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Recipes continued
Roasted Capsicum Pasta Dough
200g chargrilled red capsicum, drained
2 ½ cups plain flour
1 teaspoon olive oil
1 teaspoon salt
2 eggs, lightly beaten
1 egg yolk, lightly beaten
1. Place capsicum in the bowl of a food
processor. Process until a smooth paste.
2. Place all ingredients, including capsicum,
in mixing bowl in listed order. Using the
dough hook attachment mix on Speed 1 for
2 minutes or until combined. If sticky add
a tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
Spinach Pasta Dough
The drier the spinach the better the pasta
dough will be.
200g frozen spinach, defrosted, well drained
2 ½ cups plain flour
1 teaspoons salt
2 large eggs, lightly beaten
1 egg yolk
1. Place spinach in the bowl of a food
processor. Process until a smooth paste.
2. Place all ingredients, including spinach,
in mixing bowl in listed order. Using the
dough hook attachment mix on Speed 1 for
2 minutes or until combined. If sticky add
a tablespoon of flour at a time. Continue to
knead the dough for a further 1 minute.
3. Remove dough from bowl. Wrap in cling
wrap and refrigerate for at least 1 hour.
Roll into desired shape.
36
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