Ariete 1588/05 Vintage - Инструкция по эксплуатации - Страница 15

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RECIPES

BASIC BREAD DOUGH – 1.6 KG
600 ml lukewarm water
30 g fresh yeast or 14 g dried yeast
2 teaspoons sugar
1 teaspoon salt
30 g oil
450 g 00 flour
450 g reground durum wheat semolina 
-  Mix the yeast with in the bowl with the water and sugar.  Leave to rest for 15 minutes.
-  Add the salt and oil to the mix.
-  Use the dough hooks at speed “1” and gradually adding flour.
-  Proceed at speed “1”, 2 minutes from the start of mixing.
-  Pass on to speed “2” and mix for 4 more minutes.
-  Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film.
-  Leave the dough to prove at room temperature and away from draughts for 1 hour or until it is twice 

its original size.

-  On a floured top, shape the dough as required.
-  Place the dough shapes on baking sheets, either lightly greased or covered with greaseproof 

paper; cover the dough with a cloth and leave to rise for 30 minutes.

-  Bake in an oven preheated to 220° C for 25-35, according to the shape and size and until knocking 

on the base of the bread produces a hollow sound.

BASIC RECIPE FOR FRESH EGG PASTA – 800 GR
500 g “00” flour
4 eggs (65/70 g each)
50 ml cold water
5 g oil
-  Add the ingredients to the bowl.
-  Use the hook to mix at speed “2” for 5 minutes.
-  Transfer the mix to a floured bowl and cover with cling film. Leave to rest in a warm place for 30 

minutes.

-  Roll out the sheets of pasta by hand or machine, and cut as required by the recipe.
-  Cook in boiling salted water for 5-8 minutes according to shape and size.