Breville ikon BBM600, Instructions And Recipes Manual

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R26
Make fresh home-made Pasta to serve with your favourite pasta sauces.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.
Procedure:
Place ingredients into bread pan, in the exact order listed in the recipe.
Wipe spills from outside of bread pan.
Insert the bread pan into position in the baking chamber and close the lid.
Press ‘SELECT’ to DOUGH – PASTA setting.
Press ‘START/PAUSE’ to commence operation.
At the end of the setting, press ‘STOP’. Remove bread pan from the bread machine and remove the pasta dough which is now ready for
hand shaping or placing through a Pasta Extruder.
Turn the dough out onto a lightly floured surface and knead for minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-PASTA’ SETTING
KNEAD 1 KNEAD 2 KNEAD 3 REST KNEAD 4 REST TEMP TOTAL TIME
min 2min 5min min 5min 32ºC 4min
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Pasta Dough Pasta Dough
continued
PASTA DOUGH
INGREDIENTS
Water 220ml
Olive oil tablespoon
Salt ½ teaspoons
Plain flour 300g/ 2 cups
Semolina 70g/ cup
SETTING: DOUGH – PASTA
EGG PASTA DOUGH
INGREDIENTS
Eggs (60g), lightly beaten 5
Olive oil tablespoon
Salt teaspoon
Plain flour 300g/ 2 cups
Semolina 70g/ cup
SETTING: DOUGH – PASTA
LAMB & CORIANDER RAVIOLI
INGREDIENTS
Pasta dough quantity
FILLING:
Lean lamb mince 50g
Freshly minced garlic teaspoon
Parmesan cheese tablespoon
Finely chopped fresh coriander teaspoon
Ground nutmeg ¼ teaspoon
Freshly ground black pepper ¼ teaspoon
Handshaping procedure
Divide into two equal portions. Roll out each portion to a square
approximately 30cm × 30cm.
Place filling ingredients in a mixing bowl, mix well to combine.
Place teaspoons of filling 5cm apart over one of the pasta
squares. Brush edges and between filling lightly with water and
top with remaining pasta square. Press firmly between fillings
and along edges and cut into squares using a pastry wheel.
Sprinkle ravioli with a little flour.
Cook ravioli in boiling water (several at a time) in a large
saucepan for 5 minutes, or until just tender. Drain well, then
serve with your favourite pasta sauce.
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