Bravetti OLD WORLD KPS110H - Manual (Page 6)

How to Prepare the Mixture for the Dough
RECIPES
For 1-1/8 lbs pasta
Ingredients:
2 cups all purpose flour
2 eggs lightly beaten
Do not add any salt!
Directions: Pour the flour into a bowl and
make a well in the middle of flour. (Fig. 3)
Place eggs into this well. Gently mix flour
and eggs until well blended. Knead
mixture with your hands, until dough is a
consistent texture. (Fig. 3)
NOTE: If the mixture is too dry, add a
small amount of water, if it is too soft, add
some flour.
When dough has reached desired
consistency, cover and allow to rest for a
few minutes. A good dough will not stick
to your fingers.
Remove dough from bowl and place on a
lightly floured surface. (Fig. 5)
If necessary, continue to kneed the
dough, then divide into small pieces.
(Fig. 6)
Fig. 4 Fettuccine Butter and Sage
Ingredients:
1¼ lb
fresh fettuccine pasta
3½ oz butter
7 oz parmesan
3 Tbsp fresh sage
pepper to taste
Directions:
Boil fettuccine pasta in boiling, salted water, until slightly underdone. Drain and place
in a warmed large pasta bowl.
Add grated parmesan and pieces of butter. Mix well. Top with fresh pepper and some
whole sage fresh sage leaves. Serve very hot after. Serves 4-6
Fettuccine Madeira
Ingredients:
9 oz. fresh fettuccine pasta
2 Tbsp butter
1½ cups finely chopped green onions.
8 oz fresh mushrooms, sliced
1 /
3
cup Madeira wine
1 cup heavy cream
1 Tbsp finely chopped fresh parsley
½ tsp salt (or to taste)
1 /
8
tsp pepper
8 oz can sweet peas (optional)
Directions:
Allow pasta to rest on a clean cloth. In a saucepan melt butter over low heat.
Add onions and mushrooms. Cook 4-5 minutes stirring frequently. Add Madeira and
increase heat to high. Bring to a boil for 4 minutes until only 1 tbsp liquid remains. Add
heavy cream, stirring frequently until sauce thickens. Add drained peas, salt and
pepper.
Boil fettuccine in salted water, drain when slightly underdone. Serve onto individual
plates and top with sauce Add chopped parsley and serve.
Serves 4-6
Fig. 5
Fig.3
NOTE: Do not use eggs straight from
refrigerator. It is best to allow eggs
to come to room temperature for
best results.
For Colored Pasta
Green: Boil spinach and squeeze all the water
out when cooked, and mash into a puree.
Incorporate into flour and eggs to create
colored pasta dough.
Proportions: 2 cups flour to 8¾ oz spinach puree.
Red:
Cook tomato paste in a saucepan, with
a pinch of salt and pepper.
Proportions: 1 Tbsp of puree for every 3½ oz
flour.
Fig.6
4 9