Elaboración de pastas artesanales con ocho tipos de harinas y su aplicación en nuevas recetas

Abstract

This monograph entitled “Production of homemade pasta with eight types of flour and its application in new recipes” it is based on the study of some varieties of flour and their application inthe production of pasta. The preparation of pasta in our city is limited to using basic ingredients, commonly used. This study demonstrates an innovative use that can be given to local products in the handmade pasta, using different flours that are produced in our country; thus encouraging the consumption of these in a different way in the kitchen. The investigation gives information about the origin, classification and pasta preparation. Determines the properties and characteristics of the products that are part of the preparation of pasta, these are: pea flour, bean flour, white corn flour, purple corn flour, banana flour, quinoa flour, barley flour and wheat andgreen banana flour. The objective of the research is to demonstrate that the flour produced in the city are quality flourand can be used in innovative ways in gastronomy, in this case for the production of pasta, providing remarkable features in terms of taste, color and smell.