Recipes - Weston 01-0101 Manual

SEMOLINA PASTA DOUGH
INGREDIENTS
1 ½ CUPS SEMOLINA FLOUR
2 TBSP WATER
INSTRUCTIONS
• Measure the semolina flour into a bowl, or pour it in a mound onto a pastry board. Make a
well in the center of the flour.
• Pour the beaten eggs or egg whites, oil and water into the well in the flour.
• Mix together with a fork or your fingers until the dough can be gathered into a rough ball.
Moisten any remaining dry bits of dough with drops of water and press them into the ball.
• Knead the dough until all the ingredients are thoroughly blended, and the dough is the
same consistency throughout. If it sticks to your fingers, add some flour a little at a time
just until it no longer sticks. If it seems too dry, add water a few drops at a time. The
dough will be stiff at this time; you will use the pasta machine to continue kneading it until it
is smooth, shiny and elastic.
WHITE FLOUR PASTA DOUGH
INGREDIENTS
1 ½ CUPS UNSIFTED ALL-PURPOSE
FLOUR
1 EGG WHITE
A FEW DROPS OF WATER
INSTRUCTIONS
• Measure the flour into a bowl, or pour it in a mound onto a pastry board. Make a well in
the center of the flour.
• Pour the egg, egg white, and oil into the well in the flour.
• Mix together with a fork or your fingers until the dough can be gathered into a rough ball.
Moisten any remaining dry bits of dough with drops of water and press them into the ball.
• Knead the dough until all the ingredients are thoroughly blended, and the dough is the
same consistency throughout. If it sticks to your fingers, add some flour a little at a time
just until it no longer sticks. If it seems too dry, add water a few drops at a time. The
dough will be stiff at this time; you will use the pasta machine to continue kneading it until it
is smooth, shiny and elastic.
10

RECIPES

2 EGGS OR 3 EGG WHITES,
BEATEN
2 TBSP OLIVE OIL
1 EGG
1 TBSP OLIVE OIL