Black & Decker B1620 manual Pasta Recipes, For the do-it-yourself Pasta Lover, Basic Pasta Dough

Pasta Recipes

For the do-it-yourself Pasta Lover.

BASIC PASTA DOUGH

American	Dough Recipe	Canadian
1/2 cup	water	1/2 cup
1	egg, beaten	1
2 tbsp.	olive oil	2 tbsp.
1/2 tsp.	salt	1/2 tsp.
2-3/4 cups	semolina/pasta flour	2-1/2 cups

1.Mix water and egg with a fork.

2.Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.

3.Insert Baking Pan into oven chamber,twist to secure.Close lid.

4.Select: Dough/Pasta Setting.

5.Press Start - There will be a 25-minute preheat delay before mixing begins.

6.Allow to mix until the“Add Ingredient”signal beeps (in 45-50 minutes).

7.Press Start/Reset button to STOP cycle.

8.Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.

9.Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" or desired thickness.

10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 10 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.

11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add

favorite sauce.

SPINACH PASTA DOUGH

American	Dough Recipe	Canadian
1/3 cup	water	1/3 cup
1	egg, beaten	1
3 tbsp.	frozen spinach, drained	3 tbsp.
	finely chopped
2 tbsp.	olive oil	2 tbsp.
1/2 tsp.	salt	1/2 tsp.
2-3/4 cups	semolina/pasta flour	2-1/2 cups

1.Mix water and egg with a fork.

2.Add water-egg mixture and remaining ingredients in order listed into the Baking Pan.

3.Insert Baking Pan into oven chamber,twist to secure.Close lid.

4.Select: Dough/Pasta Setting.

5.Press Start - There will be a 25-minute preheat delay before mixing begins.

6.Allow to mix until the“Add Ingredient”signal beeps (in 45-50 minutes).

7.Press Start/Reset button to STOP cycle.

8.Remove pasta dough from the Baking Pan and divide into 3 portions. Cover the 2 portions waiting to be rolled.

9.Set smooth rollers of a pasta machine as far apart as possible. Feed through one piece of dough. Fold in half both lengthwise and crosswise as required and re-roll 4-6 more times until smooth, shiny and elastic. Start to roll dough thinner by increasing number setting, until dough is 1/16"- 1/8" or desired thickness.

10.Move handle of pasta machine to desired cutter blade and roll through onto lightly floured towel. Repeat with remaining 2 portions of pasta dough. Dry for 10 minutes. Cook, or cover and refrigerate for use within 24 hours or freeze for use within a month.

11.To cook pasta: Bring a large volume of water to a boil in a large pot. Add small amount of salt and oil to the water. Add pasta and bring back to the boil. Continue to boil 3-5 minutes or until pasta is al dente (firm, but cooked). Drain and add

favorite sauce.

Remember, pasta dough will be ready when the “Add- Ingredient” signal beeps. That means you will have pasta dough in about 45-50 minutes.

If your pasta dough is sticky, simply add a little more semolina flour or chill before shaping.

* In U.S., use Bread Flour; in Canada, use either Bread Flour or All-Purpose Flour.

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