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Pasta dough

magimix, cook expert, cooking food processor, recipe, pasta dough

Preparation : 5 min Resting : 30 min
Cooking : 3 min Equipment :
Difficulty :
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Serves 4 :
4 free range eggs
2 free range egg yolks
400 g plain flour, sifted*
1 tbsp olive oil
1Put the whole eggs and egg yolks into a bowl.
2Place the flour in the metal bowl, close the lid and remove the cap. Run the
PASTRY/CAKE programme. Slowly add the whole eggs and egg yolks, one by
one, through the cap opening; wait for a few seconds between the addition of
each one.
3Add the oil; when the dough starts to form a ball, process for another 10 seconds.
The dough should spring back when lightly pressed with your finger.
4On a floured work surface, lightly knead* the dough for 30 seconds. Wrap in
clingfilm and rest in the refrigerator for 30 minutes before rolling and cutting it with
a pasta machine. If you do not have a pasta machine, use a rolling pin. The rolledout
dough should be slightly transparent.
5Cook for 3-4 minutes in salted, boiling water and drain; serve with your favourite
pasta sauce.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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I didn't want to use so many eggs, so I used ingredients and quantities from the recipe I usually use - 300g flour, 3 large eggs, 2 tsp vegetable oil. Then I followed the instructions from this recipe. The Cook Expert does the job quickly and easily. Pasta turned out beautifully (only cooked pasta for 1minute, not 3-4).