{"id":1450,"date":"2013-05-06T18:34:43","date_gmt":"2013-05-06T22:34:43","guid":{"rendered":"http:\/\/pierrejean.com\/?p=1450"},"modified":"2020-03-14T09:13:16","modified_gmt":"2020-03-14T13:13:16","slug":"les-pates-du-chef","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/les-pates-du-chef\/","title":{"rendered":"Les p\u00e2tes du chef"},"content":{"rendered":"<p>C&#8217;est toujours un plaisir de faire des p\u00e2tes, mais je dois dire que certaines fois cela semble encore plus r\u00e9ussi.<\/p>\n<p>Cette fois, je veux des p\u00e2tes \u00e0 la semoule de bl\u00e9 dur. Donc je suis ma propre\u00a0<a title=\"P\u00e2tes \u00e0 la semoule de bl\u00e9\" href=\"http:\/\/pierrejean.com\/atable\/pates-a-la-semoule-de-ble2\/\">recette,<\/a>\u00a0mais, comme il se doit, je d\u00e9borde un peu. Pourtant, ce n&#8217;est pas tr\u00e8s compliqu\u00e9:<\/p>\n<ul>\n<li>250 g de farine<\/li>\n<li>deux oeufs<\/li>\n<li>du sel<\/li>\n<li>une cuill\u00e8re d&#8217;huile<\/li>\n<\/ul>\n<p>Je ne sais pas ce que j&#8217;ai fait. Est-ce que j&#8217;ai mis un petit peu plus de farine, ou bien les oeufs \u00e9taient plus petits que d&#8217;habitude, le sel plus sec ou l&#8217;huile plus dense, toujours est-il que lorsque j&#8217;ai fini de p\u00e9trir il est \u00e9vident que cela va \u00eatre des p\u00e2tes sabl\u00e9es! Je continue \u00e0 p\u00e9trir. C&#8217;est ma nouvelle solution, p\u00e9trir jusqu&#8217;\u00e0 \u00e9puisement de la mixture. Cela m&#8217;a r\u00e9ussi dans plusieurs recettes dont la pizza, que je p\u00e9tris tant et tant qu&#8217;elle prend une belle texture panifi\u00e9e que je ne lui avais jamais trouv\u00e9e auparavant. La seule p\u00e2te qui m&#8217;a r\u00e9sist\u00e9 jusqu&#8217;\u00e0 maintenant \u00e9tait bas\u00e9e sur la farine de quinoa que tout malaxage a laiss\u00e9 indiff\u00e9rent.<\/p>\n<p>Mais cette fois je ne me laisse pas d\u00e9monter. Je d\u00e9cide d&#8217;ajouter un oeuf, me disant que si on parle de p\u00e2tes aux oeufs il doit y avoir une raison. De prime abord, ce n&#8217;\u00e9tait pas une bonne id\u00e9e, la boule de p\u00e2te semble rejeter l&#8217;oeuf de la derni\u00e8re heure, je persiste et signe d&#8217;une bonne cuill\u00e8re additionnelle de semoule. Finalement, j&#8217;obtiens la parfaite texture, la boule est s\u00e8che et tr\u00e8s l\u00e9g\u00e8rement collante, les fissures s&#8217;effacent, les plis disparaissent, la p\u00e2te est lisse. Je la laisse reposer.<\/p>\n<p>Une demie heure plus tard, je n&#8217;ai pas besoin de jouer des biceps pour affiner et couper les p\u00e2tes, et j&#8217;obtiens des tagliatelles fines et longues en quelques minutes. \u00a0Cinq minutes dans l&#8217;eau bouillante et le d\u00e9lice va droit au coeur.<\/p>\n<p><a href=\"http:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1438\" data-permalink=\"https:\/\/pierrejean.com\/atable\/les-pates-du-chef\/img_3059\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059.jpg\" data-orig-size=\"1280,960\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"p\u00e2tes semoule de bl\u00e9\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059-600x450.jpg\" class=\"aligncenter size-large wp-image-1438\" src=\"http:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059-600x450.jpg\" alt=\"p\u00e2tes semoule de bl\u00e9\" width=\"600\" height=\"450\" srcset=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059-600x450.jpg 600w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059-350x262.jpg 350w, https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059.jpg 1280w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>C&#8217;est toujours un plaisir de faire des p\u00e2tes, mais je dois dire que certaines fois cela semble encore plus r\u00e9ussi. Cette fois, je veux des p\u00e2tes \u00e0 la semoule de bl\u00e9 dur. Donc je suis ma propre\u00a0recette,\u00a0mais, comme il se doit, je d\u00e9borde un peu.&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/les-pates-du-chef\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1438,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[170,4],"tags":[158,146,46],"class_list":["post-1450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-pates","tag-pates","tag-petrir","tag-semoule"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3059.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-no","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=1450"}],"version-history":[{"count":3,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1450\/revisions"}],"predecessor-version":[{"id":1740,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1450\/revisions\/1740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/1438"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}