Die Brass Potato Gnocchi 23 mm for Hussler PN100, Emma

Description

• Brass Die - Gnocchi di Patate/Potato Gnocchi 23 mm - PN100
• Emma
• Lillodue gnocchi are not pasta dishes and yet you can prepare them perfectly with a matrize. Gnocchi is a small dumpling made of potato dough. From time to time you will also find variations with e.g. pumpkin. The word Gnocchi is pronounced NNjok-ki. Here you can clearly see the word stem to the Austrian word nockerln. It is important to use floury-boiling potatoes and if possible in stock
• No fresh potatoes (these contain less water). Because the less water in the potatoes
• The less flour or semolina you have to add later

[vc_row][vc_column][vc_column_text css=""] Die Brass - Gnocchi di Patate/Potato Gnocchi 23 mm - PN100, Emma, Lillodue Gnocchi are not pasta dishes and yet you can prepare them perfectly with a matrize. Gnocchi is a small dumpling made of potato dough. From time to time you will also find variations with e.g. pumpkin. The word Gnocchi is pronounced NNjok-ki. Here you can clearly see the word stem to the Austrian word nockerln. It is important to use floury-boiling potatoes and if possible, no fresh potatoes (these contain less water). Because the less water is in the potatoes, the less flour or semolina you have to add later, which results in a more intense potato taste. Diameter of the matrice: 59 mm. There is no adapter or similar. required. The die fits directly into the above-mentioned Pasta Machines WHY BRASS - Brass dies were the traditional type of pasta manufacture. The "al bronzo" made noodles are rarely found and usually only in selected delicatesseries. By pressing the pasta dough through the brass matrices, the surface of the pasta is roughened at the same time, the pasta becomes more grippy. This allows the pasta to better absorb the sauce, aromas and spices later. STORAGE Do you have multiple dies and are looking for storage to protect the die from dust and darkening caused by light influences? Then we recommend your our storage systems, which you will also find in our range. Here we recommend a great recipe for potato gnocchi. Ingredients: 800 g. Boiling potatoes floury, cooked one day before, crushed (e.g. with meat grinder) 250 semola or flour or 125 g. Semola/flour and 125 g. Potato starch 100 g. Parmesan very finely grated, 4 egg yolks salt/pepper/nutmeg ingredients coarsely mix, add portions to the PM, only dispense. The most important thing is, no fresh...

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