Black & Decker B1620 - Number

30
Pasta Recipes
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
American Canadian
1/2 cup water 1/2 cup
1 egg, beaten 1
2 tbsp. olive oil 2 tbsp.
1/2 tsp. salt 1/2 tsp.
2-3/4 cups semolina/pasta flour 2-1/2 cups
BASIC PASTA DOUGH
1. Mix water and egg with a fork.
2. Add water-egg mixture and remaining ingredients in order
listed into the Baking Pan.
3. Insert Baking Pan into oven chamber, twist to secure. Close lid.
4. Select: Dough/Pasta Setting.
5. Press Start - There will be a 25-minute preheat delay before
mixing begins.
6. Allow to mix until the “Add Ingredient” signal beeps (in 45-50
minutes).
7. Press Start/Reset button to STOP cycle.
8. Remove pasta dough from the Baking Pan and divide into 3
portions. Cover the 2 portions waiting to be rolled.
9. Set smooth rollers of a pasta machine as far apart as possible.
Feed through one piece of dough. Fold in half both lengthwise
and crosswise as required and re-roll 4-6 more times until
smooth, shiny and elastic. Start to roll dough thinner by
increasing number setting, until dough is 1/16"- 1/8" or
desired thickness.
10. Move handle of pasta machine to desired cutter blade and roll
through onto lightly floured towel. Repeat with remaining 2
portions of pasta dough. Dry for 10 minutes. Cook, or cover
and refrigerate for use within 24 hours or freeze for use within
a month.
11. To cook pasta: Bring a large volume of water to a boil in a
large pot. Add small amount of salt and oil to the water. Add
pasta and bring back to the boil. Continue to boil 3-5 minutes
or until pasta is al dente (firm, but cooked). Drain and add
favorite sauce.
1. Mix water and egg with a fork.
2. Add water-egg mixture and remaining ingredients in order
listed into the Baking Pan.
3. Insert Baking Pan into oven chamber, twist to secure. Close lid.
4. Select: Dough/Pasta Setting.
5. Press Start - There will be a 25-minute preheat delay before
mixing begins.
6. Allow to mix until the “Add Ingredient” signal beeps (in 45-50
minutes).
7. Press Start/Reset button to STOP cycle.
8. Remove pasta dough from the Baking Pan and divide into 3
portions. Cover the 2 portions waiting to be rolled.
9. Set smooth rollers of a pasta machine as far apart as possible.
Feed through one piece of dough. Fold in half both lengthwise
and crosswise as required and re-roll 4-6 more times until
smooth, shiny and elastic. Start to roll dough thinner by
increasing number setting, until dough is 1/16"- 1/8" or
desired thickness.
10. Move handle of pasta machine to desired cutter blade and roll
through onto lightly floured towel. Repeat with remaining 2
portions of pasta dough. Dry for 10 minutes. Cook, or cover
and refrigerate for use within 24 hours or freeze for use within
a month.
11. To cook pasta: Bring a large volume of water to a boil in a
large pot. Add small amount of salt and oil to the water. Add
pasta and bring back to the boil. Continue to boil 3-5 minutes
or until pasta is al dente (firm, but cooked). Drain and add
favorite sauce.
For the do-it-yourself Pasta Lover.
Dough Recipe
American Canadian
1/3 cup water 1/3 cup
1 egg, beaten 1
3 tbsp. frozen spinach, drained 3 tbsp.
finely chopped
2 tbsp. olive oil 2 tbsp.
1/2 tsp. salt 1/2 tsp.
2-3/4 cups semolina/pasta flour 2-1/2 cups
SPINACH PASTA DOUGH
Dough Recipe
Remember, pasta dough will be ready when the “Add-
Ingredient” signal beeps. That means you will have pasta
dough in about 45-50 minutes.
If your pasta dough is sticky, simply add a little more semolina
flour or chill before shaping.