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Pasta
Method
1. Place all ingredients into bread pan in the
order listed. Wipe spills from the outside
of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program (11)
PASTA DOUGH and press “START”.
Pasta Dough
Plain flour 500g
Eggs 4 x 60g
Salt ½ teaspoon
Water 125ml
Note: If pasta dough appears too sticky,
knead dough with additional flour.
Variations:
Spinach pasta:
Add 100g of very well drained spinach to the
dough recipe.
Tomato pasta:
Add 2 tablespoons concentrated tomato
paste to dough recipe.
Pumpkin & Cheese Ravioli
1 quantity pasta dough
Filling
150g pumpkin skin removed, baked and
mashed
100g ricotta, mashed
Salt and pepper, to taste
300g breadcrumbs
Pinch of nutmeg
1 teaspoon garlic, minced
1. Combine all filling ingredients in a large
bowl. Mix well to combine. If the mixture
appears too dry, add an egg to combine.
Season to taste with salt and pepper.
2. Divide dough into 4 portions. Roll each
portion into a 25cm x 25cm square.
3. Place 2 teaspoons of filling 5cm apart on
2 sheets of the rolled out dough. Brush
edges with a little water or beaten egg and
top with remaining pieces of rolled pasta.
Press firmly between the filling and sides
to seal in filling. Cut ravioli into squares
using a pastry wheel.
4. Cook ravioli in a large saucepan of boiling
water for 5-8 minutes or until al dente.
Drain well and serve with your favourite
tomato or cream sauce.
Serves 4-6.