{"id":3413,"date":"2026-01-18T15:56:14","date_gmt":"2026-01-18T14:56:14","guid":{"rendered":"https:\/\/www.molinopaolomariani.com\/?p=3413"},"modified":"2026-01-18T15:56:16","modified_gmt":"2026-01-18T14:56:16","slug":"gluten-free-pasta-brisee","status":"publish","type":"post","link":"https:\/\/www.molinopaolomariani.com\/en\/gluten-free-pasta-brisee\/","title":{"rendered":"Gluten-Free Pasta Bris\u00e9e"},"content":{"rendered":"\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

INGREDIENTS<\/strong><\/td>QUANTITY (g)<\/strong><\/strong><\/td>% OF TOTAL MIX<\/strong><\/strong><\/td><\/tr><\/thead>
La Gluten Free Mix – Pasta and Pastry<\/td>1000<\/td>100%<\/td><\/tr>
Butter<\/td>400<\/td>40%<\/td><\/tr>
Cold Water<\/td>460<\/td>46%<\/td><\/tr>
Fine salt<\/td>28<\/td>2.8%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

METHOD<\/strong><\/p>\n\n\n\n

    \n
  1. Quickly rub the mixture with the cold butter for <\/strong>2 minutes until sandy.<\/li>\n\n\n\n
  2. Add the remaining ingredients. Knead for no more than 2 minutes.<\/li>\n\n\n\n
  3. Gather the dough and wrap it in plastic wrap.<\/li>\n\n\n\n
  4. Let it rest in the refrigerator for at least 3 hours (optimal: 12 hours).<\/li>\n\n\n\n
  5. Portion the dough and shape savory tarts and\/or crackers as desired.<\/li>\n<\/ol>\n\n\n\n

    BAKING<\/strong>
    Convection oven: 165\u00b0C (330\u00b0F), low fan, 35 minutes
    Conventional oven: 190\u00b0C (375\u00b0F), top and bottom heat at 20%, 40 minutes
    <\/p>\n\n\n\n

    \n
    DOWNLOAD RECIPE<\/a><\/div>\n<\/div>\n\n\n\n

    <\/p>\n\n\n\n

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    <\/p>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    INGREDIENTS INGREDIENTS QUANTITY (g) % OF TOTAL MIX La Gluten Free Mix – Pasta and Pastry 1000 100% Butter 400 40% Cold Water 460 46% Fine salt 28 2.8% METHOD BAKINGConvection oven: 165\u00b0C (330\u00b0F), low fan, 35 minutesConventional oven: 190\u00b0C (375\u00b0F), top and bottom heat at 20%, 40 minutes<\/p>\n","protected":false},"author":7,"featured_media":3412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[94],"class_list":["post-3413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en","tag-gluten-free-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/comments?post=3413"}],"version-history":[{"count":2,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3413\/revisions"}],"predecessor-version":[{"id":3415,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/3413\/revisions\/3415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media\/3412"}],"wp:attachment":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media?parent=3413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/categories?post=3413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/tags?post=3413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}