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BREAD500.TXT
Title: PASTA DOUGH (Manual Pasta Machines ONLY)
Categories: Italian, Breads
Servings: 1
2
1
1/3 c All purpose flour
for better pasta, use
1/3 c AP flour and
c Semolina flour)
2 lg Eggs
1 tb Olive oil
1/2 ts Salt
1/3 c Water
(
1
Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
in the center Mix eggs, olive oil and water and pour into well. Stir flour
into egg mixture until dough forms into a ball. Turn out onto floured
surface and kneed for about 10 minutes, adding extra flour if too moist.
Kneed until dough is smooth and elastic. Cover with towel and rest for 30
minutes. Cut into 4 portions, keep pieces covered until used.
Get out your machine and set dial on widest setting (1 on the Atlas).
Flatten dough ball and run through rollers several times until smooth (you
may add a bit of flour here too). Move rollers to next setting and roll
again once. Continue to roll until pasta is the proper thickness (5 or 6 on
the Atlas). You may cut sheet in half if it's too long. Continue with
other pieces and then put the finished sheet aside to dry for about 3
minutes. Attach desired pasta cutters and run the sheets through.
You can use right away or spread out the pasta to dry overnight and then
freeze extra.
To cook, drop into large pot of boiling water with a bit of salt and oil.
Cook until al dente, which should only take about 2 minutes for fresh.
A tip - be sure the dough is fairly dry, otherwise it won't cut into
separate strands.
Another tip - You can substitute heavy cream for the 1/3 c water for a
richer pasta. Great for fettuchini alfredo.
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--------- Recipe via Meal-Master (tm) v7.05
Title: BRENDA'S ITALIAN BREAD
Categories: Breads
Servings: 2
5
1/2 c Unsifted flour
(120 to 130 degrees)
Cornmeal
1
1
1
2
tb Salt
tb Sugat
tb Butter or margerine
Pkgs active dry yeast
Corn or other vegetable oil
Egg white
1
1 tb Cold water
1
3/4 c Very warm tap water
With the metal blade in place, add 3 cups flour, salt, sugar, butter and
yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or
until butter is thoroughly cut into dry ingredients. Add half the water and
turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
water. Repeat on/off turns 4 times, then let processor run until a ball of
dough formson the blades. If the dough is too sticky (wet), add remaining
flour a few tablespoons at a time. When correct consistency, let processor
run 40 to 60 seconds to knead dough.
Turn dough out onto a lightly floured board and knead several times to form
a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into an oblong 15 x 10 inches.
Beginning at wide side, roll tightly Pinch seam to seal and taper ends by
rolling gently back and forth. Place on greased baking sheets sprinkled
with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.
Refrigerate 2 to 24 hours.
Page 184
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