Lagrange Pates Creativ 429 - Page 83

RECIPES
Abbreviations and references:
tsp teaspoon (5ml)
tbsp tablespoon (20ml)
PASTA WITH EGGS (to be eaten fresh)
Common wheat our 250g – Eggs 2 – Water 20 ml – Oil 20ml –
Salt ½ cc
Kneading time: 3 minutes
OR
Common wheat our
125g – Durum wheat our (or durum wheat
semolina) 125g – Eggs 2 – Water 20 ml – Oil 10ml – Salt ½ cc
Kneading time: 3 minutes
OR
Whole wheat our 250g – Eggs 2 – Water 20ml – Oil 20ml –
Salt ½ cc
Kneading time: 4 minutes
PASTA WITHOUT EGGS (long conservation)
Durum wheat our (or durum wheat semolina) 250g – Water 110ml –
Oil 10ml – Salt ½ cc
Kneading time: 4 minutes
N.B. Durum wheat our can be found at Italian food specialty stores.
You can nd ne durum wheat semolina in the pasta section of
your supermarket.
OR
Common wheat our
125g – Durum wheat our (or durum wheat
semolina) 125g – Water 110ml – Oil 20ml – Salt ½ cc
Kneading time: 4 minutes
FLAVORED PASTA (to be eaten fresh)
Pasta with tomatoes
Common wheat our 250g – Egg 1 – Tomato concentrate in tube
50g – Water 20ml – Oil 20ml – Salt ½ cc
Kneading time: 5 minutes
Pasta with spinach
Common wheat our 250 g – Egg 1 – Spinach (scalded, pressed
and then nely chopped) 50g – Water 20ml – Oil 20ml – Salt ½ cc
Kneading time: 5 minutes
Pasta with olives
Common wheat our 250g – Egg 1 – Tapenade 50g – Water 20ml
– Oil 20ml – Salt ½ cc
Kneading time: 5 minutes
83
ENG