Table of Contents
Advertisement
HSN_PastaAttachmentManual_HSN_PastaAttachmentManual 7/27/11 12:24 PM Page 17
Fresh Spinach Pasta
Makes 2 1/4 lbs. Serves 8 - 10
INGREDIENTS
2 cups all-purpose flour, sifted
2 1/4 cups semolina flour
2 large eggs
8 large egg yolks
1 cup cooked spinach, squeezed dry and minced
1 teaspoon salt
METHOD
1
Place all the ingredients into the bowl of the Stand Mixer, with the
flat beater attached.
2
On speed 2, mix for 2 minutes.
3
Turn the dough out onto a lightly floured surface. Knead to form a
dough ball. Cover with plastic wrap and rest for 30 minutes.
4
Assemble and attach the Pasta Extruder with the desired pasta
plate installed.
5
Cut the dough into walnut-sized pieces. With the machine set to six,
start extruding the pasta, adding one walnut-sized piece at a time.
6
When the pasta extrudes out of the machine, place it on semolina-
dusted trays. This may be refrigerated, and covered until serving
time. At this point, the pasta may also be frozen and cooked directly
from the freezer.
7
To cook the pasta, bring 6 quarts of water to a boil, adding a
tablespoon of salt and one tablespoon of oil. Gradually add the
pasta and continue to cook at a slow boil until pasta is "al dente."
Pasta floats on top of water as it cooks. Stir occasionally to keep
pasta cooking evenly. Drain in colander. Toss with oil.
Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)
17
Chili Pasta Dough
Makes 1 1/2 lbs. Serves 6 - 8
INGREDIENTS
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
1 teaspoon salt
4 large eggs
2 tablespoons chili oil
METHOD
1
Place all the ingredients in the bowl of the Stand Mixer with the flat
beater attached.
2
On speed 2, mix for 2 minutes or until a dough ball forms. If too dry
add one more tablespoon of chili oil.
3
Turn dough ball out onto a lightly floured surface and knead into
a ball.
4
Wrap the ball with plastic wrap. Let rest for 30 minutes.
5
Assemble and attach the Pasta Extruder with the desired pasta
plate installed.
6
Cut the dough into walnut-sized pieces. With the machine set to six,
start extruding the pasta, adding one walnut-sized piece at a time.
7
When the pasta extrudes out of the machine, place it on semolina-
dusted trays. This may be refrigerated, and covered until serving
time. At this point, the pasta may also be frozen and cooked directly
from the freezer.
8
To cook the pasta, bring 6 quarts of water to a boil, adding a
tablespoon of salt and one tablespoon of oil. Gradually add the
pasta and continue to cook at a slow boil until pasta is "al dente."
Pasta floats on top of water as it cooks. Stir occasionally to keep
pasta cooking evenly. Drain in colander. Toss with oil.
Recipe courtesy Wolfgang Puck "Adventures in the Kitchen"
18
Advertisement
Table of Contents
