Description
A potato‑based Umbrian pasta whose texture depends on starch gelatinization and egg‑protein coagulation.
Technical
During boiling at 100 °C, potato starch gelatinizes between 60–70 °C, softening the dough and allowing pieces to rise. Egg proteins denature around 60–65 °C, providing structural integrity; excessive heat (>70 °C) leads to rubbery texture. Adding 5–10 % wheat flour moderates moisture and limits over‑gelatinization, while too much flour (>15 %) dries the pasta.
Science
Primary Reaction
gelatinization of potato starch and coagulation of egg proteins
Sensory Profile
Aroma ()
nuttybutteryherbaltoastedearthy
Origin & History
Civilization
Umbrian people
Era
18th century