rajouter un peu d\u2019eau ou de farine pour l\u2019\u00e9quilibrer. L\u2019\u00e9quilibre, voil\u00e0 qui r\u00e9sume bien l\u2019art de faire les p\u00e2tes !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0En parlant d\u2019\u00e9quilibre, il est \u00e9galement important, du moins pour un chef italien, de ne pas d\u00e9s\u00e9quilibrer certains plats avec du fromage par exemple. Si l\u2019on peut croire que le parmesan<\/strong> peut se rapper sur n\u2019importe quel plat de p\u00e2te, en r\u00e9alit\u00e9, il faut faire attention. Lorenzo, par exemple, comme les puristes italiens, n\u2019a pas mis de parmesan dans la recette de gnocchis aux fruits de mer. Rajouter un produit de la terre dans un plat terre-mer \u00e0 base de pomme de terre et de palourdes reviendrait \u00e0 d\u00e9s\u00e9quilibrer le tout.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/recette-gnocchis.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbrecette de gnocchis r\u00e9alis\u00e9e gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbrecette gnocchis\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Quelques astuces pour vos recettes<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Voici quelques astuces utilis\u00e9es par Lorenzo dans son cours pour avoir des p\u00e2tes parfaites.<\/p>\n

\u00a0 \u00a0 \u00a0Si Lorenzo r\u00e9alise dans son cours des gnocchis de pomme de terre<\/strong>, il est tout \u00e0 fait possible de les r\u00e9aliser avec de la courge ou de la patate douce par exemple. Cependant, attention\u00a0! Faire ses p\u00e2tes maison est un art d\u00e9licat, qui requiert un taux d\u2019humidit\u00e9 de la p\u00e2te id\u00e9al, et il en va de m\u00eame pour les gnocchis. Ainsi, prenez la peine de faire d\u00e9gorger votre courge en amont, ou d\u2019ajouter de la ma\u00efzena \u00e0 votre pr\u00e9paration sous peine de ne pouvoir fa\u00e7onner vos p\u00e2tes. C\u2019est en effet l\u2019amidon<\/strong> de la pomme de terre qui lui donne sa consistance id\u00e9ale. De m\u00eame, attention avec la patate douce qui contient moins d\u2019amidon.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Pour les ravioli aux \u00e9pinards, la teneur en eau est encore une fois importante. Il est donc important de les cuire avant de former les ravioli, pour que l\u2019eau rejet\u00e9e lors de la cuisson ne mouille pas la p\u00e2te et ne fasse pas s\u2019ouvrir les p\u00e2tes.<\/p>\n

\u00a0 \u00a0 \u00a0Pour former ses orecchiettes, dont le nom provient de leur forme d\u2019oreille, Lorenzo roule ses petits morceaux de p\u00e2te contre son plan de travail \u00e0 l\u2019aide d\u2019un couteau, avant de les retourner sur le bout de son doigt, leur donnant ainsi leur forme caract\u00e9ristique.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/ravioli-epinards-ricotta.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbravioli epinards ricotta\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ alt=\u00a0\u00bbravioli r\u00e9alis\u00e9s gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/pates-orecchiette.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbp\u00e2tes orecchiette r\u00e9alis\u00e9es gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbp\u00e2tes orecchiette\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Pour retrouver de nombreuses autres astuces, et apprendre \u00e0 r\u00e9aliser vos p\u00e2tes fra\u00eeches maison et de d\u00e9licieuses recettes de p\u00e2tes, vous pouvez retrouver le cours de cuisine italienne de Lorenzo Sciabica sur Artesane.com !<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00c0 bient\u00f4t chez Artesane\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/06\/pates-pappardelle.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbpappardelle r\u00e9alis\u00e9es gr\u00e2ce au cours de cuisine italienne d’Artesane\u00a0\u00bb title_text=\u00a0\u00bbp\u00e2tes pappardelle\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"

Histoire, astuces pour des p\u00e2tes parfaites, et conseils recettes, d\u00e9couvrez dans cet article la face cach\u00e9e des p\u00e2tes.<\/p>\n","protected":false},"author":2,"featured_media":1061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nCuisine italienne\u00a0: les secrets des p\u00e2tes - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Histoire, astuces pour des p\u00e2tes parfaites, et conseils recettes, d\u00e9couvrez dans cet article la face cach\u00e9e des p\u00e2tes.\" \/>\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.artesane.com\/le-journal\/arts-culinaires\/cuisine-italienne-les-secrets-des-pates\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisine italienne\u00a0: les secrets des p\u00e2tes - 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