impasto tirato
English translation: well-kneaded dough
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| 14:55 Nov 22, 2019 |
| Italian to English translations [PRO] Cooking / Culinary / fresh pasta making | |||||||
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|  Selected response from: Lisa Jane Italy Local time: 21:32 | ||||||
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| 3 +1 | well-kneaded dough |
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| 3 | dough must be drawn |
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| 3 | stretchy/stretchable (dough) |
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| Discussion entries: 3 | |
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Answers
13 mins confidence: 
dough must be drawn Explanation: I just asked an Italian woman who knew immediately, yet this is my take on what she explained to me. https://www.recipetips.com/kitchen-tips/t--792/making-homemade-pasta.asp |
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40 mins confidence: peer agreement (net): +1
peer agreement (net): +1well-kneaded dough Explanation: Smooth and well-kneaded is what I understand for tirato |
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Grading comment
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1 day 5 hrs confidence:
stretchy/stretchable (dough) Explanation: From an article in Scientific American (see bottom link): "Elasticity measures how well a material recovers its original form after a deformation. Which dough do you expect to be elastic, meaning it bounces back after you punch it? A second characteristic is stretchiness. A dough that stretches well can trap gas bubbles, providing well-risen, fluffy baked goods. Take a ball in two hands and stretch it out between your hands. Does it stretch easily or does it break instantly? Do you need to apply force to get it to stretch out or does it stretch readily? [...] Was the gluten dough elastic and stretchable? Did the gluten-free dough fall apart, showing neither elasticity nor stretchiness? [...] The more gluten, the more elastic, stretchy and strong the dough will be. [...] This dough is elastic and stretchy, but not as strong and tough as the gluten dough." I thought elasticity and strechiness were the same thing, but there doughs seem to be a subtle distinction... Example sentence(s):
Reference: http://www.scientificamerican.com/article/the-scientific-sec... |
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