ARIETE Gourmet 1597 Mode D'emploi page 15

RECIPES
BASIC BREAD DOUGH – 1.0 KG
330 ml lukewarm water
12 g fresh yeast or 14 g dried yeast
1 teaspoon sugar
1/2 teaspoon salt
12 g oil
250 g 00 flour
250 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.
BASIC RECIPE FOR SHORTCRUST PASTRY – 1.0 KG
500 g "00" flour
250 g cold butter, cut into pieces
150 g sugar
3 egg yolks
65 ml cold water
Pinch of salt
Flavourings (vanilla, lemon or orange zest, etc...)
- Add all of the ingredients to the bowl.
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