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35
Recipes continued
Traditional Spaghetti
1 qty of traditional pasta dough
extra flour
1. Using the pasta roller, roll out the dough
to the desired thickness of the spaghetti
according to the guide below.
2. Flour the spaghetti roller generously with
flour as well as the pasta sheet.
3. Feed the pasta sheet through the spaghetti
roller and hang over rods to dry.
THICK SPAGHETTI -
roll dough to thickness 5
MEDIUM SPAGHETTI -
roll dough to thickness 7
ANGEL HAIR SPAGHETTI -
roll dough to thickness 9
Traditional Tagliatelle
1 qty of traditional pasta dough
extra flour
1. Using the pasta roller, roll out the pasta to
thickness number 8.
2. Generously flour the Tagliatelle roller and
the pasta sheet.
3. Feed the pasta sheet through the
Tagliatelle roller and hang over rods to dry.
Wholegrain Pasta Dough
1 cup plain flour
1 cup whole grain flour
2 eggs, lightly beaten
¼ cup olive oil
¼ cup water
1. Place flours in the mixing bowl. Using the
dough hook attachment process on Speed
1 for 15 seconds or until combined.
2. Add remaining ingredients to the bowl.
Continue to mix on Speed 2 until dough
forms a ball, about 2 minutes. The dough
should be smooth and soft. If sticky add a
tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute on
Speed 2.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
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