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RECIPES
Abbreviations and references:
tsp teaspoon (
5
ml)
tbsp tablespoon (
20
ml)
PASTA WITH EGGS (to be eaten fresh)
Common wheat flour
250
g – Eggs
2
– Water
20
ml – Oil
20
ml –
Salt ½ cc
Kneading time:
3
minutes
OR
Common wheat flour
125
g – Durum wheat flour (or durum wheat
semolina)
125
g – Eggs
2
– Water
20
ml – Oil
10
ml – Salt ½ cc
Kneading time:
3
minutes
OR
Whole wheat flour
250
g – Eggs
2
– Water
20
ml – Oil
20
ml –
Salt ½ cc
Kneading time:
4
minutes
PASTA WITHOUT EGGS (long conservation)
Durum wheat flour (or durum wheat semolina)
250
g – Water
110
ml –
Oil
10
ml – Salt ½ cc
Kneading time:
4
minutes
N.B. Durum wheat
flour
can be found at Italian food specialty stores.
You can find fine durum wheat
semolina
in the pasta section of
your supermarket.
OR
Common wheat flour
125
g – Durum wheat flour (or durum wheat
semolina)
125
g – Water
110
ml – Oil
20
ml – Salt ½ cc
Kneading time:
4
minutes
FLAVORED PASTA (to be eaten fresh)
Pasta with tomatoes
Common wheat flour
250
g – Egg
1
– Tomato concentrate in tube
50
g – Water
20
ml – Oil
20
ml – Salt ½ cc
Kneading time:
5
minutes
Pasta with spinach
Common wheat flour
250
g – Egg
1
– Spinach (scalded, pressed
and then finely chopped)
50
g – Water
20
ml – Oil
20
ml – Salt ½ cc
Kneading time:
5
minutes
Pasta with olives
Common wheat flour
250
g – Egg
1
– Tapenade
50
g – Water
20
ml
– Oil
20
ml – Salt ½ cc
Kneading time:
5
minutes
83
ENG
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