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Recipes
38
5 Recipes
Whole Wheat Fettuccine
Ingredients:
270g (2 1/4 cups) whole wheat flour
130g (3/4 cup) Durum wheat semolina
4 eggs
2-3 tablespoons water (if required)
A pinch of salt
Flour to roll the dough
Method
1. Using the dough hook attachment, mix
the flour, semolina, salt and eggs on
speed 1 or 2 for 3-5 minutes. Soften the
dough with water if necessary.
2. Remove the dough from the bowl, wrap
with cling film and let rest in the in the
refrigerator for 30 minutes.
3. Roll the dough using the pasta roller
accessory, sprinkling with flour when
necessary so that it does not stick.
Pass it through the roller several times,
reducing the thickness from no. 0 to 5.
4. Allow the sheets of pasta to dry a little,
and then make the fettuccine using the
fettuccine accessory.
5. Sprinkle the fettuccine strips with flour,
form into nests and let dry well.
Lasagna Sheets
Ingredients:
400g (3 1/4 cups) flour
4 eggs
20g (1 1/2 tablespoons) water
A pinch of salt
Flour to roll the dough
Method
1. Using the dough hook attachment, mix
the flour, salt and eggs on speed 1 or 2
for 3-5 minutes. Soften the dough with
water if necessary.
2. Remove the dough from the bowl, wrap
with cling film and let rest in the
refrigerator for 30 minutes.
3. Roll the dough using the pasta roller
accessory, sprinkling with flour when
necessary so that it does not stick.
Pass it through the roller several times,
reducing the thickness from no. 0 to 3.
4. When the dough is at thickness 3,
change to thickness 6 and roll through
once. Cut it into ready-to-use rectangles.
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