Recipes
Using the Dough Hook Attachment
Pizza Dough
Makes 4 pizzas
500g bread flour
3 tsp caster sugar
3 tsp salt
3 tsp dried yeast 250ml warm water 40ml olive oil
1.Place the flour, sugar, salt, yeast, water and olive oil into the mixing bowl with the dough hook attached and knead for 1 minute on speed setting 1.
2.Remove from the mixing bowl and place into a lightly greased glass bowl. Cover with plastic wrap and place in a warm spot for 1 hour.
3.Place dough ball back into the mixing bowl and knead for a further 30 seconds and then cut into 4 pieces. Place each ball into a freezer bag and store in the refrigerator for up to 4 days or the freezer for up to 3 months.
NOTE: When rolling out your pizza dough, dust the rolling pin and bench surface with a small amount of flour before rolling.
NOTE: Top with your favourite toppings and then grated mozzarella cheese. Choices might include: sliced meats, seafood, char grilled vegetables, sliced fruits, cheeses and herbs. For a sweet pizza, try using a chocolate hazelnut spread for the base and topping with fruit, nuts and a drizzle of honey.
Pasta Dough
Makes 4 serves
1 ¼ cups ‘OO’ flour
(an alternative is plain flour)
½ tsp salt
2 x 59g free range eggs, at room temperature
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust
1.Place the flour, salt, eggs olive oil and water into the mixing bowl with the dough hook attached and knead for 1 minute on speed setting 1.
2.Remove from the mixing bowl and process through a pasta maker to make pasta or wrap in cling wrap and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
NOTE: Serve pasta with your favourite pasta sauce or toss through some fresh herbs and grated cheeses.
NOTE: Cook pasta in boiling water for 60 seconds or until it floats to the surface.
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