Wolfgang Puck WPMFP15 manual Spinach Pasta, Basic Pizza Dough

FG_FoodProc Manual2 7/7/06 3:54 PM Page 71

Spinach Pasta

Serves 6 - 8

INGREDIENTS

2 cups fresh spinach, firmly packed

11/2 cups semolina

11/2 cups all-purpose flour

4 large eggs

1teaspoon kosher salt

1teaspoon extra virgin olive oil Extra semolina for dusting

METHOD

1In your food processor fitted with the S-Blade, chop the fresh spinach. Scrape the bowl well and squeeze the liquid from the spinach by squeezing it in a coffee filter.

2Wipe processor bowl, again fitted with S-Blade, add semolina and process for a minute.

3Add all the remaining ingredients including strained spinach to bowl. Process until the dough begins to hold together, stop the machine and pinch dough to test it. If it feels too dry add a teaspoon of water. Process until it forms a moist ball.

4Turn out dough ball onto a lightly floured surface, and knead by hand till a smooth ball is formed. Wrap dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

5Cut the dough ball into 4 separate pieces (if using a roller pasta maker) cut into walnut sized pieces if using extruder. Constantly keep all dough covered with a damp towel or plastic wrap until ready to use. Follow manufacturer’s instructions for making desired pasta shapes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Basic Pizza Dough

Makes dough for 4 small pizzas

•Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, then transferred directly form the freezer to hot oven.

•You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator. Just punch it down and knead it a few times when you’re ready to roll it out.

•If you don’t have a pizza wheel for cutting the pizzas, use kitchen scissors or a serrated knife.

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus additional for brushing

METHOD

1In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

2In your food processor fitted with the S-Blade, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms

a ball.

3Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

4Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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