Lagrange Pâtes Créativ 429 Mode D'emploi page 83

RECIPES
Abbreviations and references:
tsp teaspoon ( ml)
5
tbsp tablespoon ( ml)
20
PASTA WITH EGGS (to be eaten fresh)
Common wheat flour g – Eggs
250
Salt ½ cc
Kneading time: minutes
3
OR
Common wheat flour g – Durum wheat flour (or durum wheat
125
semolina) g – Eggs – Water
125 2
Kneading time: minutes
3
OR
Whole wheat flour g – Eggs
250
Salt ½ cc
Kneading time: 4 minutes
PASTA WITHOUT EGGS (long conservation)
Durum wheat flour (or durum wheat semolina)
Oil ml – Salt ½ cc
10
Kneading time: 4 minutes
N.B. Durum wheat flour can be found at Italian food specialty stores.
You can find fine durum wheat semolina in the pasta section of
your supermarket.
– Water ml – Oil ml –
2 20 20
ml – Oil ml – Salt ½ cc
20 10
– Water ml – Oil ml –
2 20 20
g – Water ml –
250 110
OR
Common wheat flour
125
semolina) g – Water
125
Kneading time: minutes
4
FLAVORED PASTA (to be eaten fresh)
Pasta with tomatoes
Common wheat flour
250
g – Water ml – Oil
50 20
Kneading time: minutes
5
Pasta with spinach
Common wheat flour
and then finely chopped)
Kneading time: minutes
5
Pasta with olives
Common wheat flour
250
– Oil ml – Salt ½ cc
20
Kneading time: minutes
5
83
E N G
g – Durum wheat flour (or durum wheat
ml – Oil ml – Salt ½ cc
110 20
g – Egg – Tomato concentrate in tube
1
ml – Salt ½ cc
20
g – Egg – Spinach (scalded, pressed
250 1
g – Water ml – Oil ml – Salt ½ cc
50 20 20
g – Egg – Tapenade g – Water
1 50
ml
20