Sunbeam 5825 - Page 46

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PASTA RECIPES
BASIC PASTA
(Dough Setting – Not for Timer)
All ingredients at room temperature (70°F-80°F/21°C-27°C)
2 cups All-purpose flour
1 cup Semolina flour
1 tsp. Salt
1 Tbsp. Olive oil or vegetable oil
3/4 cup + 2 Tbsp. Water
Measure all ingredients into bread pan. Select Dough setting. Press “S TART /S TOP ”,
and allow to mix 8 to 10 minutes; then press “S
TART /S TOP ” to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch (3-mm) thickness.
Dust with flour if dough is sticky. Cut into 1/8-inch (3-mm) strips for narrow pasta
or 1/4-inch (6-mm) for medium pasta. Cook pasta in a large pot of boiling,
salted water for 1 to 2 minutes or until it is al dente. Drain in colander.
EGG PASTA
(Dough Setting – Not for Timer)
All ingredients at room temperature (70°F-80°F/21°C-27°C)
2 cups All-purpose flour
1 cup Semolina flour
1 tsp. Salt
1 Tbsp. Olive oil or vegetable oil
4 large Egs, slightly beaten
3 Tbsp. Water
Measure all ingredients into bread pan. Select Dough setting. Press “S TART /S TOP ”,
and allow to mix 8 to 10 minutes; then press “S
TART /S TOP ” to cancel. Remove dough
and roll out on lightly floured surface. Roll to 1/8-inch (3-mm) thickness.
Dust with flour if dough is sticky. Cut into 1/8-inch (3-mm) strips for narrow pasta
or 1/4-inch (6-mm) for medium pasta. Cook pasta in a large pot of boiling,
salted water for 1 to 2 minutes or until it is al dente. Drain in colander.
N
OTE : Pasta dough may be rolled with a pasta machine to achieve
desired thickness.