Fresh pasta made in a special machine

20 min
Type of dish: Pastas
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.5 kg
Table salt 9.0 g
Water 0.165 l
Elaboration

For the dough:

  • Sieve the flour over baking paper to make it easier.
  • Add table salt.
  • Add water and start the machine rotating the button to kneading position.
  • Knead for 15 minutes until the texture is ‘sandy’.
  • With a skewer, unstick the dough that might have got stuck in the blades or in the inside of the machine.
  • Change the direction of the rotation by rotating the button to extraction position.
  • Once the dough (already formed) is taken out of the machine, place it on a plate.
  • Store covered in the fridge.

Notes:

  • In case of wanting to make flavoured fresh pasta, replace the water with the desired product, for example, for spinach pasta, replace water with creamed spinach.
Nutritional information (1 portion)
Fiber 3.4 g
Saturates 0.16 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 0.0 mg
Calcium 15.52 mg
Iron 1.1 mg
Zinc 0.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 22.0 ug
Salt (Sodium) 699.3 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.