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All pasta should be cooked 'al dente' to really appreciate it. These are the magic words in Italian cooking – it means 'to a bite', and refers to the slight resistance to the bite when eaten. When boiling pasta, look for the tiniest core of white to double-check it's al dente.
Preparation time: 30 minutesCooking time: 6-7 minutesServes: 4
Attachments: Spiral Dough Hook, Food Processor
This recipe will make a range of pasta using your Cooking Chef – from large rectangles of lasagne to thin strips of tagliatelle.
WholemealSubstitute 100g of the pasta flour for 100g of wholemeal flour.Pasta VerdeAdd 150g of sautéed spinach, having squeezed the excess liquid from the spinach, chop in the Food Processor Attachment using the Knife Blade then add to the pasta mix.
Flour '00' type 400gA pinch of saltOlive oil , optional 60ml (4 tbsp)Eggs (beaten) 4Semolina
Spinach and ricotta ravioli (with a butter and sage sauce)
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