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Pasta Dough Menu 11
To use the Pasta Dough setting:
1. Ensure the kneading blade is in the bread
pan.
2. Place the ingredients into the bread pan in
the order listed.
3. Wipe any spills from the outside of the
pan. Place the pan into the bread maker
and close the lid.
4. Turn the power on from the power point.
5. Press the MENU button to select menu 11
(Pasta Dough).
6. Press START. Dough will be complete in
the time indicated on the screen. Follow
instructions given after each recipe.
Note: Pasta dough should feel soft but not
sticky. If pasta dough feels sticky to touch,
add some additional flour.
Basic Pasta Dough
500g plain flour
4 x 60g eggs
½ teaspoon salt
125mls water
1. Using a pasta machine, roll out dough
into thin sheets. You may need to pass the
pasta dough through the machine several
times, reducing the thickness with each
roll. Cut pasta into desired style. Hang
over a rack or rolling pin to dry if not using
immediately.
Pumpkin and Ricotta Ravioli Serves: 4
1 quantity basic pasta dough
Filling
150g pumpkin, peeled, 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
sauce.