DOUGH - Egg Pasta Dough
BREAD NAME | Egg Pasta Dough | ||
SETTING | |||
PADDLE | Collapsible |
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DELAY START | No |
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INGREDIENTS |
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Eggs, 2oz (60g), at room temperature, beaten |
| 3 | |
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Unbleached all purpose flour |
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| 2 cups |
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Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the DOUGH PASTA setting. Press the START PAUSE button. When the cycle is complete, transfer the dough to a lightly floured surface and shape it into a ball. Wrap in plastic wrap and allow to rest 30 minutes prior to hand shaping or placing through a pasta extruder. The dough can be refrigerated for up to 3 days.
TIP: If the dough is too dry, add 1 tablespoon of water at a time. If it is too wet, add flour, ½ to 1 tablespoon at a time.
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BBM800XL_IB_B10_FA.indd 113 | 14/09/10 9:09 AM |
