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Recipes
39
EN
Spinach Tagliolini
Ingredients:
340g (2 3/4 cup) flour
3 eggs
70g (2 1/2 oz) spinach (cooked,
squeezed and blended)
A pinch of salt
Flour to roll the dough
Method
1. Using the dough hook attachment, mix
the flour, salt, eggs and spinach on
speed 1 or 2 for 3-5 minutes.
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 5.
4. Leave the dough to rest for a few minutes,
then cut with the tagliolini accessory,
sprinkling the pasta with flour.
5. Sprinkle the tagliolini strips with flour, form
into nests and let dry thoroughly.
Tomato cannelloni sheets
Ingredients:
300g (2 1/2 cups) flour
2 eggs
1 egg yolk
120g (4 1/4 oz) of concentrated tomato
purée
1-2 tablespoons water (if required)
A pinch of salt
Flour to roll the dough
Method
1. Pour the flour and salt in the mixer bowl.
In a separate bowl beat the whole eggs
with the egg yolk and the concentrated
tomato puree and pour into the flour.
Using the dough hook attachment, mix
everything together on speed 1 or 2 for
3-5 minutes. If necessary, soften with
water.
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 5.
4. Roll through one last time at thickness 6.
5. Cut the dough into ready-to-use
rectangles of about 10 x12 cm (3.9 x
4.7 inches).
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