MAGIMIX Cook Expert Recipe Manual page 105

PASTA DOUGH
: 5 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4
P R O G R A M M E
4 free range eggs
2 free range egg yolks
1 Put the whole eggs and egg yolks into a bowl.
2 Place the flour in the metal bowl, close the lid and remove the cap. Run the
PASTRY/CAKE programme. Slowly add the eggs, yolk-by-yolk through the opening;
wait for a few seconds between the addition of each yolk.
3 Add the oil; when the dough starts to form a ball, process for another 10 seconds.
The dough should spring back when lightly pressed with your finger.
4 On a floured work surface, lightly knead* the dough for 30 seconds. Wrap in
clingfilm and rest in the refrigerator for 30 minutes before rolling and cutting it with
a pasta machine. If you do not have a pasta machine, use a rolling pin. The rolled-
out dough should be slightly transparent.
5 Cook for 3-4 minutes in salted, boiling water and drain; serve with your favourite
pasta sauce.
EGGLESS PASTA DOUGH
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
250g plain flour
250g semolina flour
250 water
1 Put the plain flour, semolina flour, water and a pinch of salt into the metal bowl.
Close the lid and run the PASTRY/CAKE programme. Scrape down the wall of the
bowl if necessary.
2 Check the consistency of the dough. A compact, but elastic ball of dough is
necessary. If too moist, add a little flour. If too dry, add 1 tbsp of olive oil. Wrap
the dough in cling film and set aside to rest for 30 minutes.
T I P
If the dough is sticky or dry, add more flour or oil as necessary.
208
: 3 min : 30 min
R E S T I N G T I M E
:
400g plain flour, sifted*
1 tbsp olive oil
: 5 min : 30 min
R E S T I N G T I M E
:
1 pinch salt
1 tbsp olive oil (if necessary)