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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 – 1.2 KG
600 g "00" flour
300 g cold butter, cut into pieces
180 g sugar
4 egg yolks
75 ml cold water
Pinch of salt
Flavourings (vanilla, lemon or orange zest, etc...)
- Add all of the ingredients to the bowl.
- Use the dough hook (F), and mix at speed "2" for 5 minutes.
- Transfer the mix to a work surface and roll it quickly into a ball.
- Wrap the pastry in cling film and place in the refrigerator for at least 20 minutes or until it has
slightly hardened.
- Roll out the pastry to the required size and thickness on a floured board.
- Cook in a preheated oven at 170/180° C for 15 to 25 minutes according to the recipe
BASIC CAKE RECIPE (SPONGE) – 1.2 KG
300 g butter at room temperature
300 g sugar
4 eggs (65/70 g each)
8 yolks (approx. 160 g)
200 g 0 flour
130 g potato starch
1 sachet powdered raising agent for cakes
1 pinch salt
Flavourings (vanilla or almond essence or lemon or orange zest, etc...)
- Add the butter, sugar, salt and flavourings to the bowl.
- Use the wire whisk to beat at speed "3" for 5 minutes.
- Pass to speed "4" and beat for 5 minutes more.
- Continue to beat the mix, adding one whole egg or 2 yolks at a time, at intervals of one minute or
until each egg is thoroughly incorporated into the mix.
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