{"id":73439,"date":"2019-07-02T14:10:30","date_gmt":"2019-07-02T12:10:30","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73439"},"modified":"2019-07-02T14:10:30","modified_gmt":"2019-07-02T12:10:30","slug":"pasta-siringata","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/pasta-siringata\/","title":{"rendered":"Pasta siringata, recipe by Maria Marchionno"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<p>- 4 cups water<br \/>\n- 100 g lard<br \/>\n- 3 tbsp. sugar<br \/>\n- pinch of salt<br \/>\n- 350-400 g 0 flour<br \/>\n- 6 medium eggs<\/p>\n<p><em>for deep frying<\/em><br \/>\n- sunflower or peanut oil<\/p>\n<p><em>for the decoration<\/em><br \/>\ncinnamon<br \/>\nsugar<\/p>\n<p><strong>PREPARATION PASTA SIRINGATA<\/strong><\/p>\n<p>Put water, lard, sugar, and salt in saucepan and bring to a boil. Add the flour and mix vigorously. Cook for 2-3 minutes until the dough tends to form a ball and separate from the pan. Place dough in a bowl to cool.<br \/>\nOnce cold, incorporate the eggs one by one using a closed fist. Place the dough in a syringe or pastry bag.<br \/>\nHeat oil in a pot. Squeeze segments of dough directly into oil, cutting them o with a knife when they are about 5 cm long. Remove from oil when golden with slotted spoon and let drain on paper towel.<br \/>\nWhen cool, dust with cinnamon sugar.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Wine in combination:\u00a0<a href=\"https:\/\/www.citra.it\/en\/wines\/lines\/bollicine-metodo-martinotti\/moscardello-moscato-i-g-p-\">\u201cMoscardello\u201d Moscato Spumante Dolce Terre di Chieti IGP.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS - 4 cups water - 100 g lard - 3 tbsp. sugar - pinch of salt - 350-400 g 0 flour - 6 medium eggs for deep frying - sunflower or peanut oil for the decoration cinnamon sugar PREPARATION PASTA SIRINGATA Put water, lard, sugar, and salt in saucepan and bring to a boil. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73440,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[612,599,606],"tags":[681],"class_list":["post-73439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-dedicated-to-members","category-news","tag-ricettedeivignaioli-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/comments?post=73439"}],"version-history":[{"count":5,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73439\/revisions"}],"predecessor-version":[{"id":73858,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73439\/revisions\/73858"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73440"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}