{"id":1464,"date":"2026-06-14T22:00:53","date_gmt":"2026-06-14T22:00:53","guid":{"rendered":"https:\/\/italiadelgusto.foode.online\/?p=1464"},"modified":"2026-06-14T22:00:53","modified_gmt":"2026-06-14T22:00:53","slug":"pasta-biscotto-con-4-ingredienti-non-si-rompe-mai","status":"publish","type":"post","link":"https:\/\/italiadelgusto.foode.online\/?p=1464","title":{"rendered":"PASTA BISCOTTO CON 4 INGREDIENTI \u2013 NON SI ROMPE MAI!"},"content":{"rendered":"<p>\ud83d\udccb Ingredienti:<br \/>\n\ud83e\udd5a 3 uovaLatticini e uova<br \/>\n\ud83c\udf6c 100 g zucchero<br \/>\n\ud83e\udd5b 60 ml latte<br \/>\n\ud83c\udf3e 80 g farina<br \/>\n\ud83d\udc69\u200d\ud83c\udf73 Procedimento:<\/p>\n<p>Per continuare a leggere, clicca su ( SUCCESSIVA \u300b) qui sotto!<!--nextpage--><\/p>\n<p>1\ufe0f\u20e3 Rompi le uova e separa i tuorli dagli albumi in due ciotole.Uova<br \/>\n2\ufe0f\u20e3 Sbatti i tuorli con zucchero e latte fino a sciogliere bene i granelli.<br \/>\n3\ufe0f\u20e3 Aggiungi la farina setacciata e amalgama con cura.<br \/>\n4\ufe0f\u20e3 Monta gli albumi a neve fermissima con lo sbattitore.<br \/>\n5\ufe0f\u20e3 Incorporali delicatamente al composto con movimenti dal basso verso l\u2019alto.<br \/>\n6\ufe0f\u20e3 Versa l\u2019impasto in una teglia (37\u00d727 cm) rivestita di carta forno e livella bene.<br \/>\n7\ufe0f\u20e3 Cuoci in forno a 160\u00b0 per 15 minuti, finch\u00e9 sar\u00e0 dorata.<br \/>\n8\ufe0f\u20e3 Lascia intiepidire, poi gira la base su un nuovo foglio di carta forno.<br \/>\n9\ufe0f\u20e3 Farcisci a piacere \ud83c\udf6b\ud83c\udf53, arrotola e lascia riposare in frigo per 2 ore.<br \/>\n\ud83d\udca1 Risultato: una pasta biscotto elastica e perfetta, che non si rompe mai!<br \/>\nPer continuare a leggere, clicca su ( SUCCESSIVA \u300b) qui sotto!Albumi<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udccb Ingredienti: \ud83e\udd5a 3 uovaLatticini e uova \ud83c\udf6c 100 g zucchero \ud83e\udd5b 60 ml latte \ud83c\udf3e 80 g farina \ud83d\udc69\u200d\ud83c\udf73&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1465,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/posts\/1464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1464"}],"version-history":[{"count":1,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/posts\/1464\/revisions"}],"predecessor-version":[{"id":1466,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/posts\/1464\/revisions\/1466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=\/wp\/v2\/media\/1465"}],"wp:attachment":[{"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/italiadelgusto.foode.online\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}