60
8.6 Black pasta
Ingredients
• 340 g pasta flour (spelt flour or instant
flour can be substituted)
• 150 g egg
• 10 g sepia ink
Preparation
See “7. Make pasta” on page 57.
Notes
• The pasta can be used fresh or dried.
• You can alter consistency using flour or
a little water.
8.7 Piped biscuits
Ingredients
• 230 g plain flour (type 405, cake flour)
• 150 g butter, cold and cut into thin slices
• 100 g sugar
•1 egg
• 1 sachet vanilla sugar
•1 pinch salt
Preparation
1. Put the ingredients in the dough
compartment.
2. Knead for approx. 5 minutes.
3. Then extrude the mixture through
attachment 22 for piped biscuits.
4. Use dough scraper 15 directly at
attachment 12 to cut off strands of
identical length.
5. Place the strands on a baking sheet in
an S-shape, in straight lines or in circles.
6. Bake at 180 °C for 10 minutes.
Notes:
• You can garnish the biscuits with
chopped walnuts or almonds before
baking.
• Once the biscuits have cooled after
baking, they can be iced.
9. Recipes for pasta sauces
Hints for a good flavour
• Use freshly-milled salt and pepper
• Always use fresh herbs and ingredients
• Grate parmesan freshly
• Use cold-pressed olive oil
• Home-made pasta tastes best if heated
in the pan with a little olive oil and garlic
after cooking. In this case, you can also
brown mushrooms, meat or prawns to
taste (before adding the pasta). Add
freshly-milled salt and pepper and then
serve with torn basil or ruccolalettuce or
tomatoes. The parmesan cheese is
served at the table and tastes best
freshly grated.
9.1 Carbonara sauce
Ingredients
•2 tbsp olive oil for browning
• 2 cloves garlic, finely chopped
• 150 g diced ham
•4 eggs
•1 pinch salt
•1 tub whipping cream
• 100 ml milk
• 100 g parmesan cheese, grated
• Freshly-milled salt and pepper
• Nutmeg, ground, to season
Preparation
1. Combine eggs, cream, milk, salt, pepper
and nutmeg using a balloon whisk.
RP89212 Pasta Maker LB2 Seite 60 Mittwoch, 29. Mai 2013 11:35 11
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