Glossary entry (derived from question below)
Italian term or phrase:
impasto tirato
English translation:
well-kneaded dough
Added to glossary by
Fiona Grace Peterson
Nov 22, 2019 14:55
4 yrs ago
7 viewers *
Italian term
Italy
Just what the doctor ordered
Native in: English (Variant: UK)
Works in: Italian to English
impasto tirato
Italian to English
Other
Cooking / Culinary
fresh pasta making
This is a recipe for making gluten-free fresh egg pasta sheets. This step comes after mixing all the ingredients together and kneading the dough for 5 minutes.
"L’impasto deve risultare tirato, liscio e nervoso."
"L’impasto deve risultare tirato, liscio e nervoso."
Proposed translations
(English)
| 3 +1 | well-kneaded dough |
Lisa Jane
|
| 3 | dough must be drawn |
Cedric Randolph
|
| 3 | stretchy/stretchable (dough) |
Wolf Draeger
|
Proposed translations
+1
40 mins
Selected
well-kneaded dough
Smooth and well-kneaded is what I understand for tirato
4 KudoZ points awarded for this answer.
Comment: "Thank you - this makes sense! Thanks everyone for your help!"
13 mins
Cedric Randolph
Italy
Italy
Native in Italian
&
English
Italy
Reliable, punctual and accurate
Native in: English (Variants: US, UK) 
, Italian
Works in: Italian to English
Related KudoZ points
:
19
dough must be drawn
I just asked an Italian woman who knew immediately, yet this is my take on what she explained to me.
1 day 5 hrs
stretchy/stretchable (dough)
From an article in Scientific American (see bottom link):
"Elasticity measures how well a material recovers its original form after a deformation. Which dough do you expect to be elastic, meaning it bounces back after you punch it?
A second characteristic is stretchiness. A dough that stretches well can trap gas bubbles, providing well-risen, fluffy baked goods. Take a ball in two hands and stretch it out between your hands. Does it stretch easily or does it break instantly? Do you need to apply force to get it to stretch out or does it stretch readily?
[...]
Was the gluten dough elastic and stretchable? Did the gluten-free dough fall apart, showing neither elasticity nor stretchiness?
[...]
The more gluten, the more elastic, stretchy and strong the dough will be. [...] This dough is elastic and stretchy, but not as strong and tough as the gluten dough."
I thought elasticity and strechiness were the same thing, but there doughs seem to be a subtle distinction...
"Elasticity measures how well a material recovers its original form after a deformation. Which dough do you expect to be elastic, meaning it bounces back after you punch it?
A second characteristic is stretchiness. A dough that stretches well can trap gas bubbles, providing well-risen, fluffy baked goods. Take a ball in two hands and stretch it out between your hands. Does it stretch easily or does it break instantly? Do you need to apply force to get it to stretch out or does it stretch readily?
[...]
Was the gluten dough elastic and stretchable? Did the gluten-free dough fall apart, showing neither elasticity nor stretchiness?
[...]
The more gluten, the more elastic, stretchy and strong the dough will be. [...] This dough is elastic and stretchy, but not as strong and tough as the gluten dough."
I thought elasticity and strechiness were the same thing, but there doughs seem to be a subtle distinction...
Example sentence:
The dough must be stretchy, smooth and elastic.
The dough must be stretchable, smooth and elastic.
Discussion
I wonder whether the author really meant a dough that can be rolled, a malleable dough.