Product used: Angel Mix 3.0 Quantity: 550g fresh pasta Preparation time: 15 minutes Proofing:NN @ NN Baking:About 3 minutes @ boiling water Level:Easy
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— Angel Food
Ingredients:
Dry ingredients:
200g Wholemeal buckwheat flour
50g Fine rice flour
50g Potato starch
30g ANGEL MIX 3.0
3g Salt
Liquids:
200g Cold water
Procedure:
Combine all the dry ingredients in the mixer bowl and start on the lowest speed using the paddle attachment, so the ingredients begin to blend evenly.
Pour in the cold water gradually while the mixer is running, and continue mixing for a few minutes until you obtain a sandy, crumbly texture.
At this point, switch from the paddle attachment to the dough hook and continue mixing at medium speed until you get a smooth, compact and elastic dough, completely free of lumps.
Transfer the dough to a work surface and briefly knead it by hand to finish refining it, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for at least 30 minutes.
After the resting time - and using rice flour to dust the work surface - roll out the dough into rectangles 2-2.5mm thick and cut into strips. The “classic” pizzoccheri size is about 8cm long and 6mm wide.
The pizzoccheri are now ready to be prepared in the traditional Valtellina style (with potatoes, savoy cabbage and a generous dressing of butter and cheese).
They can be cooked in plenty of salted water, drained, and stored in the refrigerator, well covered, until needed: add them directly to the sauce and briefly toss to allow them to absorb the flavors.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Pizzoccheri is a traditional dish from Valtellina, in Lombardy, made from buckwheat pasta. It originated as an Alpine peasant dish, designed to provide energy in mountainous areas thanks to simple, local, and highly nutritious ingredients.
The classic recipe involves cooking pizzoccheri, potatoes, and savoy cabbage together, seasoned with melted butter, garlic, and plenty of Valtellina cheese. The typical cheeses used are Bitto and Scimudin, often replaced or accompanied by Casera Valtellina PDO, which is now considered the main reference in the traditional version.
One of the peculiarities of pizzoccheri is their rustic and irregular structure, which holds the sauce well and makes them particularly suitable for rich and creamy preparations. There are also local variations with added sage, black pepper, or onion, and modern reinterpretations with different vegetables or lighter versions.
Today, this dish is one of the symbols of Valtellina cuisine and is recognized nationally as a typical specialty of the Lombard Alps, often celebrated at dedicated food festivals and fairs.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
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total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
Pizzoccheri were created in Valtellina as a rustic buckwheat pasta from the Alpine peasant tradition. Historically prepared with simple ingredients for the cold months, today they are a symbol of local cuisine. Here is the recipe to prepare them gluten-free, wheat-free, corn-free, xanthan-free, and 100% vegan.
This cornstarch-based version is designed for more "budget-friendly" production, as cornstarch costs much less than potato starch or tapioca starch, and is used to obtain a gluten-free, wheat-free, xanthan-free, and 100% vegan croissant with a lower food cost.
Learn how to prepare many fresh egg pasta shapes - gluten-free, wheat-free, cornstarch-free, and xanthan-free. Tagliolini, tagliatelle, pappardelle, maltagliati, lasagna, ravioli, and many others, all from a single dough that's firm, elastic, and quick and easy to prepare.
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Vegan croissant with corn starch