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PORTUGUÊS
Vista geral dos discos de molde
Esparguete Fettuccine Penne
Lasanha Esparguete largo Esparguete no (com ferramenta
de limpeza)
Receita
A tabela de receitas que se segue mostra a proporção ideal de massa e água para os
diferentes tipos de farinha.
Tipo Quanti-
dade Farinha Líquido Aglutinante Sem
glúten
Ve-
gano
Massa 250g Farinha de lentilhas 75ml 1 colher de sopa
de xantana x x
Massa 250g Farinha de lentilhas 75ml / x x
Massa 250g Farinha de ervilhas 75ml 1 colher de sopa
de xantana x x
Massa 250g Farinha de ervilhas 75ml / x x
Massa 250g Farinha de grão-de-bico 75ml 1 colher de sopa
de xantana x x
Massa 250g Farinha de grão-de-bico 75ml / x x
Massa 250g 150g de trigo-sarraceno
100g de farinha de arroz 130ml 1 ovo x
Massa 250g 50g de milho
200g de arroz 120ml 1 colher de sopa
de xantana x x
Massa 250g Farinha de arroz 120ml 1 colher de sopa
de xantana x x
Massa 250g Farinha de trigo 95ml / x
Massa 250g Farinha de trigo 95ml 1 ovo
Massa 250g Farinha de espelta 85-90 ml / x
Massa 250g Farinha integral 115ml / x
Massa 250g Sêmola 105ml / x
Massa 250g Sêmola 110ml 1 ovo
63


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