Westfalia Power-Profi Bedienungsanleitung Seite 72

Recipes for Pasta
Plain Pasta (Basic Recipe)
Ingredients:
200 g plain flour (type 00), if not available use all-purpose flour
100 g beaten eggs (approx. 2 medium sized eggs)
Preparation:
Place the flour into the bowl, use the flat beater and gradually add the
beaten egg on the speed setting 1. Increase the speed to 2 and mix for
30 – 45 seconds, and then scrape down the dough from the mixing bowl.
Switch on and continue mixing for approximately a further 30 seconds.
The mixture should resemble coarse breadcrumbs or a coarse crumble
texture. The particles should be separate but if a small amount is
squeezed together it should form a clump which remains bonded together.
Hints: Measure the ingredients carefully. A too dry mixture of dough can
cause damage to the accessory. However, if the mixture forms a ball of
dough then too much liquid has been added.
Pass the dough mix through the pasta disc and cut into suitable lengths.
Cooking the Pasta
Before cooking, pasta can be dried for short periods – up to an hour
before cooking. This will vary according to the type of pasta produced.
Bring water to the boil. Add salt to taste. Add the pasta and boil stirring
occasionally. Cook until the pasta is al dente. It should be tender but yet
still firm to bite. As a guide this will take 1 – 10 minutes but will vary on the
type of pasta and the texture desired. Always check the texture, as the
pasta will continue to cook a little after being removed from the heat.
Never add oil to your water as it makes the pasta slippery, preventing the
sauce from sticking properly.
Selecting the pasta to the sauce can make a difference. Tubular shapes
trap bits of food in thick sauces, whereas long strands are good for
absorbing juices of tomato sauces and seafood sauces without going soft,
whilst thicker pasta usually goes with strong flavoured sauces.
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