Pasta Dough

Make fresh home-made Pasta to serve with your favourite pasta sauces.

All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure:

. Place ingredients into bread pan, in the exact order listed in the recipe.

2.Wipe spills from outside of bread pan.

3.Insert the bread pan into position in the baking chamber and close the lid.

4.Press ‘SELECT’ to DOUGH – PASTA setting.

5.Press ‘START/PAUSE’ to commence operation.

6.At the end of the setting, press ‘STOP’. Remove bread pan from the bread machine and remove the pasta dough which is now ready for hand shaping or placing through a Pasta Extruder.

7.Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the recipe instructions.

SEQUENCE FOR ‘DOUGH-PASTA’ SETTING

KNEAD 1

KNEAD 2

KNEAD 3

REST

KNEAD 4

REST TEMP

TOTAL TIME

 

 

 

 

 

 

 

1min

2min

5min

1min

5min

32ºC

14min

 

 

 

 

 

 

 

PASTA DOUGH

INGREDIENTS

 

Water

220ml

 

 

Olive oil

1 tablespoon

 

 

Salt

1½ teaspoons

 

 

Plain flour

300g/ 2 cups

 

 

Semolina

170g/ 1 cup

 

 

SETTING: DOUGH – PASTA

 

EGG PASTA DOUGH

INGREDIENTS

 

Eggs (60g), lightly beaten

5

 

 

Olive oil

1 tablespoon

 

 

Salt

1 teaspoon

 

 

Plain flour

300g/ 2 cups

 

 

Semolina

170g/ 1 cup

 

 

SETTING: DOUGH – PASTA

LAMB & CORIANDER RAVIOLI

INGREDIENTS

Pasta dough

1 quantity

 

 

FILLING:

 

 

 

Lean lamb mince

150g

 

 

Freshly minced garlic

1 teaspoon

 

 

Parmesan cheese

1 tablespoon

 

 

Finely chopped fresh coriander

1 teaspoon

 

 

Ground nutmeg

¼ teaspoon

 

 

Freshly ground black pepper

¼ teaspoon

 

 

Handshaping procedure

. Divide into two equal portions. Roll out each portion to a square approximately 30cm × 30cm.

2.Place filling ingredients in a mixing bowl, mix well to combine.

3.Place teaspoons of filling 5cm apart over one of the pasta squares. Brush edges and between filling lightly with water and top with remaining pasta square. Press firmly between fillings and along edges and cut into squares using a pastry wheel. Sprinkle ravioli with a little flour.

4.Cook ravioli in boiling water (several at a time) in a large saucepan for 5 minutes, or until just tender. Drain well, then serve with your favourite pasta sauce.

R26

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Image 51
Breville BBM 600 manual Sequence for ‘DOUGH-PASTA’ Setting, EGG Pasta Dough, Lamb & Coriander Ravioli