4.10.2018

Red pasta

Ingredients

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl; add the eggs, the water and

Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
the tomato paste.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
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Carrot pasta dough


Ingredients

STEP 1 - Preparing the dough by hand

Peel and slice the carrots, and boil them for 15-30 minutes; then blend them.

Pour the flour into a bowl; add the eggs, the water and the carrots in the middle.

Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
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Spinach Pasta

Ingredients

STEP 1 - Preparing the dough by hand

Clean the spinach and let it boil for 10-15 minutes. Drain

Pour the flour into a bowl; add the eggs, the water and the spinach in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
it and dry it well to remove the cooking water; then blend it.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
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Wholemeal pasta recipe

Ingredients

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl and add the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
on

Buckwheat pasta

Ingredients

STEP 1 - Preparing the dough by hand

Pour the buckwheat flour into a bowl; add the egg yolks and the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 month;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
on

Classic pasta dough

Ingredients

  • Ingredients


    4 eggs
    2 cups of 00 flour
    2 cups semolina
    Water if necessary

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.
dough should never stick to your fingers.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta


Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

  • do not use cold eggs straight out of the refrigerator;
  • Do not add salt to the dough;
  • clean the rollers of the machine by feeding a little dough between them;
  • preserve home-made dried pasta for no more than 1 month;
  • you can freeze freshly cut pasta, but always consume it within 1 year;
  • cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).
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2.10.2018

Patatas Bravas con Chorizo

Ingredients
Serves 4

Patatas

1 lb / 453 gr new potatoes (or small potatoes)


2 cloves garlic, minced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fine grain sea salt
4 tablespoons olive oil
¼ lb / 113 gr chorizo, sliced
1 tablespoon olive oil
2 red onions, chopped
Small bunch of fresh parsley, stalks finely sliced and leaves roughly chopped
1 teaspoon sweet paprika
6 oz / 170 gr roasted red bell peppers, roughly chopped
1 (14-oz / 400 gr) can cherry tomatoes (or crushed tomatoes)
2 tablespoons apple cider vinegar
Fine grain sea salt and ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 15 minutes (depending on the size of the potatoes).
Drain and set aside to steam dry until cool.
In the meantime, make the sauce.
Heat a large pan over medium heat, add the chorizo and cook, stirring frequently for 4 to 5 minutes or until crispy. Use a slotted spoon to remove chorizo from the pan and set aside.
Add olive oil (only if necessary though, the chorizo releases a lot of its oil), once hot, add onion, paprika and parsley stalks. Cook for 5 minutes, or until the onion is soft but not colored. Add cherry tomatoes (without the juice), roasted red bell peppers, apple cider vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes or until the sauce starts to thicken.
While the sauce simmers, put a large frying pan over medium heat and add olive oil. Halve or quarter potatoes, as necessary to make similar-sized pieces.
Once the oil is hot, carefully add your potatoes and cook for about 8 minutes, turning occasionally until golden brown. Add garlic and rosemary to the pan for the last minute of cooking.
Transfer potatoes, garlic and rosemary to plate lined with paper towels to drain, then scatter over with paprika and salt and toss until well coated.
Add potatoes to the sauce and carefully mix until combined.
Transfer to a plate, top with fried chorizo, sprinkle with fresh chopped parsley and serve.
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